I recently worked with a food manufacturer who was looking for a way to clean the die roller in their cookie cutting process.The cutting machine is fed by a ribbon of extruded dough that is cut into various shapes as it passes by a 24″ wide roller. After the cookies are cut, the finished product then travels down a chute to a feed tray where it is conveyed to a packaging area. They were starting to see an increase in rejects as some cookies were being “double stamped” as a result of residual dough sticking to the die. They tried to install a brush traveling the span of the roller in an effort to wipe it clean but this wasn’t very effective and also caused some contamination as some of the bristles would break loose. They then tried having an operator use an air gun to manually clean the roller and while this did work, it severely slowed the process down, reducing production and negatively affecting their bottom line.
After discussing the details of the application, I recommended the customer use our 24″ 316ss Super Air Knife in the application. The Super Air Knife produces a laminar sheet of air across the length of the knife and consumes only 2.9 SCFM per inch of knife length when operated at 80 PSIG. The 316ss construction resists pitting and is the preferred choice when being applied to a food process as it minimizes the potential for metal contamination.
When it comes to wide area treatment, an Air Knife is the optimal choice. If you have a similar application that requires assistance, please contact an Application Engineer at 1-800-903-9247.
Largest collection of cookie cutters I’ve ever seen image courtesy of Steven-L-Johnson via Creative Commons license.