Heat-sealing specialist Proseal has devised and installed a bespoke tray-packing system for fresh fruit salad at a major fruit-processing factory.
Each of the three fully integrated lines comprises an automatic tray denester, special ‘Fastrax’ product delivery conveyor, filling conveyor, Proseal GT1 tray sealer, outfeed conveyor containing label printer, label verification, checkweigher and metal detector. Key to the successful integration of all the equipment is Proseal’s newly developed Proline-M line management software, which enables the entire line to be set up and controlled from a single touch screen on the Proseal GT1.
Proline-M features high performance communication software that can adopt all reliable communication protocols, including RS232 and RS485, and open network connectivity. As well as enabling complete line set up, it provides comprehensive data from all the equipment for ongoing production monitoring and analysis, including yield control management.
In addition, the lines incorporate Proseal’s new Prolink, which connects the equipment to the factory’s LAN (local area network). This enables operation of the touch screen to be carried out from any connected PC, allowing data to be inputted or corrected remotely. In addition, Proseal can connect to the system via the Internet to carry out service support or remote diagnostics.
The new lines, which operate at up to 60 trays per minute/hour, feature eight packing stations where fruit is packed by hand. The ‘Fastrax’ product delivery system ensures constant product availability at each station, while the automatic tray denester uses fibre optic technology to sense when the next tray is required. The servo-driven conveyor effectively manages the speed and delivery of the trays to maximise throughput.
Two average weight checking stations check each tray prior to sealing in the Proseal GT1, featuring high accuracy tray positioning and an intelligent film feed system for maximum seal quality. The GT1 also incorporates a thermal transfer printer for coding of the film.
No comments yet