Processes in the food industry
In
the food industry, the level of process
automation continues to increase, and this trend
sets new demands – particularly in terms of the
suitability of the technologies used with the
stringent hygiene requirements. This is also
true in the multifaceted area of industrial
baked goods. This sector in Germany ranges from
the Pizza (about 130 different varieties), to
bread (about 300 varieties), and extends to
pastries and cookies (about 1,200 varieties).
The example for the manufacture of baked goods
also makes it clear that the production of food
can always be classified into continually
recurring process stages. These are:
-
Weighing/Metering
-
Mixing/Kneading
-
Baking/Drying
-
Cooling/Freezing
-
Packaging
-
Transportation
-
Energy distribution and
-
Documentation.
As
is the case with every production process, the
food manufacturing processes must be supplied
first with (electrical) energy. Particularly
energy-intensive are the electrical ovens
required for baking and drying, as they are
applied, for example, in the industrial
manufacture of Pizzas.
The
food industry places particularly high demands
on the degree of protection and design of the
electrical control elements: On the one hand,
this facilitates cleaning operations, and on the
other hand prevents bacterial contamination. At
the same time, the production data must be
recorded and monitored at all times. The
European (EFSA) and the American (FDA)
guidelines stipulate extensive process
documentation.
As
a leading component manufacturer for electrical
machine equipment, we offer our customers from
the food and packaging industries a
high-performance product range for operation (RMQ),
display (XV), switching (DIL) and protection (PKZ/NZM),
right up to the control (easyControl/XC) of the
machines. |
moeller.com.au
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