Evolution to revolutionise roll production, says company

By Rory Harrington

- Last updated on GMT

Related tags: Baking

Extreme flexibility combined with high capacity and energy efficiency are claims made by manufacturers WP Kemper Bakery Group for its latest roll producing machine.

The Evolution Compact is a modular roll line system that “is a step up from modularization”, ​sales manager Ken Weekes (CORR) told FoodProductionDaily.com. The roll system is bolted together rather than welded which means new capacity can be added both easily and precisely to meet extra demand or enhanced product range.

“The system grows with the bakery and is an investment in the future​,” a company spokeswoman added.

Step up

WP Kemper said every known type of roll can be processed with the system, using any dough. Capacity ranges from 9,000 to 24,000 pieces per hour for roll weights from 25 to 140g. Printing and stamping tools can also be adjusted or changed easily.

“It is a step up from modularization. You can increase the proofer simply by increasing the length of the chain,”​ said Weekes.

“The thinking 10 years ago was to have a 10-year plan and then five years ago to have a five-year plan. Now, you may not know what is going to happen next year.

“The Evolution allows you to buy what you need for your current needs. You can tailor the machine for product demand for that year and if something new comes up you can add to it as and when necessary. It also means you can remove capacity if demand drops, thus maximizing energy efficiency.”

Downtime reductions

Its EMKA swing doors with a sealing rim allow better access and have no dirt traps compared to traditional sliding windows, which are more dirt and climate sensitive. Use of “maintenance free”​ drive chains with plastic inserts that “repel any possible humidity”​ boost the robust nature of the system and contribute to the overall reduction in downtime that characterizes the Evolution’s performance, added the company.

The plastic proofing frames are equipped with gauze inserts which ensure sufficient ventilation for the dough and minimize the risk of condensation build up under the dough piece. Product is guided onto the discharge belt rather than tipped to ensure more accurate transfer. Each discharge belt is equipped with a press roller to lightly press the dough to prevent movement during transfer.

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