Baking & Snack - September 2017 - 94

SHEETING, LAMINATING

steady stream of production. "Koenig has been working
for several years now with intelligent sensor technology,"
Mr. Breeswine said. "Koenig lines use sensor systems
to monitor the dough-filling level and automatic refilling with laser sensors. Sensors are usually applied on
positions such as conveyor belts, rest dough returns or
dough piece settings to avoid stops or gaps, ensure high
weight accuracy and enable the exact setting of the processed dough pieces."

Adjust with precision
At the 2016 International Baking Industry Exposition,
Rademaker displayed its new Sigma Laminator and
Universal Make-Up Table. The systems feature a "tooling assistant" to adapt to a wide variety of baked goods,
according to Mr. Riggle. "It gives the operator precise instructions on tooling type, location and settings so the
operator can make the changeover quickly but also correctly," he elaborated. "To facilitate this, each tool is numerically coded, and the conveyor body is marked and
notched with numbered locations so the operator knows
where to locate each product tool."
Additionally, the company's dough-tracking system
allows operators to segment the laminator and makeup
line. "They can begin to make product changes at one
section of the line once the dough has passed to minimize the time it takes for changeovers," Mr. Riggle said.
From an engineering perspective, RBS streamlined
changeovers by replacing chains and sprockets with
direct-driven operating systems. This switch reduces
maintenance and provides on-the-fly speed changes using variable-frequency drives. "Much of the equipment
has been placed on servos to ensure that it is always in
the correct location," Mr. Moye said. "These direct drives
and servos allow for recipe changes that load product to
product to create a much easier, automated operation."
Going modular with moveable frames remains a popular strategy to provide operational flexibility. It's often
as simple as switching components to make a separate
product.
"Wireframe belts or forming stations can be moved or
changed out of the line as their frames are on wheels," Mr.
Breeswine observed. "These changes can be made without
tools and only with quick-lock levers. Additionally, the
change of cutting and decoration tools or knife blades -
such as for longitudinal cutting of a dough sheet - can
now be made without additional tools."
The ability to move, mix and match makes adaptable
sheeting and laminating lines suitable for consumerdriven bakeries and co-manufacturers. On the flip side,
the capability to remove components can be just as important. "With our laminating systems, the folding stations can be disabled by using a bypass," Mr. Nagel not-

94 Baking & Snack September 2017 / www.bakingandsnack.com

Be seen and be cleaned
Every sanitarian knows that seeing is
believing when it comes to ensuring
food safety.
"We use open-frame designs with
maximum access, guarding only those
areas where employee safety is of concern," noted Shawn Moye, vice-president
of sales, Reading Bakery Systems. "The
equipment uses stainless steel and FDAapproved plastics in the food-zone areas
and can be designed for complete washdown capability."
WP Kemper offers reinforced plastic hoppers and blue moulding belts to
streamline the sanitation by eliminating
leftover dough that is highly visible. In
fact, cleaning a complete line can be done
in about 20 minutes, according to Harald
Burgstaller, international sales manager.
Rademaker's latest advances have
taken a closer look at streamlining the
overall sanitation process. "Our lines are
continuously cleaned and scraped during the production process so build-up of
debris during the day is minimized," said
Eric Riggle, president, Rademaker USA.
"Slanted surfaces, stand-offs, easily accessible areas and removable covers all result
in a reduction in the downtime required to
clean the machine."
Moreover, employing the cleaning
mode on its HMI controls helps. "Belts
and rollers turn at a slower speed and the
gap openings increase more for better
accessibility," Mr. Riggle observed. "Also
incorporated is a drying function where
belts and rollers again turn at a slower
speed to facilitate a faster drying time. Belt
lifts allow for easy and fast cleaning of the
underside of the belts and the top of the
conveyor surface."
Moline Machinery provides multiple
levels of sanitation that comply with
USDA standards for food processing if it
requires it, said David Moline, sales and
marketing manager. The company also
offers pressure-water-rated components,
clean-in-place systems and quick-release
conveyor belts to increase the speed of
clean-up and changeovers.

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Baking & Snack - September 2017

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