f2m Automation Book

Page 167

RADEMAKER

Sharing knowledge Kasper Rozeboom was involved in the Rademaker Academy from the start. He first worked as a technical trainer to train Rademaker production line users. These training courses were a success and it quickly became clear from the growing number of requests that more people were needed for this. As a general trainer, Kasper now develops and delivers the various Academy training courses, together with Aad den Braven, technical trainer, and Jan Willem Jansen, technological trainer. Rozeboom: “With the new, well-equipped location in Culemborg, we have taken a huge step in offering an even better service to our customers. When knowledge is passed on by people who understand the practice, this offers true added value.” Den Braven added: “I sometimes compare it with obtaining a driving license. You can only drive a car as it should be driven if you have a driving license. It’s the same with our machinery. The users obtain their ‘driving license’ at the Rademaker Academy, which ensures that they can operate the machinery optimally in their own environment.” Jansen: “If a customer’s employee leaves, their knowledge disappears too. New operators don’t always know what they should do if the products that are rolling from the production line no longer meet the required specifications, for example with respect to weight or shape. We help bring their knowledge to the right level. We also use the training to demonstrate to our customers exactly what they may expect from a production line, enabling them to estimate accurately whether they can meet the requirements of their own customers.” Retaining knowledge As well as sharing knowledge there’s another reason for the establishment of the Rademaker Academy. “There are many people working within Rademaker who jointly have huge amounts of knowledge and if any colleagues leave, we don’t

Training on offer A team of technologists and technical trainers developed two training themes that focus on the efficient operation of the Rademaker production lines. Training is given in Dutch, English or German. An interpreter is engaged for any other language. Basic training 80% of the basic training focuses on production line information and 20% on dough technology. The purpose of this training is to familiarize the team with the production line to ensure a smooth start-up that results in efficient production performance. Up to eight participants per trainer. Basic operator training For operators, managers and line managers. Theory: unit descriptions, cascade, synchronization (if applicable), virtual reality training and touch panel explanation. Practical: practice using dough on the line, problem-solving and cleaning training. Basic maintenance training For maintenance engineers and managers. Theory: unit descriptions, cascade, synchronization (if applicable), virtual reality training and touch panel explanation. Practical: training in preventive maintenance, controlling transport lines, lubrication, problem-solving and cleaning. Advanced training The advanced training covers machinery settings and process interactions. As well as the basic principles of technology and working on product refinement, this also includes production line operation, coordination, maintenance and cleaning. Up to five participants per trainer. Advanced operator training For product developers, managers, technologists and line managers. This training focuses on specific units, ingredient information and product and process knowledge and is tailored to the customer. Teams can resolve production line problems after training. Advanced maintenance training For maintenance engineers and managers. Customized training that focuses on specific units, electrical systems, the process and advanced mechanical knowledge. After training, teams can resolve the bigger problems and maintain the production line correctly.

C O M PA N Y R E P O R T S

machine maintenance and in a technological area, training can relate to specific actions in the production process.

167


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WP BAKERYGROUP: Connected processes

9min
pages 175-178

TECNOPOOL S.p.A.: Complete spiral system control

3min
pages 173-174

Rademaker B.V.: Training is money well spent

9min
pages 167-170

Sugden: Baking for joy

2min
pages 171-172

MECATHERM: The human must remain the pilot

8min
pages 163-166

Koenig Group Baking Equipment: The future of the baking industry is automation

4min
pages 161-162

Kaak: Bring time on your side

9min
pages 157-160

Heuft Industry: Energy savings at the end of the tunnel oven

8min
pages 153-156

FRITSCH Group: Progress in the world of bakery

11min
pages 149-152

Diosna: Everything from a single source

4min
pages 143-144

Ernst Böcker: Why sourdough plays a decisive role

6min
pages 145-148

Cetravac: Fast, flexible and sustainable

4min
pages 141-142

AMF Bakery Systems: Future-smart technology arrives

11min
pages 135-138

Bakon: The key is knowledge

4min
pages 139-140

American Pan: Pan design and handling for automated bakery systems

7min
pages 131-134

Cybersecurity: Safe and smart bakery production

8min
pages 123-130

3D printing: Will we 3D print the bread of the future?

26min
pages 113-122

Artifical intelligence: The role of artificial intelligence in designing baking ovens

12min
pages 105-112

Image processing: Image processing applications for baking process monitoring

15min
pages 97-104

Design thinking: Using design thinking to facilitate automation

22min
pages 87-96

Digitization: Digitizing food supply chains

15min
pages 79-86

Smart stores: The search for answers is on

20min
pages 23-32

Rheology: Bread dough rheology

17min
pages 33-40

Mixing: Dough mixing supervision: an overview

21min
pages 51-60

Baking line audit: Metrology on baking and freezing lines

25min
pages 41-50

Robotics: Autonomous performance

12min
pages 17-22

Software: Manufacturing Execution Systems in bakeries

17min
pages 9-16

Digital twins: Digital twins in baking process automation

14min
pages 71-78
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