Tortilla Equipment Key Terms

Understand the key terms to stay informed of the latest innovations in tortilla-making equipment

With many innovations in the industry, companies can make tortillas quickly and efficiently by machine. Companies that want to keep up with the advances in the industry need to know some key terms before they select equipment. They also need to keep an eye on what manufacturers are inventing to make the process even easier. Having the best equipment helps to ensure success.

 

Tortilla presses

Many tortillas today are made by the hot press method. These tortillas are stronger so they are less likely to split. Tortillas can also be die cut. Die-cut tortillas are often drier because they need a dusting of flour to keep them from sticking, but many uniform shapes can be cut at one time.
Try: For a comparison of the hot-press and die-cut methods, check out BakingManagement. Casa Herrera provides a video that shows a die-cut machine at work.

Ambient cooling system

After tortillas are baked, they need to be cooled or they will stick together. Many manufacturers use an ambient cooling system. In this process, the tortillas are cooled on a conveyor belt. As the tortillas rotate on the various layers of the belt, they are air cooled. Along with the belt, cooling coils or fans can be used to produce cool, dry air to reduce the surface temperature of the freshly baked tortillas.
Try: To see tortillas cooled on a conveyor belt with an ambient-cooling system, visit Manufacturas Lenin.

Tension gauges

Tension gauges keep spiral conveyors in working order. They measure the conveyor belt tension and report possible problems. These gauges are designed to work in any temperature, so they can be used with ambient coolers or freezers.
Try: Ashworth provides more information on the features of tension gauges and their operation.

Infrared (IR) temperature measurement

In the past, many tortilla makers used thermocouples because they were inexpensive and easy to use, but they did not do an accurate job of measuring surface temperatures. Now, many companies use IR thermometers, which do not need to touch the food. These IR sensors register the intensity of radiation to determine tortilla temperature.
Try: A comparison of thermocouples and IR technology can be found in Food Quality magazine produced by John Wiley & Sons. Omega Engineering explains how IR sensors work.

Indexers, counters and stackers

An indexer removes excess air from the tortillas. These machines also stack the correct number of tortillas to prepare them for packing. By automating these processes, companies can save a great deal of time and produce a better, more uniform product.
Try: Arr-Tech has a drawing of the machinery used for this complete process.

Belt splice

Wear and tear on conveyor-belt systems often results in splits in the belt. If a belt has wear in only one place, it can be repaired by splicing. A belt splice is done by replacing worn wires with new, stronger ones.
Try: For comprehensive, step-by-step instructions for completing a belt splice, see Wire Belt Company of America. They also have information on various types of splices and other belt maintenance issues.

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