The VI-41 is an shooting belt. You have to look at it this way: we make sure that the products on the conveyor belt are positioned exactly right. Exactly as they should be in the trays. The trays are placed under the ejector belt. Now the trick is to get the fresh products neatly into the trays. Think, for example, of 2 hamburgers stacks that must go into the packaging in 4 stacks.

Science as a guideline

The shooting belt is based on the 'Magic Carpet' principle. You pull away the tablecloth at lightning speed, while the tableware remains on the table. The products are placed on the shooting belt, exactly above the trays. Then the conveyor belt is pulled out at lightning speed, so that the products fall neatly into the trays. 

The presentation of the product is hugely important in enticing the consumer to buy the product. 

When: 

• Pate touches the edge of the package
• A slice of meat is over the edge of the container and is sealed along with it
• A few slices of cheese are crumpled in the packaging 
• If there is a dent in one side of the hamburger,

then the consumer will not buy that product. It is also possible that the packaging isn't closed properly because there is a piece of fresh product in between. The product then has a considerably shorter shelf life. 

In the next blog I will tell you about developing variations on the VI modules.

Please contact us for a demonstration of the Sleegers machines that are interesting for your production process.