Uptime proves sweet for Barry Callebaut

Zürich, Switzerland-based Barry Callebaut makes chocolates and sells them around the globe to both foodservice and retail accounts. With its volumes, packaging line downtime is unacceptable.

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Yet at its Banbury, Oxfordshire, England plant, the company was experiencing downtime on one of its busiest lines that produces chocolates at a rate of 1.5 metric tons per hour.

“Chocolates convey directly on a woven cloth belt that’s covered with a food-grade polymer,” says company project manager Barry Humphries. “We had a metal detector and conveyor made with a poor design. The belts used to get quite dirty in part because the conveyor was on an incline. As chocolates went up the belt they would sometimes roll backwards. The friction would cause chocolate to melt and it would start to bind on the belt, get on the rollers, and create a mess.” About once a week, two employees would remove the belt and replace it with a spare while the first belt was cleaned.

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