Working closely with the bread industry, GEA has developed a system that can cut and then fill baked baguette loaves with a range of different sauces.
The highly automated LFB bread filling line from GEA transfers baguettes onto a conveyor and then carries out each step of cutting and filling the loaves, using an adjustable, motorized saw and a highly accurate depositor with independent volumetric cylinders. The technology guarantees the precise and even distribution of sauce along each bread cut.
The LFB bread filling lines from GEA represent state-of-the-art solutions for filling baguette loaves. As the baguettes go out from the cooling section, they are transferred by an automated, robotic loading system onto a conveyor with interchangeable platens. As the loaves then progress along the conveyor an adjustable, motorized saw makes angled cuts and the filling is injected into the cuts using a depositor with independent volumetric cylinders. The depositor features a no product, no filling recirculation system that minimizes waste by stopping injection of the filling if a baguette is missing from the queue on the platen.
After the injection process another robot can transfer the filled baguettes to another conveyor for transport to the freezing or packaging area.
Talk to GEA to find out more about integrating the LFB line into an existing bread processing plant.
GEA has consulted with the global bakery industry to provide a range of cooling and freezing systems that will meet the production requirements for cookies, cakes, pies, breads and pastries.
GEA offers a family of depanning systems and robots that can either overturn trays or accurately pick and place pies and cakes using needles, suction cups or clamps. Installed as part of a complete plant or integrated into an existing processing line, our flexible machines will ensure that the quality of your products is never compromised.
Companies like GEA process and store large amounts of sensitive data. However, security incidents, from ransomware attacks to physical intrusions and industrial espionage, are ever-expanding. GEA’s effective protection of its business partners’ data – as well as its own proprietary information – is evolving into a competitive advantage. We spoke with Iskro Mollov, GEA’s Chief Information Security Officer, about what it takes to protect a global business in a volatile world.
Resource-efficient fashion has been a long-sought ambition amid the fashion industry’s considerable contributions to global carbon emissions. The need to close the loop by recycling textile fibers into virgin-like materials is higher than ever but seemed like a distant dream until now: Circ, GEA’s American customer and pioneer in the field of textile recycling, might be rewriting the future of the fashion industry.
Alternative proteins are promising – yet still expensive to produce. The usual response is that scaling up will solve this issue. But what if the solution was really about getting better, not just bigger? From more efficient, high-yield processes to upcycling waste heat, engineers are reshaping how we grow food.