At Fachpack, Weber Food Technology will be presenting a broad portfolio of solutions with integrated line concepts for slicing applications, piece goods and other fresh products. A particular focus will be on the intelligent networking of all line modules and thus on the digitalisation of food production.
Weber is demonstrating its portfolio with a high-performance complete line concept for processing and packaging sliced products. The new Weber weSLICE 7500 performance slicer and the integrated automation solution centred around the Weber wePICK pick robot make this flexible line the perfect choice for a wide range of applications and products such as cooked sausage, raw sausage and cheese. Another highlight in this line: the high-performance Weber wePACK 7000 thermoforming packaging machine is equipped with a new, recyclable adapa monofilm, which is 25 per cent thinner than the previous material. achieves the same packing stiffness as conventional films.
The Weber portfolio includes solutions for all output ranges and batch sizes. Another exhibit on the stand is therefore the wePACK 4000, a compact thermoformer suitable for packaging smaller batches of cold cuts or piece goods such as sausages and potatoes. The thermoformer for medium output ranges will be presented at the trade fair for the first time in combination with the Weber weLABEL cross web labeller, which is now also available for the wePACK 4000 as an upper and lower web version.
In order to utilise the full potential of the technology, an additional Intelligent networking of all line modules and the collection and consolidation of all relevant data. A special focus is therefore also placed on the Digitalisation of food production lie. With Weber Digital Factory Solutions, food producers have access to all production data, analyses and reports around the clock in real time. This enables them to make informed decisions quickly, realise production potential and avoid production losses.
Source: Weber Food Technology
Weber Food Technology at Fachpack 2024: Hall 1, Stand 1-434
