The upgrade, at the company's Cake Bakery in Halifax, where it produces McVitie's Jamaica Ginger cake and McVitie's Hobnob Chocolate Flapjacks, will enable the site to further enhance the quality of its cakes through precise temperature reduction.
Existing processes
The custom-built Helix spiral cooler was designed and molded into existing processes of the factory, where the baked cakes are conveyed directly from the oven to the automated spiral cooling system for optimum temperature reduction, then transferred to the wrapping line to be packaged and distributed.
“With the compact Starfrost cooling system we were able to upgrade the previous system and create space to implement a complete new line within our bakery, without compromising our output capacity,” said David Frayling, area engineering manager, Pladis.
“The number one benefit we have gained from the Helix spiral cooler is repeatable, improved product quality - a result of the consistent temperature airflow. The spiral cooler also removes excess moisture from the loaves, to improve shelf life.”
Recipe selector
Samuel Welch, sales manager, Starfrost added, the Helix spiral features horizontal airflow and variable velocity to suit each product within the McVitie’s cake range, controlled by a recipe selector using a touch screen HMI.
“This ensures optimal cooling performance and minimal energy consumption,” he said.
