Food: Primary Packaging
We offer a broad range of IP67, 68 and 69k and stainless steel food grade components, as well as optional chemical-resistant housings that withstand routine clean-in-place (CIP) procedures. Banner sensors, LED lights and indicators are easy to use and deploy, support production demands and facilitate product changeover, simplify and streamline processes, improve efficiency and enhance worker experience.
Primary Packing Food Applications
View Applications by Machine Type
Learn how the Q4X detects dark colored trays at hopper and filling station in the food industry.
The EZ-BEAM Q25 retroreflective sensor is ideal for this application. It emits a high-powered beam that will reliably detect any dark object that passes over the scale. If clear objects are to be detected, a Q25 polarized retroreflective model is used. With its IP69K-rated housing, the Q25 is designed to withstand the harsh washdowns required in food applications. Setup is easy; the Q25 has no adjustments.
Banner Engineering's QM26 washdown sensor detects dark plastic food trays as they approach a checkweigh machine that confirms the correct weight of the filled trays.
Tracking tray levels on a denester machine ensures that product is replenished in a timely manner and does not affect production.
Using a sensor in clear object sensing mode to ensure proper staging of plastic trays during denesting process.
Detecting glass jars in a strict cleaning environment
Baking is a mixture of creativity, precision and attention to detail. The Wilkinson Baking Company has added technical innovation to the mix. The Wilkinson Bread Bakery is a compact, completely self-contained and fully automated bread bakery. This unique machine combines technology with tradition to transform simple raw ingredients into bakery fresh bread at 40 loaves an hour.
The dough for one of the company’s many popular breakfast cereals must fall within specific height parameters to ensure that it will have the perfect flake. Dough that is too thick will emerge from baking stiff and heavy. Dough that is too thin will crumble easily. This impacts the quality, taste and texture of the final product as well as product weight and packaging. Any product that does not meet the rigorous quality standards of the company will not be shipped or sold on the consumer market.
The bakery’s multi-staged baking process begins with mixing, kneading and fermentation and completes with proofing, baking and cooling. At each stage, experienced bakers perform quality checks for appearance, texture, size and weight. Loaves that do not meet the company’s standards are rejected for consumer sales. The company needed to build-in system capabilities to help them better manage their resources and maintain quality standards.
A US producer of authentic Mexican foods, such as tortillas and tostadas, strives to provide the best-tasting and freshest products for its consumers. In order to achieve this goal, consistency on the packaging line is key. The company was looking for a way to eliminate inconsistencies in their tortillas. Because they did not have a way to continuously monitor dough thickness on the production line, the dough nips often turned out either too high or too low, resulting in irregular tortilla sizes and weights. If a package of tortillas is under weight, it must be scrapped. In order to help eliminate waste and improve product consistency, the company worked with Banner to find a monitoring solution.
The EPA has placed restrictions on the use of many fumigants citing a correlation between their use and ozone depletion. As an alternative, a large-scale flour mill performs three to four thermal remediations per year to eradicate flour beetles. The temperature inside the mill is brought up to 122° F (50° C). This is done gradually to minimize equipment and building strain caused by heat expansion.