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Rotary moulder puts the focus on hygiene and cleanability

05 November 2018

The new Series3 rotary moulder for soft dough biscuits and sandwich cookies from Baker Perkins is said to set new standards in hygiene, operation and maintenance, while retaining all the performance characteristics of the previous Series2 machine. 

The Series3 is designed for consistency at high outputs in environments where close control of size, weight and texture are essential. A full range of adjustments is available to ensure that products – ranging from the thinnest crisps to the thickest bars, the smallest ingredients to the largest biscuits – can all be produced accurately and reliably. 

The Series3 is designed to offer the highest possible standards of hygiene and lower maintenance and cleaning costs.

Correct web tension is essential to ensure clean extraction but it is easy to over-tension, damaging the web and shortening its life. Web tensioning is now automatic to eliminate these problems. Fine tuning of the dough piece weight is achieved by altering the position of the knife that scrapes the surface of the roll to ensure that every cavity is evenly filled. As it moves round the roll, the mechanism ensures that it stays tangential to the roll surface for optimum performance. 

Throughout the machine, chains have been replaced by direct drive, eliminating a potential hygiene and maintenance problem. The gear drive to the rotary moulder has also been removed; it is now clutch driven, eliminating grease and exposure to teeth, achieving safer, cleaner and quieter operation.  


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