PET Food Processing - June 2018 - 22

PLANT PROFILE

rate room from the finished-product warehouse; three
large silos for the most used ingredients - oat flour,
quick oats and eventually rice flour; three band ovens,
three small wire-cut lines and one sheeter in the baking
room; two cold extrusion lines; three hot extrusion lines;
three ribbon blenders for dry blending; and seven packaging lines.
Schenck Process Group engineered the equipment
and process that connects all the equipment from the
silos to the packaging room. Everything from the ingredient warehouse to processing and final packaging
is connected throughout the building. The new facility
also has a high-quality dust control system that the team
engineered. "Schenck's product manager, Jake Barrett,
did an outstanding job for us," Stricker says. "Without
Schenck and Jake's support, our new facility wouldn't be
as efficient as we've been able to make it."

Their bread and butter
In the baking room, the company now has three band ovens with the addition of a new line from Reading Bakery
Systems (RBS), Robesonia, Pennsylvania. The goal for the
tunnel ovens is to run them continuously 24/7. Because
most orders are unique in size and vary in ingredients,
which requires a lot of changeovers, it's a challenge to keep
the ovens running continuously. The company fills in the
gaps with house brand products and a few standing, but
flexible, orders from customers. Two of the band ovens
are from Baker Perkins. One is 150-ft. long, and the other
is 120-ft. long with a Radio Frequency Macrowave at the
end for drying. The macrowave is used for larger products that are not grain free and for the grain-free formulas
that hold a lot more water. The macrowave technology
removes the remaining water without adversely affecting
the appearance or texture of the finished product.
The new RBS system is a complete rotary-moulded
biscuit line. It includes an AMF batch mixer, portable
inline dough feed system, heavy duty design rotary
moulder for large diameter die rolls, convection oven
and a 3-pass dryer. The system's main purpose is to
supply formed biscuits. The system was specifically designed so Pedigree Ovens and The Pound Bakery has the
flexibility to run different types of products through the
oven and dryer. The dough feed and rotary moulder can
be replaced with an RBS Low Pressure Unit, which offers
coextrusion capabilities.
"We provide the same level of design for human
food applications as we do for pet food applications,"
Top: The company has around 40 rotary molds of which about half
are customer owned. Bottom: Pedigree Ovens and The Pound
Bakery uses human quality ingredients to create the cleanest
ingredient panels possible.

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PET FOOD PROCESSING | June 2018 | www.petfoodprocessing.net


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Table of Contents for the Digital Edition of PET Food Processing - June 2018

http://digital.petfoodprocessing.net/sosland/pfp/2019_06_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_03_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_12_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_09_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_06_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_03_01
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