A FoodJet depositor with vision puts a layer of crème fraîche, Schmand or sour cream on each Flammkuchen or tarte flambée base. Vision measures every base, so the layer and its free rim follow the outline of that base, even when it arrives off-centre or skewed. The rim keeps the width you set, all the way round. Bacon and onion go on afterwards with a scatterer.
The usual method is a fixed shower head at a fixed position. It drops one rectangle of cream, straight on the belt, in time with the bases. Bases are never perfectly in position or perfectly in shape, so a skewed or smaller base gets a bare edge on one side and cream over the rim and onto the belt on the other.
A vision system measures the position, shape and orientation of every base. The industrial PC turns that measurement into a drop map for that one base, and a row of individually controlled nozzles deposits it on that base as it moves along the belt. The layer follows the measured outline of each base, up to the free rim you set in the recipe, and the line keeps running.
Vision checks every base against the limits the operator has set. A base that is broken, too small or misshapen gets no cream, and its status is passed on to your line, so your reject system knows which base to take out.
Fixed shower head | FoodJet with vision | |
|---|---|---|
Shape and position | One fixed rectangle, straight on the belt | The layer follows the measured outline of each base |
Rim | A free rim too, but wide in one place and gone in another when a base deviates | A free rim that adapts to each base and keeps the width you set |
Cream on the belt | Beside every skewed or smaller base | Only an occasional drop |
Changeover | New tooling or a mechanical adjustment | A recipe upload in the FoodJet Control Platform |
Base out of specification | Gets cream anyway | No cream, and a signal to your reject system |
Crème fraîche in France, Schmand in Germany, sour cream elsewhere: the layer is deposited chilled with depositing heads made for cold, creamy products. If your mix contains quark or onion, we test it first. FoodJet deposits the cream layer; bacon, onion and other solid toppings go on afterwards with a scatterer.
FoodJet depositors run on Flammkuchen lines. One line was converted in 2021 with a new vision system; another runs small Flammkuchen snack bases with vision. Depending on your belt width, the depositor is an MDMV or an MDLV.
Send us your bases and your crème fraîche or mix, and tell us the layer and rim you want, your belt width and your line speed. We test it with your own cream and bases. After the trial, we advise on the setup for your line and send you a proposal.