Accurist 2 - The Best Gets Better
Date: 03 October 2005
Enhancing Bread Quality Through Gentle Handling
A new generation of Baker Perkins 'Accurist' dough divider offers bakers improved product quality and process control with lower production costs, whilst retaining all the benefits of the original machine.
The key development in the Accurist2 is the introduction of servo-control to the ram movement, permitting low-pressure operation that minimises product damage and improves end-product quality.
A key criterion in achieving high bread quality is gentle dough handling, and this is a theme of Baker Perkins' new product development programme. The Accurist2 follows the Multitex4 moulder, and the pressure-vacuum technique on Tweedy mixers, to create new quality benchmarks in the plant baking industry.
The more gently a dough is treated, the higher the cell count - the number of micro-bubbles retained in the dough structure: the effect is to create a loaf with a finer crumb structure that is more resilient and with better colour
Extensive production trials show that the new machine retains the consistent Accurist scaling accuracy that has set the industry standard for more than 20 years. Key to the success of more than 600 machines at work throughout the world is maintaining a Standard Deviation (SD) of just 2.5 to 3.5 grams on an 800-gram loaf over 10,000 hours of operation, with no parts being replaced. .
Intelligent control of the ram movement means that pressure on the dough can be reduced by up to 50% as it is pushed into the division box, with no loss of scaling accuracy. Cell count increases as pressure is reduced, and trials over a range of products and weights show a consistent 10% increase in cell count.
The servo drive motor on the Accurist2 replaces mechanical drive - the fundamental advantage is independent, accurate control of pressure to a setpoint. Additionally, the introduction of an HMI provides full recipe control and weight adjustment, whilst Dynamic Dough Control software allows the divider to respond to changes in the dough on every stroke for maximum consistency.
A number of improvements to the Accurist principles, identified by Baker Perkins in collaboration with leading plant bakers, contribute to an even lower cost of ownership on the Accurist2. Dough leakage has been almost eliminated by the combination of low pressure dividing and design improvements to the ram,. Trials consistently show leakage reduced by 80% to minimal levels.
Oil consumption was another target for cost reduction. An improved oiling arrangement has cut this from 1.5 to 1 litre per hour.
For the rest of the machine, Baker Perkins has retained the winning Accurist formula. Other movements use the same mechanism as the original Accurist, which ensures that reliability; simple operation; and low cost of ownership are assured.
The Accurist2 can produce a wide range of products, weights and throughputs, with a stroke rate varying between 10 and 30 per minute - on both no-time and fermented doughs. An existing plant can easily accommodate the improved machine.
Baker Perkins offers the option of contract maintenance and support packages in the UK, ensuring that Accurist2 dividers operate to predefined performance levels.
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