Weber introduces 
twin log bacon slicing

Rob Unwin, director of Interfood’s slicing division, said the machine offers the ability to produce greater capacity without reducing quality or yield.

“We might now be slicing two primals simultaneously, but with the evolution of multi-track scanning and independent controls and ever-improving blade technology, we can truly offer capacity without compromise, increasing throughput, holding yield recovery and ensuring that the slice and pack quality is in no way affected,” he said. 
“Bacon brings its own specific demands in terms of slicing and we have undertaken extensive trials before bringing the dual log approach to the market. You only get one chance at making a first impression and we felt it was vital not to rush the technology to market prematurely.


“The technology for multi-track scanning has been available for some time and we had the throat capacity, but we needed to make sure the control system in no way compromised performance when moving into twin log slicing. In slicing two bacon primals simultaneously, we deliver everything that we did when slicing just one and that was key for us in deciding to take this to our customers. It’s always better to do your homework first as Weber has always been in it for the long haul.”


Weber can offer a number of loading options, but the company said that the pick-and-place technology is the most suited to bacon. Portions are visually spotted prior to loading, so regardless of whether the portion has twisted slightly or moved through transport, the picker picks the portion in its actual position and then delivers and loads to the fixed position of the packaging machine. The picker can also rotate the portion through 90 degrees so that a packaging machine which has a pack orientation different to that of the slicer can still be loaded – a common occurrence in bacon slicing.

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