Blog: Innovation and expansion with starch-free depositing
The servo-driven mechanism improves automation, process control and flexibility, and is already delivering benefits for customers. The two-axis servo system provides infinite variability to the wire cutting and return paths, enabling optimum cutting performance to be achieved - even at high speeds - on difficult dough and with large or small inclusions.
Outstanding flexibility and process control are key attributes. Tailored profiles can be created for each individual product and loaded at the touch of a button.
This is the latest in a series of technology developments that have maintained Baker Perkins’ long-term leadership in wirecut know-how, embracing product versatility, operational flexibility and process excellence.
On the servo-driven machine, ease of operation, product changeover, cleaning and maintenance have all been improved. Set up is all done from an HMI and, once a profile has been developed and tested, it can be saved as a recipe for one-touch set-up.
The remaining parts of the wirecut process – hopper, feed rolls, filler block and dies – are all well-proven technologies, ensuring that product characteristics, high-accuracy weight control and easy cleaning are maintained.
This is a TruClean™ machine, reflecting the Baker Perkins approach to hygienic design meeting a clear demand from the industry for the highest standards.
The product range of cookies, bars and filled bars has been extended by the addition of encapsulated cookies - for the first time, fillings totally enclosed by dough can be produced on a standard wirecut at high production rates: this further confirms Baker Perkins’ position as leaders in technology for soft dough bar and cookie production equipment.
The servo-driven wirecut incorporating some further new developments will be on display at IBIE 2019 in Las Vegas, September 8 - 11.
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