B&CMA Sandwiching Machines - American Bakers · sandwiching machines development. with individual pumps and removable pump modules. 1926 Peek Freen and Company develops a stencil

Sandwiching Machines

Mike FleetwoodManaging Director

Franz Haas Machinery of America, Inc.

Sandwiching Timeline

1926Warren H. Hungerford develops a biscuit handling system for putting

1957Oakes Corporation develops a rotating cream deposit with a

1966The Quality Machine rotated biscuits around a central hub that

PresentHaas Vacuum Sandwiching technology still currently in

1987Spooner Vicars created some of the first 6 lane biscuit handling system for putting

in order and flipping biscuits. Also features a piston that places cream on top a bottom biscuit with a top biscuit falling on top of it.

rotating cream deposit with a flipping pick and place top biscuit system utilizing a “D“ motion.

biscuits around a central hub that also deposited cream and calibrated the heights.

technology still currently in development.

some of the first 6 lane sandwiching machines with individual pumps and removable pump modules.

1926Peek Freen and Company develops a stencil type sandwicher where a belt with holes controls cream deposits on a biscuit.

1964Peters Machinery Company develops a two lane stencil system utilizing holes in a rotating tube rather than a belt.

Haas Sandwiching with aerated creams. Designed to keep the level of cream the same as to not change the viscocity over time as the hopper empties. This technique allowed for

1989 1979 The Cookie Capper became prevolent in sandwich biscuit making.

s pp p s s qconsistant quality in aerated creams.

Two Major Types

Stencil Type

Capper Type

Stencil Type

Stencil Sandwiching Process

Stencil Type Operation

Stencil Type OperationBiscuit Feeding

• Magazine

scu t eed g

Magazine– Adjustable for different sizes and shapes

– Door to clear jams

• Missing biscuit detector• Support rail adjustment• Commonly fed by vibratory feeder

Stencil Type OperationTurnover Deviceu o e e ce

• To invert the basecake h t bl twhen not able to use a 

dribble board.• Same mechanism as the• Same mechanism as the stencil head to provide phasing adjustmentphasing adjustment

Stencil Type OperationStencilSte c

• Revolving stencil• Pitch of the openings is 

the same as the chain pitch

• Speed is in phase with the speed of the chain

• Able to trim the position of the cream deposit

• Different shapes of the openings for different i d h fsizes and shape of basecakes

• Cream is cut off by a wire

Stencil Type OperationCalibration DeviceCa b at o e ce

• Function is to gently squeeze the sandwich together to make all thetogether to make all the sandwiches the same thickness and ensure the top and bottom stick together.

• Height adjustable• Height adjustable• Static Object (no moving parts)g p )

Stencil Type Configurations

• Single Head SingleSingle Head, Single Lane

• Double Heads, Single Lane

Stencil Type Configurations

• Double Heads TwoDouble Heads, Two Lanes

• Four Heads, Four LanesLanes

Stencil Type Capacities

Machine Type Single Head, Two Heads, Two Heads, Four Heads, Single Lane Single Lane Two Lanes Four Lanes

Sandwiches/min 600 (1 high)300 (2 high)

600 (1 high)1200 (2 high)

1200 2400( g ) ( g )

Depending on Biscuit Sizes and Strengths, Higher Outputs can be Achieved

Stencil Type Configurations

• configurations for 5 lane and 6 lane gmachines also possible

Sandwiching of the Future?

Vacuum sandwiching machineVacuum sandwiching machine

Sandwiching of the Future?

Cream Preparation traditionalCream Preparation - TraditionalCream Preparation traditional• Traditionally the cream is prepared in upright mixers using plasticized fat and powdered sugar. Discharged into dough troughs which are manually moved to the sandwiching machine and shoveled into the cream hopper.

Cream Preparation ContinuousCream Preparation - ContinuousCream Preparation Continuous• Ingredients are fed into a premixer then sent to the buffer tank.  It is then pumped through a scraped surface heat exchanger before being pumped to the stencil heads.

Heat Exchanger

Capper Type

Typical Capper systemTypical Capper SystemTypical Capper system

Capper Type Operation

Creami

PickAnd

DepositPlace

Capper Type Operation

Capper Type OperationAlignment

• Alignment of basecakes

g e t

Capper Type OperationCream DepositC ea epos t

• Application of the creamM if ld i i• Manifold moving in “D” Motion

• Deposits on everyDeposits on every other basecake (bottoms)

• If no basecake, then no deposit made

Capper Type OperationPick and Placec a d ace

• Applying the top basecakesPi k t t• Pick up empty top basecakes by vacuum

• Place top cakes on top of cream that is on top ofthat is on top of bottom basecake

Capper Type Configurations

• 1.5m wide• 1.8m wide• 2m wide

• Maximum  300 rows/min

• Some applications, much higher speeds

Questions?