Task
Boboli started its bread production at the Energieweg, where the production capacity quickly increased to 3200 products per hour. However, the product variety there was relatively small. After moving to the Ansjovisweg, a more spacious location with more machines and automated processes, production numbers increased to 7200 products with a greater variety. The automation of the oven supply, ventilation system, proofing system, dough transport, freezer and oven mainly consisted of stand-alone production processes and these processes were mainly PLC bus oriented.
At the Kronkels headquarters there are now 2 lines with 12,000 and 24,000 high quality products per hour respectively. The new focaccia line was created through a nice collaboration between Boboli Benelux and several external partners. To mention are BVT Bakery Service, Akker Electro for the automation, Verbrugge Koeltechniek for the refrigeration and JUMO Meet- en Regeltechniek for the climate control.
The focaccia line has a capacity of 24,000 products per hour.