In addition to consumer-focused bagging and closing features, bakery and snack manufacturers have their own wish list for this type of equipment.
“We are seeing more requests for higher-speed capabilities,” Mr. Lindsey said. “Many times because of the bakery’s space limitations, they don’t always have room for an additional packaging line, so they make do with what they have and increase the throughput.”
Mr. Lindsey said Burford’s servo tyer can keep up with demand, but some high-speed bun lines using longer conveyor flight spacing than normal may require help.
“Depending on a few variables, such as type of bagger, max package per minute rate and flight spacing, we have options to help the baker,” he said.
Likewise, Mr. Woods said LeMatic’s customers are seeking to take things up a notch.
“They want a redundant line, but when one goes down they want to be able to run just as fast with one less machine,” Mr. Woods said. “This is challenging us to make our baggers faster, more durable and reliable.”
Addressing interest in automaton that helps bolster speed, LeMatic introduced the LX8 bun bagger with auto-adjust product guides and height transition.
Cavanna updated its system designs with speed and efficiency in mind.
“Smaller sizes require higher package throughput speeds but need to be done with minor adaptations of existing equipment or new equipment in the same space as the older equipment,” Mr. Kehrli explained.
Cavanna’s Slim wrapper and improved product handling and wrapping technology fits into tighter spaces.
“We have also developed a new flowwrapping system that can wrap slugs and piles on the same machine with a two-minute electronic changeover,” Mr. Kehrli added.
Formost Fuji also addresses speed and efficiency. The GTS bagger features the latest computer and electronic systems for speeds up to 90 packages per minute for products such as bread loaves and crackers. To maintain that speed and prevent issues, the GTS has a bag opening system that allows for greater tolerance of irregularities. A dual-lane version of the bagger ramps up the pace of production, operating at speeds up to 50 cycles a minute.
Uptime is another facet of efficiency impacting bagging and closing systems.
“To keep up with the growing appetite of the market, snack producers are focusing on fast and reliable solutions that ensure uninterrupted production around the clock and maintain premium product quality,” Mr. Meer said, citing a heightened emphasis on integrating all ancillary equipment that would normally have independent controls. “This provides a single point of control at the bagger with one human machine interface for the operator, which reduces the chance for errors and decreases time required for product or recipe changes.”
At AMF, minimizing downtime while keeping pace also affects equipment design and functionality.
“Customers request machines that operate in automatic mode with as little adjustment as possible, where changeover time is critical,” Mr. Belval said. AMF’s Mark 60/75 bread baggers offer reduced compressed air consumption and see-through machine guarding packages that adhere to government regulations without being too obstructive to the operation of the bagger.
Given format changes and operational realities, bakers and snack producers seek versatility in bagging and closing capabilities. Mr. Meer observed that the push toward healthy snacks has resulted in more premium package styles made with high-quality materials to maintain the product’s integrity.
“This requires machines that can efficiently handle these higher-cost materials and keep waste to a minimum,” he said.
Meanwhile, as food manufacturers use more bag styles beyond the standard pillow pouch, they’re looking for machines that can be configured to produce multiple pack styles.
At Formost Fuji, demand for versatility is reflected in the company’s variety bagger, which automatically bags an assortment of products including buns and tortillas, among others, with different infeed and discharge systems at a rate of 60 packages per minute.
No matter the material, product or package, consumers are continually seeking a premium option that balances all the right factors, and bakers are looking to provide the total package.
