New cookie and cracker equipment on show at IBIE

For the cookie and cracker sector, Baker Perkins will exhibit a new servo-driven version of its well-proven wirecut alongside a new TruClean 3-roll sheeter and gauge roll for crackers and snacks, and a new TruClean rotary moulder for cookies at the IBIE show in Las Vegas, booth 7430. The servo-driven wirecut mechanism brings improved automation and flexibility to the production of wirecut cookies. A two-axis servo system provides infinite variability to the cutting and return paths, enabling optimum cutting performance to be achieved at high speeds or on difficult dough. Tailored profiles can be created for each individual product and loaded at the touch of a button. The remaining parts of the wirecut process – hopper, feed rolls, filler block and dies – are carried over from the previous version of the TruClean wirecut, ensuring that product characteristics, high-accuracy weight control and easy cleaning are maintained. In other areas, ease of operation, cleaning and maintenance have all been improved. Setting up is all done from the HMI and once a profile has been developed and tested it can be saved as a recipe for one touch set-up. Baker Perkins has completed upgrading its range of sheet forming and cutting lines for crackers and snacks to TruClean standards, bringing major benefits in maintenance and hygiene, with lower costs and faster changeovers. Time for a typical cleaning routine for a line can be reduced by up to 40%. The TruClean approach to hygienic design was instigated to meet a clear demand from the industry for higher standards. There will be a focus on the latest technology to produce frozen dough for soft cookies. Baker Perkins is the market leader in technology to produce this favorite take-away treat, baked at the point-of-sale. Baker Perkins lines are based on the TruClean wirecut, with a series of standard modules for topping and paper handling. This wirecut brings the freedom from allergens and other cross-contamination issues essential to frozen dough producers, who have no control over the baking of their product. Three additional modules are available for topping, paper cutting and paper slitting and these are combined to create up to six versions for each width. The two industry-standard choices of bulk packing or depositing onto paper are both catered for. Frozen dough cookies come in a range of sizes and flavors in most types of soft dough; to add value, inclusions are easily added.

For more information on New cookie and cracker equipment on show at IBIE talk to Baker Perkins Ltd