Cereal flaking roll upgrades claim improved operation

By Lorraine Heller

- Last updated on GMT

Cereal flaking roll upgrades claim improved operation

Related tags: Cereal, Baker perkins

Cereal machinery supplier Baker Perkins has launched updated versions of its cereal flaking roll machine, which is said to reduce operating noise and maintenance.

The flaking rolls are used as part of a wider cereal production system to convert grains into flakes.

The company said the enhancements to its hydraulics technology have already been incorporated into new Cereal Master TX and EX machinery lines sold, but they can also be installed as updates to existing machines.

New features

Improvements include a new precision timing belt drive, which replaces the previous torque arm gearbox. According to the company, this reduces the need for maintenance because of increased accessibility to the rolls themselves.

There are also acoustic covers over the roll drives, as well as an option for hinged acoustic covers at each end of the unit. This reduces noise and vibration, said Baker Perkins.

Another new feature is an updated water cooling module, which is said to “simplify operation”.

“The water cooling heat exchanger unit plays an essential part in maintaining water for the roll cooling system within a 0.2°C tolerance band - consistent roll surface temperature is essential for optimum flake consistency,”​ said the firm.

Wider system

Flaking rolls are an essential module in Baker Perkins’ cereal production lines. However, they can also be installed as part of other cereal production systems. They convert cooked grains and extruded pellets into a range of corn, bran and multigrain flakes ready for toasting.

The firm said its Cereal Master TX and EX expandable lines allow manufacturers to install a basic line for a limited range of cereals, and then add more units as necessary.

Most customers, said the firm, choose high output 1,120mm wide units.

Flake consistency

Last year, Baker Perkins introduced another update to its flaking rolls with the aim of improving product quality by processing more even and consistent flakes.

At the time, the company told BakeryAndSnacks.com that the upgrades were in response to customer demand, as cereal pieces that differ from the standard size are rejected by manufacturers, which could lead to losses of thousands of euros each year.

The system now maintains a precise gap between the two rolls used to convert grains or extruded pellets into cereal pieces, in order to reduce inconsistency in size or weight.

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