Packaging

The specific inspection of empty moulds for the production of confectionery

Tuesday 30. November 2010 - The new HEUFT moCheck enriches the range of products presented by J-M Chenu on Stand F 130 in Hall 5a at the Emballage. The new development identifies product residue in empty moulds used for the production of chocolate, toffees, sweets and fondants.

The empty mould inspection prevents the risk of soiling due to the liquid product overflowing, precludes contamination due to non-brand contents and ensures the microbiological purity of the end product. Compared with the mechanical scanning devices, which were usual until now, the HEUFT moCheck with its combination of proven components and in-house developed high-performance image processing is impressive due to maximum detection accuracy at top speed: the system checks up to 50 empty moulds per minute using LED illumination and precise camera, picture evaluation and filter technologies.
Completely full cavities are identified just as reliably as the smallest product residues. This is possible even in moulds, the colouring of which hardly varies from that of the product, due to the specific colour analysis. In addition non-brand moulds are detected in order to avoid false production.
The HEUFT moCheck can teach in up to 99 different types of empty moulds; brand changes are particularly fast and simple. The system triggers off its replacement straight away or alternatively emits an alarm signal when a mould is detected as being faulty.