Baking & Snack - December 2020 - 70

PACKAGING INNOVATIONS

Closures are one
small step bakers can
take to improve their
sustainability efforts in
packaging by reducing
plastic or increasing
recyclability.
Kwik Lok

to integrate various specialized wrapping and handling
systems to increase packaging solution versatility for bakers looking to diversify their product portfolio. "
Sanitary design requires added consideration given
the current context of the pandemic.
" The capacity to quickly clean and changeover such
equipment is crucial nowadays in the compressed production schedules, " Mr. Lemieux added. " Older equipment designs, even though still in good operating conditions, may
not offer optimal cleaning accessibility for today's realities. "
Companies producing ready-to-eat products must
deal with some of the highest sanitary requirements.
So, BluePrint Automation (BPA) redesigned its Gravity
100r with sanitation in mind. A new tubeless, continuously TIG welded stainless steel frame allows it to be fully
washed down, even in harsh environments.
" Sloped surfaces wherever possible allow water to run
off during cleaning, " said Jason Hogue, southeast sales
manager, BPA. " Fully automatic, push-button changeovers eliminate operator adjustments inside the machine, further reducing the opportunity for contamination by human interaction. "
The demands for more stainless-steel construction
because of the current and future unknowns about additional sanitary requirements are " screaming " at packaging suppliers, as Bill Kehrli, vice president of sales and
marketing, Cavanna Packaging USA, explained.
" We're making major advances in Poka Yoke design,
which is the toolless removal and tear down of equip-

70 Baking & Snack December 2020 / www.bakingbusiness.com

ment for cleaning, " he said. " In the past, you'd have to get
in there with wrenches. Now you flip a lever, and everything comes apart so you can clean it. "
Tool-free removal of parts allows operators easy access to otherwise difficult to reach areas of a machine,
such as the belt on a feed system. Not all bakers and
snack makers are fully washing down their equipment
lines - some still do wipe down and air cleaning - but
the easy disassembly gives them the flexibility to add
washdown capability if their facility supports it.
" It gives access to the belts, the rollers, the drives, all
the moving components that can harbor food are greatly
reduced, " Mr. Kehrli said. " It comes right apart like a jigsaw puzzle. "
The benefits of sanitary design are magnified when
the latest forms of automation are also applied, and the
chance for human error is reduced.

GREATER AUTOMATION
REDUCES HEADCOUNTS
ON PRODUCTION FLOORS,
BUT IT ALSO INCREASES
THE NEED FOR
TECHNICAL SUPPORT. 



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Baking & Snack - December 2020

Table of Contents for the Digital Edition of Baking & Snack - December 2020

Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 2
Baking & Snack - December 2020 - 3
Baking & Snack - December 2020 - 4
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
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