Koenig: Smart scoring innovation is here

Smart scoring innovation is here

Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras. It is an all-in-one solution for small and medium-sized bakeries.

Rotary blade

+The new scoring machine, ISCORE, is an all-in-one solution, featuring three cutting technologies: a rotary blade tool, a water-jet tool, and an ultrasonic blade can be used by simply switching to the desired one. This smart machine is designed to provide optimum efficiency and high-quality cuts, Koenig elaborates.

With this scoring unit, the Austrian technology specialist has added a new innovative machine to its portfolio, which is able to cut dough pieces with accuracy at high speeds, in the desired pattern. Artificial intelligence (AI) processes and the three scoring technologies are decisive for this. Designed also with small bakeries in mind, the AI’s ability to sort parts allows the machine to automatically change product references. “Coupled with simple construction, this makes our cutting system the ideal helper for the baker,” Koenig believes.

Features built into the ISCORE

In ISCORE, Koenig offers an advanced and flexible dough scoring system, which incorporates some of the newest and most promising technologies AI has to offer in baking operations. “Our technological base and the strong alliances carried out with consolidated companies in the sector allow us to offer our clients a very advanced scoring system that simulates and even improves the skills of a master baker,” Koenig explains. By incorporating three different dough scoring technologies, available by simply changing the tool, ISCORE can make strides toward increasing process efficiency in small- and medium-sized bakeries, while providing consistent quality standards.

Thanks to AI, the system continuously adapts to product variability over time while maintaining an optimal rate of speed/accuracy (with the help of Machine Learning and Closed Loop Control). Additionally, the intelligent cutting units are available in different models to adapt to the

Water-jet

production capacity of each bakery. All models include a scanner unit, one or more cutting robots, a conveyor, an electrical cabinet and a CPU. Remote access to the machine, combined with the robots provided by FANUC, one of the largest robotics manufacturers, ensures the fastest service attention.

ISCORE’s main features include: + The cut is adapted to each dough piece: Thanks to the integrated 3D-vision system, the exact position of the loaf on the board is detected and the score is adapted to each loaf individually, regardless of its position on the board or if irregular shapes are detected, different than the presets. + Precision and speed: The Bread Scoring Smart System cuts in the dough with the precision and speed of expert hands. For this, it uses rotating blades, water-jet, or ultrasonic tools handled by the robot, which allow numerous adjustments such as cutting opening, depth and inclination. + Excellent results in all types of dough: The blade of the rotating tool manages to drag a thin layer of dough that covers the open cells of the loaf, thus avoiding degassing. “This is the reason why an optimum score is obtained even on doughs with high water content,”

Koenig explains. The waterjet cut is performed without spilling a single drop out of the piece of bread. Up to 25 bars can be made. If cutting is done with ultrasound, sonotrodes of any type and shape can be used – tools that create ultrasonic vibrations and apply this vibrational energy to a gas, liquid, solid, or tissue. The only limit in this regard is given by the total weight of the tool. + A good value for cost ratio.

ISCORE’s working principle

The machine aligns the score to the dough. Taking the scanned product as a reference, the system generates a unique trajectory, according to the position of each piece of dough. In this way, it ensures that the misaligned loaves are still cut up to the standard. It improves the regularity of the loaves: taking the recipe created by the baker as a reference, the system adapts the cut to each loaf.

Optionally, it can be set to achieve an artisan look, using a randomization algorithm. When this option is activated, the system slightly alters the cut for a hand-made feel.

“Each bakery is unique and exclusive; this is why our systems adapt to the needs and particularities of all of them.” Robotics Application Manager Ramón González López mentioned what is essential for the development of this ISCORE unit: “We study each project individually to adapt it to your facilities and your needs. Our aim is to ensure that our clients achieve excellent scoring quality in their dough, day after day.“ +++

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