Baker Perkins Accurist2 with dough divider
The Baker Perkins Accurist2 has been upgraded with a dough divider for high-output plant bakeries to achieve higher output, reduced oil usage, longer component life, extended running time and easy maintenance and cleaning.
Developments include a six-pocket machine, a new lightweight die and measures improving maintenance and hygiene.
The Accurist2 has a maximum rate of 11,000 pieces/h on 900 g dough pieces. A single divider meets the output requirement for the larger lines, with its size being the same as previous versions ensuring that the same degree of layout flexibility and portability are retained.
The contact area between the die and the machine is reduced by 50%, to provide a longer die life, longer running times between cleaning and a reduction in lubrication. A self-cleaning feature disposes of dough that passes the die face rather than allowing it to accumulate, and the redesign has reduced the number of difficult-to-clean recesses in the die. It can be retrofitted to existing Accurist machines.
The oil distribution arrangements of the machine can cut usage, and improve hygiene and maintenance, and the ram and knife have been made lighter making cleaning easier and reducing the risk of damage.
The divider retains scaling accuracy with a Standard Deviation of just 2.5 to 3.5 g maintained on 900 g dough pieces over 10,000 h of operation without any parts replacement.
A key development in the design was the introduction of servo-control drive to the ram motion that simplifies operation and maintenance giving independent, accurate control of pressure to a setpoint improving the crumb structure, softness and colour of the final product.
Control of the ram movement means pressure on the dough can be reduced by up to 50% without any loss of scaling accuracy as it is pushed into the division box which has shown a 10% increase in cell count.
The human-machine interface offers full recipe control while the Dynamic Dough Control software allows the divider to respond to changes in the dough on every stroke.
Phone: 03 9589 9222.
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