SENSOR INTELLIGENCE
New sensor technology is helping to solve long standing labelling issues Sensor intelligence company SICK was able to come up with an ideal conveyer detection solution for a client with challenging packaging conditions. Food and Beverage Industry News reports.
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hen Aztro reached out to long-time partner SICK Sensor Intelligence about line detection issues a client was facing, SICK took the opportunity to introduce a new sensor with capabilities the market had been asking for. SICK Australia sales engineer Kevin Zarczynski was on site within hours of the call to help come up with a viable solution for Aztro’s client. The client in question specialises in the labelling of slimline clear trays for products such as single slice cheese and prosciutto. However, the ultrasonic sensor which were originally installed to detect the packaging for accurate labelling wasn’t meeting the desired result. Aztro managing director, Niall Lynch, said the Aztro Labellers are designed to work within a plus-minus of 1mm labelling tolerance, with this type of product ultrasonic sensors couldn’t keep up with variations in the packaging dimensions. “The customer came to us for a solution, and we then turned to Kevin at SICK,” said Lynch. “We get the vast majority of our sensor solutions from SICK so when we have a need for a new solution or to do something different, we will always contact Kevin and ask him to have a look at the alternatives available to us.” Lynch showed Zarczynski a sample of the low profile packaged products the following day and he was able to identify a solution within a very small window of time. Amazingly the solution the team came up with was the very first of its kind for the sector. “We came up with a sensor that
Sensor technology experts SICK developed a new sensor which the market had been asking for.
didn’t even exist the week before. It seemed like the ideal solution.” Zarczynski said. That new sensor is the SICK WTB4 Double Line photoelectric sensor.
34 Food&Beverage Industry News | September 2021 | www.foodmag.com.au
"We came up with a sensor that didn’t even exist the week before. It seemed like the ideal solution"
