The Technical Committee focuses on competitiveness

EKIP’s Technical Committee is concerned with all issues relating to the development and improvement of food equipment.
 This dynamic committee chaired by Didier Soumet, the CEO of VMI, encourages the sharing of resources to advance its projects, and works in partnership with a number of organisations such as CETIM(1), LEMPA(2), AFNOR(3), CNAMTS(4) and CRAMIF(5).

With their eyes on the whole industry, its members are responsible for identifying the key levers of competitiveness that will continue to make French equipment so successful and relevant, both in France and internationally. 

1/ Safety first

• The “Safer Tools” campaign
EKIP and equipment manufacturers apply their technical expertise to the development of equipment that limits flour dust emissions, which cause respiratory allergies among bakery professionals. Since 2008, as part of the “safer tools” campaign, financial assistance has been offered to bakery professionals who want to invest in dividers, kneaders, mixers and dust collectors approved by CNAMTS, which updates its list every year. The Committee also focuses on safety standards for mixers and kneaders and is pushing for the adoption of the safer, more airtight closed bowl cover system.

“The new standard for mixers is now technically complete and could be applicable by 2010,” explains Didier Wanavaverbecq from Bongard.

• Ongoing review of standards
As part of its drive to improve equipment safety and quality, in 2009 the Technical Committee is focusing on new standards for dough moulders and sheeters. We will keep you informed of progress.

• Monitoring of food equipment regulations:
-The new REACH regulations covering the registration, assessment and authorisation of chemical substances,
-Equipment suppliers’ obligation to submit a statement of equipment compliance

2/ Improvement of the energy efficiency of equipment

This energy saving theme is part of the European EuP (Energy-using Products) initiative which aims to improve the energy efficiency of consumer products bearing the EC mark, and to protect the environment.
Manufacturers must consider environmental issues at every stage of a product’s lifecycle and consider alternative design solutions with a view to improving environmental performance.

 

• Measuring the energy consumption of ovens and deep-freezers according to a defined protocol
In order to objectively assess the performance of different equipment, the Technical Committee has taken an initial step towards defining a protocol to measure the energy consumption of ovens and deep-freezers.
A guide on the energy performance of ovens, produced as part of CETIM’s 2009 programme, will shortly be released, detailing current protocols in place at an international level and proposing a set of specifications aimed at defining a methodology for the reliable assessment of oven energy performance. Organisations such as LEMPA and CETIAT (technical centre for the aeraulic and thermal industries) as well as manufacturers will be involved in this project. Once the guide is launched, the Committee wants to carry out the same process with deep-freezers.

• Reducing baking times in bakery ovens
February 2009 sees the completion of a three-year joint initiative led by CETIM aimed at improving heat transfer in bakery ovens and thereby reducing baking times, while maintaining bread quality.

“It started with the simple idea of gaining one batch per day. With the cost of space in bakeries becoming increasingly expensive, we asked: “How can we do more in the same space?” explained Christophe Hermont of CETIM.

The result is particularly rewarding, because CETIM, in partnership with AgroParisTech, has taken out a patent for a new baking technology. “The baking time for baguettes in deck ovens with steam jets should be reduced from 25 minutes to 16 minutes, with the same quality, on the next generation of ovens from participating manufacturers," adds Françoise Bastien.

The Braise project co-ordinated by ENITIAA (national technical college for the agricultural and food industries) involves similar efforts to reduce energy consumption (read the Innovation Newsletter).

3/ Improving design and equipment

The Technical Committee contributes to most joint programmes led by CETIM's food industry equipment committee, which notably provides technological support to food equipment manufacturers to help them become more competitive, and encourages the sharing of technical resources.

In 2009, several subjects are being considered:

• Redesign of the refrigerator unit with condenser
This study looks at replacing current evaporators with new types of microchannel evaporators. By encouraging thermal exchange, this development will reduce both the quantity of greenhouse gas-emitting refrigerants used, and the size of the refrigeration equipment.

 

• The reaction of silicone seals to heat
This two-year study, which will be completed in December 2009, should provide an understanding of the deterioration of silicone seals exposed to heat. Based on a series of tests on the sealing properties of different silicone seals available on the market, a guide to good practice in oven design will be made available in 2009. 

• Cleaning dynamic seals
The role of dynamic seals for moving parts (alternating, rotating, oscillating) is to prevent fluid escaping and/or contaminants entering. These seals can become clogged up. Cleaning tests will be carried out to optimise the procedure and monitor their durability.
 

• Corrosion tests compared to stainless steel

• The resistance of seals to cold temperatures
Research is planned on replacement materials: TPEs (thermoplastic elastomers).

These various joint projects are aimed at supporting food equipment manufacturers in their development by investigating issues that affect either the food industry as a whole or the bakery sector in particular.

(1) CETIM: technical centre for mechanical industries
(2) LEMPA: The laboratory of the INBP (national institute of bakery and patisserie), testing food equipment and products
(3) AFNOR: French standards body
(4) CNAMTS: France’s national health insurance fund for salaried workers
(5) CRAMIF: health insurance fund for the Ile-de-France region