Most bakeries have a number of metal detection systems within their process. From the raw ingredients, flour, sugar or flavorings all the way to the finished product.
Common locations for metal detection in a bakery
A common method to provide cost effective metal detection within the standard bakery is to include systems throughout the process.
- Raw ingredients – placing metal detectors when the raw ingredients enter the facility is a great way to both ensure quality from your supplier as well limit the cost of production on processing contaminated product. The most common system used here is a gravity feed metal detector such as the Goring Kerr model 402.
- Mid-production – often during production there is a stage such as the dough ball stage where metal can enter the production process. Here is another great location for a metal detector. Again the benefit is to limit the cost of production for rejected products.
- End of process – Although seen as the first location for a metal detector the end of process is often see as the most costly location and potentially the most difficult to detect metal. Yes you should have one here but don’t base your quality program on the sensitivity of this metal detector.
Common testing steps for bakery metal detectors
Testing a Goring Kerr metal detector at any location in your typical bakery requires a few common steps.
- Step 1 – Product phase adjustment
- Step 2 – Sensitivity control
- Step 3 – Reject timing
After following these common steps you’re metal detector should be set to monitor your bread products throughout the day.
Common bread products require adjustment over time (potentially each day) for optimum performance.
For more information on the correct procedure and testing setup read and follow careful the specific metal detector model manual.