Industries
Frozen foods
Continuous lines where a short stop at the fryer or the tunnel turns into out-of-spec product.
- 01FormingPortions with consistent weight and shape.
- 02Battering and breadingEven coating; batter viscosity.
- 03Par-fryingOil temperature and dwell time.
- 04IQF tunnelIndividual quick freezing; exit temperature.
- 05GlazingProtective layer against freezer burn.
- 06PackagingWeighing, bagging and metal detection.
- 07Cold storagePallets, lots and storage temperature.
On a breaded or frozen-food line, every stage depends on the one before: if the IQF tunnel slows down, par-fried product piles up. It's the process closest to Autech's current work. We measure pace, stops and temperatures so the team sees the problem while it can still be fixed.
Where it usually hurts
Typical problems in this industry, at the stage where they appear. Pick one.
Par-frying
Short stops nobody records
A jam at the breader or a pace drop at the fryer lasts a few minutes and never gets written down. At the end of the shift output is missing and nobody knows where it went.
How we approach it
Downtime and OEE
Every stop with its time, duration and cause, and an OEE you can explain.
See the solution →What you need to be able to prove
- Oil, tunnel and storage temperatures, with time and owner
- Raw-material lot linked to every pallet
- Metal-detector checks per shift
- Stops with cause and duration
What we'd ask you
- When the tunnel loses temperature, who finds out and how long does it take?
- If a lot comes out of spec, is it held, reworked or discarded? Who decides?
- How do you know today how many pieces actually left the line during the shift?
Other industries
Let's start with one problem.
Tell us what's costing you most today. We review it with you, show how we'd solve it and estimate its value together.