Automated Dough Wrapping

A manufacturer of cream horn pastries was finding that their sales potential was greater than their ability to produce the product. Wrapping the dough on the cones on which they are baked required a long operator training period for the rapid repetitive motions. After reaching the desired skill level, operator service time was limited due to the physical demands and health problems that resulted from the work.

Graybill analyzed the dough, the wrapping process, and the hand motions in order to design automated machinery to replace the manual operations. Individual machines with multiple servo axes now automatically cut the dough and wrap it on the cones, with operator settings for process parameters such as length and number of wraps. Additional modular units have been added to increase production.