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Stainless steel motor makes cleaning a less sticky operation

02 October 2016

The use of stainless steel motors has helped The Village Bakery to speed up its end of day cleaning operations in the savouries department. 

Currently, The Village Bakery Coedpoeth in Wrexham, which supplies customers all across the UK, is currently replacing motors in its savouries department  where it produces meat pies, sausage rolls and pasties. The motors are employed on the several egg glazing machines installed there – a particularly trying application due to the inherent adhesive characteristics of the natural egg used. This makes the equipment difficult to clean as well as encouraging mild steel motor shafts to bond to the driving mechanisms connecting the motor to the egg dispersal fan. For this reason the company has specified the use of stainless steel motors.

End of day cleaning
Normal end of day cleaning operations with standard motors involves dismounting of motor guards (to minimise egg deposits), removal of a mounting manifold that accommodates the motor and egg dispersal fan and then cleaning the assembly. First the motor is cleaned by hand, a time consuming operation due to the cooling fins, air intakes and other nooks and crevices where egg deposits can accumulate.

The motor is then covered for protection while the other components are steam cleaned.  Efforts had been made to extend motor life by applying epoxy coatings but these were found to quickly break down and in themselves create a hygiene risk.

The cleaning process is much easier with the newly installed Lafert Marlin IP66 smooth bodied motor. The manifold and assembly is simply removed – no egg guard – and steam cleaned as a total unit. Consequently, cleaning is easier, quicker and more effective.

The IP66 rating also means the Marlin motors are resistant to ingress of moisture which, despite the care taken to protect the standard motor, still occurs with standard motors, significantly reducing their working life - typically less than two months.

“The economics of installing Lafert’s ‘Marlin Stainless’ motors is just as much a driver for using them as the enhanced hygiene they offer,” said Christien Jones, engineering director of The Village Bakery. “They reduce downtime, simplify cleaning operations and avoid the need to replace standard motors after around two months,” he added. “We estimate payback time is less than six months.”

Because the motors are true metric IEC motors, the changeover to them has been straightforward. They are simple bolt-on replacements for the originals. Jones is so pleased with the new stainless steel motors that he is now planning to replace all the moisture exposed motors throughout the bakery. The Village Bakery aims to become the first all-stainless bakery in the UK.

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