WHITE PAPERS & BITESIZED PODCAST

At Unifiller, our customers’ success is our main priority. We do our utmost to supply bakeries and food plants with the best automated solution for their production needs, but we also believe in the value of education and information. We believe our customers should be equipped with the best and most current industry knowledge, so we have compiled a list of resources to help you achieve your goals.

WHITE PAPERS

Click on a whitepaper to read about our insights on the future of the baking industry, technology, employee wellness, and more.

Automation in the time of COVID-19

If you have been keeping up with the latest industry news it’s likely that you are familiar with the types of challenges that businesses have been facing: high employee turnover, labor shortages, food safety and health concerns, just to name a few.

The Importance of Changeover in Portioning Equipment

Efficient changeover plays a key role in successful baking and food production. In the past, the process of converting a machine or line from running one product to another was an arduous, time-consuming task; now, even with the broader variations in product offerings, changeover can be done with ease thanks to technological advancements and fresh innovations by OEMs.

How Palermo Maximizes Production While Maintaining Product Integrity

Life under the COVID-19 pandemic may present itself in a different format than what we’re used to, but it does continue on. Birthdays, anniversaries, weddings, and graduations are still celebrated across the globe (in smaller and often remote gatherings), which means there remains a popular demand for cakes and other baked goods.

Considerations for Implementing Machines for Cake Decorating

Whether we’re talking about retail, food service, or even home baking, cakes remain a dominant dessert. It’s no wonder; cakes are versatile as a celebration food, ubiquitous at any and all types of social gatherings, and as a grab-n-go snack food in the form of patisserie cakes, cupcakes, cake pops, or individual cake slices.

Preventing Burnout at Bakeries and Food Plants

Burnout is frequently understood as work-related or work-induced stress and fatigue. It is being increasingly discussed in the present-day culture, but it’s not exactly a new concept. According to Healthline, the condition of burnout was officially coined in the 1970s by psychologist, Herbert Freudenberger (Freudenberger, along with psychologist Gail North, also outlined the 12 phases of burnout). The website also offers an accurate depiction of what burnout is, describing it as “a severe stress condition that leads to severe physical, mental, and emotional exhaustion”.

Fostering a Healthy Company Culture for Sustainable Success

Culture is often discussed in today’s business world, so much that it has in some cases become a buzzword, a trend, or a stereotype. However, its ubiquity in corporate conversations is justified in its genuine importance to the health of any organization.

Hidden Costs that Increase Overall Production Expenses

The hidden costs of production are not always obvious in business metrics. However, they are cumulative, both financially and productivity-wise, so it’s important for food and bakery plant owners to regularly comb through their processes, whether they’re in regards to employee training, the supply chain, production, or post-production. Most of these expenses indicate a larger underlying problem that must be addressed at the root.

Expenses Tips for Increasing Batter Portioning Accuracy

The impact of inconsistent depositing on production time, efficiency, and cost is significant. The largest consequence of inaccurate depositing is a hit on the overall profit, as bakeries cannot charge extra for products that weigh more than the label weight. Damaged products may lead to a product rejects, which then lead to bakeries spending extra money on ingredients for the rework. Trailing or spilling of product leads to extra overhead costs to purchase new ingredients to make up for lost product, not to mention large amounts of food waste.

Making Your Bakery More Appealing for the Holidays

It’s the most wonderful time of the year! Nothing quite says festive like a piping hot cup of cocoa and sweet, freshly baked treats, especially when they’re shared with loved ones. People flock to bakeries during the holiday season, and in turn, bakeries must work harder to keep up with the higher demand for holiday cakes, cookies, and other seasonal desserts. The most wonderful time of the year also happens to be the busiest time of the year for bakeries.

Viscosity’s Impact on Food Fillers and Depositors

Unless you’re a bottled water or beverage company, viscosity is an important factor to examine when it comes to accurate filling and/or depositing of food products. Viscosity can also be understood as the “thickness” of a product.

THE BITE-SIZED PODCAST

Episode 01 – Improving Operations and Processes ft. Martin Riis, Apex Motion Control

Martin Riis has spent his entire career building, designing, and selling food processing equipment including flour silos, tunnel ovens, and fully automated processing systems. For over 35 years Apex Motion Control has been helping Bakeries & Food Manufacturers by designing, manufacturing and selling automation systems that specialize in robotics, machine automation, integration, and vision.  apexmotion.com

Episode 02 – Unifiller’s History: Our First Machine ft. Gerard St Jean, St. Jean’s Cannery

Gerard is the previous owner and current President of St. Jean’s Cannery & Smokehouse, a seafood cannery based in Nanaimo, B.C. St. Jean’s was a family business started by the late Armand St. Jean in 1961 and was Unifiller’s very first customer. The first filler they purchased is up and running to this day. stjeans.com/

Episode 03 – Offsetting Labor Costs with Automation ft. Chris Hatch, Unifiller Systems Inc.

Chris is one of Unifiller’s Business Development Managers and head of the North American Bakery Sales Division. He has been with Unifiller for 14 years and is a subject matter expert in bakery automation and operations best practices.

Episode 04 – Common Customer Concerns When Transitioning from Manual to Semi-Automated Solutions ft. Miguel Lutz, Unifiller Systems Inc.

Miguel Lutz is a Territory Sales Manager within Unifiller’s Food Division. He has twenty years of experience building strong customer relationships and is a subject matter expert in configuring and integrating systems.

Episode 05 – Important Considerations for Selecting the Right Automated Solution with Steven Belyea, Unifiller Systems Inc.

Steven Belyea is an Applications Manager at Unifiller Systems. He has been with Unifiller for 6 years. His role involves designing and developing Unifiller’s new machines, mechanisms, and attachments.

Our bite-sized podcast shares industry insights from Unifiller’s partners and subject matter experts. Recorded during the COVID-19 pandemic, we hope this podcast will provide some additional value to our customers as the baking and food industry undergoes unprecedented disruptions. Each episode was created to be easily digestible for your early morning commute or coffee break–no complicated, technical jargon involved. Bon appetite!

Our Resource Articles – Custom Curated Content for You!

 

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Decision Making: Sustain Flexible Thinking and Nimble Action by Overcoming Cognitive Biases

An Article by Bakers Journal

 

 

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Reducing Downtime with Legacy Equipment

An Article by Food Manufacturing