Cabinplant is showcasing two examples of its new technology for the cutting and packing of sardines or shrimp at the Seafood Processing Europe show in Brussels next month but the manufacturer maintains that the line can be adapted to suit any food product that requires treatment prior to packing into glass, tray or can format.
Speaking to FoodProductionDaily.com, R & D director at Cabinplant, Henning Hansen, said the line provides operation efficiencies through packing capacity of 80 cans per minute, the elimination of the need for manual handling of product, and through increased yield and enhanced quality.
He claims that, as a result, there is a short payback time of between one and half to two years for manufacturers investing in the new machinery.
The process starts, continued Hansen, when bulk product is placed in an infeed elevator for transfer to a vibrator element that rectifies the position of the product so that it is placed length wise for transfer to a conveyor belt which has empty cans aligned in parallel.
He explained that a vision camera on the conveyor belt measures the length of fish and calculates where exactly to trim the head and tail: “This vision control results in a higher yield for processors as the accuracy of the measurement reduces the amount of product give-away.”
According to Hansen, the automated line is innovative in the fact that the robotic devices, following the filleting of the sardine, can cross pack the fish product so that its more aesthetic, consumer pleasing side is face up, while vacuum suction ensures careful handling of product.
A checkweigher can also be added post packing to ensure weight regulation compliance, while product tracking data can also be included.
Hansen said that the pick, process and place line, which is made of stainless steel to enable the equipment withstand rigorous washdowns, is available globally.