These cleaning, maintenance and operational upgrades have been achieved while retaining all the important process characteristics which, Baker Perkins says, ensures high-quality dough is produced at high outputs.
Hygiene has been improved by reducing the levels of dust, water and dough debris and by making what does accumulate much easier to see and remove completely.
A wash-in-place system has also been introduced for the mixing bowl and lid, replacing manual cleaning. The exterior of the bowl, and the swing frame, can be washed down with a hose.
Cleaning and maintaining the lid is much easier. The ingredient feeding and the lid clamping arrangement have been simplified to reduce the number of entry ports.
All liquid ingredients are blended in a manifold with the water and fed to the mixer bowl through a single inlet. And the actuators for the lid clamps are underneath the bowl covers. The ingredients platform has also been moved closer to the bowl for easier access to the lid.
Liquid ingredient tanks and vessels are now mounted above a drained section of floor on the ingredients platform, so any leaks or spills go straight to the drain. It also allows hose-down of the platform.
The mixers are fully automated from ingredient feed to delivery to the divider at outputs up to 5,400kg/h. Flexibility for smaller bakeries is provided by smallest model in the Tweedy range, the T170, with batch sizes from 85kg.
Contact: Baker Perkins