Main focus at iba 2012: Hygiene and safety standards for a modern industrial bakery

At the iba in Munich, Zeppelin Reimelt was presenting itself as a system supplier for the baking industry. The company seated in Rödermark, Germany covers all processes relating to the handling of high-quality bulk materials and liquids from storage, sifting, weighing, dosing, conveying and mixing to process controls. The topic hygiene and safety was one of the central aspects.

“We have been dealing with the topic hygienic design for many years and we are an active member of the EHEDG where we help to develop standards in this field”, explained Hans-Jürgen Sussann, CEO of Zeppelin Reimelt GmbH. The main task of the European Hygienic Engineering & Design Group (EHEDG) is to contribute to hygiene-appropriate construction and design in all areas of food production to ensure that food is produced safely. “The topic hygiene comprises more than merely the hygiene-appropriate construction of an individual machine. Hygiene requires a holistic design of the entire line”, Mr. Sussann said relating to the challenges in this field. For example, this includes easy plant accessibility to be able to use efficient cleaning methods, but also the use of protective systems, such as silo drying, the integration of sifting machines as protection against the undesired import of foreign matter and, last but not least, highly efficient supply air and exhaust air filters. Material-related aspects, such as the design of surfaces for easier cleaning, must also be considered.

Implementation in practice

Zeppelin Reimelt has been implementing the approaches of hygienic design in its plants for some time. One example is the further development of the globally successful continuous mixing and kneading system Codos®. Experience gained from the installation of plants all over the world as well as results from research work carried out by the Institute for cereal processing Ltd. (IGV) went into this system. The Codos®System has only few movable mechanical parts, which makes the system extremely low-maintenance and hard-wearing. Cleaning – as a matter of routine or after a recipe change – is fast and easy. Since the plant control monitors all processes, exact plant documentation and therefore the verification of completed cleaning measures become easy.

However, the continuously working dough processing system offers even more advantages. This technology provides extremely uniform and consistent dough quality for the subsequent fully automatic process, but only consumes very little energy.

Safe raw material management

Another focus at the trade fair was the fully automatic process control and the traceability of both the raw materials and the final products. The batch management system PrismaWEB² gives users absolute control. Any modification of the recipe is documented; all delivered batches and supplied raw materials can be traced. This makes fast reaction times possible if required. All incidents, production data, batch logs, etc. are archived and can be viewed at any time.

Furthermore, Zeppelin Reimelt showed additional components and innovative solutions for the baking industry at the iba. In addition to their Codos®System and control technology, this included the Food horizontal mixer, which was designed strictly according to the regulations of hygienic design, and the company’s silo technology, which clearly shows the affiliation of Zeppelin and Reimelt.

Contact:

Zeppelin Reimelt GmbH
Jessica Büttner
Messenhäuser Straße 37-45
63322 Rödermark
Tel. +49 6074 691-370
Email: [email protected]
Website: www.zeppelin-systems.com