Automatica: A Schubert premiere in Munich
Schubert’s first attendance at Automatica (24 to 27 June) is also marked by groundbreaking technology. The autonomous tog.519 cobot, developed in-house in Crailsheim, impressively demonstrates how outstanding versatility and performance can be combined thanks to a fully integrated system.
You would almost be forgiven for thinking that robots love apple chips as much as some consumers do. With the utmost care, they place bags of the healthy snacks into boxes. Visitors will have an opportunity to experience this state-of-the-art development at the Gerhard Schubert stand at Automatica, where the company will be exhibiting for the first time. Two tog.519 cobots will be demonstrating several application scenarios for food and cosmetics at the Munich Trade Fair Centre in Hall B5, Stand 530.
Schubert achieved a technologically significant engineering feat for pick & place applications with its tog.519. The agile and extremely versatile machine from Crailsheim picks products at up to 90 cycles per minute – faster than any other solution on the market. What enables this is a concept that seamlessly integrates robotics and image processing into a complete system. “It gives the cobot great flexibility and mobility,” explains Hannes Häusler, Head of the Cobot Division at Schubert.
The tog.519 can even pick unsorted objects and place them into moving trays, for instance. As demonstrated at the trade fair, thanks to AI-based image recognition, the cobot ‘recognises’ different objects and reliably masters the task of picking unsorted items from a disorganised pile. Even the complex challenge of ‘uprighting’ and depositing empty bottles into pucks is handled by the Crailsheim-based innovation thanks to ingenious vision technology, which Schubert combines with patented five-axis SCARA kinematics. “The camera system and robot were both developed in-house and they work together seamlessly. This integration makes our solution truly unique on the market,” explains Häusler. Thanks to the AI-supported vision system, the otherwise very time-consuming programming of image recognition using algorithms is no longer necessary. As a result, the system can be operated without in-depth IT knowledge – and not just for apple chips!
Subscribe to newsletter
Info
Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
About Us
International confectionery association SWEETS GLOBAL NETWORK e. V. (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.