Banner-Day Bakery Solutions

Banner-Day Provides Improved Oven Throughput and Flexibility

  • All Burners Able to Light as Required

  • Burners Capable of Operating within Correct BTU Range
    • Combustion System Operates at Optimum Performance (Heat Flux / Temperature Control)

  • Combustion System Operating at Optimum Level
    • Reduces Product Changeover Time
    • Facilitates Product Changeover
    • Reduces Unplanned Downtime
    • Oven Settings for Recipe Control include
      • Conveyor Speeds
      • Product Bake Times
      • Burner Settings
      • Zone Temperatures
      • One Touch HMI

  • Coloraiders Set Correctly for Optimum Airflow
    • Simplifies Oven Operation

  • Combustion System Operates at Optimum Performance (Heat Flux / Temperature Control)
    • Reduces Product Changeover Time
    • Facilitates Product Changeover
    • Reduces Unplanned Downtime
    • Oven Settings for Recipe Control include
      • Conveyor Speeds
      • Product Bake Times
      • Burner Settings
      • Zone Temperatures
      • One Touch HMI

 

Solutions to Maximize Throughput

For more information, contact us.

Banner-Day Provides Improved Operating Costs

  • Minimize Maintenance Time and Therefore Costs
    • Minimizes product change over time
    • Eliminates nuisance shutdowns from power outages of short duration (up to 15 seconds)

  • Reduce Gas Consumption
    • Shut off gas flow to any burner that fails to light or stay lit.
    • Minimize Fuel Usage
      • Estimated Reduction of 5 to 25%
      • Reduce Emissions

  • Minimize Product Scrap and Waste
    • Energy and product are saved by the elimination of unnecessary oven re-purge.
    • Provides heat flux and precise temperature control (± 2° F) under all modes of oven operation; full or empty.
    • Reduce Stand-by Loses

  • Minimize Unproductive Labor During Down Time

  • Minimize Unproductive Labor During Changeover

 

Solutions for Minimum Operating Costs

For more information, contact us.

Bakers are continually trying to improve their oven operations, efficiency and maintenance efforts.
To do this, bakers frequently call on their trusted vendors to assist with the efforts and very often this requires a visit to the bakery that takes time and added cost to the bakery and oven operations.

With the introduction of SmartBake® Remote Access the baker is enabled with an enhanced relationship with Banner-Day that in a more timely and cost effective manner can address oven operation questions or concerns.

Central Control

SmartBake® Remote Access when installed on the baker’s oven offers central management control for all devices for all lines that are connected into the SmartBake® Remote Access System. In addition to providing secure external access by Banner-Day it also provides authorized users access to get information from the equipment such as production data and process information. This system is relatively easy to install on established ovens or at the time an oven is being upgraded. SmartBake® Remote Access uses sophisticated security protocols to protect data and ensure authenticity, integrity and confidentiality of the baker’s operational data.

Security

Thoughtfully developed, the SmartBake® Remote Access System’s connections are made toward the portal, never from the portal, which ensures that phishing websites or malicious hackers cannot infiltrate your network. Data transfer is encoded based on OpenVPN, the current standard for secure data transfer. For added security, the connection can be managed via:

                                    • Wired Input
                                    • Power Switch
                                    • Password
                                    • All of the Above

 

Cloud

 

Remote Maintenance

Making it easy for the baker, they can remotely connect to the following devices:

                                  • PLC
                                  • HMI
                                  • VFD's
                                  • SmartBake®
                                  • Any Ethernet TCP/IP connected device

With these capabilities the baker can now improve the efficiency and overall oven operation performance of the integrated oven lines and related machines. Oven operators can now access status and productivity data/trends without being local at the oven making their jobs easier and more effective.

Connect equipment to the internet via hardline or wireless. Once connected, data can be collected and shared.

 

RemoteAccessConnection

In addition to making it better for the oven operators and maintenance, the SmartBake® Remote Access System provides access by the manufacturer’s oven service personnel in an easy, timely and effective manner. This can be particularly important during unscheduled downtimes when a diagnosis is needed.

Summary

SmartBake® Remote Access is easy to install, uses current standard for secure data transfer which provides the baker with the capability to improve oven efficiency and overall oven operation performance of the integrated oven lines and related machines.

For more information, contact us.

Value of an integrated production line control system.

Banner-Day Capabilities:

  • Integrated productions
  • Different levels of integration?
  • Control platforms
  • Single point responsibility

Control of the Entire Line as well as Temperature Control:

  • Integrated control and synchronization of the divider, rounder, proofer as well as the griddle.
  • Proofer humidity and temperature control
  • Control ancillary equipment front to back of line.

For more information, contact us.

One of the supplemental processes to bread and roll baking is steaming in the ovens. Historically, this has been more of an art than a science and over the years techniques for using steam in the baking process have been passed on from baker to baker.

Why Steam?

Steam is generally used by the baker to provide a glossy surface to the crust and to avoid cracking the crust during the bake.

Important quality considerations for the baker, gloss and cracking are contingent on ingredients and recipe used combined with effective oven operation balanced with appropriate amounts and consistency of steam.

Types of Steam:

Bakers refer to steam used in the bakery in a wide variety of ways including – wet, dry, soft, hard and more. There are, however, two distinctly different steams produced in boilers:

  • Dry Saturated Steam – steam at the temperature of the boiling point of water corresponding to its pressure (212°F @ 0 psig; 240°F @ 10 psig) and does not contain water held in suspension mechanically.
  • Super Heated Steam – steam heated to a temperature higher than the boiling point corresponding to its pressure (250°F steam @ 10 psig equals a 240°F boiling point plus 10°F of superheat). Super heated steam can not exist in contact with water, nor contain water and resembles a perfect gas.

For more information on steam systems, contact us.