Maximizing Blowers, Bakeries, And Bulk Materials
For decades, bakeries have relied on pneumatic conveying systems to move food-grade material quickly and easily between various stages in the production process, particularly when adding or expanding production lines or when designing a new plant. For such projects, it may be necessary to lean on either an in-house engineering staff or a third-party firm, depending on the company size, project size, and budget. Engineers are highly skilled but are not experts on pneumatic conveying, per se. In addition, they are often tasked with balancing performance with price. As such, it is all too common for bakeries to end up with blowers for their pneumatic lines that are not the right size. This can lead to problems down the road, as well as excess costs. To avoid this, bakeries should be sure to include the blower vendor in the initial project design. Doing so ensures that a bona fide expert in blowers and pneumatic conveyance is on hand to anticipate potential issues and ensure the system is designed for both the immediate need and for future needs.
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