Case study: Stäubli in the cheese dairy
Cheese is also often produced industrially, but this does not have to be at the expense of quality. This shows some larger and quite high-priced cheese dairies. I advised one of these years ago during an expansion and I was able to learn a few things there. For example, the milk used largely evaporates over time and this also explains why hard cheeses often cost more than soft ones. In 100g cheese was simply times much more milk. If I remember correctly, of a 10 kg loaf of cheese final often only 1 kg remained. But it is also constantly bathed and cared for. All hard work that is predestined for a robot, if it is robust.
In the video, this is done by a Stäubli TX2-90 HE with a payload of 14 kg and a reach of 920 mm. It debarks and coats the irregularly shaped cheese wheels in a Tyrolean organic cheese dairy. Intensive basic cleaning is required at least twice a week, which no other robot would survive, says Stäubli. I have already seen such basic cleaning in the meat industry. So probably another application for this robot. The Humid Environment (HE) robot series is suitable for use in humid environments and is considered the benchmark for the food industry and component cleaning. HE robots are completely sealed and can withstand PH values from 4.5 to 8.5.
When I entered "my" cheese dairy, I noticed at the time that the gullies had an unusual depth. On my why question the answer was nevertheless half-surprising: Only in such a way Listerinen could be excluded. In other words, any mountain hiker who tries the cheese on an old mountain pasture is taking a small risk. Because there's just a simple drain there. Be that as it may, the main thing is that it tastes good!
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The author of this blog is significantly involved in the AI/ robotics project Boost-Bot. He advises robotics companies and investors on market (entry)/business development and funding/subsidies. The standard book on cobots is also written by Guido Bruch. More about him can be found here.