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One disadvantage of the continuous chain machine is it’s inherent inflexibility. Product performance becomes dependent entirely upon line speed. A 10% speed increase in the chain speed may not be tolerated because of reduced oven exposure time and reduced leaching of the product, furthermore large modifications are generally required to continuous chain plant to achieve small changes to product profile, thickness or to increase quality.
Batch dipping plant optimise flexibility, the ability to alter dipping profiles, cure oven specifications, and dipping time delay ensure the process stays infinitely variable, with the added ability to increase product quality as the targeted market develops. This is impossible to achieve using continuos chain plant with the difficulty of dip tank management it becomes increasingly difficult to maintain product uniformity, consistent wall thickness and correct leaching.
The versatility of batch dipping ensures product development and enables the possibility for new products to be implemented, new product testing and production can be achieved on the same machine at the same time as full production of the current product.
One other advantage of batch dipping is the ‘auto oven door’ development, where ovens are closed between batch dip cycles minimising heat loss, which can lead to a substantial saving in costs. |