Industrial vacuum options for bakeries.

Each bakery, by the little family laboratory (pastry or bakery) into the largest industrial plants for the production of bread, needs to be equipped with powerful systems for the cleaning and sanitizing of their surroundings so as to make sure the high quality and hygiene standards demanded by legislation.

How do you clean a bakery?

Cleanliness and sanitation are significant for bakeries, as food things can't come in contact with dirt and other contaminants. Bakers can't manage to become lax about cleanup coverages if they don't want their clients to receive ill or the Board of Health to close them down. They need to wash their bakeries on a daily basis, even though bigger items like walk-in freezers just have to be completely cleaned once weekly.

Daily Cleaning Basics for Bakers

The daily cleaning in almost any food industry revolves around maintaining contaminants to a minimum. This implies ensuring that your scrap is removed from the premises, maintaining trash cans clean and coordinating your recycling. All trays and pans ought to be cleaned thoroughly on a daily basis and make sure the ideal quantities of detergent and warm water are utilized.

Other regions of the bakery kitchen that need daily cleaning comprise ovens and walls. Degreaser may be sprayed into ovens on a daily basis following all baking is full and this implies any greasy residue is eliminated prior to the next day. Flooring also have to be kept clean with comprehensive cleaning and sweeping. In a bakery surroundings the quantity of food debris is very high because of similar and temptations spillages so that you have to be especially conscious of sweeping thoroughly every day. All meals surfaces also have to be sanitized frequently.

Weekly Cleaning Basics for Bakers

Weekly cleaning jobs are often more in depth it and also need Hood filters must be washed each week, for instance. They ought to be completely taken out of the oven region, immersed in degreaser and scrubbed to eliminate anything that has been stuck into the surface. They should also be completely air dried before place back in position.

Foundation, with all create and inventory removed from shelves in order that they could be Properly cleaned with detergent and warm water. This applies to kitchen. Racks and shelving needs to be pressure washed when potential but Detergent and warm water ought to be utilized as a minimal.

Specialist Bakery and Bakery Ceiling Cleaning.

Some Regions of the bakery do need specialist cleaning from professionals. You might elect to get professional oven cleaners visit on a regular basis to ensure pristine ovens constantly, which can enhance both quality of their products being produced and functionality of the ovens. Regions like ceiling additionally need professional cleaning to ensure the longevity of their surroundings and to ensure thorough contaminant-free working environments.

Professional bakery ceiling cleaning Will depend on the sort of ceiling you have. We utilize Ceiling Professional cleaning technologies to provide pristine business ceiling cleaning services to our bakery clients and people in other food industries and services. The technical nature of the cleaning procedure ensures that a brighter and cleaner environment for all. Our processes ensure acoustical worth of tiles have been preserved in addition to fire resistance and a fully grease and dirt-free ceiling, as revealed in our earlier and after ceiling cleaning record.

Industrial Vacuum Blog

Resources to keep your plant and your people safe Industrial Vacuum Blog

The Shop Cake Fried Food Store

find deep chocolate, cake, fried pizza and more

HafcoVac

PHONE: 201.778.0200 | 877.820.0050

A Smart, Clean Bakery System

Fluctuating temperatures, humidity and bacterial counts have always been the highest risks for quality and hygiene in the production of baked goods. But there is a way to control these factors to improve your product and process with this bakery system. The ARTISAN 4.0 system by the Artisan Management Group (AMG) is a group [...]

The post A Smart, Clean Bakery System appeared first on BAKERpedia.


Fluctuating temperatures, humidity and bacterial counts have always been the highest risks for quality and hygiene in the production of baked goods. But there is a way to control these factors to improve your product and process with this bakery system. The ARTISAN 4.0 system by the Artisan Management Group (AMG) is a group [...]

The post A Smart, Clean Bakery System appeared first on BAKERpedia.

The ARTISAN 4.0 Bakery System is a group of smart and clean equipment.

Fluctuating temperatures, humidity and bacterial counts have always been the highest risks for quality and hygiene in the production of baked goods. But there is a way to control these factors to improve your product and process with this bakery system.

The ARTISAN 4.0 system by the Artisan Management Group (AMG) is a group of smart and clean equipment. Intelligent processes and real-time interconnection ensure the stability of the respectively desired atmospheric climatic conditions during the process to solve problems with your baked goods production. The system includes:

  • Aerosol humidification in proofing processes instead of steam
  • CO2 monitoring to avoid mold growth and for uniform proofing and baking results
  • Dual-phase adiabatic cooling of baked goods
  • Air-conditioning units that both hygienically humidify and hygienically dehumidify
  • Combined intake air and exhaust air hood systems for ovens, fat fryers, sinks and any kind of closed system
  • Controlled thawing of frozen products for further processing
  • Controlled atmosphere in every step of the production chain to meet clean-room requirements

Every production operation is unique, so there is no one-size-fits-all solution. The ARTISAN 4.0 system takes into account the entire production, relative to the building structure, to determine why the end product turns out the way it does, and how it can be improved.

What are the benefits of this bakery system?

  • Significantly less energy consumption and lower carbon footprint
  • No condensation, controlled hygienic risks
  • Optimal heat conductivity
  • Reduced baking time and cooling time
  • No or less mass loss after baking (during cooling)
  • Less raw material input
  • Longer freshness keeping, longer shelf life
  • Increased crispness, taste and flavor
  • Consistent and premium level qualities of baked goods

How big is the system?

It is tailor-made and individually configured with patented hardware and software for an optimal conditioned atmosphere that’s been developed over decades. Upon request, AMG creates a MasterKonzept that is hygienically controlled by HVAC-systems with active humidification and dehumidification components, which are monitored and traceable sensor-controlled.

What size of production site is this technology best suited for?

From small bakeries to large industrial bakeries with 24/7 automated lines. Basically, the higher the production throughput, the higher the benefits and savings in terms of production time, energy, production space, raw material input and more—compared to a conventional bakery system.

An increase in production brings numerous challenges as small, basic mistakes are suddenly scaled up to where they become unmanageable. This needs to be recognized quickly and compensated with knowhow and sustainable, innovative technologies. ARTISAN 4.0 scales up automated industrial processes under expanding conditions.

What the ARTISAN 4.0 does for your bakery

It helps provide consistent premium quality products, energy savings and overall hygienic safety. It builds on the essential relationship between the water activity of a dough/baked product and the relative humidity in the ambient air. Along the process chain, it takes into account influencing factors.

In addition to the already above average hygienic situation, the systems boast a prophylactic, decontaminating protection of surfaces in food production plants for employees (and, down the line, consumers) and thus against the spread of molds, bacteria and viruses (for instance, related strains of the current Coronavirus).

Why to Avoid Mass Loss During Cooling

ARTISAN 4.0 helps produce consistent premium quality, irrespective of the season (weather), time of day or geography. Meanwhile, it establishes economically and ecologically sustainable, optimized processes and products.

To learn more about its many advantages and climate impact, download the brochure:

Enter your information below to receive your free download about ARTISAN 4.0 from AMG. BAKERpedia and AMG will use this information to be in touch with you and to provide updates and marketing. Required fields are marked with a red asterisk (*).
  • No Gmail or Yahoo emails, please!
  • You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at This email address is being protected from spambots. You need JavaScript enabled to view it.. We will treat your information with respect. For more information about our privacy practices please visit our website. By clicking below, you agree that we may process your information in accordance with these terms.
  • This field is for validation purposes and should be left unchanged.

The post A Smart, Clean Bakery System appeared first on BAKERpedia.


Read full article on Blog