Food Industry Success story

Robot automates sandwich production

Customer benefits
  • Fully automated production of different sandwich variants
  • Reliable, hygiene-compliant design
  • Highly dynamic robot to HE specification (Humid Environment)
  • Maximum flexibility
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With their outstanding ability to withstand anti-bacterial cleaning procedures, Stäubli robots are now considered the benchmark in many sensitive applications.
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System overview: the Robotic Sandwich Assembly Line can be integrated into existing production systems or operated as a stand-alone system.
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Six-axis robot TX2-60 HE with gripper and sandwich.

TASK

Automated production of sandwiches

U.S.-based Grote Company Inc. specializes in automating production lines that slice, fill and cut sandwiches. Until recently, the upper and lower halves of the sandwich were put together manually. Now Grote has managed to automate this process using a Stäubli TX2-60 HE six-axis robot with wash-down capability.

Filling a sandwich is not a particularly arduous task. That is, unless it is being done on an industrial scale with a throughput of thousands of sandwiches per hour. The raw materials – slices of sausage, cheese, tomatoes and lettuce – can be difficult to handle and process. Furthermore, stringent hygiene measures have to be put in place.

Headquartered in Columbus, Ohio, Grote sees itself as a technology leader in this area of food processing. Its design team has recently launched a ground-breaking innovation on the market, the Robotic Sandwich Assembly Line, an automated system for sandwich production.

 

SOLUTION

Sandwich production at a rate of one per second

At the heart of the assembly line is a six-axis robot, the Stäubli TX2-60 HE. A conveyor belt delivers the sandwiches to it as two halves – the bottom slice, already buttered and filled, and the top slice, which is only buttered. The robot picks up the top slice and places it on the filling on the bottom slice. The sandwich is now whole. Next, the robot rotates the sandwich 45 degrees so that it is positioned diagonally on the conveyor belt. It then proceeds to the last station, where the sandwich is pressed and cut longitudinally to form the two customary triangular halves. Up to 60 sandwiches per minute on each of the two lines can be produced in this way. An operation that was previously performed manually is now automated.

The entire production line complies with the principles of hygienic design. All edges are rounded, so there are no dead spaces where debris can build up, and the sandwich production line can withstand even the harshest cleani