Efficiency-enhancing weighing technology

Big Bear Confectionery (Big Bear), a subsidiary of the Raisio Group, boosted its new packaging line’s production by 7 000 packs per shift with the investment of a multihead weigher and checkweigher from Yamato Scale Dataweigh, UK.

New weighing machine

Don’t miss Yamato’s weighing technology display

The company has achieved considerable improvements in its weighing and checking of chocolate and sugar coated products by boosting not only its speed but also the operational flexibility of the line.

After identifying inefficiencies in its previous solution, as well as seeking a layout change to resolve congestion issues, Big Bear contacted Yamato for new weighing machinery. This undertaking marks a new level of aspirational investment by Big Bear.

‘It looks fantastic and will provide an exceptional standard of packing for our clients. The new Yamato weighing and packing line is a professional and modern solution that gives us world-class capabilities,’ says Sandra Fawcett, operations manager at Big Bear’s Blackburn site in the UK.

Space was at a premium and the company wanted to expand its capabilities while also streamlining its product handling process. The decision was made to merge the two lines into one. This was conducted through the purchase of a Yamato multihead weigher and an end-of-line Yamato Checkweigher. For portioning and feeding to the bagging machine, an Omega multihead weigher was proposed and installed. This 14-head machine with six litre capacity is capable of reaching speeds of up to 110 packs per minute on retail packed Big Bear products. Its abilities extend to 12 packs per minute on larger 4.5kg packs. Additionally, an end of line I Series Checkweigher was provided, with a maximum pack weight of six kilograms, allowing Big Bear additional flexibility with future operations and processes.

Yamato is proactive and offers excellent customer service,’ Fawcett adds. The company is exhibiting at the Propak Cape where attendees will see its diverse offering.



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