Baker Perkins at the iba exhibition

Baker Perkins is launching new generations of bread dough mixers and dividers and a new biscuit baking oven at the IBA exhibition in Munich in September (stand 424 in Hall A6). There will be a focus on an upgraded Tweedy mixer and Accurist 2.1 divider; and the new TruBake oven for the biscuit and cracker industry. These machines retain all the process characteristics of their proven predecessors, but are upgraded for easier operation, maintenance and cleaning. Re-engineered Tweedy bread dough mixers The Baker Perkins range of Tweedy bread dough mixing systems has been extensively re-engineered for more hygienic operation, easier maintenance and lower noise levels. Significant upgrades have been achieved while retaining all the important process characteristics which ensure high-quality dough at high outputs. Improved hygiene has been addressed in two ways: reducing the levels of dust, water and dough debris, and making any that does accumulate much easier to see and remove completely. In particular, cleaning the lid is much easier: relocating the clamp actuators and consolidating the ingredient inlets has significantly reduced the number of components while access has been improved by lowering the ingredient platform. A major development is the introduction of a wash-in-place system for the mixing bowl and lid, replacing manual cleaning. Water is fed to pressure jets via a retractable hose within the bowl, fitted to the beater by the operator whenever cleaning is required. A 75mm self-cleaning valve ensures the bowl drains completely with no dough leftovers. As far as maintenance is concerned, the simplified arrangement of components and associated pipework and cables means better access and easier tasks. Calibration routines are also much quicker and simpler. Noise levels are assuming a higher health and safety profile. The pressure vacuum pump has been designed for quieter operation and is mounted on a skid that can be located in a separate room or soundproof enclosure. The new mixer design has been assessed with respect to ATEX compliance and where necessary specific zones have been designated. This means that provided the equipment is cleaned and maintained correctly it will remain compliant. New TruBake direct convection oven The new TruBake biscuit baking oven brings improvements in efficiency, hygiene and quality of manufacture. The TruBake is the latest generation of Baker Perkins direct convection oven, based on technology proven worldwide baking every type of biscuit, cookie and cracker. Efficiency is enhanced by re-engineering the burner and fan module to create a laminar flow of air over the full width of the burner. This continues into the ducts and plenums and leads to a stable and even distribution of convection air over the full width and length of the oven band. The result is precise, consistent and predictable baking. Baker Perkins direct convection ovens have long employed the principle that higher volumes of lower temperature air improve product consistency and fuel efficiency. The TruBake features a new higher capacity fan to ensure that the volume and velocity of air is maintained, even in the longest zones. In conjunction with a burner turndown ratio of up to 20:1, this creates a wide operating envelope, making the oven suitable for every product from soft brownies to crackers. This new system is a further development in the progress of baking from a ‘black art’ - relying heavily on operator experience - into a science. It was validated by computer modelling using CFD (Computational Fluid Dynamics). The TruBake is a modular oven, with a central control module in each zone, linked to standard modules either side. Zone lengths can be varied to achieve the baking conditions required throughout the oven. Direct rather than indirect convection is the preferred method of heating. It is a more thermally efficient system as all the heat generated by the burner goes into the baking chamber and fan performance is not diminished by having to push the air past a heat exchanger. Accurist 2.1 dough divider Developed in response to bakers’ increasing focus on improving hygiene, the Accurist2.1 dough divider now has all mechanisms between the frames of the divider made from stainless materials. Sealed-for-life bearings enable chemical foam-and-rinse cleaning of all areas of the divider where oil and product debris may collect. Allergens and pathogens are a rising concern for the bakery industry, and are most reliably removed by these methods. Wash-down allows the thorough cleaning the industry now demands: the Accurist can be wheeled away from the production line to prevent cross-contamination. The new Accurist2.1 retains the scaling accuracy proven in over 600 bakeries worldwide. High scaling accuracy of 2.5 – 3.5g SD is consistently achieved on 900g pieces over extended periods of operation. Advanced control technology and proven mechanical design ensure this ram and knife divider handles the dough very gently, providing excellent product quality. The Accurist is automated, and servo control reduces dough damage by minimising shear, compression and ram movement.

For more information on Baker Perkins at the iba exhibition talk to Baker Perkins Ltd