Pastry Cones

A customer’s pastry manufacturing operation required a large number of people performing hand operations to remove the cones on which the cream horn (French Twirl) pastries were baked, and to fill the pastries with cream. In addition to the labor costs, carpel tunnel problems were frequent and employee turnover was high due to the highly repetitive nature of the job.

Graybill designed and built a system to automatically remove the cones, cool the pastries, and fill them with crème. This system also integrated the wrapping of multiple pack styles. Later Graybill also automated wrapping the pastry dough around the cones.