Salami production line

semi-automatic

Having products to be sliced in long lengths makes it possible to optimize line performance in terms of productivity and reduction of head and tail waste. Reducing the consumption of plastic material is increasingly important, a result that can be achieved by spreading the normal surplus of packages over a longer length. It is also important to use production methodologies that minimize the surplus, for example by avoiding sealing fins and using laminated materials of modest thickness. To achieve this goal, we propose solutions using bags, whether overlapping or taped, with manual or robotic insertion of the bag onto the product supported by a conveyor belt of very modest thickness. The solution for limiting plastic material consumption and achieving high productivity involves the use of moderately thick conveyor belts that are interchangeable to adapt to the size of products. This is an operating mode that is easily adapted to the length of products and their weight. They can be used for single or side-by-side bagging of products, such as ham or poultry logs, mortadella, and salami in single or multiple packs. The device is also suitable for packaging traditional shape cooked products. We also propose a robotic solution, for automatic bagging and loading of belt machines, with a grasper for picking up taped bags with a 12 ” sides” conformation, which is closest to the circular section of the product, or with 4 sides, in any case capable of flattening the mouth to prepare it for heat-sealing.