Project Background

Existing Automation Foundation: The customer's bakery production line had achieved high mechanization in front-endprocesses (mixing, molding, baking), but still relied on traditional rigid grippers for the back-end demolding and transfer operations.

Evolving Market Demands: Consumer demand for product diversity (e.g., low-sugar, custom-sha ped packaging) requiresproduction lines to possess rapid changeover capabilities.

Cost Pressure Drivers: Annual labor cost increases of 8%-10% in China's food processing industry make automation essential forcost reduction and efficiencyimprovement.

Pain Points Analysis

High Product Damage Rate
Traditional rigid grippers caused surface indentations, deformation, or breakage during cupcake handling due to imprecise forcecontrol. This resulted in a production defect rate of 8%-12% (primarily from handling damage).

Poor Adaptability
Post-baking cooling introduces dimensional tolerances (+1.5mm) and slight deformations in cakes, Rieid fixtures failed to selfadiust to accommodate these variations.

Limited Production Flexibilitv
Manual gripper module changes were required for different tray specifications, consuming 45 minutes per changeover andseverely restricting mixed-flow production of multiple product types.