White Paper - Cream Sandwiching

Introduction

Although the principles of high speed sandwiching are well understood, the highest levels of output and efficiency can be achieved only by precision engineering of the equipment. This paper examines the critical process areas and how attention to detail in the design and manufacture of the equipment is helping raise standards of Overall Equipment Effectiveness (OEE) to new levels.

Synopsis

Successful high-speed, high-output biscuit sandwiching systems must be thoughtfully designed and carefully built to very close tolerances for efficient, trouble-free operation. The design of Baker Perkins sandwiching machinery stems from a deep understanding of both process and products derived from more than a century of involvement in automatic biscuit production.

Precision engineering of the kind found in high-speed packaging machinery, is utilised to deliver the highest levels of sandwiching system OEE (Overall Equipment Effectiveness) available. The benefits are high output, high efficiency, flexibility and low production costs.

The designs incorporate a number of detail features, each of which plays a part in efficient operation; they also ensure that Baker Perkins high-speed sandwiching systems can be engineered around the specific needs of the customer’s product.

Despite being engineered for high output and high efficiency, flexibility remains a key feature. A wide range of machines is able to produce a variety of different products at outputs from 800 to 4,800 sandwiches/min. (more on mini products) with rapid changeover in between.

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White Paper - Cream Sandwiching

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