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DZR620, DZR520, DZR420
HUIYILAI
The Large Intelligent Manipulator Stretch Film Vacuum Packaging Machine revolutionizes high-volume food packaging with advanced robotic automation and precision vacuum technology. Designed for complex product shapes and large-scale production, this machine combines a 6-axis robotic arm with a dual-chamber vacuum system, achieving up to 40 cycles per minute while ensuring airtight seals (residual oxygen ≤0.8%). The manipulator's adaptive gripper system handles irregular items like whole chickens, cheese wheels, and bakery assortments, while the stretch film forming unit creates custom-fit packages to minimize material waste.
AI-Powered Robotic Arm:
6 degrees of freedom with 0.1mm positioning accuracy, capable of lifting 10kg per cycle for sustained 24/7 operation.
Machine learning algorithm optimizes gripper pressure based on product density (soft for bread, firm for frozen meats), reducing deformation risk by 90%.
Dual-Zone Vacuum System:
Pre-vacuum stage (500mbar) removes surface air; deep vacuum (≤1mbar) with nitrogen flush (optional) achieves commercial-grade shelf life extension (2-3x standard packaging).
Independent vacuum pumps for each chamber ensure uninterrupted operation during film roll changes.
Adaptive Film Handling:
Servo-driven stretch film roller with 20-80% elongation control, compatible with PE, rPET, and biodegradable PLA films (thickness 50-150μm).
Automatic film width adjustment (300-600mm) via vision sensors, reducing changeover time to 3 minutes.
Hygienic Design:
Food-grade 316L stainless steel manipulator arms with anti-microbial coating, IP69K-rated for high-pressure washdown (80°C, 100bar).
Quick-release gripper modules for 5-minute sanitization, compliant with BRC Global Standards for food safety.
Intelligent Control Hub:
PLC-based HMI with 15" touchscreen, storing 100+ packaging recipes (product size, vacuum level, film tension).
IoT connectivity for real-time OEE monitoring (Overall Equipment Effectiveness ≥92%) and remote diagnostics via cloud platform.
Protein Packaging: Seals fresh/frozen meats (beef cuts, poultry, seafood) in custom-shaped films, maintaining color and texture with optional MAP (Modified Atmosphere Packaging).
Bakery & Dairy: Packages artisanal bread, croissants, and cheese blocks to prevent mold growth (shelf life: 14 days for soft cheese, 7 days for crusty bread).
Convenience Foods: Forms tight-fitting packages for ready meals, marinated meats, and fruit trays, with tamper-evident seals for retail visibility.
Industrial Packaging: Handles heavy-duty items like frozen meat blocks (5-10kg) and bulk cheese wheels, integrating seamlessly with upstream sorting and downstream palletizing systems.
Q: Can the manipulator handle products with irregular surfaces (e.g., bone-in meats)?
A: Yes, the adaptive gripper uses soft gel pads to conform to complex shapes, with force sensors preventing damage to delicate items like fish fillets.
Q: What is the minimum/maximum product size?
A: Minimum: 50x50x20mm (small cheese cubes); Maximum: 400x300x150mm (whole turkey), with custom grippers available for oversized products.
Q: How does the nitrogen flush affect shelf life?
A: For red meat, 80% N₂ + 20% CO₂ extends color stability from 5 to 14 days under refrigeration; for bakery, 100% N₂ reduces stale development by 60%.
The Large Intelligent Manipulator Stretch Film Vacuum Packaging Machine revolutionizes high-volume food packaging with advanced robotic automation and precision vacuum technology. Designed for complex product shapes and large-scale production, this machine combines a 6-axis robotic arm with a dual-chamber vacuum system, achieving up to 40 cycles per minute while ensuring airtight seals (residual oxygen ≤0.8%). The manipulator's adaptive gripper system handles irregular items like whole chickens, cheese wheels, and bakery assortments, while the stretch film forming unit creates custom-fit packages to minimize material waste.
AI-Powered Robotic Arm:
6 degrees of freedom with 0.1mm positioning accuracy, capable of lifting 10kg per cycle for sustained 24/7 operation.
Machine learning algorithm optimizes gripper pressure based on product density (soft for bread, firm for frozen meats), reducing deformation risk by 90%.
Dual-Zone Vacuum System:
Pre-vacuum stage (500mbar) removes surface air; deep vacuum (≤1mbar) with nitrogen flush (optional) achieves commercial-grade shelf life extension (2-3x standard packaging).
Independent vacuum pumps for each chamber ensure uninterrupted operation during film roll changes.
Adaptive Film Handling:
Servo-driven stretch film roller with 20-80% elongation control, compatible with PE, rPET, and biodegradable PLA films (thickness 50-150μm).
Automatic film width adjustment (300-600mm) via vision sensors, reducing changeover time to 3 minutes.
Hygienic Design:
Food-grade 316L stainless steel manipulator arms with anti-microbial coating, IP69K-rated for high-pressure washdown (80°C, 100bar).
Quick-release gripper modules for 5-minute sanitization, compliant with BRC Global Standards for food safety.
Intelligent Control Hub:
PLC-based HMI with 15" touchscreen, storing 100+ packaging recipes (product size, vacuum level, film tension).
IoT connectivity for real-time OEE monitoring (Overall Equipment Effectiveness ≥92%) and remote diagnostics via cloud platform.
Protein Packaging: Seals fresh/frozen meats (beef cuts, poultry, seafood) in custom-shaped films, maintaining color and texture with optional MAP (Modified Atmosphere Packaging).
Bakery & Dairy: Packages artisanal bread, croissants, and cheese blocks to prevent mold growth (shelf life: 14 days for soft cheese, 7 days for crusty bread).
Convenience Foods: Forms tight-fitting packages for ready meals, marinated meats, and fruit trays, with tamper-evident seals for retail visibility.
Industrial Packaging: Handles heavy-duty items like frozen meat blocks (5-10kg) and bulk cheese wheels, integrating seamlessly with upstream sorting and downstream palletizing systems.
Q: Can the manipulator handle products with irregular surfaces (e.g., bone-in meats)?
A: Yes, the adaptive gripper uses soft gel pads to conform to complex shapes, with force sensors preventing damage to delicate items like fish fillets.
Q: What is the minimum/maximum product size?
A: Minimum: 50x50x20mm (small cheese cubes); Maximum: 400x300x150mm (whole turkey), with custom grippers available for oversized products.
Q: How does the nitrogen flush affect shelf life?
A: For red meat, 80% N₂ + 20% CO₂ extends color stability from 5 to 14 days under refrigeration; for bakery, 100% N₂ reduces stale development by 60%.
