BISCUIT PRODUCTION


manufacturing operations, it has developed a self-contained bake oven belt cleaning system that can be used on site with minimal disruption to other lines. “The system consists of a robust, transportable industrial laser unit with high pulse power,” continues Marko. “A mobile optic allows the beam to be positioned directly above the belt and the system is also equipped with an external vacuum system to extract residues and fumes. “The laser head is installed above the belt on a manually controlled carriage rail and the beam is focused on an area approximately 75 mm wide. As the belt travels under the laser, carbon deposits are burnt off and collected by the extraction system. Once the strip has been cleaned along the full length of the belt, the laser head is moved across to the next section.”


Using the system, cleaning can be carried out at a rate


of between 10-15 m2/hour, depending on the level of build-up. Unlike more traditional cleaning treatments, laser cleaning allows normal production to recommence immediately afterwards,


with no waste batches.


As we have discovered, it is important to start the Industry 4.0 journey by adopting smart technology which can connect your production lines together and connect the bakery


Flexible depositor improves productivity


European Process Plant Ltd (EPP) has installed a GEA Comas DLV depositor at White’s Bakery to boost efficiency, save on labour costs and reduce wastage in its confectionery lines. The UK-based bakery has grown its offering and now supplies about 85 schools with specialist individual portion cakes. With a dated depositor placing considerable strain on labour requirements at its bakery, the company set out to improve efficiencies though the adoption of a new depositor which is used to make flapjacks, brownies, chocolate chip cookies, muffins and madeira cakes. Having


trialled another depositor


White’s turned to European Process Plant Ltd (EPP) for a solution. A GEA Comas depositor was suggested and was trialled using equipment in the GEA factory in Italy, using White’s own recipes and ingredients which were shipped out to Italy for the test. “We saw the product going through the depositor in Italy, and immediately thought ‘yes that’s it’,” says David White, managing director at White’s Bakery. “The other machine we had tried wasn’t as flexible, and the clean down would have taken longer and would have been more complicated.” Following installation of the new depositor, White’s immediately noticed a difference to its productivity when it made flapjacks. The bakery was also able to make substantial labour savings. It found that what was taking five staff a total of five hours was now completed using two staff in just two hours. “With the new depositor, the product now comes out of the mixing machine onto the incline conveyor belt,” says David. “The product drops into the hopper and is spread evenly onto the sheeting


floor with the rest of the enterprise to ensure that your organisation continues to make productivity and efficiency improvements to stay ahead in this competitive sector. It is also vital to consider hygienic design when specifying new biscuit production equipment – the price tag may be higher, but it will most definitely pay for itself time and time again, offering faster and more thorough cleaning between batches, a vital requirement of a flexible production line.


unsuccessfully,


for us automatically. Also, we find the deposit weights are much more accurate, and we are getting less rejects at the wrapping stage.” White’s saw a similar labour saving when making cookies, which now requires a solitary worker to maintain pace with the oven, whereas previously three team members were required for the same output.


bakeryproduction.co.uk Kennedy’s Bakery Production October/November 2022 19


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