Commercial Moulder Repair Gosnells. Supermarket Bakery Kept Running.

A commercial bakery moulder in a Gosnells supermarket was doubling dough on entry.

What Was Happening

The moulder in the bakery prep area was mishandling dough as it passed through, folding it back on itself instead of processing it cleanly. That kind of fault does not just affect product quality. It stops production. In a supermarket bakery running to a daily bake schedule, downtime on a moulder means shelves do not fill on time.

How It Was Handled

A PEMS technician attended site and stripped the moulder down completely, removing all rollers to access and replace the two main conveyor belts. All shafts, sprockets and chains were cleaned and inspected during the same visit. Everything was reassembled, aligned, tensioned to the correct specification, and tested through a full cycle before sign-off. The job was documented end to end.

The Result

The moulder was returned to full operation in a single visit. The operator received complete service documentation covering the strip-down, parts replaced, and the test outcome. No follow-up visit required.

Why PEMS

Replacing the belts and walking away would have left the machine running, but not correctly. Cleaning, re-aligning and tensioning the full drive train during the same visit means the machine does not come back off-line two weeks later for a fault that was present at repair.

Supermarket bakery operations in Perth rely on equipment that runs to a schedule. If your bakery equipment is missing scheduled service or showing early signs of wear, a PEMS service assessment can get ahead of it before it affects production. Call 08 7095 3550 or visit pemservices.com.au.