Biscuit output improvements

Thursday, 29 October, 2009 | Supplied by: SPX Flow Inc



Baker Perkins claims that the output of existing biscuit lines can be boosted by between 15 and 25% by installing their Angled World Wirecut. Productivity is increased by laying down the biscuits at an angle to create ‘nested’ patterns that improve utilisation of the baking surface: the increase in yield depends on cookie size.

Biscuits are traditionally deposited in straight rows across the band at a row pitch equivalent to the biscuit diameter plus separation. By tilting the rows to form a ‘nested’ pattern, the row pitch is effectively reduced and space, that would otherwise be wasted, is used productively to increase the number of biscuits per square metre of oven band and thus the oven output.

The tilting of the rows is achieved by mounting the wirecut machine at an angle to the oven band. Geometric analysis shows that a wirecut machine set at a 30° angle to the band gives the optimum layout for maximum production.

Typical productivity comparisons show an increase from 21 to 24 pieces across a band on 38mm diameter biscuits; 11 to 13 pieces on 76 mm diameter biscuits; and 8 to 10 pieces on 101 mm diameter products.

Installing an Angled World Wirecut achieves a sizeable increase in production without the cost, complexity and disruption involved in extending the oven. It can be rapidly installed into an existing line and the productivity improvements achieved with all standard sizes of round biscuit will produce a rapid investment payback.

Online: www.spxflow.com/au
Phone: 03 9589 9222.
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