Baking&Snack - December 2011 - 28
28
OPERATIONS OVERVIEW
Delta robotics, vision and X-ray inspection systems can provide the most significant advances in automating cookie, cracker and snack packaging operations.
B
BY DAN MALOVANY reakthroughs don’t come often, but when they do, it’s because someone created new technology and finally figured out a practical way to unlock one of those puzzles that once seemed impossible to solve. Historically, in the baking and snack industries, picking, placing and packaging delicate products at the end of the production line posed the biggest labor and ergonomic problems — at least until the last few years. While packaging still remains a challenge for most smaller food companies, many larger snack producers have figured out the Rubik’s Cube of repetitive motion and laborintensive issues by taking advantage
of the ongoing advances in sophisticated, high-speed flexible primary packaging automation, according to Albert (Al) Koch, director of biscuit engineering, global supply chain, Kraft Foods, Northfield, IL. Specifically, deft-handling delta robotic technology coupled with more affordable vision systems provide dexterity in the packaging department to more effectively and efficiently accomplish what had taken dozens of people in the past. “It’s as if you have a human hand that can see the product and, if it’s misshaped, not pick it up and let it go,” said Mr. Koch, a 44-year veteran of the industry who works out of the company’s East Hanover, NJ, facility.
In addition to guiding delta robots, vision technology provides operators with time-stamped statistical data that companies can use to determine the exact moment the process fell off the rails and, later, the root cause of the problem. “You can see why there was a higher level of reject or something else, and it allows you to have better process control,” Mr. Koch noted. Currently, vision systems in the feed-forward process manage a production line’s operation as products travel from the oven and cooler downstream to packaging. Reversing that process might provide even greater production efficiencies. “The next step will be to take feedback
▼ For a company like Kraft Foods, which uses a variety of creative packaging formats, simple metal detection isn’t enough to ensure product security. Kraft relies on X-ray technology to provide quality control in its production facilities.
KRAFT FOODS
A New Approach to Energy Efficiency
When it comes to lowering energy bills, many bakeries now install hen it omes lowe ing e g b l s a mes weri e akeries ow ns a l ries ri h at xc anger n heat exchangers in the oven exhaust stack to capture thermal energy xcha er ve ex aus ta o apture herma nerg xha t m eg from h o r d ert e from the hot air or divert steam to operate proofers or be turned into om opera proofe s oofe oo e ur e n o urne h water o educ h o hot water to reduce the cost of pan washing. Unfortunately, that’s not e u pa wa h n an fortunately hat’s t rtunately e y, t’s t perfect solut on the perfect solution for cookie and cracker manufacturers. f c luti u okie an ra ker ma ufac urer . e “We in the biscuit industry don’t use proof boxes, so we don’t have We h b scuit nd st o t e roof oxes s o xes, s d n have v the ne d or hat s eam. at’s h key d fference bserve Al e the need for that steam. That’s the key difference,” observed Albert a m. e e serv r (Al) c (Al) Koch, director of biscuit engineering, global supply chain, Kraft irect c iscuit gin ering g obal upp chain aft cuit ng, g l i Foods o t fiel L Foods, Northfield, IL. o eld, That s hy r. o h, That’s why Mr. Koch, who is based in East Hanover, NJ, is taking an t o ased a Hanover J takin ver, king alternat v pproa h conse ving ergy n vens alternative approach to conserving energy in ovens. “I try not to put tern t oach s ng ns. o put u [ [the hot air] up the exhaust stack in the first place, but recycle it,” i h xhau a ac h firs p ace, t ecycle t, r e y he suggested. e g ested t d As to exactly how he’s doing it, Mr. Koch’s lips are sealed. e a tly h h s oing g . och’ lip r h lips aled. .
BAKING & SNACK / December 2011
www.bakingbusiness.com
http://www.bakingbusiness.com
Baking&Snack - December 2011
Table of Contents for the Digital Edition of Baking&Snack - December 2011
Baking&Snack - December, 2011
Contents
Editorial - Raisin the Bar
Newsfront - IOM: Change front-of package focus
News In Brief
Newsfront - Pepperidge Farm invests in the future
Newsfront - Bimbo, Sara Lee find closure
Newsfront - Bay State opens innovation center
News - Bakers compete for best raisin bread
News - Oldways promotes health through heritage
News - Entenmann’s gets appy
News In Brief
News - Baptista’s breaks new ground
Correction
News/People
Operations Executive of the Year - Frequent Flyer
Operations Overview - Game-Changing Technologies
Mentoring Q&A - Leading the Way
Trend Forecast - Cloudy with a Chance of Health
New on the Shelf
Ingredient R&D/Flavors - Savoring the Possibilities
Corn Flour - Color Schemes
Ingredient App - Coming Clean
R&D Perspective - Pass It On
Ingredient News
Sheeting Equipment - Gentle Reductions
Horizontal Mixers - Kneading Action
Extruded Snacks - Simply Sophisticated
Heat Recovery - Taking the Heat
Sanitation Strategies - Keep It Simple
Products & Packaging
Bakingtech 2012 - Rising Again
Snaxpo - Commemorating 75 Years
Recent Patents
Marketplace
Marketplace
Ad Index
New Product Spotlight - Mexican Music
Baking&Snack - December 2011 - Baking&Snack - December, 2011
Baking&Snack - December 2011 - 2
Baking&Snack - December 2011 - 3
Baking&Snack - December 2011 - 4
Baking&Snack - December 2011 - 5
Baking&Snack - December 2011 - 6
Baking&Snack - December 2011 - Contents
Baking&Snack - December 2011 - 8
Baking&Snack - December 2011 - 9
Baking&Snack - December 2011 - Editorial - Raisin the Bar
Baking&Snack - December 2011 - 11
Baking&Snack - December 2011 - News In Brief
Baking&Snack - December 2011 - Newsfront - Bay State opens innovation center
Baking&Snack - December 2011 - News - Bakers compete for best raisin bread
Baking&Snack - December 2011 - 15
Baking&Snack - December 2011 - News - Entenmann’s gets appy
Baking&Snack - December 2011 - News In Brief
Baking&Snack - December 2011 - Correction
Baking&Snack - December 2011 - News/People
Baking&Snack - December 2011 - Operations Executive of the Year - Frequent Flyer
Baking&Snack - December 2011 - 21
Baking&Snack - December 2011 - 22
Baking&Snack - December 2011 - 23
Baking&Snack - December 2011 - 24
Baking&Snack - December 2011 - 25
Baking&Snack - December 2011 - 26
Baking&Snack - December 2011 - 27
Baking&Snack - December 2011 - Operations Overview - Game-Changing Technologies
Baking&Snack - December 2011 - 29
Baking&Snack - December 2011 - 30
Baking&Snack - December 2011 - Mentoring Q&A - Leading the Way
Baking&Snack - December 2011 - 32
Baking&Snack - December 2011 - 33
Baking&Snack - December 2011 - 34
Baking&Snack - December 2011 - Trend Forecast - Cloudy with a Chance of Health
Baking&Snack - December 2011 - 36
Baking&Snack - December 2011 - 37
Baking&Snack - December 2011 - 38
Baking&Snack - December 2011 - 39
Baking&Snack - December 2011 - 40
Baking&Snack - December 2011 - New on the Shelf
Baking&Snack - December 2011 - 42
Baking&Snack - December 2011 - Ingredient R&D/Flavors - Savoring the Possibilities
Baking&Snack - December 2011 - 44
Baking&Snack - December 2011 - 45
Baking&Snack - December 2011 - 46
Baking&Snack - December 2011 - 47
Baking&Snack - December 2011 - 48
Baking&Snack - December 2011 - 49
Baking&Snack - December 2011 - 50
Baking&Snack - December 2011 - 51
Baking&Snack - December 2011 - 52
Baking&Snack - December 2011 - 53
Baking&Snack - December 2011 - 54
Baking&Snack - December 2011 - Corn Flour - Color Schemes
Baking&Snack - December 2011 - 56
Baking&Snack - December 2011 - Ingredient App - Coming Clean
Baking&Snack - December 2011 - 58
Baking&Snack - December 2011 - R&D Perspective - Pass It On
Baking&Snack - December 2011 - Ingredient News
Baking&Snack - December 2011 - 61
Baking&Snack - December 2011 - Sheeting Equipment - Gentle Reductions
Baking&Snack - December 2011 - 63
Baking&Snack - December 2011 - 64
Baking&Snack - December 2011 - 65
Baking&Snack - December 2011 - 66
Baking&Snack - December 2011 - Horizontal Mixers - Kneading Action
Baking&Snack - December 2011 - 68
Baking&Snack - December 2011 - 69
Baking&Snack - December 2011 - 70
Baking&Snack - December 2011 - 71
Baking&Snack - December 2011 - 72
Baking&Snack - December 2011 - 73
Baking&Snack - December 2011 - Extruded Snacks - Simply Sophisticated
Baking&Snack - December 2011 - 75
Baking&Snack - December 2011 - 76
Baking&Snack - December 2011 - 77
Baking&Snack - December 2011 - 78
Baking&Snack - December 2011 - Heat Recovery - Taking the Heat
Baking&Snack - December 2011 - 80
Baking&Snack - December 2011 - 81
Baking&Snack - December 2011 - 82
Baking&Snack - December 2011 - 83
Baking&Snack - December 2011 - 84
Baking&Snack - December 2011 - Sanitation Strategies - Keep It Simple
Baking&Snack - December 2011 - Products & Packaging
Baking&Snack - December 2011 - 87
Baking&Snack - December 2011 - Bakingtech 2012 - Rising Again
Baking&Snack - December 2011 - 89
Baking&Snack - December 2011 - Snaxpo - Commemorating 75 Years
Baking&Snack - December 2011 - 91
Baking&Snack - December 2011 - 92
Baking&Snack - December 2011 - Recent Patents
Baking&Snack - December 2011 - Marketplace
Baking&Snack - December 2011 - 95
Baking&Snack - December 2011 - 96
Baking&Snack - December 2011 - 97
Baking&Snack - December 2011 - Marketplace
Baking&Snack - December 2011 - 99
Baking&Snack - December 2011 - 100
Baking&Snack - December 2011 - Ad Index
Baking&Snack - December 2011 - New Product Spotlight - Mexican Music
Baking&Snack - December 2011 - 103
Baking&Snack - December 2011 - 104
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