Commercial bakers are waking up to the fact that it may just be possible to have your cake and eat it too. Well, not literally, but with an edge-driven, sanitary conveyor design from SideDrive Conveyor Co., it’s possible to maintain a safer production line, reduce product loss, and save on costs.
Our edge-driven, continuous bakery conveyors are ideal for Ready-To-Eat (RTE) food production applications that require curing and proofing directly on the line. While we may not have time to cover a full baker’s dozen of reasons why bakeries love our sanitary conveyors, let’s quickly recap some of the top criteria that are proving to be delicious for plant engineers and bakery staff alike.
The design can accommodate any kind of baked goods that need to sit / dwell on the production line for a specific amount of time between the entry and exit of the spiral.
With the modular design and open frame construction, you can maintain the entire conveyor with good access. With open access to any of the key components, you can replace any equipment quickly and easily meaning the entire plant is more productive.
Even with P-Loop spirals, the drives are easy to access and the food-safe, plastic belting prevents metal-to-metal friction or the need to perform hot work while maintaining the conveyor.
The modular, open design also makes it easier to sanitize the entire conveyor with wash-down protocols and, with fewer harborage points, helps prevent contamination that could lead to product recalls.
Food safety and plant productivity don’t have to be on opposite sides of the equation. You can design a transferless, continuous bakery conveyor that increases your throughput, optimizes your Operational Equipment Effectiveness (OEE), and facilitates the rigorous sanitation protocols RTE food applications depend on.
For bakeries that need to optimize their production processes using edge-driven, spiral, and continuous conveyors, get in touch with SideDrive Conveyor Co. today.