Baking & Snack - March 2016 - 40

GONNELLA BAKING

Following a 58,000-sq-ft addition completed last year, the
Aurora plant allows Gonnella
to better serve its customers..
Vito Palmisano

to run at a higher rate of speed by not having to stop and
rotate the pans prior to entering the splitter."
Bake times range from 12 to 16 minutes for buns
and about 24 minutes for bread. The conveyorized oven
comes with some zone controls where operators can
adjust top and bottom heat to better control the baking
process. The lower front burners first set the bottom of
the product while the central burners establish the main
bake, and the final burners determine the color prior to
exiting the oven, Mr. Lucchesi noted. Adjustments are
quick and simple, he added. If buns are coming out a
shade too dark, operators can turn off a burner to adjust
the bake, often within 2 to 5 minutes.
Additionally, the oven recirculates air once per minute to eliminate cold corners and results in more consistent products. The new high-speed convection system
was resized to more than double the air flow for a uniform bake due to the larger pan sizes.
Three PLCs - one each for the pan conveyors, proofer
and oven - control times, temperatures and other variables and constantly ensure that the actual proofing and

Product Inspection

Tortilla

Bread

Cookie

Pizza

baking conditions are within the pre-set standards. If
operators need to adjust the bake, for instance, they can
do it via control panels on the production floor.
"With the proofer and oven, we struck a home run,"
Mr. Redick noted. "Normally, we don't even need a person in this area to monitor it. It runs that smoothly."
After passing through a Capway depanner, pans are
cooled and cleaned before recycling via AMF BakeTech
pan conveyors to the front end of the process. Mr.
Lucchesi noted the Workhorse Automation robotic pan
handling system streamlines changeovers from seven to
three minutes. Its mechanical fingers delicately pick up
multiple pans at a time, then the two robots stack or unstack them while the rest of the production line is shifting from one product variety to another. Like the other
major systems, the Workhorse system can easily double
capacity by adding a third and fourth robotic system.

Exploring new frontiers
Both panned and hearth production lines are supported
by a central packaging department that houses 10 lines,

Process Control

Product Handling

Other

www.eyeprosystem.com
sales@eyeprosystem.com

VISION TECHNOLOGY
for

40 Baking & Snack March 2016 / www.bakingandsnack.com

food

manufacturing

Europe: +39 0461 402 148
North America: +1 816 448 3426



http://www.eyeprosystem.com http://www.bakingandsnack.com

Baking & Snack - March 2016

Table of Contents for the Digital Edition of Baking & Snack - March 2016

Baking & Snack - March 2016
Table of Contents
Table of Contents
Editorial - A whole new ballgame
Newsfront - Oprah’s bread claim underpinned by science
‘I LOVE BREAD’ gains momentum
Survey: Natural labels may mislead consumers
La Brea Bakery commits to non-GMO artisan bread
Mondelez positioning paying off
People/In Brief
Tax Credits - What a Relief!
IBIE 2016 - Taking a Vertical Leap
ABA tackles the ‘workforce gap’
Gonnella Baking - All Systems Go
Aurora shows off its colors
Hearth breads ‘bake to differ’
Bagels - Bagel Shake-Up
Convey the right message
Dietary Antioxidants - Adding Antioxidants
Specialty flour boosts antioxidant content
Food Safety - The Prevent Defense
FSMA timetables start now
Ingredient App - Cross-Over Trends
R&D Perspective - Clean and Safe...or not
Pizza Technology - A Lot of Crust
A matter of taste
What goes on top
Proofers - Proofed to Perfection
Ideal humidity for an ideal proof
Sanitation: The Final Frontier
Heat Recovery - Paths to Sustainability
Bulk Packaging - The Big Easy
Sanitation Strategies - The Year of Sanitation
Meeting Preview - TIA Goes SoCal
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2016 - Baking & Snack - March 2016
Baking & Snack - March 2016 - 2
Baking & Snack - March 2016 - 3
Baking & Snack - March 2016 - 4
Baking & Snack - March 2016 - 5
Baking & Snack - March 2016 - 6
Baking & Snack - March 2016 - 7
Baking & Snack - March 2016 - 8
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - 10
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - Editorial - A whole new ballgame
Baking & Snack - March 2016 - 13
Baking & Snack - March 2016 - 14
Baking & Snack - March 2016 - 15
Baking & Snack - March 2016 - ‘I LOVE BREAD’ gains momentum
Baking & Snack - March 2016 - 17
Baking & Snack - March 2016 - La Brea Bakery commits to non-GMO artisan bread
Baking & Snack - March 2016 - People/In Brief
Baking & Snack - March 2016 - 20
Baking & Snack - March 2016 - Tax Credits - What a Relief!
Baking & Snack - March 2016 - 22
Baking & Snack - March 2016 - 23
Baking & Snack - March 2016 - 24
Baking & Snack - March 2016 - IBIE 2016 - Taking a Vertical Leap
Baking & Snack - March 2016 - 26
Baking & Snack - March 2016 - ABA tackles the ‘workforce gap’
Baking & Snack - March 2016 - 28
Baking & Snack - March 2016 - 29
Baking & Snack - March 2016 - 30
Baking & Snack - March 2016 - Gonnella Baking - All Systems Go
Baking & Snack - March 2016 - 32
Baking & Snack - March 2016 - 33
Baking & Snack - March 2016 - Aurora shows off its colors
Baking & Snack - March 2016 - 35
Baking & Snack - March 2016 - Hearth breads ‘bake to differ’
Baking & Snack - March 2016 - 37
Baking & Snack - March 2016 - 38
Baking & Snack - March 2016 - 39
Baking & Snack - March 2016 - 40
Baking & Snack - March 2016 - 41
Baking & Snack - March 2016 - 42
Baking & Snack - March 2016 - 43
Baking & Snack - March 2016 - 44
Baking & Snack - March 2016 - 45
Baking & Snack - March 2016 - 46
Baking & Snack - March 2016 - Bagels - Bagel Shake-Up
Baking & Snack - March 2016 - 48
Baking & Snack - March 2016 - 49
Baking & Snack - March 2016 - Convey the right message
Baking & Snack - March 2016 - 51
Baking & Snack - March 2016 - 52
Baking & Snack - March 2016 - 53
Baking & Snack - March 2016 - 54
Baking & Snack - March 2016 - Dietary Antioxidants - Adding Antioxidants
Baking & Snack - March 2016 - Specialty flour boosts antioxidant content
Baking & Snack - March 2016 - 57
Baking & Snack - March 2016 - 58
Baking & Snack - March 2016 - 59
Baking & Snack - March 2016 - 60
Baking & Snack - March 2016 - 61
Baking & Snack - March 2016 - 62
Baking & Snack - March 2016 - 63
Baking & Snack - March 2016 - 64
Baking & Snack - March 2016 - Food Safety - The Prevent Defense
Baking & Snack - March 2016 - 66
Baking & Snack - March 2016 - 67
Baking & Snack - March 2016 - 68
Baking & Snack - March 2016 - FSMA timetables start now
Baking & Snack - March 2016 - 70
Baking & Snack - March 2016 - Ingredient App - Cross-Over Trends
Baking & Snack - March 2016 - R&D Perspective - Clean and Safe...or not
Baking & Snack - March 2016 - 73
Baking & Snack - March 2016 - 74
Baking & Snack - March 2016 - Pizza Technology - A Lot of Crust
Baking & Snack - March 2016 - A matter of taste
Baking & Snack - March 2016 - 77
Baking & Snack - March 2016 - 78
Baking & Snack - March 2016 - 79
Baking & Snack - March 2016 - 80
Baking & Snack - March 2016 - 81
Baking & Snack - March 2016 - What goes on top
Baking & Snack - March 2016 - 83
Baking & Snack - March 2016 - 84
Baking & Snack - March 2016 - 85
Baking & Snack - March 2016 - 86
Baking & Snack - March 2016 - Proofers - Proofed to Perfection
Baking & Snack - March 2016 - Ideal humidity for an ideal proof
Baking & Snack - March 2016 - 89
Baking & Snack - March 2016 - Sanitation: The Final Frontier
Baking & Snack - March 2016 - 91
Baking & Snack - March 2016 - 92
Baking & Snack - March 2016 - 93
Baking & Snack - March 2016 - 94
Baking & Snack - March 2016 - 95
Baking & Snack - March 2016 - Heat Recovery - Paths to Sustainability
Baking & Snack - March 2016 - 97
Baking & Snack - March 2016 - 98
Baking & Snack - March 2016 - 99
Baking & Snack - March 2016 - 100
Baking & Snack - March 2016 - Bulk Packaging - The Big Easy
Baking & Snack - March 2016 - 102
Baking & Snack - March 2016 - 103
Baking & Snack - March 2016 - 104
Baking & Snack - March 2016 - Sanitation Strategies - The Year of Sanitation
Baking & Snack - March 2016 - 106
Baking & Snack - March 2016 - Meeting Preview - TIA Goes SoCal
Baking & Snack - March 2016 - 108
Baking & Snack - March 2016 - Events
Baking & Snack - March 2016 - 110
Baking & Snack - March 2016 - 111
Baking & Snack - March 2016 - Ingredients & Formulating
Baking & Snack - March 2016 - 113
Baking & Snack - March 2016 - Equipment & Packaging
Baking & Snack - March 2016 - 115
Baking & Snack - March 2016 - 116
Baking & Snack - March 2016 - 117
Baking & Snack - March 2016 - Patents
Baking & Snack - March 2016 - New on the Shelf
Baking & Snack - March 2016 - Marketplace
Baking & Snack - March 2016 - 121
Baking & Snack - March 2016 - 122
Baking & Snack - March 2016 - 123
Baking & Snack - March 2016 - 124
Baking & Snack - March 2016 - 125
Baking & Snack - March 2016 - 126
Baking & Snack - March 2016 - 127
Baking & Snack - March 2016 - 128
Baking & Snack - March 2016 - 129
Baking & Snack - March 2016 - 130
Baking & Snack - March 2016 - 131
Baking & Snack - March 2016 - 132
Baking & Snack - March 2016 - Ad Index
Baking & Snack - March 2016 - New Product Spotlight
Baking & Snack - March 2016 - 135
Baking & Snack - March 2016 - 136
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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