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.
A machine manufacturer was working with a food company who was looking to design a blowoff station for their cookie making process. During the production cycle, the cookie dough is put into a former that pushes the dough through round dyes that forms several rows of cookies across a conveyor. As the cookies travel down the conveyor, they are topped with ground peanut bits and sent through a flash freezing process. It was after this process, the company was looking to install the blowoff station to remove any excess peanut bits but were concerned if the air velocity was too high, they may remove too much of the ground peanuts or possibly blow the cookies themselves off of the conveyor. Another area of concern was the amount of space available to install the station was limited, so they were needing something “compact” so they could design the machine to take the least amount of real estate as possible.
The machine designer was somewhat familiar with our Air Knives, but was unsure which design would best fit the customer’s needs so they decided to reach out for assistance. After discussing the particulars, I recommended our 36″ Stainless Steel Full-Flow Air Knife Kit. Of the 3 designs of Air Knife we offer, the Super, Standard and Full-Flow, the Full-Flow Air Knife produces the lowest outlet velocities, it is also our smallest profile offering at only 1.25″ x 1″ for stainless steel construction. The Full-Flow Air Knife provides a laminar flow of air the entire length of the knife and uses a 30:1 amplification rate (entrained air to compressed air) for efficient compressed air usage. By incorporating the pressure regulator included in the kit, they would be able to easily control the exiting air velocity to effectively remove the excess peanut bits without ejecting the cookies from the line.
For assistance in selecting the best Air Knife to fit your needs or for additional support with another application or EXAIR product, give me a call at 800-903-9247, I’d be happy to help.