Scoring Systems
The baker scores the dough before it goes into the oven. The product opens in a controlled way as it bakes, but the real point is different: the cut is the baker’s signature on the product. A good or bad cut either makes the loaf or ruins it. Royal Kaak automated the job.
Dough is alive and never sits the same way twice. Products arrive in different shapes, positions and orientations. That is why 3D vision is needed: every product passes the camera, its shape and position are scanned, and the information goes to the cutting robot.
Models and options
The same engineering, configured around your product.
Traditional XY systems
Kaak has supplied XY scoring systems for many years. They are mostly used on lines running a single product type.
- Products are neatly aligned on the carriers
- A fixed array of blades scores every product the same way
- The most economical answer on a single-product line
Robotic cutting with 3D vision
The market changed: demand grew for free-standing breads in different sizes, shapes and flavours. Each has its own signature, and robotic cutting with 3D vision handles that variety.
- Each product passes the camera in turn; shape, position and orientation are scanned
- The data goes to the robot that will cut the product as intended
- The six-axis robot can hold and move the blade in any position
- Holding the blade at a slight angle gives a crust that curls up nicely as it bakes
- That curl supports flavour development and makes the loaf more appealing
Figures shift with the product, the dough and the layout of the line. Talk your line through with us for exact numbers.
The line running: robotic scoring
From the camera scanning the product to the robot positioning the blade. Every loaf sits differently, and the robot adjusts to each one.
Video from the Royal Kaak channel. Nothing is requested from YouTube until you press play.