Bakery and biscuit production uses compressed air for dough handling, depositing, oven systems, cooling and packaging. Where air contacts the product, it must meet the same hygiene standard as the ingredients themselves.
Key applications
- Dough divider and depositor actuation
- Pneumatic conveying of flour and sugar
- Oven and cooling tunnel controls
- Packaging, sealing and palletising
Air quality
Product-contact air must be oil-free and dry to prevent contamination of dough and finished goods. Conveying air for flour needs a low dew point to prevent clumping, and control air must be dry for reliable valve operation.
System design
Use oil-free compression with drying and filtration, and separate the hygienic product air from general utility air. Bakeries run long shifts, so provide redundancy and hold stable pressure for the packaging lines.