Baking & Snack - February 2023 - 85

Effective &
Pans that are properly cleaned and glazed will mean fewer problems
on bun processing lines.
Bundy Baking Solutions
together. Product with similar process time in terms of
bake time should also be grouped together. Products
with allergens should be produced last, as time-consuming
cleaning operations should be scheduled at the end
of the production. "
Planning includes making sure all components for a
changeover are available when the time is right.
" All changeovers can be improved by not waiting until
the last minute to ensure that all change parts are available
and clean along with any tools needed to assist in
making the change, " Mr. Murphy said.
Mr. Kline used the example of a racecar pit crew,
which changes out tires in seconds, to illustrate why
training is crucial to minimizing downtime during
changeovers.
" Very infrequently do we find that the baker has sat
down with their people as a team and said, 'Look, we
need to change over at 2 p.m. today to go from white
to wheat,' " he said. " 'Let's talk about what we're doing
along the lines. Do we have the parts sitting there next
to the equipment to be able to do the changeover? How
do we minimize the downtime?' You have maintenance
involved, and you come up with a plan just like they do
in a Formula 1 race. Minutes are money. If you're running
200 loaves a minute, being down 5 minutes or 10
minutes, you're talking 1,000 or 2,000 loaves. "
Putting digital tools to work
Sensors that allow bakers to monitor equipment, head
off problems and avoid downtime are becoming critical
to success. The intelligence these provide is a powerful
tool.
" It gives you information; it gives you knowledge, "
Mr. Kline said. " That really is the crux of having smart
equipment. It's the information it can give you with regard
to your performance. At the end of the line, what
are you getting out of the line versus what is the standard?
If I'm supposed to be getting 2,000 dozen packs an
hour and I'm getting 1,920, why is there a difference? "
profitable bread
production
ROLLED
CUT
ROUNDED
Modular concept Wide product variety
Excellent dough quality
T: +1 330 650 2345
E: info@rademakerusa.com
www.rademaker.com
www.bakingbusiness.com / February 2023 Baking & Snack 85
http://www.rademaker.com

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
Baking & Snack - February 2023 - 7
Baking & Snack - February 2023 - 8
Baking & Snack - February 2023 - 9
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Baking & Snack - February 2023 - 132
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
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