Smart scoring innovation is here
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
The Kรถnig Group expands as it took over Vulganus Oy in July. The traditional company, based in Nastola, Finland, specializes in tailor-made spiral systems for the bakery and food industry.
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
A versatile piece of equipment that can be used for all processes requiring controlled temperatures is the spiral. For this technology, Ashworth developed the SmartSpiralยฎ Monitoring System, an application that provides real-time monitoring of multiple spirals, even over different facilities.
Scoring is a process that requires skill and shows the bakerโs experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
Kaak lines are used both for dough balls, which can be stored chilled until they are shaped in production or in the store for some days, as well as for complete lines that either press dough portions to the base using the hot or cold process or from the โcut outโ of a dough sheet.
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.