With SENSURE SYNAPSE, it is possible to measure numerous product parameters and attributes on crackers - such as shape, size, color, thickness, and moisture - across both top and bottom surfaces, even at high line speeds. This is achieved using a range of technologies, from line-scan or area cameras to laser profilometers, as well as NIR or SWIR technologies for moisture measurement.
Vision systems can be installed at different points along the production line (e.g., before or after the oven) and can also be integrated into existing production lines.
It is also possible to automatically adjust the parameters of individual processing stages (e.g. temperature of the oven) based on the analysis of outputs and product data.
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.
