Page 25 - AMEFT Journal 2021-2

of blue plastic except for the refined metal rollers. Proof of the used batch can be provided for every single ma- chine – demonstrating a new hygiene standard of WP Kemper.
A new mechanism allows absolutely hygienic and at the same time signi- ficantly faster cleaning of the dough chamber. It can be swiveled out com- pletely from the functional area of the machine for cleaning. The pistons are also completely removable with the rod from the measuring drum providing free access to the smooth surfaces in the interior for thorough cleaning. All removed parts are subse- quently simply inserted again without tools or readjustment. It is this simple handling that makes hygienic cleaning possible in the first place and that red- uces the cleaning time in comparison to conventional machines. Moreover, the interval between cleaning shifts can be extended or the effort in a clea- ning shift considerably reduced. This is possible because many components can be simply swiveled out from the
machine. The feed pistons, the dough chamber or the tip are therefore so easily accessible that intermediate cleaning at the end of the shift is ea- sily possible.
The fact that the SOFT STAR CT has been built in accordance with the Poka-Yoke principle provides one ad- vantage for its cleaning. This principle includes technical safeguards for the prevention of errors. In the SOFT STAR CT this was achieved by designing the components removable for cleaning such that they can only be reinstalled in the place provided for them. Instal- lation errors are thus excluded.
Optimized care and geometry
Normally, faster production at in- crease cycle rates means stress for the dough. In the SOFT STAR CT this problem was very intelligently solved by means of servo technology. The new procedure utilizes the fill level of the dough chamber to run several cycles from one filling depending on the weight of the end product. Less
BAKERY
pressure is thus exerted on the dough and the dough pieces are conveyed so gently through the machine that the dough handling remains very gentle despite the increased output.
The moulding quality known from the predecessor, the SOFT STAR PLUS, was retained also. What is new is that the intensity and movement of the servo-controlled moulding movement can be variably adjusted via the pro- gram control without changeover on the machine. The moulding process can thus be adapted to different speci- fic requirements for end products with optimal shape.
The SOFT STAR CT is characterized by the advanced dough handling, moulding movements specifically adjustable to the end product and a design uncompromisingly geared to highest hygiene. The same machine concept is available as SOFT STAR CTi for industrial bakery businesses with slightly modified performance ranges, and an hourly output of up to 36,000 pieces.
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AMEFT 2 2021 25
(Source: WP Bakery Group)
SOFT STAR CT