Cookie output increased by up to 25%

The output of existing cookie lines can be boosted by between 15 and 25% by installing Baker Perkins’ new Angled World Wirecut. Productivity is increased by laying down the cookies at an angle to create ‘nested’ patterns that improve utilization of the baking surface: the increase in yield depends on cookie size. Cookies are traditionally deposited in straight rows across the band at a row pitch equivalent to the cookie diameter plus separation. By tilting the rows to form a ‘nested’ pattern the row pitch is effectively reduced, and space that would otherwise be wasted is used productively to increase the number of cookies per square metre of oven band, and thus the oven output, The tilting of the rows is achieved by mounting the wirecut machine at an angle to the oven band. Geometric analysis shows that a wirecut machine set at a 30° angle to the band gives the optimum layout for maximum production Typical productivity comparisons show an increase from 21 to 24 pieces across a band on 1½-inch diameter cookies; 11 to 13 pieces on 3-inch diameter cookies; and 8 to 10 pieces on 4-inch diameter products. Installing an Angled World Wirecut achieves a sizeable increase in production without the cost, complexity and disruption involved in extending the oven. It can be rapidly installed into an existing line, and the productivity improvements achieved with all standard sizes of round cookie will produce a rapid investment payback. The Angled version is the latest addition to Baker Perkins World Wirecut range and shares all of the design features that provide best-in-class dough piece weight control, ease of cleaning, simplicity of operation and fast product changeovers. Guaranteed best-in-class weight control is a key benefit. The heart of the machine is the filler block which directs dough through to the dies, enabling product weights to be very closely controlled: +/- 1% weight variance on plain doughs, +/- 2% on doughs with inclusions. . The filler block and die combination can be removed rapidly and easily via a clamshell head, reducing the time required for both cleaning and changeover. Operation is easy, with a choice of controls from simple pushbuttons to full recipe control. Intelligent design features ensure optimum hygiene levels, even to allergen standards. Typical cleandown time is 15 minutes. World Wirecut machines handle a wide range of doughs and inclusions, including plain and chocolate chip cookies, filled bars, and folded cookies. Units in the range include the 300 cuts per minute HS (High Speed) machine; the medium output 200 cpm SM (Standard Model); and the Werner Wirecut for lower volume producers. The Angled World Wirecut continues a long tradition of cookie machine design and building in Grand Rapids, MI. Founded as the Dutch Cookie Machine Co. in 1904, the company has been designing and manufacturing wirecuts, rotary moulders and ovens ever since. As well as new equipment, the company offers a range of Customer Services and is the only equipment manufacturer in the US to produce rotary and wire cut dies.

For more information on Cookie output increased by up to 25% talk to Baker Perkins Ltd