Developing new technology for commercial production of meat substitutes
- Product Development
Time for a typical cleaning routine for a line can be reduced by up to 40%.
These Baker Perkins lines comprise either a 3-roll sheeter or a laminator to take a bulk feed of dough and form it into a sheet, ready to pass through gauge rolls which achieve the chosen thickness, and then a rotary cutter before baking.
The TruClean™ approach to hygienic design was instigated to meet a clear demand from the industry for higher standards. It involved radical re-design of machinery in order to reduce the need for maintenance, and make access much easier where it is needed.
Improving visibility and access for cleaning, simplifying removal and replacement of components and assemblies, cutting the number of components, and reducing accumulation of debris were the principal design requirements – all achieved without compromising fundamental process performance parameters and attributes such as output and weight control.
The key benefit is a significant reduction of the time required to clean a line, leading to lower costs and faster changeovers.
This is based on the absence of guards and some mechanisms that would otherwise need opening and cleaning; and a reduction in the time needed both to gain access to areas of the machines for cleaning, and to clean more streamlined components.
At the same time, it is now possible to clean a line more thoroughly than was possible before. Allergen-level cleaning is possible between product runs, a requirement on which an increasing number of companies now insist. When necessary, risk to consumers from cross-contamination can be eliminated more quickly.
Better access has been achieved because there are far fewer covers to open, and those that remain are quick-access lift-up with a safety switch; general construction is more open; hygienic feet replace frames to the floor; and adjustment mechanisms are on the outside of the frames.
There are now quick-release lift out rollers in web circuits and scrapers in all the units; plus rapid-release removable cartridge conveyors.
Baker Perkins is a world leader in the supply of automated production lines for the production of hard sweet biscuits and crackers. The sheet and cut process is traditionally used on hard and semi-sweet products such as Marie and Petit Beurre biscuits, while laminating gives a light, flaky, crisp texture to crackers which cannot be achieved in any other way.
Uniquely, Baker Perkins offers a combination laminator which can produce full ranges of sheeted or laminated biscuits and crackers. It is cost-effective and simple compared with conventional multi-purpose plants requiring separate machines.
Baker Perkins has been awarded UK government funding for a project to further develop twin-screw extrusion capabili… twitter.com/i/web/status/1…03 June 2020
We’re pleased to introduce Ken Miller as the newest member of our team in Grand Rapids, Michigan. Ken will focus on… twitter.com/i/web/status/1…27 May 2020
To prepare for growth in our established and emerging markets, we have recently restructured and expanded our Appli… twitter.com/i/web/status/1…18 May 2020
As many of our customers face increased production requirements in response to the current global situation, we hav… twitter.com/i/web/status/1…20 April 2020
Following UK and US Government guidance on responding to coronavirus (COVID-19), our businesses in the UK and USA a… twitter.com/i/web/status/1…26 March 2020
Baker Perkins is making major investments in machine tools to add capacity and improve efficiency on components for… twitter.com/i/web/status/1…10 March 2020
Baker Perkins Limited, Manor Drive, Paston Parkway, Peterborough, PE4 7AP UK, Registered in England: No. 5708493
© 2020 Baker Perkins. All rights Reserved.
Web Design by Studio 24