Baking & Snack - July 2017 - 94

BAGGING, CLOSING

Bagging and closing systems are
increasingly designed to meet
different and evolving demands.
trend of flowwrapped sliced loaves with a long top-end
seal and twist tie mimics fresh-made bread. "This is increasing the shelf life of a loaf of bread," he said.
Another European-inspired application is the use
of clip closures for breads and other bakery products. Hartmann offers these types of closures. Patrice
Painchaud, vice-president, sales and marketing, said
the clip closure offers a variety of benefits and can be a
viable option for many US manufacturers. "It's low cost
and can be used for multiple types of bags, with a tight
fit," Mr. Painchaud said. "It's also easy to open and close
again."
Additionally, a date or code can be printed on the clip,
which can be detected by x-ray systems.
Tamper-proof closures are additional features
spurred by both consumers and food manufacturers.
"Tamper proof is a growing demand," noted Mitch
Lindsey, technical sales, Burford Corp. According
to Mr. Lindsey, Burford offers a TCS400 tape closure
system that enables consumers to reclose the bag with
the option of printing on the closure for traceability;
Burford's tamper evident closure, the TEC200, provides a heat seal for tamper proof and goes with the
company's servo tyer for recloseabilty.
The emergence and growing popularity of specific

products such as tortillas has fueled equipment design
and functionality. For example, Formost Fuji's patented
tortilla bagger feeds products directly from flighted tabletop conveyors into the bagger where special paddles
gently move stacks into the bag.

Balancing speed and quality
In addition to consumer-focused bagging and closing
features, bakery and snack manufacturers have their own
wish list for this type of equipment. "We are seeing more
requests for higher-speed capabilities," Mr. Lindsey said.
"Many times because of the bakery's space limitations,
they don't always have room for an additional packaging
line, so they make do with what they have and increase
the throughput."
According to Mr. Lindsey, Burford's servo tyer can
keep up with demand, but some high-speed bun lines
using longer conveyor flight spacing than normal may
require help. "Depending on a few variables, such as
type of bagger, max package per minute rate and flight
spacing, we have options to help the baker," he said.
Likewise, Mr. Woods said LeMatic's customers are
seeking to take things up a notch. "They want a redundant line, but when one goes down they want to be able
to run just as fast with one less machine," Mr. Woods
said. "This is challenging us to make our baggers faster,
more durable and reliable." Addressing interest in automaton that helps bolster speed, LeMatic introduced
the LX8 bun bagger with auto-adjust product guides and
height transition.
Cavanna updated its system designs with speed and

SMOOTH

DELIVERY

AMF Bakery Systems' Mark Bread Baggers deliver the smoothest
loaf transfer available handling up to 75 bread loaves per minute. The
hee
exclusive high speed pendulum scoop drive eliminates the costly mai
maintenance
ntenance
of gearboxes associated with the high friction slide action of competitive
etittive systems.

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 - July 2017

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