Mezzanine and Conveyor Project

The Challenge

A research and development company approached Wrabacon looking to start a new product line. The process would involve a stack of trays being presented to the system, upon which these trays would need to be denested to be individually filled with product. Following this, the filled trays would need to be restacked to the same height. With each filled tray averaging about 45 pounds, and the stacks consisting of 24 trays apiece, it was extremely clear that an automated system was the only solution that would be efficient and ergonomically safe. 


The Solution

Wrabacon custom designed and manufactured a tray stacker/denesting system that handles trays of product. The trays sit on modified pallets, and the system denests and stacks trays at a rate of 6 per minute.  
 
Here’s how it works: There is one cell for each of the denest and stack stations. Operators manually load full pallets, filled with product, onto a pallet conveyor. The first pallet moves into position and the system starts by raising the entire stack of trays off the pallet, and up to the cross-conveyor height. Cylinders extend — to lift the top tray out of the stack — and a cross cylinder pushes the tray, from the stack onto the cross-conveyor. After the tray has been denested, the lifting mechanism indexes up — one pitch. The second tray is then denested, and pushed onto the cross conveyor. Meanwhile, the first tray moves down the conveyor, and the cured product is taken out. The empty tray then travels downstream, where it is stopped and filled with new product. The empty pallet on the denesting cell is indexed away from the lifting mechanism, and then transported to the stacking cell via a conveyor. A new full pallet enters, ready for denesting.  
 
The stacking end reverses the infeed process. The empty pallet from the denesting side is indexed into position, and the stacker starts. Each tray is pushed into the system from a conveyor, and the machine indexes down to be ready for the next tray. This will continue until 24 trays have been stacked onto the pallet. The full pallet is then indexed out of the stacking position, and a new empty pallet is then indexed into position. The process then repeats, ensuring maximum success and efficiency. 

        

Candy Bar Inspection System for Proper Label

The Challenge

Candy bars are a timeless staple of American family life. It doesn’t matter if you prefer crispy toffee centers, crunchy almonds, or warm caramel: these sugary snacks bring families together, whether it’s a grandparent sharing an old favorite with their grandkids, a nice treat at a company meeting, or a tasty Halloween surprise.

Candy bar production, though, can be a far thornier process. Candy manufacturers must vigilantly ensure that each type of bar is wrapped accurately, every time. Mistakes are not acceptable — not simply because of people’s differing tastes, but because food allergies to common candy bar ingredients, such as peanuts, mean that the slightest errors can result in deadly consequences.

So, when a company approached Wrabacon about producing a manual system to inspect, label, and wrap multiple types of candy s, absolute precision and accuracy were major requirements.

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Custom Packing Solution for a Wholesale Artisan Bakery

The Challenge

Corn Cob Transport ConveyorPeople care immensely about the quality of their bread. Everybody loves the aromatic taste, smell, and feel of fresh-baked artisan bread — but few have the patience to prepare it from scratch. While frequenting the local bakery is one option, it’s not convenient for busy people on the move. A good middleground can be found in “parbaking,” wherein a bread product is partially baked, and then quickly frozen for storage. If done correctly, parbaking provides bread lovers with the look, taste, and feel of fresh bread, but none of the stress.

Packaging and providing parbaked artisanal bread products to customers, though, is a great deal more complex. Precision is necessary. Proper timing is everything. That’s why a local wholesale bakery, who specializes in parbaked frozen breads and bread rolls, turned to Wrabacon for solutions.

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Fresh Corn on the Cob, Semi-Automatically Packed

The Challenge

Corn Cob Transport ConveyorWho doesn’t enjoy fresh corn? Easy to cook, affordable, and delicious, corn is an American institution: whether it’s being grilled for an Independence Day barbeque or served beside the Thanksgiving turkey, it’s a wholesome part of the nation’s identity.

That said, while growing corn is one thing, getting it onto store shelves across the nation — husked, packed, and fresh — is another process entirely. It’s not easy. Time is of the essence. Quality is demanded. The machinery itself has to be perfectly timed to match the speed of the human operators who are doing the husking, without missing a beat.

When a regional grocery store chain turned to Wrabacon for help with their corn-packing goals, a custom solution was needed — and Wrabacon delivered.

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Frozen Dough Ball Handling System

The Challenge

Frozen Dough SystemMore efficient processes mean more profit. This was exactly the case with a food manufacturer that wanted to increase packaging production for their frozen dough balls. They turned to Wrabacon requesting a system design and install that would receive frozen dough balls from a freezer, singulate them (separate them into individual pieces), and transfer them to two automatic bagging machines. This one change would help them increase their production capabilities dramatically.

Once bagged, the sealed bags would need to be transferred to a manual packing area where the bags were hand packed into shipping cartons. The cases are formed and transferred to the pack off area via another series of conveyors and elevators. Once packed, the cases need to be transferred to the case taper and palletizing area.

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Filling Room Conveyors that Provide Reliability and Flexibility.

The Challenge

Filling Room Conveyors from WrabaconWrabacon was tasked with designing and manufacturing a series of conveyors that transport filled plastic containers from two existing fillers to two existing spot pack machines. The system needed to be designed so that each filler can feed each spot pack machine utilizing reversing belts. The containers will be produced at the rate of 180 per minute per filling machine. After the spot pack machine, spot packs need to be elevated and fed into a new palletizing line at the rate of 30 packs per minute.

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A More Efficient Way to Process & Package Produce

Wrabacon specializes in developing creative packaging & automated conveyor system solutions for our customers that make time intensive tasks efficient and easy. A recent example is a custom designed and manufactured series of conveyors that drastically improved the efficiency of a manual produce packing operation for a regional distributor and specialty packaging company of organic produce.

Client Challenge

The client needed to be able to sort up to 6000 lbs. of produce an hour, grade that produce, and then package it in a variety of ways including loose product, cased product, and bagged product. Prior to the Wrabacon system, the grading portion of the operation was done by opening a box of produce and hand picking the good from the bad and transferring the bad product into a separate box which was then disposed of, which was time consuming and inefficient.

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Harvesting Oysters Easily with Help from Wrabacon

harvesting oysters systemNew England farmed oysters are becoming a major market for fisherman who are dealing with the loss of species in local waters. In fact, New England waters are the perfect environment for the growing and harvesting of farmed oysters.

A prominent aquaculture farm contacted Wrabacon Inc. to design and build 3 special conveyors to transport 80 pound wire mesh crates from a dock, up an incline, to an existing pier and then up a second incline where they will be manually removed, palletized and moved via fork truck to the refrigerated warehouse.

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