Baking & Snack - February 2023 - 79

EQUIPMENT
Bun Processing
Bakeries producing hot dog and hamburger buns should
take steps to ensure success when demand heats up.
by Michelle Smith
S
Summer with its flip flops and pool parties seems a long
way away for those bundled up against the February
deep freeze. But for bakeries that produce the hot dog
and hamburger buns for all those backyard barbecues,
the season is just around the corner.
" Bakers are under intense pressure to produce large
numbers of buns, especially during peak seasons, " said
Jim Fontaine, bakery field sales manager, Reiser. " They
need accurate scaling and high quality. They also need
the ability to produce a variety of products outside of the
'standard' hamburger and hot dog buns in order to take
advantage of QSR opportunities. Bakers need equipment
that can produce for long periods of time without the
need to stop and clean frequently. "
Those ramping up for the season need to ensure
that everything is running in tip-top shape. As James
Kline, president of The EnSol Group, said, the devil is
in the details.
" The greatest challenge of producing buns on a highspeed
line is coordination of the line from one end to the
other, " he explained. " From mixing through packaging,
have you maintained that coordination? The best thing
that people can do for the season is to walk the line and
take a look and see how each unit is performing against
its design standard. "
Inspect before the season
Bakeries that are working to optimize output must
maintain quality, which requires consistency on the production
line.
" High-speed bun lines running at or in excess of
60,000 buns per hour require the consistent feed of
all inputs to ensure quality, consistent output, " said
Bruce Campbell, vice president of global product
strategy, AMF Bakery Systems. " This includes ingredients,
pans, baskets and more. Equipment that is
designed for these high speeds can typically run for
days and weeks without significant downtime, which
means the rest of the supply chain needs to be designed
for this demand, especially in the summer bun
Bakers are often
running at capacity
to fill summer
bun orders so
preparations
beforehand are
crucial.
WavebreakMediaMicro
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Baking & Snack - February 2023

Table of Contents for the Digital Edition of Baking & Snack - February 2023

Baking & Snack - February 2023 - Intro
Baking & Snack - February 2023 - 1
Baking & Snack - February 2023 - FC1
Baking & Snack - February 2023 - FC2
Baking & Snack - February 2023 - 2
Baking & Snack - February 2023 - 3
Baking & Snack - February 2023 - 4
Baking & Snack - February 2023 - 5
Baking & Snack - February 2023 - 6
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