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KASON CORPORATION 67-71 East Willow St.Millburn, NJ 07041-1416 USATel: 973-467-8140 Fax: 973-258-9533E-mail: [email protected]
KASON CORPORATION, EUROPEUnits 12 & 13 Park Hall Business VillagePark Hall Road Longton, Stoke-on-TrentStaffordshireST3 5XATel: 01782-597540 Fax: 01782-597549E-mail: [email protected]
SEPARATOR ENGINEERING LTD.4119 Cousens St.Saint LaurentQuebec CANADAH4S 1V6 Toll Free (Canada only):877-694-4441Tel: 514-667-6777 Fax: 514-745-2074E-mail: [email protected]
Technical Article Series
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Major Canadian BakeryStandardizes on Centrifugal Sifterfor Large-Scale Screening of Flour
The CENTRI-SIFTER Pneumati-Siftercentrifugal separator screens inline withthe pneumatic conveying system atapproximately 75 lb/min (34 kg/min). Thesifted flour exits the pneumatic linebelow. Oversize particles are ejected intothe sealed, quick-release receptacle at theend of the screening chamber.
Sifter is easy to clean and service, ashinged access port and cantilevered shaftallow quick removal of the screen.
Major Canadian BakeryStandardizes on CentrifugalSifter for Large-Scale Screeningof FlourBURNABY, B.C., CANADA— Gourmet Baker is one of Canada's leadingproducers of baked desserts, and in 2011 received a "BRC principalcertificate" for food safety from the British Retail Consortium. Less than 10%of Gourmet Baker's output is sold under its name. The balance is purchasedfrozen and unbaked by wholesalers, supermarkets and restaurants throughoutNorth America.
Gourmet Baker operates one plant in Winnipeg, MB and two plants in Burnaby,BC, the larger of which produces many flavors of strudel, Danish pastries, puffpastries, croissants and cinnamon rolls using about 80,000 lb (36,290 kg) perweek of flour. A critical step is sifting of the flour to remove unwanted material,accomplished using a recently-purchased sifter for strudel production, and anolder one for multiple products.
The older screener was originally designed to sift sugar and did not work wellfor flour," says Chris Helgason, maintenance manager for Gourmet Baker,adding, "When we replaced the old screen basket with a 30 mesh screen, themachine couldn't handle it and kept breaking down." The company replacedthe screener with a Kason CENTRI-SIFTER™ Pneumati-Sifter centrifugalscreener, the same machine dedicated to its strudel line.
Moving flour from silo to mixer
Flour is stored in two 70,000 lb (31,752 kg) silos equipped with rotary airlocksfeeding a pneumatic conveying system that delivers material to the sifter.
The flour enters a vertical inlet at the feed end of the centrifugal sifter, ahorizontal, cylindrical machine that houses a 30 mesh (516 micron) stainlesssteel cylindrical screen mounted on a central shaft that is fitted with helicalpaddles. A 3 hp (2.2 kw) motor rotates the paddles, which accelerate thespeed at which on-size flour passes through apertures in the screen anddrops into the pneumatic line below. Oversize debris is ejected through theback end of the cylinder into a sealed quick-release receptacle. Each sifterprocesses about 34 kg/min (75 lb/min) of flour.
A pneumatically-actuated diverter valve sends sifted flour to a hopper thatfeeds a triple-action dough mixer (for the puff pastry line) or, in the case of theoriginal sifter, to one of three roll-bar horizontal mixers.
Each mixer's hopper is set on load cells, allowing a PLC to stop the flow ofmaterial to the hopper once the target weight is reached. The desired amountof water is then metered into the mixer, while yeast and other ingredients areadded by hand.
Transforming dough into frozen goods
A typical batch weighs 440-880 lb (200-400 kg), says Helgason. Once
Cantilevered shaft includes two bearingsbetween the screening chamber and motordrive, allowing internals to slide quicklyfrom the shaft end for cleaning andinspection.
thoroughly mixed, it is dropped onto a wheeled table and moved to theappropriate production line. There, the dough is manually cut into chunks andfed by a conveyor to an extruder, which produces a continuous sheet ofdough. Measured amounts of filler (e.g., apple or cherry for strudel) areadded, and then the dough is cut and shaped to obtain the final product.Finally, the product is frozen and bulk-packed in boxes for shipping.
"We have had no contamination of the flour and no problems at all," he says."All we have to do is perform preventive maintenance once a month andinspect the internal screen once a week."
Helgason adds that the sifter is easy to clean and service. "It is a Quick-Cleanmodel with two ports on top and a hinged access port and cantilevered shaftat the discharge end, from which we can remove the screen in less than 10minutes for cleaning and inspection."
Gourmet Baker+1 [email protected]
High-speed centrifugal sifting of flour forstrudel and other baked dessertscontributes to the premium quality ofGourmet Baker’s offerings such as blueberrystrudel and large blend croissant.
