With SENSURE SYNAPSE, it is possible to measure numerous product parameters and attributes on breads (baguettes, bread loaves, focacce, etc.) - such as shape, size, color, thickness, volume, and more - across both top and bottom surfaces. This is achieved using a range of technologies, such as line-scan or area cameras and laser profilometers.
Vision systems can be installed at different points along the production line (e.g. after forming, proofing, baking, cooling, etc.) and can also be integrated into existing production lines.
Additionally, a rejection mechanism for non-conforming products can be implemented. The choice of system (e.g., air nozzles, traps, retractable belts, robots, etc.) depends on several factors, including line speed and throughput, as well as product size and distribution.
