Paschino, Francesco and Gambella, Filippo and Giubellino, F. and Clemente, F. (2007) Il Livello di automazione degli impianti per la produzione di pane "carasau". Industrie alimentari, Vol. 46 (465), p. 13-19. ISSN 0019-901X. Article.
Currently, the lowest productivity in the production of the "carasau bread" is connected to the level of automation, which is not optimal in the field of cut and separation of the puff pastry. In the present work, the performances of three systems of cut and separation have been compared in three various types of implant: by hand (traditional); by hand facilitated by
a tape conveyor that supplies the workers (traditional with tape conveyor) and completely mechanized (continuous). The experimentation has revealed that the use of an automated system of cut, supplied from a tape conveyor, has determined a reduction of the incidence of the phase of cut of the puff pastry on the operating time of 87.1 and 87.9%, compared to the system with a tape conveyor and cut by hand and to the traditional one. If we consider working power as a function of the assigned hourly productivity, in terms of product amount, it is possible to observe that, as regards the traditional system, the bakery with a tape conveyor has increased of productivity of 42.3%, while the productivity of the continuous system compared to the other two are up by 87.8 and 78.3% respectively.
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