Baking & Snack - March 2022 - 97

How can bakers streamline their maintenance
plan to make it as quick as possible?
We are always looking for the " next best thing " in streamlining.
Sometimes we forget that we have a history that will tell us
what is not streamlined.
Bakers have an opportunity to use their suppliers for missed opportunities.
Bakers should take advantage of the purchase history
they have with their suppliers and look at what they are buying
and how often they are purchasing those items. Instead of looking
at those items as purchasing level opportunities, bakers are starting
to look at them as opportunities to prevent downtimes. Bakers
are starting to use life cycles to determine when to replace wear
items to completely avoid the repeated downtime issues.
If we have a belt that lasts six weeks and then is at risk of failure,
why not replace that belt at five weeks? This does two things for
bakers: It reduces the chance of downtime, and it reduces the effects
of poor performance for an item at the end of its lifespan.
In the upcoming months, our clients will be able to log into a
portal at the machine, look at training and operating manuals,
predictive maintenance parameters, equipment efficiencies and
more. This technology will be transferrable to mobile devices, as
well as workstations.
How is equipment being designed to make
maintenance and sanitation easier?
OEMs in the baking industry must stay current on food safety
issues. That is how bakeries are supported by food OEMs vs. the
non-food OEMs out there. For example, as a baker you would
never want to approach a standard automation company for a
new piece of equipment without some type of background in food
products. There are so many options out there for automation, but
those of us in the baking industry know that there is a defining
line that must be kept.
We cannot expect that new maintenance and operations people
can make all the decisions for automation like, " Is that in the open
package or post-package area of the machine? " There is a definitive
risk out there for bakers that a new employee may make a purchasing
decision which bypasses this line of thinking.
Simple things like a painted frame could be fine for the first few
years of production but pose a sudden surprise when the paint
starts to flake off into the product. A new, stronger belt which is
metal fiber enforced may last six times longer, but when it begins
to fail the metal fibers might make their way into the product. Our
bakers face these challenges every day, and it is up to the OEMs to
make sure they put the right options on the table.
Potassium Sorbate Replacement!
Our Clean Label line of SOR-Mate products
will keep your cakes, muffins, and other baked
goods mold-free without the need for artificial
preservatives all while enhancing the flavor!
CL
Clean
Label
NG
Non
GMO
KP
Kosher
Pareve
GF
Gluten
Free
www.jkingredients.com/sor-mate
http://www.jkingredients.com/sor-mate

Baking & Snack - March 2022

Table of Contents for the Digital Edition of Baking & Snack - March 2022

Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
Baking & Snack - March 2022 - 11
Baking & Snack - March 2022 - 12
Baking & Snack - March 2022 - 13
Baking & Snack - March 2022 - 14
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Baking & Snack - March 2022 - 18
Baking & Snack - March 2022 - 19
Baking & Snack - March 2022 - 20
Baking & Snack - March 2022 - 21
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Baking & Snack - March 2022 - 27
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Baking & Snack - March 2022 - 29
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Baking & Snack - March 2022 - 31
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Baking & Snack - March 2022 - 90
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Baking & Snack - March 2022 - 116
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
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http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
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