Ultrasonic Food Cutting
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The document discusses ultrasonic food cutting technology, emphasizing its benefits such as achieving precise, hygienic cuts while minimizing waste and labor. It highlights key considerations for automating the cutting process, including machine safety, flexibility, and the use of robots and vision systems for enhanced accuracy. Several case studies showcase applications in cutting brownies, sandwiches, and brie, illustrating the efficiency and versatility of the technology.
Ultrasonic Food Cutting
- 2. on the agenda • ultrasonic cutting - the basics • automating the process - key concepts • application examples - case studies
- 3. ultrasonic food cutting So how do sound waves cut food? .....answer - they don’t! the titanium blade, applied with high frequency vibration, creates “the perfect cut”
- 4. ultrasonic food cutting looks good... so tastes good ?
- 6. automating the process getting the best cutting results we consider : • ultrasonic kit selection • blade size and profile • cutting temperature • product centering and fixing • reject/waste handling
- 7. automating the process getting the automation right we consider : • motion control selection • handling product variants • hygiene, noise and “Food Safe” • machine safety and ergonomics • meeting output demand
- 8. automating the process what’s important for food manufacturers? • payback is paramount ( < 1 year in some cases...) • flexibility – ideally process all products on one machine..!? • hygienic, easy to maintain and easy to clean • maximum yield and minimum giveaway • labour saving • accurate and quality portioning
- 9. automating the process automating the process using robots to make cutting even better • flexible • programmable • low maintenance • easy clean • accurate ....but convincing the customer is the main challenge!
- 10. automating the process using vision to add in intelligence • position recognition • product profiling • product variant id • quality checks
- 11. case study #1 cutting little brownie squares – fast • 30” x 18” tray baked product • brownie, shortbread, flapjack • variety of portion sizes • trim removal • ability to portion round, slab and loaf products • up to 120 trays/hour
- 12. case study #1 machine solution
- 13. case study #1
- 14. case study #2 halving sandwiches the clever way • single, double or triple sandwich cut • huge range of fillings • reduce off-cuts -> 0 • reduce labour usage • random product position on in-feed • 3000+ products per hour output
- 15. case study #2 machine solution • ultrasonic cutting head • ABB IRB 140 6 axis robot • in-line 2D vision system • product is cut ‘on-the-fly’ • flexible and accurate
- 16. case study #2 machine solution • 2D camera locates sandwiches and wraps regardless of position on conveyor • camera sends position to robot which executes the perfect positional cut
- 17. case study #2
- 18. case study #3 making the most of a brie • high volume cutting and picking of portioned brie • weigh and scan each individual cheese • portion according to 2D and 3D data • maximise yield, minimise giveaway • pick and place cut portions • 15000 whole brie cut per day
- 19. case study #3 the intelligent angle whole brie : perfect world whole brie : reality Perfectly round Not round with with uniform uneven profile profile equal portion equal portion angles yields angles yields unequal portion equal portion weights weights Must cut to Can cut number variable angle of portions at based on weight target weight and 2d + 3d based on weight camera data data
- 20. case study #3 machine solution ABB 140 6 axis robot with ultrasonic cutting head Garvens in-line weigh scale SICK IVC 3d camera system 2 x ABB Flexpickers with vacuum picking head
- 21. case study #3 machine solution
- 22. case study #3