www.worlee.com
Technology/IT ¦ IDM
Joop Bouman, Sales Director of
DERO GROEP: “The next step will
be a similar machine for rectangular
cheese blocks.”
But there also was a reason why this process had not yet been
automated to a higher degree: ”Cheese is a natural product which
varies in size, age and because the rind is the hardest part of the
cheese, the forces that have to be applied are rather high.”
Two robots working “hand in hand”
This challenge has been overcome with the new machine developed
by DERO, and the process is as simple as it is impressive. A
round cheese arrives on a conveyor. A Stäubli TX200 six-axis robot
in HE design picks up the cheese with a large suction cup, covering
most of its top side. HE stands for humid environment, denoting
robots that are modified for use under exposure to splashed water.
They are preferred for applications with the strictest hygiene
standards, where the machines are subjected to cleaning processes
that would mean the immediate end for any standard robot.
As the specially developed derinding tool is fixed, the robot
performs a combined multi-axis movement, including rotation
of the cheese, thus derinding exactly one half the cheese, which
takes no longer than fifteen seconds.
This
feeling
of life
is in our natural dried food
raw materials
Whether delicatessen or convenience –
consumers are always on the look-out for
healthy and varied treats. With balanced
nutrients, flavors and colors, our diverse
product range contributes to this. From
local and exotic fruits, mushrooms and
vegetables, aromatic spices and fine
herb mixtures – there are no limits to
your creativity.
Good reasons for automating
derinding process
This goal is reasonable, since manual derinding is not only hard
work. It is also – for this reason – more and more difficult to find
staff for the task. And: Even when workers are skilled, the amount
of waste is considerable. Another issue is a hygienic one. Joop
Bouman explains: ”As bacteria are causing the ripening, contamination
has to be avoided at all costs. For this reason, the basic rule
is: No hands on the cheese! This is an important driver for automating
cheese processing.”
/worlee.com
/www.worlee.com
