Baking & Snack - August 2018 - 121

Innovations in gripper technology allows robots to pick up the most fragile
products without breakage.
Shuttleworth

product changeover, normally through the HMI, where
adjustments are made automatically without mechanical
tools or highly skilled technicians," Mr. Liu said.
Robots now offer a more sanitary alternative to manual labor. Robots have become smaller and easier to
clean as technology has advanced. Many are now washdown capable and have gripping technology that's easily
removed and washed.
Bosch's GD33 delta robots are a family of stand-alone
machines featuring a an open design for expedited cleaning and simplified operations. Mr. Aasen said the machines enhance efficiency through higher speed and payload, robust performance, broader application range, and
reduced maintenance times.
As engineers improve sanitary design, footprint size
and maintenance requirements for robotics, they can
offset many problems that come with manual labor and
increase efficiencies in bakeries of any size.

*

FINISH STRONG

" ,/1&+$G&+&0%&+$" %+,),$&"0%1")&3"/

<
=
>

?

DONUT

DECORATING & FINISHING SYSTEM
< INJECTION

= HALF-ICING

> TOPPING

? DRIZZLING

IMPROVE RESULTS

INCREASE THROUGHPUT

MODULAR DESIGN

Dispense at rates and
patterns that can't be done
by hand - for great looking
donuts with signi´Čücant
savings on ingredients.

Fully automate injection,
glazing, icing and toppings
at rates of up to 7,200 pieces
per hour (6 across).

Automate the parts of
the line you need now;
add optional features
as you grow.

www.axisautomation.com
T: 262.367.4444
F: 262.367.5555
www.bakingandsnack.com / August 2018 Baking & Snack 121


http://www.axisautomation.com

Table of Contents for the Digital Edition of Baking & Snack - August 2018

http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
http://www.nxtbook.com/sosland/bs/2018_02_01
http://www.nxtbook.com/sosland/bs/2017_12_01
http://www.nxtbook.com/sosland/bs/2017_11_01
http://www.nxtbook.com/sosland/bs/2017_10_01
http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
http://www.nxtbook.com/sosland/bs/2017_02_01
http://www.nxtbook.com/sosland/bs/2016_12_01
http://www.nxtbook.com/sosland/bs/2016_11_01
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http://www.nxtbook.com/sosland/bs/2016_09_01
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http://www.nxtbook.com/sosland/bs/2016_07_01
http://www.nxtbook.com/sosland/bs/2016_06_01
http://www.nxtbook.com/sosland/bs/2016_05_01
http://www.nxtbook.com/sosland/bs/2016_04_01
http://www.nxtbook.com/sosland/bs/2016_03_01
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http://www.nxtbook.com/sosland/bs/2014_07_01
http://www.nxtbook.com/sosland/bs/2014_06_01
http://www.nxtbook.com/sosland/bs/2014_05_01
http://www.nxtbook.com/sosland/bs/2014_04_01
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http://www.nxtbook.com/sosland/bs/2014_02_01
http://www.nxtbook.com/sosland/bs/2013_12_01
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http://www.nxtbook.com/sosland/bs/2012_12_01
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http://www.nxtbook.com/sosland/bs/2012_09_01
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http://www.nxtbook.com/sosland/bs/2011_07_01
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http://www.nxtbook.com/sosland/bs/2009_12_01
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http://www.nxtbook.com/sosland/bs/2009_09_01
http://www.nxtbook.com/sosland/bs/2009_08_01
http://www.nxtbook.com/sosland/bs/2009_07_01
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http://www.nxtbook.com/sosland/bs/2009_04_01
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http://www.nxtbook.com/sosland/bs/2008_12_01
http://www.nxtbook.com/sosland/bs/2008_11_01
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http://www.nxtbook.com/sosland/bs/2008_09_01
http://www.nxtbook.com/sosland/bs/2008_08_01
http://www.nxtbook.com/sosland/bs/2008_07_01
http://www.nxtbook.com/sosland/bs/2008_06_01
http://www.nxtbook.com/sosland/bs/2008_05_01
http://www.nxtbook.com/sosland/bs/2008_04_01
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http://www.nxtbook.com/sosland/bs/2007_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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