cocoa dust created during production ,” Simon explained . “ Our choice of weigher had to cope with these factors , as well as delivering the required speed , accuracy and ease of changeovers during 24-hour operation .”
For Hotel Chocolat , Ishida ’ s advice , service and support during this challenging project was just as important as the quality of the weighing machines .
The two Ishida 28-head CCW-RV range multihead weighers with 500 cc hoppers are ideal for Hotel Chocolat ’ s requirements to handle smaller target weights at high speeds . This is made possible thanks to improved feeder technology , using pulse width modulation and an integrated AFD ( Automatic Feeder Drive ) system that ensures precise control of product flow through the weigher .
The weigher ’ s unique triple combination calculation software is able to calculate three optimal weight combinations , double check them and then select the one nearest to the target weight – all in a single cycle . This delivers highly accurate weighing for Hotel Chocolat at speeds of up to 210 weighments per minute .
The Ishida CCW-RVs are part of a multilevel system for Velvetiser flakes , installed and commissioned during 2021 against the backdrop of the COVID-19 . For Hotel Chocolat , Ishida ’ s advice , service and support during this challenging project was just as important as the quality of the weighing machines .
“ The Ishida weighers sit at the centre of a three-level facility , created from scratch in what used to be a warehouse ,” explained Sylwia Zmuda , Manufacturing Site Manager , Velvetiser . “ On the top floor , the chocolate is mixed , extruded and chilled , before being broken into flakes by rollers .
“ The flaked chocolate is conveyed to the middle level , where the Ishida CCW-RVs weigh them into the required portion sizes , before they drop down to ground level to be bagged and inspected ,” she said .
Given the high production volume , the conveying system is able to transfer the chocolate flakes to two Ishida weighers in order to provide additional capacity , as well as uninterrupted production in the event of machine maintenance .
“ It ’ s a highly efficient system and Ishida provided exceptional training to help our team get the best out of the weighers ,” commented Snieguole Kaikaryte , Operations Shift Manager .
“ This has been a major investment by Hotel Chocolat , and one that is paying off in terms of the high standards of throughput and quality achieved by the flaked chocolate production line . Ishida ’ s involvement in the project has been an integral part of this success , allowing us to treat our global customers to high-quality drinking chocolate ,” confirmed Simon Wood .
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