New rotary cutter minimises operating costs
Date: 08 November 2010
Select from three grades of hygiene
A new rotary cutter introduced by Baker Perkins is designed and built to minimize operating costs while maintaining outstanding levels of quality. The TruClean rotary cutter also introduces a completely new approach to hygienic design: customers select from three grades of hygiene, with the choice linked to their own cleaning regime and cross-contamination risk.
Baker Perkins rotary cutters form part of both laminator and sheeter based high-output dough handling systems for hard sweet biscuits such as Marie and Petit Beurre, and a wide variety of crackers. This new machine retains the unrivalled weight control, reliability and easy-to-use standards associated with previous generations of Baker Perkins rotary cutters.
Every aspect of the TruClean has been reworked to meet or exceed the latest hygiene standards in Europe and elsewhere, including the 10 Principles of Equipment Design developed by the Grocery Manufacturers Association (GMA) in the
The three alternative levels of hygiene enable customers to achieve the blend of sanitation, productivity and cost most appropriate for their particular operation: the prime objective is to eliminate any risk to consumers from cross contamination. Usually this means allergens and pathogens but the same high standards are required when making Kosher, organic or GMO-free products.
Hygiene level one is designed for dry or wet cloth cleaning when there are no cross-contamination issues.
Level two is for low pressure wet or chemical cleaning if there is potential for cross-contamination onto food product surfaces, or in the product zone.
The third level is designed for high-pressure wet, steam or chemical cleaning when a high risk of cross contamination exists, particularly post-baking. This level may involve component removal without the need for tools, for cleaning away from the production environment.
Three important principles formed the basis of this re-design: reducing any accumulation of unwanted materials; improving visibility and access for cleaning; and simplifying the removal and replacement of components.
Baker Perkins has been balancing the twin demands of best practice in hygienic design with improvements in operational efficiency for 30 years. The complete array of Baker Perkins forming equipment for cookies, crackers and biscuits is being upgraded to TruClean standards.
