Baking & Snack - July 2007 - 68

PROCESSING TECHNOLOGY

MORE

Simply

Automation answers the call when management mandates labor reduction,
efficiency improvement and volume maximization.
BY JENNIFER SEMPLE
key motivator for any automation project is
reduced labor. Where there is a heavy concentration of manual labor, look for automation opportunities. Bakery managers are being tasked to
reduce labor, and in turn, equipment vendors are looked
upon to provide a higher level of automation. "If a customer uses six to eight people to produce 12,000 pies
per minute, we get requests to automate that line, so just
two to four people can maintain the same 12,000 piesper-minute production," said Rich Hoskins, chairman
and c.e.o., Colborne/Foodbotics, Lake Forest, IL.
What and where bakeries are automating run the
gamut. Larry Gore, director of product marketing and
international sales, AMF Bakery Systems, Richmond, VA,
said his company is seeing an emerging trend of more
megaplants being built to replace two or three smaller
plants, making it very beneficial to incorporate automa-

A

ᮣ The small footprint of this pick-andplace robotic palletizer still allows it to
simultaneously build four pallets from
four different product lines.
AMF AUTOMATION

74 / BAKING & SNACK / July 2007

tion throughout the new plant. As for existing plants,
space is always an issue. "Many of our customers have no
choice but to automate to improve efficiency, so we have
to figure out a way to incorporate the automation equipment into their existing building. For example, we spent
months in design reducing our case loader footprint by
25% to make it easier to fit into existing lines."
"We are seeing more of what I call mom-and-pop plants
that are growing up and buying multimillion dollar lines,"
explained Darren Jackson, vice-president, business development for The Henry Group, Greenville, TX. "Most of
these companies carved out a nice product niche for themselves. Although these plants are anxious when it comes to
capital spending, the management will surprise you with
how much they are interested in automating."
For years, bakeries invested in automation that improved front-end production. For those plants that
increased production significantly, the bottleneck has
moved to the packaging, warehousing and distribution areas. "We are seeing a huge push to automate
secondary container areas ... filling the baskets
or corrugated boxes," Mr. Gore said. "Using robotics, secondary containers are filled at higher
speeds with less damage to the products."
In packaging, robots automate cartonfilling, stacking, packing and labeling. In the
warehouse, there are conveyors, stackers for
finished goods and cases, pallet-handling and
location systems. And in distribution,
paperless dispatch systems
and case storage systems



Baking & Snack - July 2007

Table of Contents for the Digital Edition of Baking & Snack - July 2007

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Baking & Snack - July 2007 - 1
Baking & Snack - July 2007 - 2
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