At Zotter robots are being


used to undertake activities that they can do better than humans and takes on monotonous tasks on the assembly line.


seal abrasion which enables it to conform to the strict cleanroom criteria set by the Fraunhofer Institute. In the production area, which has high cleanliness requirements, KR AGILUS CR model KUKA six-axis robots are used, as they have been specially developed for precise and extremely accurate working processes in the low load range. These are precisely the characteristics needed for dealing with chocolate.


One of the main advantages of using


robotics in the confectionery industry is improved efficiency. Robotic automation allows for faster and more accurate processing of products, reducing the time needed to complete certain tasks. They also offer greater flexibility and can be programmed to perform a wide variety of tasks and can be quickly reprogrammed to handle new products or changes in production processes. They can work around the clock, making it possible to increase production output and meet consumer demand for an ever-wider variety of products. For Zotter, however, the adoption of


robots was not primarily about increasing efficiency on the production line but was more about innovating and having fun and importantly, to benefit from their precision,” says Reinhard Nagler, Country


KennedysConfection.com


Manager Austria and Switzerland for KUKA. Josef was keen to benefit from the precision and repeatability that the robots can bring to the production process, in applications where this is difficult to achieve manually. “The robots can work accurately to the hundredth of a millimetre range,” explains Reinhard. “The quality will also remain consistent even after the 100,000th praline!” Blending craftmanship and technology


The aim was to blend traditional chocolatier craftsmanship with the latest technologies. However, implementation did not come without challenges – namely ensuring precise handling of the raw mass, which reacts sensitively to any fluctuations in temperature. KUKA was able to programme the two independent robot arms to work together effectively in sequence. One robot grips the appropriate mould, goes to the caster and fills it with liquid


chocolate. It then swings the mould with the utmost precision, to evenly distribute chocolate within the mould, and then places the mould into a refrigerator. The second robot then takes over, collecting the cooled products from the refrigerator and placing them on the output conveyor for manual demoulding. Josef continues to innovate and think


ahead. In the future he would like to be able to produce completely individualised chocolates – in line with the goals set by Industry 4.0. Based on collected customer data, he hopes to be able to create pralines which meet the desires of each individual customer. This could include creating pralines that meet specific dietary requirements such as intolerances or allergies. “This scenario is still a way off,” admits Nagler. “But with advancing technology I believe it will may well be achievable in a few years’ time.”


Josef was keen to benefit from the precision and repeatability that the robots can bring to the production


process, in applications where this is difficult to achieve manually”


Kennedy’s Confection February 2024 29


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