DirectDrive System: Increases Production Capacity For Baker

DirectDrive technology was the solution to product loss for a baker. A baker wanted to find a solution to the high belt tension, time and product loss, and extensive cleaning cycles on a belt installed only three years prior. The spiral was challenged with the problem of friction between the drum and the belt edges due to the high butter content in the dough. Additionally, the friction between the belt and belt support changed because of toppings from the breakfast pastries. The changing friction factors created high belt tension problems, resulting in the belt Christmas treeing, which led to product loss. The baker attempted to manage the situation by making time consuming efforts to adjust the setting during production. Intermediate cleaning cycles also were implemented; however, none of the efforts allowed the baker to have full control of the spiral system.