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Round thing: How to package individually sprinkled chocolates efficiently
Packaging automation for Wiebold Confiserie GmbH
Wiebold Confiserie GmbH in Elmshorn has been producing and selling high-quality chocolate specialties for more than 55 years. The company is now in its third generation and mainly supplies customers in Germany, but also exports to Europe, Australia and the USA. The range mainly comprises truffle chocolates and seasonal products. Wiebold relies exclusively on natural raw materials and traditional recipes in its production, which underlines the high quality of its products.
Food/food packaging
Wiebold Confiserie GmbH
Ribbon
Ribbon
Gripper
Ribbon
Both sides worked together in small teams on this project.
The project phase progressed very quickly and effectively, so that an individual system solution was developed in a very short time thanks to the high level of technical expertise.
The cooperation was always professional, trusting and uncomplicated, so that we were able to successfully start production after a short introductory phase.
Dirk Haase, Betriebsleiter, Wiebold Confiserie GmbH
The challenge
Wiebold was faced with the task of automating the packaging process for its chocolates, which had previously been carried out manually in some cases. The particular difficulty lay in the wide variety of praline types, 80% of which are uneven and sprinkled with sugar.
Suction pads, which are only suitable for smooth, round chocolates, were therefore out of the question. In addition, the sugar dust produced posed a considerable problem, as it could impair the technology. The small, uneven chocolates also required special conveyor technology to separate them so that they could be recognized by the camera technology and gripped precisely by the robot.
The solution
To overcome these challenges, robomotion carried out a feasibility study and developed its own mechanical and pneumatic grippers. These can now be used to grip and place the chocolates reliably and without pressure points.
A special feed technology prepares the chocolates for picking by robots. This solution can be integrated into the existing conditions in a space-optimized manner and allows the existing praline trays to continue to be used. Thanks to these measures, Wiebold was able to make production more efficient and implement three-shift operation with two systems.
