LET’S TALK BACON
Like our entire approach to servicing you, as a customer, this page was built around your business needs. You told us you were interested in slicing bacon, either on a current machine or you are looking for a different solution. This content is specific to you and provides the solutions you are seeking.
WHITEPAPER: OVERCOMING BACON PRODUCTION CHALLENGES
Bacon continues to grow in popularity with consumers, but the manufacturing of bacon is a continual challenge driven by raw material quality and costs.
WE CARE ABOUT YOUR PERFECT PORTION
The Perfect Portion is as subjective as it is individual, and so are your goals. Together we work to identify what matters most to you and your Customer, and then design a plan and solution specific to those needs.
Our belief is the Perfect Portion does not end with just finding a solution. It is building a lasting understanding of what your business needs to continue to be successful. Our job is not just about the equipment we manufacture but building a relationship that consistently delivers results for you. It is a simple methodology and belief that when value is created in areas that positively impacts your business, then the Perfect Portion for your business and your Customers can be achieved.
SLICE QUALITY
Consistent slice quality and thickness improves yields and controls slice stretch. The combination of the Weber Durablade and idle cut knifehead, the bacon never moves away from the blade thus eliminating sliver slices and inconsistent product lay down and stretch.
SPEED
Capable of the highest throughput in the industry due to blade technology and belly handling design. The involute blade can achieve up to 2000 rpms. Because the product never moves backwards during the slicing process you will achieve the highest portioning speeds in the market.
Field Proven results:
16 oz 16 slice portions = >65 ppm
12 oz 12 slice portions = >80 ppm
WEIGHT CONTROL
Dynamic check-weighing in conjunction with the camera system gives you a speed and weight accuracy advantage. By measuring the contour of the bacon, each slice can be adjusted within a slice thickness range to ensure that each portion is on-weight regardless of the irregularities of the belly.
Field proven results:
16 oz 16 slice portions = >92% on-weights
12 oz 12 slice portions = >94% on-weights
SLICING YIELD
Advanced high speed camera technology detects the front trim on each belly which ensures each portion has quality slices in a #1 portion. Driven roller technology right at the point of slicing allow for more controlled slicing throughout the entire belly.
Field Proven results: Improvement of 4% over competition
GRADING
Advance technology camera system can also add additional quality control analysis on a portion level. It can detect the following geometric parameters of bacon slices:
- Fat content by region in the slice
- Primary lean length
- Secondary lean length
- Snowball / fat pocket
height and length
- Slice height
- Slice width
- Wrinkles at the top and
bottom of the slice - Fat to lean ratio
The grading system is adjustable using parameters that are accessible through the HMI on demand. Rejection of portions can be set using a number of slices per portion that pass or fail the grading criteria selected.
PORTION QUALITY
Weber Durablade technology is designed to reduce the turbulence in the slicing area at higher speeds. Improving the portion presentation to the card inserter and eventually the packaging machine means less handling for your operators.
SLICE QUALITY
Consistent slice quality and thickness improves yields and controls slice stretch. The combination of the Weber Durablade and idle cut knifehead, the bacon never moves away from the blade thus eliminating sliver slices and inconsistent product lay down and stretch.
SPEED
Capable of the highest throughputs in the industry due to blade technology and product handling concept. The involute blade can achieve up to 2000 rpms. Because the product never moves backwards during the slicing process you will achieve the highest portioning speeds in the market.
Field Proven results:
9-10 slice lay flat portions = >125 ppm
WEIGHT CONTROL
The ability to have fixed slice thickness or variable slice thickness to eliminate amount of manual weight correction in the food service package. Either way, you have the ability to control your output.
SLICING YIELD
Advanced high speed camera technology detects the front trim on each belly which ensures each portion has quality slices in a #1 portion. Driven roller technology right at the point of slicing allow for more controlled slicing throughout the entire belly.
Field Proven results:
Improvement of 4% over competition
GRADING
Advance technology camera system can also add additional quality control analysis on a portion level. It can detect the following geometric parameters of bacon slices:
- Fat content by region in the slice
- Primary lean length
- Secondary lean length
- Snowball / fat pocket
height and length
- Slice height
- Slice width
- Wrinkles at the top and
bottom of the slice - Fat to lean ratio
The grading system is adjustable using parameters that are accessible through the HMI on demand. Rejection of portions can be set using a number of slices per portion that pass or fail the grading criteria selected.
PORTION QUALITY
Weber Durablade technology is designed to reduce the turbulence in the slicing area at higher speeds. Improving the portion presentation to the card inserter and eventually the packaging machine means less handling for your operators.
SLICE QUALITY
Consistent slice quality and thickness improves yields and controls slice stretch. The combination of the Weber Durablade and idle cut knifehead, the bacon never moves away from the blade thus eliminating sliver slices and inconsistent product lay down and stretch.
SPEED
Portion handling is critical for production speeds in a true stack pack operation. Optimal stack quality in conjunction with the marking conveyor solution makes for an easy process during loading into the package at speed.
Field Proven results:
18 slice 680 g twin stack portions = >35 ppm
WEIGHT CONTROL
Dynamic check-weighing in conjunction with the camera system gives you a speed and weight accuracy advantage. By measuring the contour of the bacon, each slice can be adjusted within a slice thickness range to ensure that each portion is on-weight regardless of the irregularities of the belly.
Field proven results:
18 slice 680 g twin stack portions = >88% on-weights
SLICING YIELD
Advanced high speed camera technology detects the front trim on each belly which ensures each portion has quality slices in a #1 portion. Driven roller technology right at the point of slicing allow for more controlled slicing throughout the entire belly.
Field Proven results:
Improvement of 4% over competition
GRADING
Advance technology camera system can also add additional quality control analysis on a portion level. It can detect the following geometric parameters of bacon slices:
- Fat content by region in the slice
- Primary lean length
- Secondary lean length
- Snowball / fat pocket
height and length
- Slice height
- Slice width
- Wrinkles at the top and
bottom of the slice - Fat to lean ratio
The grading system is adjustable using parameters that are accessible through the HMI on demand. Rejection of portions can be set using a number of slices per portion that pass or fail the grading criteria selected.
PORTION QUALITY
Ability to produce true stacks for easier loading into package, or produce a tight single for bulk stacks. Flexibilty based on SKU and production requirements.
Labor reduction of loaders by 50%
WEBER SLICER 702
Dynamic check-weighing in conjunction with the camera system gives you a speed and weight accuracy advantage. By measuring the contour of the bacon, each slice can be adjusted within a slice thickness range to ensure that each portion is on-weight regardless of the irregularities of the belly.