Food production line

automaticfor the food industry

The innovative system stems from the need to have an operating mode that uses the same mold at all stages of production, for any cooking weight drop, whatever the technology, and that optimizes logistics, reduces energy consumption, improves ergonomics, reduces the use of labor per kilo of finished product, reduces the demand for m² and m³ per kilo of product, allows better slicing yields, even with the thinnest slices, with less weight given away. It meets all requirements, starting from R&D to the most automated and high-performance systems, with no need to change either the molds or the handling and transport systems. Our Legostampo system involves the areas of molding, cooking and cooling, and demolding, with possible vacuum packaging activities. Molding : In the case of traditionally baked or vacuum bagged products, the molds go through the different stations, including vacuum deaeration or heat sealing. In the case of vacuum bagged and clipped or thermoformed products, the molds pass through at the loading station and are then piled up. Robotic islands are made according to the type of mold and productivity. Cooking and cooling : It can be done with steam, air cooling, or our UCR systems of cooking and water cooling in the same module; stacks can be loaded with electric pallet trucks or AGVs. Our water-cooling-only units can be used for faster and more energy-efficient cooling of thermoformed packaged processed cheese.