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Tray, haulage & buffer road
Please imagine you have food, which has to disperse on trays, but the cold chain must not disturb.
Or
Three employees equip every one a tray. At the end the belts go together and one employee deposits the completed trays on the tray trolleys. In between this employee have to change the trolley, but the others work forward and it amount to a jam.
What to make?
We have the solution!
We constructed a belt conveyor where you can chill your trays and where the trays will buffer during the change of the trolley.
Furthermore this machine has a gentle corner transfer conveyor and your goods will stay at the same position.
Did we wake your nosiness? Then watch the video!
Watch Video
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Machine for tempered dishes
In the actual time it is more important to be economic with the money than in the past. Why not saving money with the tempering of your dishes before they will be filled with warm or cold meals?
We developed a belt conveyor where you can save money and space. This construction worked more or less like a fully automated belt conveyor where the trays, the carts of the patients and the dishes moved automatically on.
However there is a small difference. The normal temperate dishes will be cooled respectively heated the whole way and will be transported over more buffers to the output conveyor.
This means for you, you don’t have to think about how to temperate the content of the dish cart.
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Project Vienna General Hospital
System for the food distribution incl. automatic outfit of the trays
The following tasks are automated in the "Vienna General Hospital" system:
- Tray
- Patient card
- Bottom part of dish, cold / hot
- Dish, cold / hot
- Stew bowl
The expansion of the system by two modules for the soup plate and the corresponding bottom part is intended.
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Conveyor system
Path of the trays:
- Automation path
- Buffer path
- Food distribution area
- Switch to container station 1 or 2
- Corner transfer unit
- Roll conveyor in front of container station
- Several conveyor flaps as staff escape route
Watch video (beginning)
Watch video (end)
View PDF
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Automation
The complete system was designed with a capacity of 2500 flues per output. This design was realised by means of two mirroring system parts.
The system consists of different modules, allowing subsequent changes or expansions to the system. Every module represents a complete unit. The modules are based on stainless steel pipe racks. Acrylic glass cladding provides a transparent design with maximum safety for the operators. The system is easily accessible, manageable and easy to clean.
The main reasons to use this system are:
- Requires little space (slightly more that the gross floor space of the dispenser cart)
- Is cost effective (staff savings)
- Eliminates errors (caused by the barcode scanner; the system always uses the correct dishware)
Below is a short description of the individual modules:
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Tray
The piled trays are fed into this module (right side of the picture).
They are subsequently placed individually and in regular intervals onto the round belt conveyor (on the left).
The automatic feed of the piled trays into this system guarantees the uninterrupted operation of the tray feeder.
Watch video
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Patient card
The individual patient cards are placed onto the tray automatically. The size of the dispenser has been designed in such a way that no cards need to be added during the output phase (approximate tray size: 1,300 cards).
A barcode is read off the patient card in this module. The barcode contains information about the type of dishware the system is required to place onto the trays.
Watch video
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Bottom part of dish, cold / hot
In this module, the bottom parts of the dishes are placed onto the tray. It is designed for four dispenser carts (two on the right and two on the left side of the conveyor each). It is possible to place four dispensers with hot bottom parts or two with cold and two with hot bottom parts into the module. This arrangement guarantees the continuous output process without the requirement to stop the system for exchanging the dispenser.
Watch video
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Dish, cold / hot
In this module, the dishes are placed onto the tray. Either two dispenser carts with hot dishes or one cart with cold and one with hot dishes each can be used alternatively.
Watch video
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Stew bowl
In this module, the stew bowls are placed onto the tray. Only one dispenser cart was scheduled for this process. Generally, it is not necessary to exchange it during one output sequence.
Watch video
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System operating cycle
The pictures on the opposite side illustrate the passage of the trays through the automated system. A different / additional part is added in each picture.
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