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starfrost spiral cooler freezer

< div course =" inline_image image_size_full "data-attachment =" 244062" data-sequence =" 2" >< img alt =" starfrost spiral cooler fridge freezer" src =" https://www.breadnews.net/wp-content/uploads/2021/09/haywood-and-padgett-increases-scone-ability-with-cooler-system.jpg" dimensions =" (max-width: 1023px) 100vw, 780px" class =" lazyload "width =" 3985" elevation =" 2656" srcset =" https://www.breadnews.net/wp-content/uploads/2021/09/haywood-and-padgett-increases-scone-ability-with-cooler-system.jpg 480w, https://www.breadnews.net/wp-content/uploads/2021/09/haywood-and-padgett-increases-scone-ability-with-cooler-system-1.jpg 600w, https://www.breadnews.net/wp-content/uploads/2021/09/haywood-and-padgett-increases-scone-ability-with-cooler-system-2.jpg 780w" > Scone manufacturer Haywood as well as Padgett has actually boosted ability by 70% via the installment of a custom-made spiral air conditioning system in its 31,000 sq feet manufacturing facility.

The arrival of the brand-new equipment, made, constructed and fitted by chilling and freezing specialist Starfrost, follows an expansion of the baker’s Yorkshire-based plant.

The system features two Starfrost Helix spiral coolers, each with a dual drum that makes use of one single constant belt to maximise production. Both Helix spiral systems are designed as ambient coolers for controlled, natural temperature level reduction of the bakeshop’s bun production.

According to the vendor, the colders provide a space-saving remedy, containing over 1,400 metres of belt while using the height of the factory and also maximising floor area.

The spiral cooler design enables production to lots as well as discharge product from low degree with no top-level transfers in between drums, simplifying the bakeshop’s assembly line and also reducing crumb loss of the bun products, Starfrost included.

The Helix spiral colders’ plastic modular belting makes use of Intralox DirectDrive innovation, designed to eliminate item movement. It functions by favorably involving the inner side of the belt with the drum to drive the system. This permits the bakeshop to continually operate the spiral colder and gets rid of the need to stop production for cleansing– a typical downtime concern with suppliers refining floury products.

” The Helix spiral colder system has actually increased processing capability by a substantial 70%, which implies we no longer have a traffic jam in our bakery, permitting manufacturing to run quicker and also smoother,” stated Andy Harrison, job supervisor at Haywood and Padgett.

” The Helix system also cools our items independently, which has positively influenced product top quality and uniformity. The impressive style of the Intralox DirectDrive removes item activity as well as preserves product shape of our pastry shop items, as well as eliminating friction issues between the drum and the belt.”

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