Baking & Snack - June 2017 - 98

DEPOSITORS

throughout the system," said Jim Cummings, president,
Tromp Group Americas.

Without a hitch

Bakers need to consider a duction time or damaged new equipment," Mr. Gregg
batter's porosity, viscosity explained. "Competent staff will pay for themselves
and specific gravity in the twice over to have successful start-ups the first time."
decision-making process.
Another helpful tip involves selecting equipment that
Handtmann
best replicates handmade cakes, muffins and other sweet
goods and avoids compromises in quality or consistency.
"Machines do have an impact on products," said John
McIsaac, vice-president, strategic business development,
Reiser. "The key is to choose machinery and a company
that can help bakers deliver their desired product to the
market. It takes both the machine and expertise to automate the process."
Moreover, don't forget to order properly sized pans.
They're one of the foundations of depositing. "We work
closely with the customer and the pan maker to ensure the pans are designed so they will move smoothly

To minimize delays during startup, uncrate and position
the equipment prior to the technician's arrival. "If not,
this eats up valuable installation and training days," Mr.
Gregg said.
Bakers should check that utilities work properly. Then,
Mr. Gregg added, place a conference call with the equipment vendor at least two weeks prior to installation to
verify all utility requirements, especially for pneumatic
equipment that fuels a depositor's operation. "Does the
plant have plenty of compressed air to handle all the
equipment, which uses a lot of cubic feet a minute when
it's running at the same time?" he recommended asking.
For Mr. Cummings, a smooth ramp-up begins with
a comprehensive factory acceptance test (FAT). "Many
times, customers look at the FAT as an inconvenience,
but if the right people attend the FAT - a line operator
and maintenance personnel, for example - the chances
of success are higher.
Prior to the FAT, Tromp Group encourages customers to provide both pans and all ingredients to accurately
test the production line, he noted.
Likewise, Cesar Zelaya, bakery sales and technology
manager at Handtmann, recommended scaling up actual batters and simulating production runs to ensure
no surprises during the start-up or commissioning of
the equipment. Such pre-production preparation allows
both the baker and vendor to learn about the product

WHAT'S YOUR

SPECIALTY?

AMF Bakery Systems introduces a complete line of Sigma Arm Mixers for the mixing
of cookies, crackers, buttermilk biscuits, pie doughs and a variety of other specialty
snacks. The sanitary frame design provides easy access maintenance combined with
an innovative direct tilt system for improved safety and more efficient maintenance.

Your bakery is our world.

complete bakery solutions | www.amfbakery.com | 1-800-bakers-1
a markel food group company

http://www.amfbakery.com

Baking & Snack - June 2017

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