Ultrasonics is the clean way to cut Soreen

- Last updated on GMT

Malt loaf firm's slicing solution

Related tags: Malt

Soreen malt loaf’s soft and squidgy texture makes it hard to slice consistently on a production line. Traditional mechanical blade or knife cutting methods can deform this soft product during cutting and product build-up and retention can occur on the blade due to the loaf's sticky texture.

Quasar automation devised a solution that uses ultrasonics to cut portions and presents the slices onto an inline conveyor system for downstream buttering and flow-wrapping ready for packaging as a Soreen ‘Snack Pack’.

The system is an inline guillotine concept comprising dual Telsonic 20kHz ultrasonic units, driven by Telsonics' compact automation 2kW SGM series generators with sealed air-cooled converters, titanium boosters and sonotrodes.

Baked loaves are presented for slicing in four lanes at the rear of the machine. With the front edges of the loaves detected, the dual sonotrode ultrasonic system makes the first cut to remove the waste end of the loaf, before the loaves are indexed a fixed distance and the portioning process begins.

Contact: Quasar Automation

Related topics: Processing equipment, Manufacturing

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