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High Speed Automated Bagging Machine
04.29.19

High Speed Automated Bagging Machine

Cybernetik Technologies is one stop solution for all your bagging needs. We develop fully automated packing lines for low, medium and high production capacities that deliver precision filling with the highest level of performance and reliability. We provide complete solutions for automated bag filling, conditioning, sealing and quality checking which can be further combined with any palletizing system.

The machine comes with a built-in weight set-up and offers high accuracy in the filling process. It uses load cell for weigh-metric filling. The machine uses a screw feeder for accuracy and can fill products by the touch of a button.

As hygiene is the heart of food processing, we have considered stainless steel 316 food grade for all contact parts. All systems are in compliance with the national and international standards for food safety and quality.

Application Areas

Used for filling fine powder, free or non-free flowing things like wheat flour, atta, gram flour, milk powder, curry powder, coffee powder, pharmaceutical powders, pesticide powders, animal feed, pet foods.

Features

Ease of operation and maintenance

PLC-based controller.

Load cell for weigh metric filling.

Screw feeder for accurate filling.

CE and cGMP compliance.

Easy interfacing with the palletizing system.

Seamless integration to existing systems.

Optional Remote monitoring and control.


Click to read more about Auto Bagging

For more information about the Auto Bagging Machine, Contact us at sales.automation@cybernetik.com

18.07.18

Hiring: Technical Proposals & Marketing Engineer

Hiring: Technical Proposals & Marketing Engineer

Get in touch if you fulfill the following requirements and wish to work on exciting projects in industrial automation.

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6.05.20

An Overview of the Industrial Chocolate Manufacturing Process

An Overview of the Industrial Chocolate Manufacturing Process

Chocolate Making: A Delicious Business Chocolate is among the most popular non-essential food items globally [1]. An essential ingredient of several delicacies such as candy bars, milk shakes, cookies, and cereals [2], it makes a particularly important component for puddings, cakes, brownies, and other desserts [3]. Before it gets to the dining table, the chocolate has literally travelled around the world. The journey of chocolate begins on the evergreen cocoa trees located in the equatorial and tropical regions of South America, Mexico, Africa, and Southeast Asia. After manually harvesting cocoa beans, workers ferment and dry them. Fermentation turns them brown and drying reduces their weight to half [2]. Next, cocoa beans are shipped to manufacturing facilities where they are roasted, winnowed, ground, and blended to form the chocolate we are familiar with [3].   From Roasting to Wrapping Manufacturers first clean the beans to remove unwanted material. Next, they roast and winnow the beans to obtain the edible part called “nib,” which is the edible part of the bean. Thereafter, they melt the nib, and add sugar and flavor to it. The liquid chocolate so produced is either stored or molded into the required solid form [2]. Let us examine each stage of the manufacturing process in detail:   1. Roasting: is the important first step and plays several important roles:   •  Brings out the taste and flavor because it is the roasted cocoa beans that taste like chocolate, not the raw ones [4]. Typical cocoa bean color and aroma develop around 130-1500C [5].   •  Sterilizes the bean, eliminating any bacteria, molds, and fungi that are widespread in the tropical equatorial regions – the home of cocoa beans [4].   •  Simplifies cracking and winnowing by disconnecting the inner bean from the outer husk [4]. Roasting makes the outer […]

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14.09.17

Super Critical Fluid Extraction: Its Wide Range Of Applications

Super Critical Fluid Extraction: Its Wide Range Of Applications

Among the different extraction techniques used, supercritical fluid extraction (SFE) is one of the oldest and the most used separation technique. The use of supercritical fluids in the extraction of volatile components has increased during the last two decades because of its higher efficiency compared to other extraction methods.Carbon dioxide (CO2) is the most widely used supercritical fluid. This is because CO2 is cheap, chemically inert, non-toxic, non-flammable and readily available at high purities and at

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