01 / Bakery · Motion control
Test the controls first. Then convert the production line.
On a dough line, motors were adjusted individually. Differences in speed affected dough thickness and cut product dimensions. How do you coordinate the line while accommodating many different recipes?
Raymond’s contribution
Raymond supervised electrical engineering, cabinet construction and installation. He developed the PLC and safety software himself and commissioned the line. The new controls coordinated motion using B&R servo technology and POWERLINK. Recipes in the operator interface made settings reusable.
Before conversion, the controls and drives were assembled and tested in a test setup. That preparation mattered because the changeover took place in an existing production environment. Another line added a distinctive motion challenge: winding puff pastry around a tapered mould, using thirteen synchronised axes.
What defines this work
Prove the relationship between motion, recipe and product before conversion.



