PRODUCTION LAYOUT

Project on: Parle Glucose (parle G) Parle products Submitted by: Amol chavan
Email : Akchavan93@gmail.com

Class: sybba

Division: A

Roll. no.: 30

Submitted to: Anjali Sane

INDEX
INTRODUCTION PARLE BISCUIT STORY THE STRENGHT OF BRAND THE QUALITY COMMITENT THE MARKETING STRENGTH THE CUSTOMER CONFIDENCE PARLE G - THE EVOLUTION!!! IMPORT - EXPORT VARIOUS UNIT OF COMPANY IMPORTANT PEOPLES OF THE COMPANY HIERARCHY OF PARLE PRODUCTS MANUFACTURING PROCESS FLOW CHART PROCESS LAYOUT ( FLOW ) PROCESS LAYOUT ( DESCRIPTION ) RAW MATERIAL INVENTORY SHIFTS WASTAGES LOOSE BOSCUITS STEPHEN MIXER ROTARY MOULD COOLING CONVYER LAMINATOR BISCUIT BAKING OVEN ROTARY CUTTER COUNTING UNIT SUGAR GRINDER MULTIPACK WRAPPING MACHINE

POLYBAG TAPPING MACHINE PACKING MACHINE MACHINERY USED IN MAINTANCE OF MAJOR MACHINERY USE OF COST CUTTING MEASURES

Parle Glucose Biscuits

INTRODUCTION A long time ago, when the British ruled India, a small factory was set up in the suburbs of Mumbai city, to manufacture sweets and toffees. The year was 1929 and the mar et was dominated by famous international brands that were imported freely. !espite the odds and une"ual competition, this company called #arle #roducts, sur$i$ed and succeeded, by adhering to high "uality and impro$ising from time to time. A decade later, in 19%9, #arle #roducts began manufacturing biscuits, in addition to sweets and toffees. &a$ing already established a reputation for "uality, the #arle brand name grew in strength with this di$ersification. #arle 'lucose and #arle Monaco were the first brands of biscuits to be introduced, which later went on to become leading names for great taste and "uality.

HOW PARLE FOUGHT TO MAKE BISCUIT AFFORDABLE TO ALL Biscuits were $ery much a lu(ury food in India, when #arle began production in 19%9. Apart from 'lucose and Monaco biscuits, #arle did offer a wide $ariety of brands. &owe$er, during the )econd *orld *ar, all domestic biscuit production was di$erted to assist the Indian soldiers in India and the +ar ,ast. Apart from this, the shortage of wheat in those days, made #arle decide to concentrate on the more popular brands, so that people could en-oy the price benefits. Than fully today, there.s no dearth of ingredients and the demand for more premium brands is on the rise. That.s why/ they now ha$e a wide range of biscuits and mouthwatering confectionaries to offer. THE STRENGTH OF THE BRAND 0$er the years, #arle has grown to become a multi1million 2) !ollar company. Many of the #arle products 1 biscuits or confectionaries, are mar et leaders in their category and ha$e won acclaim at the Monde )election, since 1931. Today, #arle en-oys a 456 share of the total biscuit mar et and a 176 share of the total confectionary mar et, in India. The #arle Biscuit brands, such as, #arle1', Monaco and 8rac -ac and confectionery brands, such as, Melody, #oppins, Mangobite and 8ismi, en-oy a strong imagery and appeal amongst consumers. Be it a big city or a remote $illage of India, the #arle name symboli9es "uality, health and great taste: And yet, we now that this reputation has been built, by constantly inno$ating and catering to new tastes. This can be seen by the success of new brands, such as, &ide ; )ee , or the single twist wrapping of Mango bite. In this way, by concentrating on consumer tastes and preferences and emphasi9ing <esearch ; !e$elopment, the #arle brand grows from strength to strength. THE QUALITY COMMITMENT #arle #roducts has one factory at Mumbai that manufactures biscuits ; confectioneries while another factory at Bahadurgarh, in &aryana manufactures biscuits. Apart from this,

#arle has manufacturing facilities at =eemrana, in <a-asthan and at Bangalore in 8arnata a. The factories at Bahadurgarh and =eemrana are the largest such manufacturing facilites in India. #arle #roducts also has 14 manufacturing units for biscuits ; 7 manufacturing units for confectioneries, on contract. All these factories are located at strategic locations, so as to ensure a constant output ; easy distribution. ,ach factory has state1of1the1art machinery with automatic printing ; pac aging facilities. All #arle products are manufactured under the most hygienic conditions. 'reat care is e(ercised in the selection ; "uality control of raw materials, pac aging materials ; rigid "uality standards are ensured at e$ery stage of the manufacturing process. ,$ery batch of biscuits ; confectioneries are thoroughly chec ed by e(pert staff, using the most modern e"uipment. THE MARKETING STRENGTH The e(tensi$e distribution networ , built o$er the years, is a ma-or strength for #arle #roducts. #arle biscuits ; sweets are a$ailable to consumers, e$en in the most remote places and in the smallest of $illages with a population of -ust 755. #arle has nearly 1,755 wholesalers, catering to 4,27,555 retail outlets directly or indirectly. A two hundred strong dedicated field force ser$ices these wholesalers ; retailers. Additionally, there are %1 depots and >;+ agents supplying goods to the wide distribution networ . The #arle mar eting philosophy emphasi9es catering to the masses. They constantly endea$our at designing products that pro$ide nutrition ; fun to the common man. Most #arle offerings are in the low ; mid1range price segments. This is based on their understanding of the Indian consumer psyche. The $alue1for1money positioning helps generate large sales $olumes for the products. &owe$er, #arle #roducts also manufactures a $ariety of premium products for the up1 mar et, urban consumers. And in this way, caters a range of products to a $ariety of consumers. THE CUSTOMER CONFIDENCE The #arle name con-ures up fond memories across the length and breadth of the country.

After all, since 1929, the people of India ha$e been growing up on #arle biscuits ; sweets. Today, the #arle brands ha$e found their way into the hearts and homes of people all o$er India ; abroad. #arle Biscuits and confectioneries, continue to spread happiness ; -oy among people of all ages. The consumer is the focus of all acti$ities at #arle. Ma(imi9ing $alue to consumers and forging enduring customer relationships are the core endea$ours at #arle. Their efforts are dri$en towards ma(imi9ing customer satisfaction and this is in synergy with their "uality pledge. " Parle Products Limited will strive to provide consistently

nutritious & quality food products to meet consumers' satisfaction by using quality materials and by adopting appropriate processes. To facilitate the above we will strive to continuously train our employees and to provide them an open and participative environment."

PARLE G - THE EVOLUTION !!! #arle1' has been a strong household name across India. The great taste, high nutrition, and the international "uality, ma es #arle1' a winner. =o wonder, it.s the undisputed leader in the biscuit category for decades. #arle1' is consumed by people of all ages, from the rich to the poor, li$ing in cities ; in $illages. *hile some ha$e it for brea fast, for others it is a complete wholesome meal. +or some it.s the best accompaniment for chai, while for some it.s a way of getting charged whene$er they are low on energy. Because of this, P !"#-G $% &'# ()!"*+% " !,#%& %#""$-, .! -* )/ .$%01$&%. ?aunched in the year 19%9, it was one of the first brands of #arle #roducts. It was called #arle 'luco Biscuits mainly to cue that it was a glucose biscuit. It was manufactured at

the Mumbai factory, @ile #arle and sold in units of half and "uarter pound pac s. The incredible demand led #arle to introduce the brand in special branded pac s and in larger festi$e tin pac s. By the year 19492 #arle 'luco biscuits were a$ailable not -ust in Mumbai but also across the state. It was also sold in parts of =orth India. By the early 75s, o$er 175 tones of biscuits were produced in the Mumbai factory. ?oo ing at the success of #arle1', a lot of other me1too brands were introduced in the mar et. And these brands had names that were similar to #arle 'luco Biscuits so that if not by anything else, the consumer would err in pic ing the brand. This forced #arle to change the name from #arle 'luco Biscuits to #arle1'. 0riginally pac ed in the wa( paper pac , today it is a$ailable in a contemporary, premium B0## pac with attracti$e side fins. The new airtight pac helps to eep the biscuits fresh and tastier for a longer period. #arle1' was the only biscuit brand that was always in short supply. It was heading towards becoming an all1time great brand of biscuit. #arle1' started being ad$ertised in the A5.s. It was ad$ertised mainly through press ads. The communication spo e about the basic benefits of energy and nutrition. In 19A9, #arle1' released its !ada-i commercial, which went on to become one of the most popular commercials for #arle1'. The commercial was run for a period of B years. #arle1' grew bigger by the minute. Be it the pac s sold, the areas co$ered or the number of consumers. It became a part of the daily li$es of many Indians. It wasn.t a biscuit any more. It had become an $0)-. The ne(t le$el of communication associated the brand with the positi$e $alues of life li e honesty2 sharing and caring. In the year 19932 #arle1' sponsored the tele1serial of the Indian superhero, )ha timaan that went on to become a huge success. The personality of the superhero matched the o$erall superb benefits of the brand. #arle e(tended this association with )ha timaan and ga$e away a lot of merchandise of )ha timaan, which was supported by #0) and press communication. The children -ust could not get enough of #arle1' and )ha timaan. In the year 2552, it was decided to bring the brand closer to the child who is a ma-or consumer. A national le$el promo 1 C#arle1' Mera )apna )ach &oga. was run for a period of B months. The promo was all about fulfilling the dreams of children. There were o$er 7 la h responses and of that, o$er %55 dreams were fulfilled. !reams that were fulfilled ranged from trips to !isneyland at #aris ; )ingapore/ free ride on a chartered plane/ 25 scholarships worth <s 75,555/ a special cric et coaching etc.

The year 2552 will go down as a special year in #arle1'.s ad$ertising history. A year that saw the birth of '1Man 1 a new ambassador for #arle1'. =ot -ust a hero but also a super1 hero that sa$es the entire world, especially children from all the e$il forces. A campaign that is not -ust new to the audiences but one that in$ol$es a completely new way of e(ecution that is lo$ed by children all o$er the world D Animation To ma e the brand much more interesting and e(citing with children, it was decided to launch a premium $ersion of #arle1' called #arle1' Magi( in the year 2552. #arle1' Magi( is a$ailable in two e(citing tastes 1 3>ocoh and 3>ashew. The year 2552 also witnessed the launch of #arle1' Mil )ha ti, which has the nourishing combination of mil and honey, especially launched for the southern mar et. #arle1' continues to climb the stairs of success. Ta e a loo at the global mar et where it is being e(ported. +irst came the Middle ,ast then 2)A followed by Africa and then Australia. An Indian brand, that.s e(ported to almost all parts of the world. After all that.s what you would e(pect from the #arle1' *orld.s ?argest )elling Biscuit.

IMPORT - EXPORT The immense popularity of #arle products in India was always a challenge to their production capacity. =ow, using more modern techni"ues for capacity e(pansion, we ha$e begun spreading their wings and are going global. #arle bisuits and confectionaries are fast gaining acceptance in international mar ets, such as, A.1 D' .$2 A/!$0 2 D1. $2 S)1&' A4#!$0 -* S!$ L -5 . ,$en the more sophisticated mar ets li e USA 6 A1%&! "$ , now relish #arle products. As part of the efforts towards a larger share of the global mar et, #arle has initiated the process of getting I)0 9555 certification. Many #arle #roducts ha$e also won 'old, sil$er and bron9e medals at the Monde )election. VARIOUS UNIT OF COMPANY There are fi$e mother units and thirty one contact manufacturing units in India. The main difference between mother units and contact units is that mother units produce more than one product that is #A<?, ', M0=A>0, 8<A>8 EA>8, )IF,<, &I!, A=! ),,8 etc. while contact unit manufacture only #A<?, '.

Mother units are as follows. Mumbai GMaharashtraH Bhadurdgarh G&aryanaH =eemrana G<a-asthanH Banglore and 8ol ata IMPORTANT PEOPLE OF THE COMPANY CHAIRPERSON7 DIRECTOR7 EXECUTIVE DIRECTOR7 COMMERCIAL MANAGER7 FACTORY MANAGER7 PRODUCTION MANAGER7 STORE MANAGER7
MR. VIJAY CHAUVAN MR. ANUP CHAUVAN MR. AJAY CHAUVAN MR. AMOL MR. NIVATIA MR. RAJESH RAUL

M<. !IFIT

HIERARCHY OF PARLE PRODUCTS

CHAIRPERSON

EXECUTIVE DIRECTOR

PRODUCTION MANAGER
BISCUIT

PRODUCTIONMANAGER CONFECTIONERY

CHIEF ENGINEER

ENGINEER OFFICER

HRD
BISCUIT CONFECTIONERY PRINTING MANAGER

PERSONEL

SUPERVISORS

ADMINISTRATOR

CHARGE HAND

EMPLOYES

EMPLOYEE

MANUFACTURING PROCESS FLOW CHART

RAW MATERIAL TESTING

MIXING

MOULDING

BAKING

COOLING

PACKING

PROCESS LAYOUT
STEPHAN
MIXER STEPHAN MIXER

MOULDING

OVEN

CURVE

PLATE
COOLING CONVYER

CURVE PLATE

STALKING TABLE

MULTIPACK MACHINE

BOX TAPPING

SEALING MACHINE

DEVIRSION BELT
CONVEYOR BELT CONVEYOR BELT

DISPATCH SECTOIN

PROCESS LAYOUT OF PARLE PRODUCTS LTD8

PARLE G are made a

!ar"e !r#d$% & " d. a '("e !ar"e .

+irst of all the parle products buys RAW MATERIAL from the $arious suppliers and stored into the store room. This raw material is then sent to laboratory for testing and after testing only it is used for manufacturing. The raw material consist of *heat flour, )ugar, #artially hydrogenated edible $egetable oils, In$ert syrup, ?ea$ening agents G75% Ba ing powderH Mil , solids )alt ,mulsifiers G, %22 or , 431 or , 4A1H and !ough conditioners G, 22%H. )uch a mi(ture of raw material is ta en and mi(ed into STEPHAN MIXTURE2 which is high power mi(ture machine. )pecially made for mi(ture of dough, from which the mi(ture is passed to molder called ROTARY MOULDER. Through that moulder appro(imately 15,555 come out in a minute. Moulder had 2B5 cups fitted in it which gi$es shape to the biscuits and an impression embossed on it of parle1g.
Fr#m r# ar) m#$"der *e d#$+* (& !a&&ed *r#$+* a ,-. /ee "#0+ OVEN 1*(%* (& a!!r#2(ma e") 34.5 %. I0 #'e0 *ere are *ree & a+e& # 6e /#""#1ed

<emo$al of moisture. Building the structure of biscuits.

C#"#$r(0+& #/ 6(&%$( & a7e !"a%e.

+rom o$en the hot biscuits are placed on the COOLING CONVYOR, which is 2B5 feet long and the biscuits continues to run on it for
7 to 3 minutes so that the biscuits become cool and all the moisture that biscuits contain gets e$aporated. And because of the abo$e reason the factory has I

S FLOW LAYOUT 9 in the factory.

The con$eyor continues to mo$e to COUNTING UNIT where biscuits are counted and seen that it is going on properly or not.
T*e %#0'e)#r %#0 (0$e& ("" *e 6(&%$( & rea%* *e STALKING TABLE a 1*(%* *e 6(&%$( & are !a%7ed (0 'er) #rder") ma00er.

+rom cooling con$eyor sum biscuits are di$erted through AUTO FEEDING MACHINE
& a"7(0+ ma%*(0e 1*ere !a%7(0+ (& d#0e.

# a0# *er

+rom stal ing table the biscuits are mo$ed on con$eyor to MULTI PACK WRAPPING MACHINE were 1B biscuits are pac ed into a regular parle g wrapper so that the weight of 1B biscuits comes up to 155 grams. Then 24 pac ets of parle g biscuits are pac ed into a POLY BAG And after pac ing it into poly bag it is sent to SEALING MACHINE 1*ere ( Then it is sent to CORRUGATE BOX SECTION (0 1*(%* - !#") 6a+& are !"a%ed a0d Then the bo(es are ept on con$eyor and sent to DISPATCH SECTION /r#m 1ere
'ar(#$& !"a%e& (0 I0d(a a0d a"" #'er *e 1#r"d. *e 6(&%$( & are &e0 # (& &ea"ed8

RAW MATERIAL *heat flour )ugar #artially hydrogenated edible $egetable oils

In$ert syrup ?ea$ening agents G75% Ba ing powderH Mil solids )alt ,mulsifiers G, %22 or , 431 or , 4A1H and !ough conditioners G, 22%H and contains added fla$ours. The raw material is mi(ed in certain proportion, to get the best "uality of biscuits. All the ingredients are tes ed (0 "a6#ra #r) &# *a 0# "#1 9$a"( ) #/ ra1 ma er(a" (& $&ed (0 ma0$/a% $r(0+ !r#%e&&. T*e ra1
ma er(a" (& e& ed /#r *e(r a%(d(% 'a"$e8 m#(& $re ( %#0 a(0&8 a0d 9$a"( ) #/ m("7 !#1der.

INVENTORY
The in$entory of the company that is the raw material is of a wee . The ) & #re &$%* (0'e0 #r) (0 & #re r##m a0d *e0 (& &e0 /#r e& (0+ (0 "a6#ra #r) a0d a/ er e& (0+ ( (& &e0 /#r !r#d$% (#0.

SHIFTS There is 0ear") :.8... em!"#)ee& 1#r7(0+ (0

*e %#m!a0) a0d are 1#r7(0+ (0 *ree &*(/ &.3;8... #0e& #/ 6(&%$( & are ma0$/a% $red (0 a da) #/ #0e !ar (%$"ar !r#d$% 8 a0d *ere are &$%* 0(0e !r#d$% ma0$/a% $red (0 *e /a% #r).

WASTAGES There are two type of wastage in factory. F(r&

(& *e 1a& e ma er(a"& /a""e0 #0 +r#$0d. S$%* 1a& e ma er(a" (& #/ :< 1*(%* (& mar+(0a" a0d a%%e! a6"e 1*(%* +#e& (0 # # a" 1a& e. Se%#0d )!e& #/ 1a& e are *e 6(&%$( %#""e% ed (0 ra) #/ *e m$" (=!a%7 1ra!!(0+ ma%*(0e8 &(0%e *e&e 6(&%$( are 6r#7e0 *e) are 0# pac ed and sold to the customer but collected in other tray and sold as bro en pieces and sold for less price for cattle feeding.

LOOSE BISCUIT 0n the stal ing table one to two rows of ba ed biscuits are ept aside for selling it as loose biscuits. They are normally assumed to be damaged biscuits but they are not

damaged or bro en but company eep such loose pac ets of biscuits to sell it to the local people for marginal rate of %% <s J g.

FOLLWING ARE THE MACHINERY USED IN MANUFACTURING STEPHEN MIXER The )tephan T8 Mi(er is an ideal component to fully automatically feed the down1 stream ma e1up e"uipment for 6(&%$( &8 6read8 r#""&8 6$0&8 %a7e8 &1ee +##d&8 %##7(e& a0d %ra%7er&. T'# *: -& ,#% !# 0)4;#""$-,7
&igh $olume output results from the short neading time and fast ingredient chargingK 1555 gJh to B555 gJh depending on the model. Totally unassisted automatic d(&%*ar+e %#m6(0e& 1( * !red('(d(0+ #/ *e d#$+* (0 # appro(imately 17 g. P(e%e&8 (& *e 6a&(& /#r a /$"") a$ #ma (% #!era (#0 1( *#$ *e 0eed for any full1time operator. !osing of flour, water, yeast, salt, shortening and other nutrients. In a few seconds, all ingredients are homogeneously mi(ed. Then, as the dough begins to de$elop, the )tephan energy meter control will ensure each dough is finished to the

same de$elopment The )tephan Mi(er is most economical withK =o1time dough formula )traight dough ?i"uid broth Gyeast slurryH system +lour fermented li"uid sponge system. +rom batch to batch, the doughs will be consistently uniformK L#rocess >ontrolL >ompact construction, no building preparation necessary, almost ser$ice1free day1to1 The direct dri$e design allows the neading element # 6e /a& e0ed d(re% ") #0 # m# #r transmission. ,asy to clean. 0nly solid stainless steel construction. Muiet operation, less $ibration. da) operation. shaft. There is no coupling or power

>ount on a better result. In these competiti$e times, good neading is not enough. +or a profitable operation, you need a short process time and an e(act control on input energy which allows you to mi( each dough to the same de$elopment cur$e. A short amorti9ation of the capital in$estment occurs due to an increase in producti$ity 1 more finished product from same amount of flour 1 and due to a perception of better "uality in the areas of longer shelf life, La delicate crumbL, softer crumb structure, higher $olume and increased fla$or. The
process control is simple and reliable. The processes of ingredient loading, mi(ing and dough discharge are controlled by each program. !epending on the ingredient loading system design, the recipe change needs no change of program. &owe$er, if the dosing system can not be ad-usted independently, then a different program can be used for each recipe. The ingredient loading system should be designed to allow each scaled ingredient to be weighed during the mi(ing time of each pre$ious batch. *ith this pre1scaling or staging of ingredients, all ingredients are ready to be charged at the same time. This system design will sa$e time and thereby increase output. This control system would operate the entire loading, batching, mi(ing, discharging and dough con$eying system. This would include the logic for accurate scaling of ingredients.

H#!#+% ')( &'# S&#;' - M$<#! ()!5%8

The operation can be di$ided into four phasesK loading, mi(ing, neading and discharging. After loading the mi(er with all ingredients, the mi(ing process starts. The uni"ue shape of the mi(ingJ neading tool, combined with the mi(ing baffle, produces a $ery homogeneous mi(. The combination of the mi(ing tool allows for the optimum hydration of the flour. !ue to this intensi$e hydration, a higher yield is possible in the range of 1.71 %6 depending on the type of dough. This complete de$elopment leads to a delicate crumb and an e(tremely ma%*(0e a6"e d#$+*. U&(0+ a &!e%(a" a a%*me0 8 *e S e!*a0 M(2er %a0 70ead *e d#$+*>& $0der a 'a%$$m8 (/ ( (& de&(red # *a'e a &$!er /(0e !#re & r$% $re "(7e Amer(%a0 #r E0+"(&* 1*( e !a0 6read.

S&#;' - M$<#!% !# ;)(#!/1" -* :#!% &$"#8

Automatic ma e1up e"uipment is fed totally automatically by the )tephan Mi(er. Muality impro$ement and automatic batching are the main ad$antages of the )tephan Mi(er.

Biscuits and rolls will ha$e bigger $olumes, more uniform te(ture and a more tender and delicate crumb.
T'# S&#;' - M$<#! $% "%) 1%#* #//$0$#-&"= $- &'# 0))5$# -* 0! 05#! $-*1%&!= /)! ;!)*10&% %10' %7 Biscuits Bread stic s )oda crac ers

<otary coo ies *ire1cut coo ies W( * #0") 1# d(//ere0 m(2(0+ a0d 70ead(0+ ##"&8 a"" #/ *e a6#'e de&%r(6ed !r#d$% & %a0 6e !r#d$%ed.

STEPHAN MIXER

ROTARY MOULD

COOLING CONVEYOR

ROTARY MOULD

structure in corrosion1proof/ anodised aluminum and Aisi %54 stainless steel satin stainless steel panelling

swi$el wheels and support feet trays loader with automatic chain feed feeder roller anodised aluminium presser roller in *hite rubber bron9e moulder roller with "uic change system scraper blade in stainless steel pressure ad-ustment of rubber roller on moulder roller scraper blade ad-ustment closed ring outlet belt with tension and centering ad-ustment belt cleaner blade with e(tractable drawer product outlet with power dri$en roller 1.55 * speed $ariator

COOLING CONVEYOR biscuit coming from stripping con$eyor is directed on to the cooling con$eyor to transfer the heat in the biscuit to atmospheric air as it is passing on it. The total tra$el of the cooling con$eyor is 1.7 times the o$en length. As per need specifications it need the tra$el of 175 ft. for effecting cooling. >ooling con$eyor is made in a modular construction of 2.7 Meters. long and connected together to form the re"uired length. The supporting side channels are fabricated from %mm thic M.). sheet.
The

Idle rollers are spaced at 375mm apart on con$eying direction and 1355mm on the return direction. All the idle rollers are of 4Amm dia, mounted on B554 NN deep groo$e ball bearings with grinding finish and hard chrome plated for hygienic conditions. !uring the production practically about the droppings of oil from the cloth due to rubbing of cloth against tie angles when producing high fat biscuits. To minimise this is replaced the all tie angles also with idle rollers. This might costs little e(tra, but you can maintain hygienic conditions at wor ing area. !ri$e drums are two no.s. of 225mm dia and pro-ections are made on the surface of drums to minimi9e slip or co$ered with friction grip rubber tape. Manual tensioning and trac ing are pro$ided.

Oou can rely only on feeder table to stac the oil sprayed biscuits which does not re"uire more tra$el after oil spraying.

LAMINATOR ?aminators are generally used for production of all inds of hard biscuits, crac ers and coc tail snac s. *ith laminator it is possible to create a puffy pastry1li e structure, which is of decisi$e importance for the "uality le$el and conse"uently for the sales success. ?aminating of !ough band impro$es the weightJ$olume ratio considerably i.e., "uantity increase at same weight. In this superior functioning machine the dough band recei$ed from sheeter of A%Amm width is passed through two shuttles. The dough sheet is cut into pieces by a nife for a length of 1555mm G%9LH and these pieces are laid on bottom shuttle by top shuttle. This bottom shuttle layers the pieces on first con$eyor unit of 1555mm G%9LH wide production line $ery carefully. The first con$eyor unit feeds to the first gauge roll unit. =o. of layers can be controlled by the speed of first con$eyor unit or increasing the speed of sheeting unit and laminator by A.>. $ariable fre"uency dri$e.

BISCUIT BAKING OVEN >onstructionK The o$en body consists of steel steam tight tunnel with e"ually di$ided 9ones of the radiators. )tainless steel e(pansion -oints are pro$ided between these 9ones in order to eliminate the e(pansion of the o$en section. The inspection doors are pro$ided for inspection of the ba ing goods during the process. And it is 2B5 feet long. +iring >hambersK The complete chamber are insulated with minerwoll filled from outside to conser$e heat and increase efficiency. The fully automatic imported burner shall be fitted to the chamber and the temperature shall be controlled by automatic temperature controller on the control panel. InsulationK The complete o$en will be co$ered with 15L thic mineral wool insulation from top, bottom and the sides. The bottom portion of the o$en at the sides will be co$ered with ><> sheets for the con$eyor protection and to a$oid heat loss.

Ba ing )ystemK The ba ing in the heating chamber ta es place by radiators located under and abo$e the wire mesh band which distribute heat for uniform ba ing. The recirculation heating gases of these radiators can be controlled for each 9one separately. The closed recirculation system is ha$ing slight $acuum so that combustion gases can not enter into the ba ing chamber. The $entilating fan is for circulation of the heating gases through the recirculation system and thermostatically controlled burners pro$ide the set temperature of the heating gases. +ansK All the circulating fans are fabricated from M.). ; ).). and will be well balanced to a$oid $ibration and will gi$e noise free operation in high speeds

ROTARY CUTTER The single head rotary cutter prints fine design on a continuously fed dough sheet and also cuts out the indi$idual dough piece. The unit powered by 1.78* helical geared motor and speed controlled by A> fre"uency controller. !ri$e is gi$en to cutting roller only to accommodate different si9es of die.s in this machine. <ubber lined an$il roller is ad-ustable in height so that pressure can be controlled at both sides in parallel or independently. The an$il roll is being dri$en by friction of the cutting web, which is independently powered by its own separate dri$e. +or safety reasons the cutting roll is pro$ided with guard, remo$al of which stops the motor.

COUNTING UNIT

The counting unit counts and see that the biscuit ma ing process is going fine or not, i.e. as per the program set in the machine, program is set as per the grams re"uired. 'enerally 1B biscuits are ta en by the counting unit so that it leads to 155 grams. SUGAR GRINDER Turbulence )ystem and )team ,(tractionK A##?I>ATI0=K The machine is used to granule GcrystalH sugar to ma e it in powder form for using in biscuit recipe. !,)I'=K &ammer Mill type, body of the machine is fitted on a sheet metal bo(JcontainerJrecei$er with one air e(haust balloon. The dri$ing motor is fitted on the top of the bo(. In case of auto feeding a buc et ele$ator is fitted at one end of the bo(. 02T#2TK 15 8gJmin. Gicing sugarH +,,!I='K Automatic #0*,< ?0A!K 7 &# for grinder, 1 &# for auto feeder with built1in control panel MULTIPACK WRAPPING MACHINE This machine helps in wrapping the biscuits on the particular wrapper fi(ed on the roller of the machine. The wrapper is feed into the machine and the sealing of the wrapper is done by four heater roller, which is fitted on the machine. This heater roller heat up the plastic and seals the pac et. And at the same time the -aw cutter cut the pac et on the cutting edge mar ed i.e. as per the grams of the pac et which is feed in the automatic machine G155 D 125, 125 D 175, 175 1135, 135 1 195H. The pac ets coming out from the wrapping machine in a minute is programmed in computer and can be changed as per the need.

POLY BAGS

#oly bags contain 24 pac ets of parle g biscuits in one poly bag. There are 4 wor ers employed on this section who ta e care of the wor by putting 24 pac ets of biscuits in the bag and forwarding it to sealing machine section.

SEALING MACHINE The sealing machine has heater rod for sealing the poly bag in which 24 pac et of biscuit are placed, and it ha$e a con$eyer belt on other side so that when the poly bag passes through the heater and get sealed then it is passed to the tapping machine.

TAPPING MACHINE )i( such poly bags are placed in one such corrugated bo( and the bo( is passed through the tapping machine where are tapped and then sent through a long di$ersion con$eyer belt. This belt helps to transfer the bo( to the dispatch section directly. %B bo(es are arranged on pallet in the dispatch section, from where they are transferred to the $arious dealers all o$er the India and world wide.

MACHINERY USED IN MAINTENANCE OF MAJOR MACHINERY ?aphe !rilling machine )haper Miller #antograph and many more.

USE OF COST CUTTING MEASURES.

+or e(ampleK
A"" *e 6(&%$( & are ma0$/a% $red (0 *(& /a% #r) (.e. I0 M$m6a( #0e a& *e "#ad #/ 1#r7 e2%eeded ma0) /a% #r(e& 1ere &e $! (0 # *er & a e& #/ I0d(a. S# *e %#& #/ ra0&!#r a (#0 de%rea&e& a0d m#re !r#/( (& ear0ed. A0# *er e2am!"e (& #/ ?H(de a0d See7@ #0e #/ *e !r#d$% & #/ *e %#m!a0)8 /#r 1*(%* *e) $&ed # (m!#r %*#%#"a e %*(!& /r#m A$& ra"(a 6$ "a er 1*e0 ( 1a& a'a("a6"e (0 C*e00a( &# *e (m!#r 1a& & #!!ed a0d *e %#& dr#!!ed 6) a r$!ee 6e%a$&e *e d$ ) 1*(%* 1a& #0 *e (m!#r 1a& *(+* a0d *e0 a0# *er &$!!"(er 1a& /#$0d (0 H)dera6ad a0d *e !r(%e 1a& a+a(0 red$%ed 6) a r$!ee 1*(%* /(0a"") e0ded $! a :4 r$!ee&.