Mixing and Depositing ositing automation
Of course, creating flexible machinery equipment is no simple task, especially when dealing with an allergen ingredient. Sam Pallottini of Reading Bakery Systems (RBS) says the hygiene aspect is paramount: “Companies continue to look to produce both standard and allergen free cookies on the same equipment, thus making washdown incredibly important.” RBS has developed three washdown levels for its cookie equipment; dry wipe, wet wipe and washdown. The first two are basically a mild steel painted or electroless nickel plated bolt together machine. The washdown level goes into more detail. “We upgrade all the frames and stretchers to stainless steel material. These items are then welded and polished smooth together. We will also upgrade the junction boxes to NEMA 4X as well as add stainless steel conduit, washdown motors, stainless steel bearings where feasible and upgrade any available component to IP65 and higher,” Sam explains.
bakeryproduction.co.uk
“I’d predict co-extrusion deposits for inclusions and
product variety – and hygiene, from built-in CIP systems”
There are only a few items that are not offered higher such as a few switches and pneumatic components. “The goal is to make the machine able to handle 2gpm, 140 degree, 80 psi water. The 2gpm does not have any impact on the machine.” In order to be compliant with the Occupational Safety and Health Act, RBS say they rate the water temperature at 140 degrees. Sam continues: “Water pressure is the common foe.
Kennedy’s Bakery Production March/April 2022 27
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