PRO-023_TrimX_Insight-paper

PRO-023_TrimX_Insight-paper_ENG

Title
Index
Bacon production challenges/ Sophisticated Engineering
The TrimX Process
The TrimX Process
Fully automated
Key facts
Contact

Bacon production challenges Sophisticated Engineering The TrimX Process Fully automated Key facts Contact 03 03 04 06 07 08 02

03 Bacon production challenges Bacon producers face a variety of challenges when proces- Belly treatment is key to achieving the highest possible yield sing bellies. Pork bellies can range greatly in weight and size. from all belly sizes. This is where the Hoegger TrimX excels. Furthermore, their quality is inﬂ uenced by weather and feed By eliminating all belly defects, the slicing line has less debris, conditions. Due to this, a highly ﬂ exible production line needs can run up to 10 % higher throughput, and reduces the labor to be able to adapt to these differences in an instant to maxi- required by increasing the pass rate. mize output of top-quality slices. The larger the bellies, the more issues they can cause. Pressing bellies with defects like dog ears, boot jack, ﬁ shtails, dropped CT muscles, thin edges or bellies that are too wide result in a belly which can be overpressed and cracked, overpressed ends and a loss of good meat. Additionally, products may have cracks or deep wrinkles. All of these issues lead to signiﬁ cant yield losses, as well as added debris on the slicing line. Pork bellies can range greatly in weight and size. A highly ﬂ exible production line needs to be able to adapt to these differences. TrimX – Sophisticated Engineering The Hoegger TrimX is the ﬁ rst smart and fully automated all-in- With its modular approach and state-of-the art control techno- one system to process different sizes of smoked bacon bellies. logy, no other system achieves such a wide range of functio- It analyses the bellies that enter the system and cuts off defects nality and precision. The TrimX is guided by smart software – prior to pressing and slicing. As a result, the TrimX protects the a central intelligence that coordinates and controls the process good meat to guarantee a maximum number of high-quality all the way down the line and avoids miscutting. The fully slices. It eliminates the poor parts, and offers sizeable yield and automated process results in the improvement of quality, yield throughput increases that boost overall proﬁ tability. Since the and throughput. ends and sides are cut at the same time on the belly, these trimmings are collected and homogeneously mixed and auto- matically delivered to a tote or directly to a dicer, saving labor on the line.

The TrimX Process The user-friendly machinery modules and leading-edge technology of the TrimX work hand in hand to form the perfect team. The entire unit ensures a smoothly-functioning, clean production line that leads to more top-quality slices. Loading and Flattening Cutting Strategy This module provides different loading options – inline, front At the heart of the TrimX system is a cutting-edge industrial or back – before the product is moved down the line to be computer, the PLC, and intelligent software that reviews the 3D ﬂ attened. The belly is ﬂ attened in two dimensions with the image supplied by the scanner. Using a variety of algorithms, optimal amount of force to ensure uniform thickness through- it calculates and determines where to make cuts in order to out. At the same time, the belly is aligned to the front of the guarantee optimal pressing and slicing. This forms the TrimX machine to be prepared for intelligent scanning. cutting strategy and results in tailored decisions for RTE (Ready Intelligent Scanning to Eat) and RTC (Ready to Cook) bacon processing operations. The processor is able to tailor the system to their requirements From the ﬂ attener, the belly is transported through the scanner and to the needs of their customer. where four cameras capture an image of each product. These are merged into 3D images that show the full dimensions of the belly, recognizes the difference between fat and lean, and identiﬁ es all imperfections and defects. DOCKER • knives cut the ﬂ ank and shoulder end of each belly • optimum cutting position determined by the plc TRANSFER • docked ends and side strap are collected and automaticaly transferred OPTIONAL: PRESS • perfectly pressed to maximize yield 04 SIDE STRAPPER • optimum cutting position determined by the plc 3D SCAN • capture an image of each image • 3D image shows full dimensions LOADING • different loading options – inline, front or back ANALYSIS & CUTTING STRATEGY the 3D image • intelligent software reviews • smart trimming decision for each belly

05 Side Strapper carried out, the individual belly continues through Once the belly has been scanned, it is secured on to the other side of the docker where it is secured the conveyor system. As it begins to move towards for the second cut. Simultaneously, the ﬁrst end of the side strapper, the knives are directed to the op- the next belly is cut. timum cutting position by the PLC. For each indi- vidual belly, the knives change position as directed Discharge and further options by the PLC. By cutting off bad areas ahead of pres- Once the belly has left the docker, the discharge sing, the side strapper leads to a signiﬁcant increase belt exits the belly from the TrimX. Again there are in yield. It protects good meat from overpressing, various options. The belly can be moved to a manu- deep wrinkling and cracks, and optimizes belly vo- al or robotized palletization unit ahead of transpor- lume. This will guarantee lowest giveaway on RTE tation. Alternatively, it can be automatically trans- Bacon and faster throughput on your RTC Bacon ferred to the Hoegger X-Press where it is perfectly pressed to yield the best possible product. Docker The docker has two parallel knives positioned across The trimmings (docked ends and side strap) are the conveyor belt. These knives dock or cut the collected and automaticaly transferred to a tote or ﬂank and shoulder end of each belly. Every belly is dicer where the two are homogeneously mixed. delivered to the cutting path in a different position As the side strap is mixed in, it will ensure you get depending on the cutting decisions that were pre- the highest price for your ends and pieces. viously made. The belly is held securely in place to ensure a perfectly straight cut. After the ﬁrst cut is The heart of the TrimX sytem is a cutting-edge industrial PC. From a 3D image the PLC determines where to make cuts in order to guarantee optimal pressing and slicing.

Smart descisions: The intelligent industrial PC is analizing every belly for numerous evaluations at their ﬁngertips. Fully automated – the standout TrimX feature Enabling total control Enabling smart decisions and visibility Full automation ensures that processors can easily adapt the One of the truly revolutionary features of TrimX is the unique cutting strategy according to their own requirements – more or insights the system offers. By analysing each belly, and storing less trim can be entered into the settings based on the product information about suppliers, time and place of purchase as and the target market. TrimX provides customizable, repeatable well as details of volume, dimensions, shape, defects and dock actions that put the user in total control. An easy-to-use HMI ends, it enables a 360-degree assessment of the product. This assistant allows the producer to adjust all parameters and makes the entire process transparent and traceable. Customers have an important range of statistics with numerous evaluation options at their ﬁngertips. Bellies and their suppliers can be Continuous water shower ensures gentle process with high yields assessed to form the basis of smart decisions as to when and from whom to purchase in order to maximize quality and yield. thereby react effectively to changing market trends. 06

07 Key facts: Beneﬁts of the Hoegger® TrimX system Yield highlights Technology highlights • Getting the best out of each belly • Easy-to-use machine / worker interfaces • Yield increases of 1– 2.5% • More high quality slices • Fast reaction time • In-depth database • Ready for future demands: IoT, industry 4.0 and beyond • Intelligent Cutting Algorithm Efﬁciency highlights Machinery highlights • Smooth processes • Increased uptime • Compact modules • Hygienic design • Increased throughput without adding slicing lines • Modular options for loading, • Reduced labour costs unloading and trim transport • Smart assessment of bellies and suppliers • RTC: Higher Yields and faster throughput • Fully automated process • RTE: Lowest giveaway and reduced energy use on pre-cooked bacon by only slicing full slices on the belt. • Transparent trimming algorithms and strategies for market optimization • Customizable parameters

About Provisur Provisur Technologies is a wholly owned subsidiary of CC Indus- nologies from the company’s portfolio are the form pressing tries (CCI). The company stands for innovative industrial food and the slicing of food: With Hoegger brand equipment, machinery as well as integrated production systems for proces- manufactured in Switzerland, Provisur offers its customers a sing a wide variety of foods. A number of well-known brands smart TrimX meat sizing system engineered to increase yield that are among the leading suppliers in international markets and increase slicer throughput resulting in more meat going are united under the Provisur umbrella. Among the key tech- into #1 slices with less debris on the line. Contact Mike Collins 9150 West 191st Street Mokena Illinois 60448 United States Phone: +1 802 461 6407 Mike.C.Collins@provisur.com 222 North LaSalle Street, Suite 720 Chicago, IL 60601 United States 3555 Holly Lane N, Suite 10 Minneapolis, MN 55447 United States Magdenauerstrasse 34 9230 Flawil Switzerland Phone: +1 708 479 3500 info@provisur.com Phone: +1 763 233 6930 info@provisur.com Phone: +41 71 394 15 60 info@provisur.com 08

Title

Index

Bacon production challenges/ Sophisticated Engineering

The TrimX Process

The TrimX Process

Fully automated

Key facts

Contact