ROBOTICS


the requirements for cleanliness, hygiene and food safety become more stringent. From a hygiene and cleanliness perspective, the use of


robots can eliminate the potential opportunities for human- borne sources of contamination during product handling. However, the type of robot used, and its design characteristics, needs to be given careful consideration to ensure the highest standards of cleanliness and food safety are maintained in hygienically sensitive environments. A collaborative study undertaken between the European


Hygienic Engineering & Design Group (EHEDG), ECOLAB (Minneapolis, MN) and Stäubli Robotics – known as the Humid Environment (HE) Project – set out to achieve technological advances to elevate the standards of hygiene for robots used in sensitive environments to the highest level. A primary objective of the project was to consider the


potential sources of contamination, and how best to eliminate them. This included a detailed review of the mechanical elements of the robot and how the working environment and temperatures could infl uence the generation


of contaminates. The study took into account multiple factors including robot


arm design, potential for bacterial contamination, retention zones, dielectric exchanges between cleaning solutions and the various metals used in the arm construction and surface treatments Of the three main types of robot used within the food-


manufacturing sector – Delta, four-axis and six-axis, the Delta confi guration was found to hold the greatest potential for contamination. The architecture of this type of robot means that its motors, transmission oils, retention zones and the overhead mounting frame itself, are all located directly above the food product. The report recommended that any parallel (or Delta)


architecture robot design due to be employed in sensitive food production areas should be covered to prevent possible contamination. Another consideration highlighted by the report was that during operation a robot can heat up to 70°C – especially when installed within a high-speed line. In sensitive environments, where operating temperatures range between 4°C and 10°C, condensation, oil expansion and cooling off can occur within a few minutes. The effect of the heat generated by the robot is most noticeable when the robot reaches the end of the production cycle.


Food for thought According to the International Federation of Robotics, new robot


installations


across


all industries is expected to rise by around 6% per year, with reductions in cost and


improvements in technology creating additional opportunities to implement robot solutions. I hope that we have offered you some food for thought about the use of robotics on your own production lines. While the majority of robot applications are still mostly found in the packaging hall, the reduced cost, greater ease-of-use and technological advances will surely lead to more applications


for robots being found throughout confectionery production lines as the need for more fl exible and cost-effective solutions continues to grow.


KennedysConfection.com


Kennedy’s Confection February 2023 29


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