Page 1096 - Flipbook_SolidDesignSoutheast2020

Processing

Phase 5
• Calculate the average filling weight variance for giveaway and provide control feedback
• Using the actual individual product weights from each weigh-conveyor the average filling
weight will be calculated for each lane.
• Based on user defined control limits, proportional control feedback to each nozzle of the
upstream filling equipment will be provided so as to allow each nozzle to be automatically
adjusted to maintain the best possible average fill weight.

Weight On time

Proportional Correction
Weigher Control Pump Control

Optional functions...
• The weight of pastry can be calculated and subtracted from • The calculated average pastry weight is subtracted from the
the individual product weight providing both proportional actual product weight and based on user defined control
pastry weight and thickness control and increased filling limits, proportional control feedback to each nozzle of the
weight accuracy. upstream filling equipment will be provided to allow each
nozzle to automatically adjust to maintain the best possible
• Pastry samples of the same size as used for each individual
average filling weight.
product, are manually weighed to determine the nominal
pastry weight and this is then entered into the product recipe. • The pastry thickness is constantly monitored and once the
best possible average filling weight is achieved, proportional
• The pastry weight for all lanes is calculated continuously and
control feedback is provided to allow for automatic adjustment
accurately by non-contact laser measurement of the pastry
of pastry weight/thickness, if required.
thickness prior to filling by using a high-speed encoder to
compare pastry thickness variance over the pastry length.
Encoder
The average pastry weight (all lanes) will be calculated by
adding or subtracting a variance factor to/from the previously
determined nominated pastry weight.

Pastry thickness / length

On time On time
Weight

Proportional Correction
Weigher Control Pump Control
Proportional Correction
Pastry Thickness Control