Efficient Flour Bagging in Valve Bags
“The new bagging line produces more than we expected.”
Hedwigsburger Okermühle GmbH in Germany is one of the oldest mills still in operation. It dates from 1318 and has had uninterrupted activity since 1820.
Okermühle contacted PAYPER through their German partner, SSB Wägetechnik GmbH, for a new valve bagging machine for wheat flour.
Together we designed their new line, which is a fully automatic installation consisting of an automatic bag presenter and a fluidization bagging machine. The flour is introduced by gravity into a chamber in which a stream of air from the bottom fluidizes the flour. Another flow of air from the top of the chamber conveys the product into the bag.
The fluidization system is the ideal technique for food products as it is very easy to clean, control and maintain. It facilitates a perfect cleaning of the whole bagging equipment in between different productions.
Once the bag is full, the valve is thermo-sealed by two ultrasonic bars. The result is a perfectly airtight bag with good protection against any external contamination. Thermo-sealing further minimizes dust emission.
Okermühle’s new bagging line fills and seals 180 bags per hour with one single filling nozzle. The project is designed to allow for a future expansion that will triple the production.
Birko Boeltzig, Okermühles’ Sales and Project Manager, says:
“I would like to take this opportunity to thank the PAYPER/SSB team for a great job. The system works better than expected (233 bags/h unwelded). Our employees working with the bagging line look very happy and your commissioning engineers did a great job of training. It was a good decision to work with you”.