Case Study of Automation Systems in the Food and Beverage Industry
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As a company specializing in high-end baking production, this enterprise faced challenges such as low efficiency in manual ingredient preparation, high error rates, and difficulties in data traceability. The traditional ingredient preparation process relied on manual recipe verification, leading to issues like ingredient mix-ups and weighing inaccuracies that compromised product consistency and quality control. To address these issues, the company implemented a manual small-ingredient assistance system to achieve integrated management encompassing recipe management, precise ingredient preparation, and full-process data traceability.
The client, a leading Chinese pastry manufacturer, is expanding its production capacity and has commissioned a customized automated system for handling raw materials. The system processes flour, sugar, and purified water using positive pressure conveying, with a capacity of up to 4 tons per hour, a conveying distance of 100 meters, and a height of 4 meters.
The project includes three main modules are
Ingredient Storage System
Pure Water Constant Temperature Treatment System
Weighing Storage System
Materials we are good at
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Specializes in conveying materials such as flour, starch, salt, granulated sugar, powdered sugar, monosodium glutamate, milk powder, invert sugar syrup, glucose syrup, fruit syrup, palm oil, salad oil, soybean oil, shortening, process water, liquid egg, and flavorings.
For powders, granules, and tablets, Wijay addresses the automated production needs of numerous food and pharmaceutical enterprises through clean industrial design and precise ingredient dosing accuracy.
Flour
Powder
Caster Sugar
Particulate Matter
Glucose Syrup
Egg Wash
Food and Pharmaceutical Industry Planning and Design Diagram Display
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Long-term partner of Wijay
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