PACKAGING TECHNOLOGY
between packaging systems and auxiliary equipment enables operators to make their lines work more efficiently, helping to reduce waste – both in terms of raw materials and resources – such as energy and water. Flexibility is also vital in in bakery packaging solutions
today and Simon believes that vertical form fill and seal (VFFS) systems are one of the most versatile solutions available, capable of packaging multiple products on a single line. “Important features to look out for on the physical component side when looking at VFFS systems are the use of lightweight, ergonomically designed parts that make changeovers easier for the operator and allow unobstructed access to frequently adjusted components,” he says. “Enabled by fast pack-size switching and unload assist technology, these systems can further speed up product changeovers, allowing for increased up-time, performance and profitability.”
Keeping it clean In the packing hall, as on the production line, hygiene is key to avoid the risk of product contamination. This is why AMF Bakery Systems designs its bagging solutions with sanitation in mind. “Our machinery design puts a focus on serviceably and accessibility in all areas and all surfaces to allow hygiene teams to perform cleaning operations quickly and effectively,” says Lex van Houten, Regional Marketing Manager at AMF Bakery Systems. “When it comes to packaging materials, we are seeing
a definite move to recyclable plastics, and also to the re- use of plastics, to limit packaging waste. In line with this, sustainability is now a key strategic driver for us and our
bakery customers,” continues Lex. “We aim to limit use of raw materials, use less energy, less compressed air, and we will have a complete life cycle analysis available for all our machines in the coming years.” Also touching on to the subject of flexibility, Lex highlighted
the fact that today, the cutting and wrapping operation needs to be able to achieve more frequent changeovers, as batches become smaller and more diverse. “To achieve this, bakeries should be looking to employ equipment that allows quick and easy changeovers to be performed. Take, for example, toast bread or loaf bread production. AMF can offer a bagging solution with an automated changeover option that allows operators to change blade spacing, and adjust the loaf guide automatically, by simply calling up a new recipe (and a new set of parameters) on the control panel. This means that setups are repeatable, regardless of which operators are on shift, resulting in better consistency of cut and reduced product waste.”
Decoupling processing and packaging “Bakeries should never underestimate the role that an effective layout has to play in helping to reduce waste
“We are seeing a definite move to recyclable plastics, and also to the re-use of plastics, to limit packaging waste”
AMF’s bread bagging system is designed with hygiene in mind.
40 Kennedy’s Bakery Production April/May 2023
bakeryproduction.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
