Baking & Snack - November 2005 - 75

Your Resource for
Bun Packaging,
Packaging,
Bun & Roll Slicing
& Specialty Bakery
Handling Solutions
You've known our founder for 52 years and you've worked with our
company for over 30 years. Whether it was a new product that
required a unique approach, or a slicing issue that suddenly arose,
you called on our experience, and we thank you.

LeMatic. Designed to perform.
Backed by experience.
Slicing Capabilities
* Hinge & Web Slicing Heads * Top Slicer Heads
* Band Slicing Heads: Single * Specialty Slicers: Bagels,
or double-through slicing.
hearth products, cakes & rolls
Automated Bun Packaging Lines
* Bulk Packaging Line:
* Bagging Line: Infeed,
Infeed, grouping/indexing,
grouping/indexing, slicing,
slicing, bulk packaging &
stacking & bagging
basket loading.
* Stand-Alone Systems
Dough Imprinting
* Random Bun Imprinter:
* Registered Bun Imprinter:
Imprints the dough pieces with Imprints dough pieces with a
a random tread-style imprint.
kaiser or custom imprint.
Baking Pan Cleaning Systems
* Bun Pan Cleaners
* Bun Pan Brush Systems
English Muffin Systems
* English Muffin Forking
* Automated 3-Tier Stacking
* English Muffin Bagging
& Packaging
Specialty Systems
* Frozen Sandwich Lines
* Garlic Bread System
* Application-Specific Equipment
Basket Handling Systems
* Basket Pre-Stacker
* Basket Stacker
* Basket Unstacker
* Basket Dump Unit
Supported by LeMatic's Legendary Field Service Professionals

LeMatic's Visionary Technology
Vision-Assisted Counting and Packaging Systems
* Counts, groups and loads conveyorized product for
most packaging requirements.
Vision-Assisted Quality-Control Inspection Systems
* Monitor product size, shape, color, seed distribution and more,
plus eject sub-standard product.
Vision-Guided Robotic Systems
* Vision-guided solutions tailored to suit your specific needs.

(((H ) LeMatic
iT
h lit Inc.

PACKAGING TECHNOLOGY

This equipment builder also has increased the speed of its modified-atmosphere machines by more than doubling gas flushing capability - up to 170 packs per minute. Machines handle laminated,
coextruded or shrinkable barrier films, and at least one model can
feed the film from the bottom, a necessity for sticky products. Commonly used in Europe for rolls, bread and cake to eliminate the need
to use vacuum packaging or freezing to prevent staling, the modified-atmosphere wrapper creates shelf-life-protecting packages.
Also new on the flow wrapper scene is an electronic machine designed for entry level applications. Priced at approximately $40,000
and rated at 200 packs per minute with twin rotary sealing jaws, the
basic machine is built on an assembly line in Germany and then
customized as necessary in the US. The unit relies on three servo
motors and personal computer-based control and includes standard features that are typical on more sophisticated electronic machines such as a no-product/no-bag sensor and misplaced product
detection. Automatic adjustment of film-pull, infeed and sealing
parameters expedite product or program change, while precision
temperature control circuits ensure seal strength and quality when
used with heat-sealable monolayer or coextruded polypropylene
film and laminations.
The system also is compatible with cold-sealable films. A cantilevered body and infeed simplify cleaning and minimize downtime
related to changeover and allergen control. Product size can range
from a minimum of 2 x 0.8 x 3.5 in. (length x width x height) to a
maximum of 19.7 x 9 x 4.6 in. Potential applications include bakery,
cookies and chocolate.
UPSTREAM FLOW. Some of the strongest activity related to flow
wrapping actually focuses on upstream functions such as feeding
systems to marshal product for efficient delivery to the wrapper.
To upgrade lines or improve the efficiency of existing lines, bakery
and snack makers increasingly seek ways to automate the product
preparation and handling steps prior to wrapping. One of the newest options is a servo-driven pump filler from the northwestern
filling specialist. The small pump filler applies condiments from
the leading edge to the trailing edge of bread for sandwiches or
French bread pizza at 165 cycles per minute. An encoder type
control matches the speed of the filler to the flow
wrapper as it ramps up and down, ensuring consistently precise placement of condiments,
sauce or icing.
"Typically, this type
of application is done
with piston-style filler,"
said a vice-president at
the equipment maker.
"However, a servo-driven
pump filler is much faster
and makes it easier to control the spread. In addition since it runs so much faster,

Solutions for the Baking Industry Since 1973

517-787-3301 * sales@lematic.com * www.lematic.com
For more information, see Page 97

ᮣ To handle sticky products, this inverted gas flush flow wrapper feeds film from the bottom.
ILAPAK

http://www.lematic.com

Baking & Snack - November 2005

Table of Contents for the Digital Edition of Baking & Snack - November 2005