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Minimum Weight

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Maximum Weight

Actual Set Weight

Set Weight

Year 1 nr. 1 September 2013

IN THIS ISSUE > • Increased profitability

• Blue Value Check

• Weight Watch Program

A divider is a precision machine, i.e. a

machine which according to a number

of movements measures dough

volumetrically at a very high accuracy

and therefore does not measure by

weight. Due to presence of acids in the

dough and the relatively large number

of working hours and movements over

a long period (<40 mio. strokes of

the piston), the divider is subject to

severe wear and tear regardless of its

manufacturer.

Specified weight

More and more buyers of bread uphold

penalties if a supplier delivers bread

beneath the specified weight or with a

certain lack of quality, which in the

worst case scenario means the supplier

could lose the contract. Therefore

suppliers of bread need to make sure

the weight of a dough piece after

dividing is sufficient to ensure the

desired weight at the end of the baking

process.

Check weighing

Adding a checkweigher to your

production process is a way to rule out

incorrect dough pieces. However a

checkweigher combined with a

decreasing dividing accuracy - due to

wear and tear, insufficient cleaning or

negligent maintenance - will produce

more dough pieces with under or

overweight resulting in more waste

of raw material and the return dough

is known to disturb the process.

Weight fluctuation

In the same way a car engine in time

loses its power and uses more fuel and

motor oil, weight differences in a

divider will start to rise due to loss of

How can less weight differences gain more profit?

Rising costs of operations throughout the world are a factor causing the margins

of bakeries to go down. Dough dividing with very high accuracy therefore is in

your favour. How can you restrain weight differences in your production process to

a minimum?

accuracy. Which means more weight is

to be added to the dough pieces in

order to avoid underweight. Thereby

the weight differences in time increase

exponentially, which also increases your

production loss. Additional to this

problem a financial loss of disposal

appears over the too many added

ingredients.

Lubrication

Often a temporary solution like

enhancing lubrication is used to fill up

growing tolerances and minimize the

occurring weight differences. Resulting

in even higher production costs and in

process of time additional loss of dough

due to leakage.

Because of increasing costs by

lubrication, cheaper white/mineral

oils are used where vegetable oils

are prescribed.

White medicinal paraffin oils are very

pure oils, therefore some properties

provide the dividing unit with extra

wear and tear and corrosion can occur.

Uphold accuracy increase profits.

Maintaining and upgrading equipment

brings the opportunity to keep up to

date at a relatively low investment and

still continue to innovate your produc-

tion facility. Gain constant quality of

machines, limit weight differences to a

minimum and reduce production and

raw material costs. For example, think

of well-timed reconditioning of a

divider (unit) or overhaul as well as

fine-tuning of the dough handling

process. By acting pro active you

keep your budget under control.

WP Haton offers numerous oppor-

tunities to get the most out of your

machines including customized

maintenance that will fit in with every

need. The basis of the Weight Watch

Program which WP Haton presents is

the production data of your process,

from there WP Haton together with the

bakery draws a plan how to uphold the

accuracy and lengthen the lifetime of

your divider. Leaving the bakeries with

significant savings in raw material and

lower running and operational costs for

their production process. Why replace

an old machine for a new one, if

considered that WP Haton can bring her

back into new condition and on top

gives renewed full guarantee?

Besides minimizing production costs,

the bakeries’ process gains increased

reliability which results in less down-

time. Leading to even more decreasing

production costs e.g. salary, transport,

damage claims and reputation damage.

Furthermore since production efficiency

will grow, so do turnovers, leaving

bakeries with more profit!

For more information, an inspection or

check up and a personal visit by one

of our WP Haton specialists to view

solutions matching the bakeries’

specified desires, please fill in the

Blue Check application form on the

other side of this newsletter.

“A way of life for WP Haton,

pull position for the customer”…

Powered by WP Haton

www.wp-haton.com

1

With Blue Value Check WP Haton offers the possibility

to assist and support bakeries in using, maintaining

and keeping the WP Haton equipment in best

possible shape. Preventing unpleasant surprises and

extra costs or even to retract more profitability from

the bakeries’ production process. To be of assistance

we kindly ask you to fill in the form beneath.

Please fill in your details below and check the boxes in front of the components of

Blue Value where we can be of assistance in order for us to contact you and make

further arrangements.

Your details

Name Bakery :

Name Contact :

Telephone no. :

E-mail :

Address :

Zip code :

City :

Country :

BLUE VALUE Weight Watch Program

Based on my requirements WP Haton can be of assistance with:

Inspection and Check-up

Maintenance contract

Weight Watch Program

Blue Control (remote support)

Blue Box (critical & wear-sensitive spares)

Equipment upgrade

Other (please specify)

You can send the application form to:

WP Haton

Industrieterrein 13

5981 NK Panningen

The Netherlands

Also you can download the

application form from:

www.wp-haton.com/blue-value

and send an e-mail to:

service@wp-haton.com

During the visit a WP Haton specialist

will execute a visual inspection of the

WP equipment, if possible together

with the bakeries’ technical staff.

From there a detailed report will

be handed over with

advice towards

maintenance,

support or other desired information,

depending on the indicated choices in

the form. The report will be discussed

together with the bakery to set up a

next step to ensure service & support

which fits the bakeries’

unique needs.

BLUE VALUE / Weight Watch ProgramWhy ?

Tin Bread by WP HatonType of Divider

Type/No. of measuring chambersWeight range Min. gr

Max. grCapacity Range Min. pcs/h

Max. pcs/hUnithoursdaysweekshourspcs./hourpcs.

grgr

Euro'sEuro'sEuro's

*example

Weight loss in €

which meansCosts vs Savings

1200

Did you ever notice how the weight differences in the course of time start to increase? Meaning you need to add more weight on your dough pieces in order to avoid underweight. How important is weight accuracy to you ?

Enter your data…*Divider X

4200

Production capacity 4.000

20006000

Factory parameters QuantityProduction hours per day 20Production days per week 6Production weeks per year 50Production hours per year 6.000

The extra weight you add to your dough pieces according to the entered data cost you

Total production per year 24.000.000

€ 44.141,00 p/year

Actual set weight of dough piece 710

Costs for 1 Kg dough

Set weight of dough piece at start 705

€ 0,368Costs for 1 dough piece € 0,259Sales price bread € 0,50

8.828,20€ p/gram p/year3

2

1

Costs vs. Savings

*example

Improve

Gain

Investing in regular maintenance by WP Haton and it's certified dealers, plays a crucial role in extending the useful life of a machine as well as saving moneyMaintenance option Costs p/year Savings p/year Profits p/year1 Recondition Unit by customer* 6.573,85€ 22.500,00€ 15.926,15€ 2 Overhaul machine by WP Haton 11.995,66€ 44.141,00€ 32.145,34€

60.000,00€ per year

• Smaller chance of breakdown and failures means less downtime• Less downtime means less waste of ingredients per produced unit, while the process has a smaller impact on environment. • Higher guarantee on delivery feasibility, no extra transport and purchasing costs • Less energy consumption per produced unit • Decreasing staff hours and costs due to less inefficient production

Less downtime raises production efficiency, as production efficiency increases, turnover will grow. Every increase of 0,5% efficiency will result in an additional turnover of:

8.793,94€ 44.141,00€ 35.347,06€ Average results over a period of 10 years. Costs include Inspection, Blue Box & Blue Control

Investing in maintenance is not on the contrary more expensive, especially as improvements within your production facility will be guaranteed and bring more cost decreasing benefits, that aren’t even calculated;

3 Exchange Program by WP Haton

4

5

3

Blue Bulletin September 2013

Factory parameters Quantity UnitProduction hours per day 20 hoursProduction days per week 6 days Production weeks per year 50 weeksProduction hours per year 6.000 hoursProduction capacity 4.000 pcs./hourTotal production per year 24.000.000 pcs.

Set weight of dough piece at start 705 grActual set weight of dough piece 710 gr

Costs for 1 Kg dough € 0,368 EurosCosts for 1 dough piece € 0,259 EurosSales price bread € 0,500 Euros• example

Why?Did you ever notice how the weight differences in the course of time start to increase? Meaning you need to add more weight on your dough pieces in order to avoid underweight. How important is weight accuracy to you?

Enter your data..*

Weight loss in € The extra weight you add to your dough pieces according to the entered data cost you

Costs vs. SavingsInvesting in regular maintenance by WP Haton and it’s certified dealers, plays a crucial role in extending the useful life of a machine as well as saving money

ImproveInvesting in maintenance is not on the contrary more expensive, especially as improvements within your production facility will be guaranteed and bring more cost decreasing benefits, that aren’t even calculated;• Smaller chance of breakdown and failures means less downtime• Less downtime means less waste of ingredients per produced unit, while the process has a smaller impact on environment.• Higher guarantee on delivery feasibility, no extra transport and purchasing costs• Less energy consumption per produced unit• Decreasing staff hours and costs due to less inefficient production

GainLess downtime raises production efficiency, as production efficiency increases, turnover will grow. Every increase of 0,5% will result in an additional turnover of: € 60.000,00 per year

Tin BreadType of Divider

Type/No. of measuring chambersWeight range Min.

Max.Capacity Range Min.

Max.

By WP Haton Divider X 4 200 gr 1200 gr 2000 pcs/h 6000 pcs/h

€ 44.141,00 p/year € 8.828,20 p/gram p/year

Maintenance option Costs p/year Savings p/year Profits p/year1 Recondition Unit by customer* € 6.573,85 € 22.500,00 € 15.926,152 Overhaul machine by WP Haton € 11.995,66 € 44.141,00 € 32.145,343 Exchange Program by WP Haton € 8.793,94 € 44.141,00 € 35.347,06 Average results over a period of 10 years. Costs include Inspection, Blue Box & Blue Control

• example

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