Before Goglanian was founded as a bakery in 1967, it had been known as a bakery equipment maker for the previous six years. So, the bakery was "very well versed in manufacturing," says George Goglanian, the company president.
When the bakery needed to add higher speed cooling conveyors to increase the speed of its pita bread product line by two-and-a-half times, Goglanian had the equipment background to know exactly what sort of problems he was up against. He wanted to be able to run the conveyors at 170 ft. per minute, far surpassing the 100 ft. to 120 ft. per minute rates on the market.
"While Goglanian Bakeries had experience manufacturing straight-line conveyors, it didn't have expertise with spiral systems, and they didn't want to spend the time to "reinvent the wheel," he says. Goglanian began courting several manufacturers that made the conveyors the bakery was using before the upgrade.
Goglanian was impressed with the width and design of the new belt, and the type of retrofitting that I.J. White had helped the bakery with in the past.
The I.J. White Spiral Cooling System is in the process of being installed and Goglanian expects to be running tests by the end of November. While there is no guarantee the 170 ft. per minute speed will be attained, Goglanian thinks it is a distinct possibility, and is excited that his bakery will be the first to test the belt. "We'll start testing it in the field and push it to its maximum," he says.
