The Hestia Dough Checkweigher measures just 200cm in length and 90cm wide , with a slide out reject box tucked neatly beneath the conveyor .
For enhanced traceability , reports - configured by time , date or product code - can be downloaded and easily converted to common management reporting and software applications . Secure remote and authorised access levels enable bakers to troubleshoot , diagnose and resolve equipment issues on the spot to minimise system downtime and avoid production bottlenecks .
Small energy footprint To help bakeries address gas price rises , which have risen five-fold from £ 45 per therm just 12 months ago , this Dough Checkweigher features an energy-efficient electric servo drive instead of compressed air . The result is a more compact system to accurately and automatically reject over or under weight dough faster and more sustainably .
Measuring just 200cm in length and 90cm wide , one of the key advantages of this electric drive is the reject unit can be
Every big bakery started off performing these dough dividing and weight check tasks by hand . Not only is this labour intensive , but also leads to variations in product quality
located beneath the hygienic , unclippable conveyor within the body of the machine , highlights Jodie . “ In an automated inspection cell like the Hestia , servo drives are proven to be extremely energy efficient . But these drives also help our engineers to maintain compact and slimline unit . Especially when compared to systems that typically have the reject bin protruding to the side .”
Adapting to these market forces , producers of baked goods remain under constant pressure from all sides to optimise energy efficiency and workforce productivity while simultaneously reducing waste and giveaway . Jodie concludes : “ Bakery rejects not only waste raw ingredients and affect yield , it also wastes all the labour that went into producing every batch . Add in the energy consumed by ovens , mixers and other automated equipment on the line , and inefficient start-ups and shut downs , all these interconnected factors contribute to the economic and ecological performance in today ’ s commercial bakeries .”
Dependent on production volumes , switching from manual weight checks to automated upstream checkweighing can save industrial bakers up to £ 1,000 a day .
For further information , please visit www . fortresstechnology . co . uk
Issue 59 PECM 67