Baking & Snack - July 2015 - 102
SHEETING AND LAMINATING
Lines that allow one person to Alsip, IL. "But at the same time, the machinery needs to
perform all changeovers can be able to produce to the correct specifications."
boost versatility.
That said, things aren't always as cut and dried as
DrieM Dough Sheeting
increasing speed in order to boost versatility. "High
speed and flexibility don't always go hand-in-hand," Mr.
Riggle said. "Many of our clients who are producing at
high speeds and large volumes typically prefer to schedule longer, extended production runs without multiple
changeovers per shift."
Executing a clean change
If you want a nimble line that can easily jump from one
product to another, especially when moving to smaller
products, it will require quick, efficient changeovers.
Changeover times are affected by numerous fac-
tors, but as is the goal, they usually remain relatively
low. "Depending on the products, it can vary from 30
seconds to, at the longest, three minutes," Mr. Morris
noted. "It's important to look at how many people
you need to change from one product to another. If
you have heavy changeover parts, you may need two
or more people to lift them. DrieM manufactures its
lines so that all of the changeovers can be performed
by one person."
Another factor to consider is the possibility of building for the future with thoughtful additions when installing a line. When pieces are added down the road, it
can result in quick changes and more versatility.
"The majority of our equipement can be retrofitted
at a future date," said Matt Zielsdorf, president, Fritsch
USA, Inc., Cranbury, NJ. "You're not going to take a line
designed to do baguettes and turn it into a breadstick
line, but things can be done by changing pieces or parts,
whether it's adding a calibrating head or a different type
of dough sheeter at the beginning."
Not surprisingly, a well-planned changeover with wellprepared operators typically results in a quicker process.
"Normally, a changeover is planned several hours in
advance," said Jerry Murphy, president of Rondo, Inc.,
Moonachie, NJ. "Therefore, operators are always wellprepared because they also know the reduction of the
down time of a line is important. Rondo equipment is
very operator-oriented, and all changeovers can be done
without any tools."
John McIsaac, vice-president, strategic business development, Reiser, Canton, MA, said his company's Vemag
http://www.amfbakery.com
Baking & Snack - July 2015
Table of Contents for the Digital Edition of Baking & Snack - July 2015
Baking & Snack - July 2015
Table of Contents
Table of Contents
Editorial - Big bucks and fresh bets
Newsfront - Bimbo moves forward on sustainability
FDA sets timeline to phase out PHOs
IFIC survey: Trust in food safety in decline
Starbucks bids adieu to La Boulange chain
Hostess moves into bread, buns market
BEMA announces board appointments
In Brief/In Memoriam
Co-Manufacturing Considerations - Take the Plunge
B&CMA trains up laborers
Ask the right questions
iba Bakery Tour: Wback GmbH - Tonnes of Buns
History in the remaking
Save money, time with iba online
Turano Baking Co. - Ready for Anything
Embracing — not chasing — change
ABCs of engineering
School Nutrition - A is for Apple
Inclusions, Toppings - All that Jazz
Playing the wow! card
Sustainable Sourcing - Baking with a Conscience
Eggs and Egg Replacers - Eggs-treme Measures
Where do consumers stand?
Back to normal … but when?
Ingredient App - Built to Last
Ovens - Tight Spot
Product diversity creates packaging complexity
Sheeting and Laminating - Small Products, Big Impact
Bulk Packaging - The Incredible Bulk
Industry Insight - Finding your Voice
Meeting Preview: Pack EXPO - Food for Thought
Meeting Preview: AACCI - Formulating the Future
100 years in sight and sound
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - July 2015 - Baking & Snack - July 2015
Baking & Snack - July 2015 - 2
Baking & Snack - July 2015 - 3
Baking & Snack - July 2015 - 4
Baking & Snack - July 2015 - 5
Baking & Snack - July 2015 - 6
Baking & Snack - July 2015 - 7
Baking & Snack - July 2015 - 8
Baking & Snack - July 2015 - Table of Contents
Baking & Snack - July 2015 - 10
Baking & Snack - July 2015 - Table of Contents
Baking & Snack - July 2015 - 12
Baking & Snack - July 2015 - 13
Baking & Snack - July 2015 - Editorial - Big bucks and fresh bets
Baking & Snack - July 2015 - 15
Baking & Snack - July 2015 - FDA sets timeline to phase out PHOs
Baking & Snack - July 2015 - 17
Baking & Snack - July 2015 - Hostess moves into bread, buns market
Baking & Snack - July 2015 - In Brief/In Memoriam
Baking & Snack - July 2015 - 20
Baking & Snack - July 2015 - Co-Manufacturing Considerations - Take the Plunge
Baking & Snack - July 2015 - 22
Baking & Snack - July 2015 - 23
Baking & Snack - July 2015 - B&CMA trains up laborers
Baking & Snack - July 2015 - 25
Baking & Snack - July 2015 - Ask the right questions
Baking & Snack - July 2015 - 27
Baking & Snack - July 2015 - 28
Baking & Snack - July 2015 - iba Bakery Tour: Wback GmbH - Tonnes of Buns
Baking & Snack - July 2015 - History in the remaking
Baking & Snack - July 2015 - 31
Baking & Snack - July 2015 - 32
Baking & Snack - July 2015 - Save money, time with iba online
Baking & Snack - July 2015 - 34
Baking & Snack - July 2015 - 35
Baking & Snack - July 2015 - Turano Baking Co. - Ready for Anything
Baking & Snack - July 2015 - 37
Baking & Snack - July 2015 - 38
Baking & Snack - July 2015 - 39
Baking & Snack - July 2015 - Embracing — not chasing — change
Baking & Snack - July 2015 - 41
Baking & Snack - July 2015 - 42
Baking & Snack - July 2015 - 43
Baking & Snack - July 2015 - 44
Baking & Snack - July 2015 - 45
Baking & Snack - July 2015 - 46
Baking & Snack - July 2015 - 47
Baking & Snack - July 2015 - ABCs of engineering
Baking & Snack - July 2015 - 49
Baking & Snack - July 2015 - 50
Baking & Snack - July 2015 - School Nutrition - A is for Apple
Baking & Snack - July 2015 - 52
Baking & Snack - July 2015 - 53
Baking & Snack - July 2015 - 54
Baking & Snack - July 2015 - 55
Baking & Snack - July 2015 - 56
Baking & Snack - July 2015 - 57
Baking & Snack - July 2015 - 58
Baking & Snack - July 2015 - Inclusions, Toppings - All that Jazz
Baking & Snack - July 2015 - 60
Baking & Snack - July 2015 - 61
Baking & Snack - July 2015 - Playing the wow! card
Baking & Snack - July 2015 - 63
Baking & Snack - July 2015 - 64
Baking & Snack - July 2015 - 65
Baking & Snack - July 2015 - 66
Baking & Snack - July 2015 - Sustainable Sourcing - Baking with a Conscience
Baking & Snack - July 2015 - 68
Baking & Snack - July 2015 - 69
Baking & Snack - July 2015 - 70
Baking & Snack - July 2015 - 71
Baking & Snack - July 2015 - 72
Baking & Snack - July 2015 - 73
Baking & Snack - July 2015 - 74
Baking & Snack - July 2015 - Eggs and Egg Replacers - Eggs-treme Measures
Baking & Snack - July 2015 - Where do consumers stand?
Baking & Snack - July 2015 - 77
Baking & Snack - July 2015 - Back to normal … but when?
Baking & Snack - July 2015 - 79
Baking & Snack - July 2015 - 80
Baking & Snack - July 2015 - 81
Baking & Snack - July 2015 - 82
Baking & Snack - July 2015 - Ingredient App - Built to Last
Baking & Snack - July 2015 - 84
Baking & Snack - July 2015 - Ovens - Tight Spot
Baking & Snack - July 2015 - 86
Baking & Snack - July 2015 - 87
Baking & Snack - July 2015 - 88
Baking & Snack - July 2015 - 89
Baking & Snack - July 2015 - 90
Baking & Snack - July 2015 - 91
Baking & Snack - July 2015 - 92
Baking & Snack - July 2015 - 93
Baking & Snack - July 2015 - Product diversity creates packaging complexity
Baking & Snack - July 2015 - 95
Baking & Snack - July 2015 - 96
Baking & Snack - July 2015 - 97
Baking & Snack - July 2015 - 98
Baking & Snack - July 2015 - Sheeting and Laminating - Small Products, Big Impact
Baking & Snack - July 2015 - 100
Baking & Snack - July 2015 - 101
Baking & Snack - July 2015 - 102
Baking & Snack - July 2015 - 103
Baking & Snack - July 2015 - 104
Baking & Snack - July 2015 - 105
Baking & Snack - July 2015 - 106
Baking & Snack - July 2015 - 107
Baking & Snack - July 2015 - 108
Baking & Snack - July 2015 - 109
Baking & Snack - July 2015 - 110
Baking & Snack - July 2015 - Bulk Packaging - The Incredible Bulk
Baking & Snack - July 2015 - 112
Baking & Snack - July 2015 - 113
Baking & Snack - July 2015 - 114
Baking & Snack - July 2015 - 115
Baking & Snack - July 2015 - 116
Baking & Snack - July 2015 - Industry Insight - Finding your Voice
Baking & Snack - July 2015 - 118
Baking & Snack - July 2015 - 119
Baking & Snack - July 2015 - Meeting Preview: Pack EXPO - Food for Thought
Baking & Snack - July 2015 - 121
Baking & Snack - July 2015 - Meeting Preview: AACCI - Formulating the Future
Baking & Snack - July 2015 - 100 years in sight and sound
Baking & Snack - July 2015 - 124
Baking & Snack - July 2015 - Events
Baking & Snack - July 2015 - Innovations
Baking & Snack - July 2015 - 127
Baking & Snack - July 2015 - Products & Packaging
Baking & Snack - July 2015 - 129
Baking & Snack - July 2015 - 130
Baking & Snack - July 2015 - 131
Baking & Snack - July 2015 - Patents
Baking & Snack - July 2015 - New on the Shelf
Baking & Snack - July 2015 - 134
Baking & Snack - July 2015 - Marketplace
Baking & Snack - July 2015 - 136
Baking & Snack - July 2015 - 137
Baking & Snack - July 2015 - 138
Baking & Snack - July 2015 - 139
Baking & Snack - July 2015 - 140
Baking & Snack - July 2015 - 141
Baking & Snack - July 2015 - 142
Baking & Snack - July 2015 - 143
Baking & Snack - July 2015 - 144
Baking & Snack - July 2015 - Ad Index
Baking & Snack - July 2015 - 146
Baking & Snack - July 2015 - 147
Baking & Snack - July 2015 - 148
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