Many spiral system innovations such as reducing sprockets and drive chains provide opportunities for easier sanitation and maintenance.
IJ White Systems, Farmingdale, NY, offers belt washing systems including its Typhoon and PowerWash 2000, which not only improve sanitation but also help reduce friction and wear, according to Mr. White. “We can bring full rinse, wash, sanitize and clean-in-place (CIP) sanitaiton into the center of the system, and before you could not do that,” he said.
Bakers today want hygienic upgrades to spiral freezing systems such as stainless-steel enclosure panels, hygienic evaporator coils, self-stacking belt technology, CIP wash-down systems and other elements of sanitary design, according to Andrew Knowles, freezer sales support manager, JBT FoodTech, Chicago. Because bakeries run their freezers longer between cleanings than do meat or poultry plants, there’s more product debris and frost to remove from the system, he observed.
This need led to improvements in the hygienic design of JBT FoodTech’s Northfield and FrigoScandia spiral freezers. “The Northfield SuperTrak features an all stainless-steel cage-and-frame design along with a hygienic center direct-drive drum to eliminate the need for a traditional chain drive,” Mr. Knowles said.
The company’s GyroCompact features a self-stacking stainless-steel belt and internal CIP system to make sanitation automatic and efficient.
Alit srl, Marsango, Italy, introduced Aliwash, a two-part belt washing system. Washing, rinsing and blowing stations are integrated on the belt while pumps, the water heater and detergent dispenser are in a mobile station that connect to the other stations. To minimize cost, one mobile unit can serve multiple fixed stations.
Heat and Control, Hayward, CA, offers fully automated CIP systems on its spiral ovens that reduce cleaning times and costs. Also, its cylindrical enclosures eliminate hard-to-clean corners, according to Doug Kozenski, the company’s processing systems sales manager.