Efficiency hinges on innovation

by Charlotte Atchley
Share This:
If cookies and crackers are baking faster, that’s production that’s moving along faster.

Many of the same technology updates that make cookie and cracker equipment more flexible, easier to clean and better at making cookies and crackers also make production more efficient overall. If changeovers and cleaning take less time, that’s less time a production line will be down between products or for routine sanitation. If cookies and crackers are baking faster, that’s production that’s moving along faster.

Radio Frequency’s Bantam-Series Macrowave Post Baking Dryers, exhibited at IBIE, does just that, improving baking efficiency and therefore, overall production efficiency. By using a post-¬≠baking dryer to heat and dry the interior of the product instead of a conventional baking oven, product doesn’t spend as much time in the oven. Bakers can see an increase of 30% or more of productivity because of this.

For bakers wanting to freeze their finished cookies and crackers, JBT Food Corp. showcased its Advantec Steel Belt Impingement freezer at IBIE. This freezer uses high-velocity jet streams of air to reduce the thermal heat transfer barrier around products. This results in a faster chilling and freezing time, which the company says can be comparable to cryogenic freezers in certain applications. The belt releases cookies and crackers without leaving markings while preserving the integrity of the finished product. With speedy chilling and freezing, production can keep moving at an efficient pace.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.