Higher output bread dough dividing

New features upgrading the Baker Perkins Accurist2 dough divider for high-output plant bakeries combine to bring higher output and lower cost of ownership through reduced oil usage, longer component life, extended running time and easier maintenance and cleaning. Significant developments are a 6 pocket machine; a new lightweight die; and measures improving maintenance and hygiene. The 6-pocket Accurist2 gives an increased maximum rate of 11,000 pieces per hour on 900g dough pieces. A single divider now meets the output requirement for the largest lines, even though its size is the same as previous versions. This ensures that the same degree of layout flexibility and portability are retained. Contact area between the new lightweight die and the machine is reduced by 50%, leading to longer die life, longer running times between cleaning, and a reduction in lubrication. A self-cleaning feature disposes of dough that passes the die face rather than allowing it to accumulate, and the re-design has reduced the number of difficult-to-clean recesses in the die. The new die can be retrofitted to existing Accurist machines. Improved oil distribution arrangements cut usage, and improve hygiene and maintenance. The ram and knife have been made lighter which makes cleaning easier and reduces the risk of damage. The Accurist2 divider delivers best-in-class weight control, low stress dough handling and low cost of ownership. It retains the consistent Accurist scaling accuracy – an industry standard for more than 20 years with more than 650 machines at work throughout the world. An outstanding Standard Deviation of just 2.5 to 3.5 grams is maintained on 900g dough pieces over 10,000 hours of operation without any parts replacement. Depending on the number of pockets chosen, output can range from 840 to 14,400 pieces per hour; and piece weight from 175 to 2,500 grams. The key development in the design of the Accurist2 was the introduction of servo-control drive to the ram motion that simplifies operation and maintenance. It delivers measurable improvements in the crumb structure, softness and colour of the final product. The more gently dough is treated, the higher the cell count (or micro-bubbles retained in the dough structure). This helps create a loaf with a finer crumb structure which is more resilient and offers the consumer better colour. Intelligent control of the ram movement means pressure on the dough can be reduced by up to 50 per cent without any loss of scaling accuracy as it is pushed into the division box. This has shown a consistent 10 per cent increase in cell count. A servo-drive motor replaces the mechanical linkage from the main drive, giving the benefit of independent, accurate control of pressure to a set point. The Human-Machine Interface offers full recipe control while the Dynamic Dough Control software allows the divider to respond to changes in the dough on every stroke for maximum consistency. Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000. Email keith.graham@bakerperkinsgroup.com www.bakerperkinsgroup.com

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