environment, but cleaning methods themselves can have an impact on how easily a production area can be maintained.
If material is blown from one location to another, operators may simply be transferring the cleaning problem elsewhere. By contrast, a vacuum-based approach allows material to be collected and removed from the production environment rather than deliberately dispersing it.
As bakery production becomes increasingly automated and equipment layouts become more complex, access to every part of a production line can also become more challenging. This makes the selection of appropriate cleaning equipment an increasingly important consideration.
For Warburtons, the modified TI60 provided an alternative approach to dealing with crumb and flour deposits around production equipment, combining controlled air movement with vacuum collection.
The wider lesson is that industrial cleaning equipment can be engineered around the specific requirements of a production process. Rather than accepting compressed air as the default solution for difficult-to-reach deposits, manufacturers can assess whether dislodging and collecting material within the same operation offers a more controlled approach.
For food manufacturers looking to improve cleaning practices, reduce the dispersal of dust and debris and make difficult areas easier to maintain, vacuum technology can form an important part of that process.
BVC Quirepace provides industrial vacuum solutions for food manufacturing applications and offers on-site demonstrations of its equipment at facilities across the UK.
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Issue 82 PECM 7