Baking & Snack - July 2016 - 95

EQUIPMENT
Baggers

IN THE BAG

Baggers for
buns and bread
products require
speed, flexibility
and ease of use.

by Lynn Petrak

W

When it comes to streamlining the process of packaging
certain bakery products, operating today's baggers is a
piece of cake. Or, as the case may be, buns and breads.
For bun and bread products, baking companies are
making equipment choices based on the increasingly
ubiquitous demands of speed and versatility so that the
packaging process doesn't slow down overall production. That's true for packaging systems that overwrap
loaves using a flowwrapper or those that are focused on
bulk packaging with larger pillow packs.
"Any time you can speed up production time is a big
plus for manufacturers," said Angela McDaniel, marketing coordinator for Formost Fuji. "At the same time,
versatility is a growing concern because people want to
run more variety of counts and sizes and have different
configurations."

Need for speed
Those drivers of versatility and speed are underscored
by Mitch Lindsey, technical sales for Burford Corp.
"Speed is a growing requirement because bakeries want
the capability to speed up lines in the event one of them
goes down, so the others can carry the load. Versatility is
certainly important, and our closure machines are ver-

satile in the fact that they can be - and are - used in
several different applications," he said.
Improved bag closure systems also speed things along
while maintaining consistency. Kwik Lok Corp. offers
a high-speed closing machine, the 893 ULTRA, that
features easy-to-use touchscreen commands and runs
closures or custom-printed closure labels for all lines at
speeds from 30 to 110 bags per minute. Kwik Lok has
also focused on technology innovations, upgrading its
software that monitors the arrival of bags and helps ensure that closures have properly advanced.
Upping the numbers for volume while maintaining consistency is a demand heeded by LeMatic, Inc.
When asked about emerging manufacturer demands
and trends, sales director Brandon Woods noted, "Rates,
rates, rates and less operator interference."
While the packaging rates may be higher, making
sure that users can keep up is pivotal as well, said Mr.
Woods, who cited simplicity as an important element of
the design and application of some of LeMatic's bagging
systems. "We have reduced the number of servos on our
bagger and still manage to keep the production rate high
for the capacity of the bakery to run more packages per
minute," he reported.

Baggers that can do more
- and do it efficiently -
are what bakers need in the
ever-diversifying industry.
AMF Bakery Systems

www.bakingandsnack.com / July 2016 Baking & Snack 95


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Baking & Snack - July 2016

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