A new slicing machine helps a Canadian processor stay ahead of its competition by increasing throughput
In the foodservice industry, the name of the game is throughput. To stay ahead of the competition, foodservice processors must produce more product more accurately, and at a quicker clip.
Schneider Corp., a Kitchener, Ontario-based processor of fresh and processed meats, is keenly aware of this fact of life. The company, with more than 4,000 employees and sales of nearly $770 million (Canadian) in fiscal year 1994, sells its line of branded and private label products to retail and foodservice outlets throughout Canada, as well as the United States, Japan and other foreign markets.
In fiscal year 1992, Schneider's sales were at $640 million. But product volume began to grow during the past two years. On one of the many slicing lines, the single-log slicer was unable to keep up with the necessary increase in throughput.
What Schneider needed was a multiple-log slicer.
So it turned to Formax Inc. for assistance. The Mokena, Ill.-based company's answer to Schneider's dilemma was a Shingle & Stack--180ª slicer. The machine unites the speed of multiple-loaf slicing with a computerized scaling system, making it one of the most accurate slicers.
Formax manufactures two types of Shingle & Stack--180 machines-a continuous feed slicer and a back clamp slicer. Schneider has the first continuous feed slicer.
The Shingle & Stack--180 gave Schneider a three-log-and sometimes-four-log slicer.
"Each revolution of the blade gives us three or four slices of meat, which was a substantial increase over the single-log machine," notes Paul Bartosek, Schneider plant engineering manager. "The foodservice industry is very competitive; slice count is important. Our throughput quadruples [with the slicer].
"We were very happy with our old slicer, but it was slower," he adds. "[The Formax] slicer is faster and gives us the best yield possible at these speeds. It has given us the speed and accuracy that we require."
Absolute minimum giveaway
Formax has built its reputation, in part, on weight control. The Shingle & Stack--180 adds to that reputation.
The slicer was designed to offer processors increased productivity and flexibility with a minimum amount of giveaway. It has the capability of slicing 180 stacks or drafts of luncheon meat a minute.
The Shingle & Stack--180 helps processors reach desired weights consistently throughout the slicing process. The machine's computer can be programmed for 100 different products with a maximum of 34 specifics for each product. Statistical weight data and production information are automatically displayed.
Machine operation is simple: An employee calls up the pre-programmed product code on the computer menu, puts the product onto the machine, presses three buttons and slicing commences.
An additional selling point of the USDA-approved Shingle & Stack--180 is hygienics. All parts that need special attention for cleanup are accessible. The machine's open construction design allows all debris to freely flow off the machine during washdown.
And if so desired, the Shingle & Stack--180's computer screen can display information in Spanish, German or French, as well as English.
Other options offered include: auto loaf loader, bulk slicer, loaf-end trimmer, printer for hard copy of production data, and remote knife-honing fixture.
Throughput is the selling point
Schneider identifies throughput and accuracy as the machine's most impressive features. "The throughput lived up to all expectations," points out Tom Rieck, production manager of Schneider's luncheon process. "In fact, we saw some yield gains that were higher than we expected.
"There are a lot of slicers on the market, and all are good from one perspective or another," he says. "This one has been the fastest slicer: Accuracy is high, throughput is high, and stack weight is extremely accurate as it comes off the machine."
Any uneasiness on the part of Schneider employees disappeared after Formax trained them during the installation of the Shingle & Stack--180.
"After training, there was no fear factor," Rieck says. "Our employees have adjusted extremely well to the machine."