
A clean start, with clean belts
Every bakery set up has its preferred cleaning methods; some might steer clear of using water in the production area, and many will use high-pressure air.
Every bakery set up has its preferred cleaning methods; some might steer clear of using water in the production area, and many will use high-pressure air.
Berndorf Band Group comes to interpack with its steel belts for the baking and food industry, which are designed for extreme mechanical and thermal stress, to support various processing steps, and to meet all hygiene requirements for food production.
IPCO launched a new, self-contained laser cleaning system that can be used on-site. It was developed with the aim of lowering cleaning times, which can be cut by at least half, IPCO says, with minimal disruption to other lines.
Ashworth provides recommendations in terms of materials, design, and engineering. The choice will be the result of an extensive checklist and case-by-case analysis.
Baking ovens can account for as much as 45% of a bakery’s overall energy consumption; of this, as much of 25% is used to heat the conveyor belt, which is why maximum efficiency is not only recommended but necessary.
Baking ovens can account for as much as 45% of a bakery’s overall energy consumption; of this, as much of 25% is used to heat the conveyor belt, which is why maximum efficiency is not only recommended but necessary.

