facts - Cabinplant international

New
developments
with in glass jar
conveyors
New weighing system
For extremely delicate and sticky products
Cabinplant has developed a new multihead
weighing system for extremely
delicate and sticky products
In order to reduce product damage to
an absolute minimum Cabinplant has
developed a multihead weighing system
Vertical conveyance of glass jars and bottles puts the
mechanical construction of conveyors to the test.
Traditionally, the belts used in these types of conveyors
were designed with numerous wear parts requiring
maintenance and were built up around two independent
drive motors which could potentially cause asyn chronous
operation.
Today, Cabinplant International A/S has redesigned the conveyor belt
construction particularly with a view to achiev ing increased stability.
Mechanically, the new belt is designed with idler wheels for control, a
feature which reduces wear and tear considerably. Not only is belt life
markedly improved, but gears and bearings also have substantially longer
lives. The two belts were originally driven by two motors, but in the new
construction they have been replaced by a single powerful gear motor
with transmission to both belts. Belt speed will thus always be constant.
The new glass jar conveyors are available at prices per fectly capable
of competing with the ones for traditional conveyors, and they can be
designed to meet all requirements - be it small glass jars or large bottles.
gently vibrating the product through the
entire system whereby drops are virtually
avoided. The system is designed for
packing of whole head on shrimp but is
ideal for many other delicate and sticky
products.
Subsidiaries:
S
CABINPLANT SVENSKA AB
T. +46 8795 8095
F. +46 8795 8008
E. yngve@cabinplant.se
N
CABINPLANT ÅRSTAD NORGE AS
T. +47 5531 0059
F. +47 5531 5158
E. ub@cabinplant.no
D
CABINPLANT DEUTSCHLAND GMBH
T. +49 36601 92803
F. +49 36601 92804
E. post@cabinplant.de
F
CABINPLANT SARL
T. +33 1 4840 7050
F. +33 1 4840 0246
E. mail@cabinplant.fr
GR
INTEKO REPRESENTATIONS . IMPORTS LTD.
T. +30 2 10 8101196 / 01130
F. +30 2 10 8101279
E. cpinteko@otenet.gr
RU
EIGNELINE CENTER
T. 007 095 2921040
F. 007 095 2921028
E. cpiruv@umail.ru
USA
CABINPLANT LTD.
T. +1 207 781 7621
F. +1 207 781 7622
E. nth@cabinplant.com
CABINPLANT INTERNATIONAL INTERNATIONAL A/S
Roesbjergvej Roesbjergvej 9
DK-5683 Haarby
T. +45 6373 2020
F. +45 6373 2000 2000
E. cpi@cabinplant.com
www.cabinplant.com
www.cabinplant.com
Gilling machine gives
Dutch speciality new
momentum
Danish company offers automatic
gilling of Matjes Herring.
Page | 08
#15
High-precision grader with batching system
When it comes to speed and accuracy, Cabinplant’s newly developed ROTOR GRADER surpasses
that of other graders found on the market today by a wide margin.
Page | 04
Tomato packing made
faster, better and
more cost-effective
23 custom-designed tomato
packing lines.
Page | 03

Contents
Tomato packing made faster,
better and more cost-effective . . . . . page 03
High-precision grader with
batching system . . . . . . . . . . . . . . . . . . . page 04
Modern cannery in Mauritius . . . . . . page 06
Gilling machine gives Dutch
speciality new momentum . . . . . . . . . page 08
Double the capacity for half
the investment . . . . . . . . . . . . . . . . . . . . page 09
State-of-the-art spring roll
machines . . . . . . . . . . . . . . . . . . . . . . . . . . page 10
New developments within
glass jar conveyors . . . . . . . . . . . . . . . . page 12
It is Cabinplant’s declared goal to strengthen our position on the global market. One of the means for achieving this will be to
increase our focus on the international exhibitions. For the year 2004 Cabinplant will dedicate the major part of its resources
to the Boston Seafood Exposition, IPA in Paris and the Seafood Processing Europe in Brussels. We look forward to meeting you.
EXHIBITIONS
Year Name Country City Date Stand
2004 Seafood Processing Europe Belgium Brussels 4.- 6. May 5211
Norfishing Norway Trondheim 10. - 13. Aug.
World Food Moscow Russia Moscow 21. - 24. Sep.
IPA France Paris 22. - 26. Nov.
2005 Boston Seafood Show USA Boston 13. - 15. Mar.
Interpack Germany Düsseldorf 21. - 27. Apr.
Foodtech Denmark Herning 15. - 17. Nov.
2006 Scanpack Sweden Gothenburg 24. - 27. Oct.
Cabinplant News is published by Cabinplant International A/S, Denmark, Distribution: Cabinplant customers, agents, subsidiaries, co-operation partners, etc.
Editors: Lars Kops and Pernille Bæk, Languages: English, German, French and Russian, Graphics and layout: Cosmographic A/S
:: A specially designed distribution tool is
used to put the tomatoes into the clamshells.
Tomato packing made faster,
better and more cost-effective
23 custom-designed tomato packing lines
In close co-operation with one of the largest producers of
sweet cherry tomatoes Cabinplant has developed a new
line for weighing and packing of tomatoes in clamshell
trays. So far, a number of lines have been supplied and
they have performed so well that more lines are presently
being installed in the produ cer’s other packing facilities.
The customer wanted to increase efficiency and yield, a
goal which Cabinplant has more than fulfilled. Previously,
fifteen employees were required to operate each packing
line with a maximum capacity of 70 clamshells per
minute. The new Cabinplant line with four employees
can handle up to 120 clamshells (of the 280 g version)
per minute and at the same time increase accuracy, yield
and versatility.
Despite the high packing line speed, accuracy is very
high with the Cabinplant multihead weigher ensuring
a neg ligible weight deviation of ±3 g. This minor
tolerance combined with a small negative acceptance
mean packing at nominal weight during a day’s
production i.e. NO GIVE AWAY – a feature which
increases line yield significantly.
Being capable of handling four different clamshell
sizes ranging from 280 to 908 g, the fully automatic
Cabinplant weighing and packing line also features a
higher degree of versatility than previously available in
the market.
The large order is yet another demonstration of
Cabinplant’s ability to analyse, design, build and
exceed customer requirements. This customer also
attached great importance to Cabinplant’s ability to
supply complete, integra ted systems and as such
Cabinplant supp lied everything from step conveyor,
clamshell dispensers, infeed system, multihead weigher,
filling station to lid sealer and labelling. Cabinplant also
provides the in-plant training of customer’s staff enabling
them to operate and service the lines at local plant level.
:: Change of packing material is done
without the use of tools.
CABINPLANT INSIDE 03

High-precision grader
with batching system
When it comes to speed and accuracy, Cabinplant’s newly developed ROTOR GRADER surpasses
that of other graders found on the market today by a wide margin. Using its agelong experience
within the manufacture of multihead weighers, Cabinplant has succeeded in developing a grader
offering a second-to-none precision and speed.
Until now, the electronic weight grading market has been
dominated by dynamic weighing systems (items are
weighed while moving). The obvious drawback of these
systems is that weighing accuracy falls drastically with
increasing speed because of vibrations, short weighing
time, uneven distance between items, air resistance, etc.
The items also have to be shaped in such a way that
they remain on the belt during weighing.
As Cabinplant’s ROTOR GRADER weighs items statically
(no movoment during weighing), the result is an
unparalleled accuracy, which is more or less independent
of speed and the shape of the items.
Being capable of weighing nine items at a time – as
opposed to the dynamic grader, which can only weigh
one item at a time – the ROTOR GRADER ensures a
markedly higher capacity, i.e. 300 items per minute.
The ROTOR GRADER is available either as a grader or a
combined grading/batching version.
The number of grades is freely programmable up to 12,
and there is an extra receptacle for items not complying
with the set weight limits.
In the batching version items are accumulated in a
receptacle until the required batch weight is achieved,
and the portion is then dumped into another container.
The grader is programmed using an extremely userfriendly
touch display from where it is also possible to
print all weighing and processing data.
TECHNICAL SPECIFICATION
(preliminary)
Capacity: Up to 300 items/min.
Weighing range: 5-500 g or 10-1000 g
Accuracy: +/- 0.1 g
No. of grades: Up to 12 +1
No. of operators: 3
CABINPLANT INSIDE 05

CABINPLANT INSIDE 06
Modern cannery
in Mauritius
One of the most modern tuna processing factories in the world is in Mauritius. The plant com prises
a combined thawing, cooking and cooling system. The patented system has been designated as
an ITCC – Integrated Thawing, Cooking and evaporative Cooling System.
The Princes Foods factory incorporating Cabinplant’s
system is brand new. It replaces a factory that was more
than 100 years old and which had to be closed down
because of new EU hygiene standards. Princes Foods,
owned by the Japanese company Mitsubishi, decided
to retain the factory’s location on the island; this made
good sense in terms of raw material logistics and the
numerous jobs at stake.
The new system is very different from the systems used
by other, similar factories. Elsewhere, for example, the
frozen tuna are placed in large tanks to thaw in running
water; this method often results in fish temperature
differences and a very high water consumption.
At Princes Foods, the frozen tuna are transported into
a number of Cabinplant chambers, and the process
of thawing, cooking and cooling takes place in one
operation. Prior to installation of the new system, the tuna
thawing, cooking and cooling process took considerably
longer time; whereas now the process has been reduced
to 5 1 /2 hours for fish of approx. 2.5 to 3.0 kg.
A computer controlling the system ensures that the
minimum amount of water is used. At the old factory,
1,800 m 3 of water were required to process and prepare
80 tn. of tuna. With the new system, the factory only uses
600 m 3 of water for 190 tn. That is an important factor,
as water is an expensive commodity in Mauritius.
The goal for the new system was to attain a production
of 150 tn. of tuna per day within three years, but that
goal was reached within a merely 21 days following
a few minor adjustments to the system. The factory
employs 2,000 persons and currently produces between
220 and 230 tn. per day.
Princes Foods has invested heavily in laboratory
equipment and staff to ensure that every hygiene
standard is met. The whole system is constructed of
stainless steel to reduce maintenance and optimise
hygiene. Thanks to this high level of quality, Princes
Foods is currently the supplier of canned tuna to major
supermarket chains in the UK.
A total of 190 containers full of canned tuna leave the
factory each month, to be sold mainly in Europe.
FACTS
The advantages of thawing, cooking and
cooling in one machine are:
■ High capacity with maximum yield
■ Reduced water consumption
■ Reduced waste water
■ Less manpower
■ Easy cleaning – CIP
■ Data collection of process parameters
Frozen tuna
Frozen tuna are packed in the steel baskets
and put in the trolleys. The filled trolley is
positioned in the ITCC ® chamber by a special
device in the floor to ensure that the trolley is
automatically pushed through the chamber.

CABINPLANT INSIDE 08
Gilling machine gives
Dutch speciality new momentum
Danish company offers automatic gilling of Matjes Herring
In bygone days the fishermen on the sea gilled the fat
spring herring and thus took the first step in making
the Dutch speciality, Matjes Herring. Today, how ever,
automation has also conquered this type of food
production. Cabinplant International A/S has developed
the ingenious gilling machine and maintains the patent on
the technology. The machine rationalises production by
eliminating manual work and increasing production speed.
At the same time, it guarantees a better and more uniform
end product, graded in seven different sizes within a 2 mm
margin.
The machine incorporates an automatic feeder eliminating
manual operation. The feeder places herring on a tray belt
with the head and belly pointing in the right direction. The
’heart’ of the gilling machine is a vision system, which
photographs and analyses each fish. Based on the
information gained from the photographs, the position of
the fish in the trays is then corrected by means of brushes
and a toothed belt. At the same time, the length of each
fish is measured as preparation for the subsequent size
grading where fish that are too small and foreign species
are automatically sorted out.
The fish proceed to the gilling module where a skewer,
which is controlled by two electric motors in a two-axis
servo system, places itself in the correct position for
handling the fish concerned. Once again, this is done on
the basis of data collected by the vision system. The gills
are then skewered in the required place within a diameter
of just 4 mm. A trapezoidal thread on the conical skewer
pushes the fish up on the skewer until the diameter is 22
mm. Subsequently, a rotating knife cuts free all the gills
which are then sucked away by means of vacuum.
The fish are now ready to be graded into one of the seven
sizes normally used. The machine is capable of gilling 330
herrings per minute; a work that – if performed manually
– would have required 12-14 people.
Cabinplant International A/S has supplied many gilling
machines to matjes herring producers in Denmark,
Norway, Germany and Holland. The machine is
characterised by a high degree of com plexity featuring –
among other things – 14 elec tric motors that work
synchronously during gilling. The result is an efficient
machine, optimized for wet conditions, and producing
matches fillets with a much better result compared to that
of a manual gilling process. Being placed on a transport
frame, the ma chine is a mobile unit which can be moved
around in the production area. It is also very easy to clean;
a task which can be done in half an hour.
FACTS
Matjes Herring are gilled herring with a fat
content of at least 18%. The herring are caught
in the spring when they are extra fat and ready to spawn
after having gambolled in shrimp fry. After gilling, the
herring mature for a while in salt brine in a cold store.
Gilling reduces aeration and prevents the fish from
decaying while maturing. Matjes herring are consumed
in Holland, South Africa and Israel in street booths. The
way to eat matjes herring is by breaking the neck of the
fish and pulling off the skin, and this is precisely the reason
why it is imperative that the head of the fish be retained
during gilling.
Double the capacity for
half the investment
And get a highly accurate piece of equipment to boot: The new fully automatic feeder system now
offered by Cabinplant and Swedefish.
In co-operation with Swedefish, Cabinplant now
offers a fully automatic, high-capacity, integrated
feeder system for fish processing. For short periods,
the system can process up to 500 fish a minute.
Swedefish’s patented servo-controlled automatic feeder
places the fish on the tray conveyor while Cabinplant’s
Vision System collects production data on each fish.
This data is primarily used for checking that the fish
comply with the produc tion criteria and for removing any
wrongly placed fish (head or abdomen facing the wrong
way) and specimens of unwanted fish species.
The Vision System uses a combination of video and
laser readings to collect a wide range of product data.
In addition to removing wrongly placed fish, the system
completely categorises every single fish. This immediately
accessible information can be used to optimise the
fish factory production process on land or at sea. The
production is optimised by increasing the speed at which
the desired fish is processed, while other species are
identified immediately, thereby enhancing their value
instead of discarding them as waste fish. The system
also provides a comprehensive view of the current and
overall production volumes.
Although the feeding system is designed for herring, it
can be adapted for the production of mackerel, sardines
and other pelagic fish by making minor modifications.
The automatic feeder is not only extremely fast, it costs
roughly half of what one would normally expect in regard
to industrial food processing equipment. In other words, this
machine signifies a profitable investment, which Cabinplant
usually implements in conjunction with Cabinplant’s own
high-performance processing and packaging lines.
CABINPLANT INSIDE 09

CABINPLANT INSIDE 10
State-of-the-art
spring roll machines
In co-operation with a Russian spring roll manufacturer
Cabinplant has developed a spring roll plant in which
each machine is capable of producing 120 spring rolls
per minute. The new plant replaces 24 production
employees. The challenge for Cabinplant in connection
with this project was to achieve an end product deviating
as little as possible in shape and taste from the spring
rolls which the Russian manufacturer has produced
manually until now. Cabinplant succeeded in doing so,
even though these particular spring rolls are fairly large
and require fillings that we have not used in spring rolls
before.
The machine is designed to handle the eight different
types of filling used by the customer in question in
his pro duction, e.g. jam, meat, vegetables and cottage
cheese. New systems had to be developed for the filling
of cottage cheese as well as meat, which – because of
the handling – have to be filled while still lukewarm.
Despite the large quantity of batter required, the many
types of filling and the high production speed, spring rolls
emerge from the machine ready for freezing and with a
weight deviation of max. 2 g.
The spring roll machine is also extremely reliable and
user-friendly. It is electronically menu-controlled and
only a minimum of staff is required to operate it. The
staff mo nitors all the machines, which run in two-shift
operation.
New perspectives
The supply of the spring roll machines to Russia is the
first major opening of the Russian market for Cabinplant.
This order shows that there is a huge potential market
for high-technological food processing equip ment in
countries such as Russia.
FACTS
The machine is designed to handle eight different types of fillings, e.g. jam, meat, vegetables and
cottage cheese.