Baking & Snack - August 2022 - 122
SUSTAINABILITY
" WHEN PRODUCT COMES
OUT OF THE OVEN AND WHEN
IT'S EXPOSED FOR COOLING,
TYPICALLY FOR FOOD SAFETY
PURPOSES, A HIGHER LEVEL OF
FILTRATION IS OFTEN DESIRED. "
MIKE ANDERSON, AIR MANAGEMENT TECHNOLOGIES
™ sets the
standard for food safety
with little to no downtime.
Proprietary tools
and food-grade equipment
Strict adherence to all GMP processes
OSHA-certified confined space entry
Dry ice and sodium bicarbonate
abrasive blasting
This is important because even if more filtered air is coming
into the bakery than is being exhausted, bakeries will
still lose some pressurization.
" You'll still lose about 5% to 10% very easily of that airflow
without being exhausted, " he said. " It will find its own
pathways out even if the building is pretty well sealed up.
You want to bring in about 10% more outside air than is
being used either for comfort exhaust - which is if you
see the exhaust fans in the ceiling it would be considered
comfort exhaust - or process exhaust, which is directly tied
into something like an oven. "
Although the air is filtered coming into the bakery, contaminants
can enter the bakery through other means.
" People are dirty, " Mr. Thorson said. " You're bringing
in contaminants from the outside, you're bringing in
packaging that's loaded with dust, you're bringing in pallets
and forklifts. There are just all kinds of sources of
contamination. "
He added that when problems are persistent, bakeries
should consult with outside experts, which can be consultants
or trade organizations, to get help. He suggests checking
in with bakery associates first.
" Start with your own people: your own mechanics, your
own engineers, your own operators, " Mr. Thorson said. " But
sometimes it's harder to find. Maybe you've got your mold
complaints and issues way down to a very low level, but you
just can't get it to that next level. Maybe you need to bring in
an expert consultant or subject matter expert in that area to
help you evaluate your system. "
Consistent and comfortable
Humidity and temperature should be regulated and maintained
for food safety and worker comfort. While some
areas in the United States are hot and humid year-round,
other climates can vary widely.
" Sometimes it's different in the morning, which is different
than the afternoon, which is different in the evening, "
Mr. Anderson said. " So we need to maintain consistency in
that environment that the product travels through, and that
07/22 02350
http://www.molemaster.com
Baking & Snack - August 2022
Table of Contents for the Digital Edition of Baking & Snack - August 2022
Baking & Snack - August 2022 - Intro
Baking & Snack - August 2022 - 1
Baking & Snack - August 2022 - 2
Baking & Snack - August 2022 - FCa
Baking & Snack - August 2022 - FCb
Baking & Snack - August 2022 - 3
Baking & Snack - August 2022 - 4
Baking & Snack - August 2022 - 5
Baking & Snack - August 2022 - 6
Baking & Snack - August 2022 - 7
Baking & Snack - August 2022 - 8
Baking & Snack - August 2022 - 9
Baking & Snack - August 2022 - 10
Baking & Snack - August 2022 - 11
Baking & Snack - August 2022 - 12
Baking & Snack - August 2022 - 13
Baking & Snack - August 2022 - 14
Baking & Snack - August 2022 - 15
Baking & Snack - August 2022 - 16
Baking & Snack - August 2022 - 17
Baking & Snack - August 2022 - 18
Baking & Snack - August 2022 - 19
Baking & Snack - August 2022 - 20
Baking & Snack - August 2022 - 21
Baking & Snack - August 2022 - 22
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Baking & Snack - August 2022 - 49
Baking & Snack - August 2022 - 50
Baking & Snack - August 2022 - VDGa
Baking & Snack - August 2022 - VDGb
Baking & Snack - August 2022 - 51
Baking & Snack - August 2022 - 52
Baking & Snack - August 2022 - 53
Baking & Snack - August 2022 - 54
Baking & Snack - August 2022 - 55
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