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As published in Baking Management, March
2008, Page 34-35.
Download this article as a PDF. |
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Baking Management
Notebook
Sponsored by Hinds-Bock
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Discover
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depositing
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solutions
Q:
How has technology affected depositing and
filling equipment?
A:
With respect to depositing and filling
equipment, the greatest impact technology has |
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had is
with
the controls. Through the years, technological advancements
in controls have driven the cost down and greatly increased
the acceptance of programmable logic controllers (PLC),
operator interfaces, plant-wide interfaces and servo motors.
Through this technological leap, depositing and filling
machines run faster and are easier to troubleshoot, sequence
and control. This improvement in technology led to more
sophisticated depositing and filling machine integrations
than would have been practical years ago with outdated
mechanical and air pilot controls.
Q:
How can
depositors handle delicate filling operations, such as those
used for pie fillings?
A:
Depositors for
products |
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containing
large, soft particulates
must have
large product flow paths. The flow paths must be smooth with
gentle internal radii, and the product flow path must be as
short as possible with no reduction in diameter or area.
Q:
What
type of depositor is best used for filling products with
particulates?
A:
Through the decades,
piston depositors have been designed with the features
mentioned above.
Q:
Describe how different types of depositors can handle a
broad array of products from liquids to dry ingredients.
A:
Hinds-Bock depositors
are very versatile in that they can run |
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products
as thin as water or brine to as thick as fruitcake batter,
mashed potatoes or axel grease.
Large
ports and other features already mentioned allow Hinds-Bock
depositors to accommodate large particulates, and all of
these features give the machines a great deal of
versatility. In addition, Hinds-Bock manufactures dry
ingredient depositors and high-fat streusel depositors.
Q:
How can
depositors and fillers be customized to accommodate lines
with multiple product changeovers?
A:
Most U.S. bakeries use
the same line to run multiple pans and products. Several key
features allow the depositors to be rapidly changed over
from one pan or product to the next. Quite often, machines
are manufactured with |
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positive
shut-off spouts. The centerline of these positive
shut-off spouts can be quickly adjusted without tools by
simply moving a cam lever and sliding the spout to the
proper centerline. The automatic cycling controls
integrate within the depositor's control platform and
automatically adjust the pan pitch. This change is made
by simply accessing the SKU number with the operator
interface panel. The deposit weight can be adjusted
manually by turning a hand wheel, or automatically by
pushing a button. Further automation is integrated with
an upstream or downstream check weigher.
Q:
How can
depositors address lines that run at variable speeds?
A:
Variable speed lines typically are
equipped with a shaft
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Ask the expert:
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Lance Aasness, vice president, sales and
marketing
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1) What
types of depositors and fillers does Hinds-Bock
produce?
Hinds-Bock
manufactures a large family of both standard and
custom designed piston depositing machines, as
well as servo driven pump filling machines. In
addition, Hinds-Bock manufactures dry ingredient
depositors, streusel depositors, icing machines
and complete custom depositing lines.
2) What
are some of the latest Hinds-Bock technological
advances that benefit the baking industry? |
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Our new line of
moist, high fat streusel depositors allow for the
automatic depositing of high fat streusel, which
typically tends to pack or bridge. This automatic
depositor greatly reduces labor and increases both
accuracy and speed.
3) How can I learn more about Hinds-Bock and its
depositors and fillers?
Please feel free
to contact Hinds-Bock at:
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For more information, contact Hinds-Bock
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encoder, which feeds pulses to the PLC
integrated within the depositor's control platform. As the
conveyor speeds up or slows down, the depositor
automatically adjusts its speed to match that of the
conveyor. This is quite common on depositing lines where the spouts or the entire
depositor travels with the pan or the target during the
deposit cycle, which increases the speed of the depositing
line and ensures clean deposits and proper deposit shapes.
Q:
How has
automation of depositing and filling equipment improved
production efficiency for bakers?
A:
The automation of depositing and filling equipment
leads to a quantifiable improvement in uptime, increasing
efficiency in yield for the bakeries that operate
these machines. This uptime is
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typically tracked and documented. Modern
depositors incorporate features for rapid sanitizing, which
minimizes downtime between product changeovers. Modern
controls speed up the trouble shooting process as compared
to the older style of mechanical or pneumatic air pilot
controls.
Q:
Describe the
automated features that enable a muffin depositor to produce
18,000 lb. per hour.
A:
The largest muffin lines typically fill multiple
pockets in multiple pans simultaneously, and the conveying
and indexing of these pans is handled by a large,
substantial conveyor. This conveyor uses controls that
recognize each flight of the conveyor and sequences
additional automation, such as tray placers,
paper cup denesters, pan oiler, dry ingredient
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depositors and streusel
depositors. These features include a PLC, pan sensors, shaft
encoder and operator interface.
Q:
How are
depositors and fillers meeting bakers' expectations for
sanitary equipment?
A:
Depositors and filling machines are usually
manufactured from high quality stainless steel and at times
use food approved plastic or metal alloy parts.
Institutional lines of bakery depositors include features
that allow even the largest bakery depositor to be quickly
disassembled for sanitizing in minutes without tools.
Hinds-Bock machines incorporate tilting hoppers, quick
remove piston strong backs, tool-free product valve removal
and tool-free rapid spout removal.
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For more information contact us at (877)
292-5715 (Toll Free),
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©2008 HINDS-BOCK
Corporation - All Rights Reserved
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