Feature

Roller screws help Wymbs Engineering improve productivity and increase ROI

In the culinary world, there is an expression: you eat with your eyes first. Exquisite, eye-pleasing dishes and confectionary can either help make a sale in a bakery or add a good level of panache to a meal in a restaurant. Meanwhile, in the world of large-batch and mass production, the creation of similarly appealing artisan products relies incredibly heavily on a machine’s design.

03/12/2024 10:50:59

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Managing Director Brendan Wymbs founded Wymbs Engineering 30 years ago from a small fabrication workshop in Stockport, north-west England, servicing and upgrading ‘worn out’ machinery in the bakery and confectionery industries.

Today, the company
manufactures a range of pressurised, manifold depositing systems, as well as customised processing lines for the chilled foods sector, such as cream doughnuts and chocolate éclairs, to name a few.

Wymbs Engineering has had a
long relationship with Ewellix, and the ball screw used in some of its older machines needed to be upgraded with something longer lasting and with a higher load capacity.

“We installed a machine that
was depositing 756,000 dough drops every hour on a travelling band, and this ran at up to 50 cycles per minute. We had good results, but the life of the Z-axis ball screw was approximately
eight to 10 months,” explained Brendan Wymbs.

“So, we set Ewellix a challenge! We needed to upgrade an existing design depositor to go one-third faster than the previous one.”

Read the full article in DPA's December 2024 issue

Written By Sophia Bell

Sophia Bell is the Group Editor of DPA, Connectivity, and PBSI. She joined the team in 2020 as Assistant Editor after achieving a First-Class Honours BA in English Literature and Film Studies from the University of East Anglia. In her current role, she leads the editorial strategy, driving digital growth and ensuring each title continues to deliver trusted, relevant insight for engineering and manufacturing professionals.