Baking & Snack - September 2009 - 99

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REIMELT
A Member of the Zeppelin Group

Reimelt Corporation
13330 Byrd Drive Odessa,Fl 33556-5312
Tel.: (813)
920-7434
Email: info@reimelt.com
BAKING
& SNACK / September
2009
For more information, see Page 133

ᮤ Upgraded
control systems
enable full
tracking of
product variables
and machine
history for dryers
that perform
moisture profiling
after the oven.
STRAYFIELD USA

Mertel. He described a servo-controlled retracting unit
to "guarantee" accurate depositing of such materials onto
dough sheets and cut pieces.
Underlying these and other engineering innovations is
the knowledge that processing lines must be designed to
adapt to the ever-changing marketplace. "We see a lot of
emphasis on consumer product life cycles," Mr. Skapek said.
"They are not as long as they once were. So our customers
want us to supply a platform that can adapt as their customer demands change over time."
OVEN ALTERATIONS. More and more, oven builders are
adopting hybrid designs that optimize heat delivery according to product needs, yet such systems must also enhance
their flexibility. The increasing need for such adaptability
occurs because bakers want to make more than one style of
product per line. They want the freedom to supply a given
oven line using a variety of forming methods such as rotary
moulding and sheeting systems.
"We have seen a trend for flexibility on medium-size
lines," Mr. Douglas observed. Haas developed a multi-variant oven that combines radiant and convection heating. Inside, the oven can be radiant and/or convection throughout.
It has good flexibility in baking and produces even color.
Hybrid oven design was Spooner Vicars' choice for improving control over how products brown across the width
of the oven belt. "As belts get wider, the problem of edge
burning becomes more difficult to control," Mr. Barnwell
explained. The heavy oven bands retain heat and restrict
airflow through the band. While forced convection heating
addresses this problem, the company chose to go one step
further and added extraction under the band as well as on
top. "Normally ovens extract from above the band, and that
often draws up air from below," he said. "With solid or heavy
bands, air tends to go around the edges, thus contributing
more heat to the edges. Bottom extraction minimizes the air
going above to even the bake."
Additional advances have been achieved through automatic computer control of conditions within ovens and
dryers. In the case of Strayfield dielectric dryers, installed
at the end of ovens to equilibrate the moisture profile of
cookies and crackers, software upgrades significantly improved operational control of the system and shortened
changeover time to 30 seconds or less, according to Brian
Gramoll, sales manager, Strayfield USA, Milwaukee, WI.
The Allen-Bradley touch-screen system accommodates
40 different product "recipes," with more memory

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