The bakery staff knew it could produce a better product if it could revise its production line. Success hinged on being able to deploy a pick-and-place technology that didn’t require the product to be frozen prior to packaging. Accomplishing this change required custom design and engineering as well as modular end-of-arm tooling components. The bakery chose Vaccon to integrate vacuum pumps, spring levelers, fittings, and manifolds and develop a custom pick-and-place technology.
To meet the goal of moving the freezing process from the front of the production line to the end of the production line, the solution had to handle flaky puff pastry covered in flour - physically a very different product compared to frozen dough.