Share

Biscuit, Cookie & Cracker process innovation highlighted at Pack Expo 2012

Biscuit, Cookie & Cracker process innovation highlighted at Pack Expo 2012

TruClean™ range of forming equipment

Baker Perkins focused on its process innovation capability for the cookie and cracker sectors at Pack Expo (booth 7255 in the Processing Zone).

The TruClean™ range of forming equipment for cookies and crackers will be highlighted. These machines are designed to meet all the latest industry guidelines on hygiene. Every detail is engineered to minimize debris accumulation and improve visibility and access to make thorough and effective cleaning as easy as possible. Components can be removed and replaced for cleaning without tools.

The TruClean™ range includes wirecuts, rotary moulders for cookies and pet foods, and laminating and sheeting lines for crackers.

Baker Perkins’ radical approach to hygienic design is setting new standards. Less time spent cleaning means lower costs and faster changeovers. TruClean™ machines retain all the best-in-class process parameters and benefits of previous generation equipment including outstanding reliability, performance and ease of use.

A choice of three levels of hygiene enables customers to achieve the balance of hygiene and cost most appropriate for their operation: the prime objective is to eliminate cross-contamination risk from allergens and pathogens but the same high standards are required when making Kosher, organic or GMO-free products.

Hygiene level one is designed for dry or wet cloth cleaning when there are no cross-contamination issues.

Level two is for low pressure wet or chemical cleaning if there is potential for cross-contamination onto food product surfaces, or in the product zone.

Level three is designed for high-pressure wet, steam or chemical cleaning when a high risk of cross-contamination exists, particularly post-baking.

Latest News

Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…

22 October 2018

Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…

03 October 2018

@RousselotGlobal and @BakerPerkins working together to optimize depositing of #gelatin #gummies in silicone molds u… twitter.com/i/web/status/1…

27 September 2018

It's the FINAL DAY of IBA already! We've had a great show - and there's still time to see our latest developments f… twitter.com/i/web/status/1…

20 September 2018

Another busy day for us here at IBA - just one more day left if you're yet to make it to Hall A6! We're on Stand 32… twitter.com/i/web/status/1…

19 September 2018

Hectic start to the Monday here at IBA - we’re here in Hall A6 / Stand 321 until 6pm today for all your bakery, bis… twitter.com/i/web/status/1…

17 September 2018