Baking & Snack - July 2016 - 34
ELLISON BAKERY
For much of Ellison Bakery's
existence, its silo tower read
Archway Cookies, reflecting the
company's licensing agreement
with the retail cookie brand.
During the past 30 years, Ellison
Bakery reinvented itself as a
supplier to ice cream, yogurt
and confectionary companies.
Vito Palmisano
throughput than the existing lines similar cookies. The
company started shopping around for the new oven in
early 2015.
Mr. Wallin and Jon Ellis, plant manager, spent time
at the Biscuit & Cracker Manufacturers' Association's
Technical Conference that year discussing their equipment needs with various suppliers. When they returned
from the conference, they enlisted the help of many in
the company to "divide and conquer" supplier interviews
and testing to determine which oven would be right for
the new line. Then the team reconvened to review their
findings. The group decided to go with Reading Bakery
Systems' indirect-fired tunnel oven for the new Line 3.
"One of the things we were positive about with the
Reading system was the way air is handled in the oven; it
really lends itself to rotary moulded products," Mr. Wallin
said. Since rotary moulded items were the intended use for
Line 3, it was the right fit. He said the company might retrofit a wire-cut machine for Line 3, but all products made
on that line will be used as ingredient components in ice
cream, yogurt and confectionery products.
Product Inspection
Bun
Tortilla
Cookie
Pizza
"If I do wire-cut on Line 3, I'm still going to grind
those cookies up, and they're going to be either an inclusion in an ice cream product, a yogurt product or a
candy product, so the characteristics that I need from
that product are totally different than a traditional wirecut cookie," he explained.
Initially, Ellison planned to add a new 90-ft oven with
two burner zones, but Mr. Wallin said after working with
Reading, the bakery decided that a 120-ft-long oven
with three burner zones would be better suited to what
it wanted to accomplish. "Reading expanded the oven to
give better control with the extra burners as well as higher
throughput," he said. The new oven can handle a 48-in.
rotary moulder but currently uses a 39-in. moulder with
plans to expand to its full capacity in the future.
Ellison Bakery also added an exhaust hood at the end
of the oven to remove some of the heat and humidity out
of the building. A transition conveyor linking the oven
band to the cooling conveyor offers a clean transfer for
cookies as they exit the oven.
Once the oven was chosen, most of the project plan-
Process Control
Product Handling
Other
Flour detection
3D height map
www.eyeprosystem.com
sales@eyeprosystem.com
VISION TECHNOLOGY
for
34 Baking & Snack July 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 - July 2016
Table of Contents for the Digital Edition of Baking & Snack - July 2016
Baking & Snack - July 2016 - 1
Baking & Snack - July 2016 - 2
Baking & Snack - July 2016 - 3
Baking & Snack - July 2016 - 4
Baking & Snack - July 2016 - 5
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com