SFG Improves Pastry Automation

In the process of automated pastry processing, the challenges include the soft and fragile nature of the product, the easy peeling of the surface, the chocolate coating marks, and the inconsistency of the product form, size and weight. To address these challenges and reduce pastry breakage, SFG flexible grippers are recommended for efficient sorting. SFG grippers have been approved by the US FDA and Japan's JFSL370 standard, ensuring that the sorting process meets the most stringent food safety standards. Its unique soft surface design can precisely adjust the force and speed of grasp, thus protecting the pastry from damage. SFG grippers operate in a closed pneumatic system, so that food debris, debris and icing do not invade the interior, avoiding blockage and ensuring food safety and hygiene.

For products with different shapes and characteristics, it is important to choose the right gripper configuration:

Spherical or flat items: It is recommended to use a flexible clamp with a circular distribution to fully wrap and grasp stably

Slender items: It is more suitable to use a symmetrical distribution of soft claws to balance the gripping force and avoid deformation.

For the circular distribution configuration (3 finger, 4 finger, 6 finger options are available), depending on the weight of the item, the recommended use of 6 finger distribution for heavy objects to enhance support. The symmetrical bracket configuration follows a similar logic, ensuring grab stability while considering efficiency and applicability. In addition, the spacing of SFG grippers can be adjusted according to specific needs, which means that the same set of equipment can flexibly adapt to a variety of sizes of products, significantly reducing the additional cost caused by product replacement, and improving the flexibility and economic efficiency of the production line.