Baking & Snack - October 2016 - 96

SWEET GOODS TECHNOLOGY

Needs can change from
product to product, whether
it has large particulates
that require agitation or is a
creamy product that requires
a reduced flow path.
makes a difference, according to Jim Cummings,
president, Tromp Group Americas. For batter products, the company uses individual cylinders for piston
depositing. With a volumetric depositor and shutoff
on each lane, bakers can achieve ±0.1 g of tolerance,
even with product weights of 7 or 8 g. But again, it's
all about the right fit for the right product.

Managing particulates
While exact product weights may be the highest priority in depositing, bakers need to be aware of how
particulates and changes in batter consistency can
impact the accuracy of their deposits.
Particulates add a layer of complexity to depositing
cake batter and filling for small items. Their presence
can affect a depositor's performance because they differ in density from the batter or filling. The depositing nozzle could impact particulate integrity, and
particulate distribution is just another thing bakers
need to keep an eye on.
"The challenges would depend on the particulate
size," Mr. Peck said. "With inclusions like fruit, nuts
or chocolate, the challenge would be the ratio of particles in the mix relative to the desired deposit weight.
The smaller the deposit size, the bigger the chunks,
the bigger the challenge in maintaining portion size
with those big chunks."
Keeping those particulates in suspension as they
wait to be deposited into a cake pan or onto a Danish
can assist in promoting consistent accuracy as batters
and fillings are deposited. To manage this, HindsBock Corp. added gentle agitation to the hopper.
Lifting and folding the batter throughout a production run keeps expensive and heavy particulates from
settling on the bottom. It also can keep delicate batters from skinning on the top.
Now those inclusions have to make it through the
depositor itself. As Mr. Peck said, this can get tricky
with smaller baked goods because larger inclusions
can throw off weights. The consistency achieved with

96 Baking & Snack October 2016 / www.bakingandsnack.com

Accessible depositors for easy cleaning
Depositing a wide range of batters
and fillings on one piece of equipment
requires some hefty sanitation between
production runs. Easy disassembly of the
depositor plays a major part in this.
"The fewer parts you have, the easier
it is to clean all the contact parts," said
Stewart MacPherson, vice-president,
sales and marketing, Unifiller. "Secondly,
all the contact parts can be easily taken
apart by anyone and by design can only
be assembled one way, the correct way-
no training, no tools and very quickly."
At the International Baking Industry
Exposition, held Oct. 8-11 in Las Vegas,
Unifiller introduced its RP Depositor, a
high-speed depositing system built with
the fewest possible parts to simplify the
sanitation process.
No-tool disassembly is pretty standard
to make the sanitation process quick
and easy. Rademaker USA designed its
equipment to not only withstand the
rigors of a washdown environment but
also be easy to take apart for cleaning.
"We have even built custom depositors
that are equipped with a sanitation mode
where the entire depositor opens up automatically for access and ease of cleaning," said Eric Riggle, vice-president.
Reiser's Vemag depositor, built entirely
of stainless steel, can also be opened
without tools in seconds. "The full product path is exposed for complete inspection and sanitation," said John McIsaac,
vice-president, strategic business development, Reiser.
Tromp Group Americas' depositors can
be disassembled without tools and even
come with cleaning carts to make mobility for sanitation easier.
While having easy-to-disassemble
equipment is ideal, another sanitation
strategy is to keep multiple depositing
manifolds on hand, particularly for those
changeovers between distinct products
such as going from white cake batter to
chocolate. A clean manifold can keep
production running while the used one is
carted away for cleaning.

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Baking & Snack - October 2016

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