Baker Perkins claims 20% increased output with upgraded dough dividers

02-Jul-2012 - Last updated on 03-Jul-2012 at 11:57 GMT

Baker Perkins Accurist 2.1

Baker Perkins has upgraded its range of dough dividers and claims a 20% raised output compared to its last models.

The company says its new range of Accurist dough dividers, version 2.1, can boost output and reduce the weight of dough pieces to help bakers achieve cost savings.

The machine’s function is to chop big lumps of dough into pieces to become bread loaves.

Boosted output

Baker Perkins marketing manager Keith Graham told BakeryandSnacks.com that the maximum number of pockets his company’s previous Accurist dividers could support was six, leading to a maximum output of 9,000 pieces per hour for typical 900g dough lumps.

However, the new range includes a higher capacity model with a wider six-pocket division that can allow a maximum output of 10,800 pieces per hour, a 20% increase.

“We’ve done that without increasing the dimensions of the machine,” said Graham, which allows the upgraded model to fit into a plant in place of an old machine without modification.

According to Graham, many bakeries in North America were serving large geographies and needed this additional capacity.

Any manufacturer considering the high output model will need to ensure they have an oven and proofer that can cope with the added capacity, said Graham.

Weight Control

Baker Perkins has also added an Intelligent Dough Weight Control system to its new range.

Graham said that when dough is in the hopper for around six minutes it starts to ferment, which reduces the density.

“We are monitoring the density of the dough in the hopper and adjusting the divider to compensate for change in real time,” he said.

This means the target weight can be reduced. A typical 800g loaf requires 900g of dough as some is lost through moisture. The new range can reduce the 900g of dough required by 1-2g, leading to cumulative cost savings.

Machine runs for longer

Baker Perkins also claims the new range can run for longer than earlier offerings due to improved oil pathways, which reduces dough build up.

Graham added that the machine could also be cleaned quicker as less dough is affixed to the machine.