100% Bread Inspection (with or w/o Automatic Rejection)

Measuring the critical characteristics of every bread loaf not only ensures that customers receive the quality bread they expect, it is also a window into the production process.

Real-time information such as bread color, split width, slopes, heights and volume can all be tracked and stored automatically, and then used to analyze the production process.

Individual defective loaves such as doubles, collapsed or loaves that are too dark can be automatically removed from the production lines, before they get to the slicers or the end customers.

Bread inspection systems can be installed immediately after the depanner to ensure fast reaction to ‘out-of-control’ process trends, and can be installed with or without automatic rejection devices.