By Jeffrey H. Hooper
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Additional resources for Confectionery packaging equipment
The weight of the bar is sufficient to keep the wrapper in position. Some machines discharge the wrapped bars one underneath the other, building up a vertical column in between four guides. The most common means of allowing drying time is to tum the wrapped bars through 90 0 with a rotary movement so that they are packed tightly together on Pus}.! 8 Folding wilh plough 26 CONFECTIONERY PACKAGING EQUIPMENT edge, giving a 30 s-I min drying time in a relatively short length of space. The wrapped bars of chocolate are prevented from falling back by the pressure applied by each succeeding bar as it is pressed into the procession and by soft brushes at each side.
It was then a matter of the draughtsman's experience to decide if the profile thus drawn was workable. If it was not workable then some suitable compromise or even a basic redesign of the machines had to be made. How much easier it is now with computer design, when not only can the computer simulate the movement of what has been drawn, but can produce corrections if necessary and calculate velocities and acceleration forces and then, also, select components to work in conjunction with the cam and instruct the machine tool in manufacture.
Very simply, lubrication is used 32 CONFECTIONERY PACKAGING EQUIPMENT to prevent the two adjacent surfaces from rubbing together. Correct lubrication reduces the coefficient of friction in a bearing, prevents wear and reduces the power needed to rotate the shaft. Simple bearings such as those described above had a hole drilled from outside the frame through to the inside of the bore. Oil was squirted regularly from an oil can to lubricate the bearing. The next improvement was to cut a thread in the drilled hole at its outer end and to screw a grease nipple into the hole; a grease gun could then be applied to the nipple and grease injected under pressure.