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A ‘Spiroflow’ Flexible Conveyor has been installed at Jacob’s Bakeries Ltd, Aintree, Liverpool factory. It feeds bags of brown flour directly into the mixer used to manufacture the base of Jacob’s famous ‘Club’ biscuits, ‘Gold’ biscuits and some of the biscuits for their packs of ‘Biscuits for Cheese’. This conveyor, installed in June 2009, is sited alongside the ‘Spiroflow’ Bulk Bag Discharger that feeds Oat Flour via an integral 120 mm diameter Flexible Screw Conveyor into a storage silo above the same mixer.

According to the Site Projects Manager, David Rome, “The new Flexible Screw Conveyor ran first time and has performed well ever since. In fact, the ‘Spiroflow’ Bulk Bag Discharger has been in operation for 14 years – trouble-free!”

The new ‘Spiroflow’ Flexible Conveyor is 11 metres long, lifting the flour up some 5 metres at an angle of approximately 45 degrees. It was linked to an existing sack tip station with integral check sifter. The inlet to the conveyor is complete with an agitator to prevent any bridging of the coarse flour and Spiroflow supplied a check magnet too as part of their scope of supply. The conveyor and its controls are designed to operate in an ATEX Zone 22 area.

The mixer is in operation 14 hours a day, 5 days a week and mixes a new batch of biscuit base every 30 minutes. So the ‘Spiroflow’ equipment that keeps it fed has to be reliable! Asked why he chose a ‘Spiroflow’ Flexible Conveyor for this new application, David Rome responded, “I have no particular loyalty to any manufacturer, I knew of Spiroflow’s sound reputation and included them among the companies I contacted. They proposed the more practical solution, produced a good layout drawing and offered the best price too. They then delivered exactly what they said they would and on time”.

To learn more about ‘Spiroflow’ Flexible Screw Conveyors, and their ranges of Aero-Mechanical Conveyors, Pneumatic Conveyors and Vacuum Conveyors and also about their Big Bag Fillers and Big Bag Dischargers too contact;

Spiroflow

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