One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make the baker’s life easier.
Baking tray cleaning systems
Austrian company Precisma focuses on custom-made cleaning machines for baking trays, release agent applicators, aside from predusters and conveyor and handling systems. Virtually every machine is configured to customer requirements, in its 600-sqm production area. “This means that every customer will receive their orders from a single source, including budgeting, planning, specifications and design, and down to manufacturing, commissioning and maintenance of the machines,” Precisma explains.
“Feeding is done with brush rollers, which helps prolong their life compared with conventional transport systems used by tray cleaning equipment.”
Precisma specialists
The company recently started offering its Kobra cleaning technology internationally, which is said to be a nearly maintenance-free machine that is designed to prioritize hygiene, of the equipment and of the trays throughout their daily cleaning processes.
This cleaning system is available for double-rimmed trays measuring 580, 780 and 980 mm. “The trays enter with the baking side facing upwards; feeding is done with brush rollers, which helps prolong their life compared with conventional transport systems used by tray cleaning equipment,” according to the company. The integrated disk brushes automatically change their rotating direction during the cleaning process. The inner rim is also targeted for cleaning.
The machine has a toothed belt drive to virtually eliminate the need for maintenance. Kobra is made of stainless steel to allow high-pressure cleaning without dismantling the brushes. In addition, individually adjustable disk brushes ensure optimum contact between the brush and tray. Its quick-change system allows the round brushes to be removed by hand for cleaning, with no additional tools.
The article is part of an extended feature, which was originally published in [BBI 5 – 2022]. Read the full article in the magazine:
