Case Study of UFM3200P Cake Slicer from Cake Manufacturer
Case Study of UFM3200P High-Yield Round Cake Automatic Paper Insertion and Slicing Machine from Mousse Cake Manufacturer
Basic Test Information
– Test Equipment: Cheersonic UFM3200P High-Yield Round Cake Automatic Paper Insertion and Slicing Machine
– Test Products: 6-inch/8-inch/10-inch Frozen Mousse Cakes (including original, chocolate, strawberry, mango, and other flavors)
– Test Cycle: 3-day continuous mass production test
– Test Location: Customer’s central factory baking production line
– Equipment Link: Inline Ultrasonic Cake Slicing Machine With Paper Insert
Existing Production Pain Points of the Client
1. Cutting Challenges: Mousse has a soft, sticky texture and easily sticks to the knife. Traditional knife cutting easily leads to collapse, crumbling, and rough cut surfaces. Multiple flavors are prone to color mixing.
2. Low Efficiency: Manual slicing and paper insertion only yields 40-60 pieces per person per hour, insufficient to meet the daily production demand of tens of thousands of pieces.
3. Unstable Quality: Uneven piece size, crooked, missed, or damaged paper insertion, poor packaging appearance, and high re-adhesion rate.
4. High Costs: High labor costs, significant raw material waste, a defect rate of approximately 8%-12%, and difficulties in hygiene control.
5. Poor Adaptability: Switching between different cake diameters is cumbersome and time-consuming, affecting the production line rhythm.
Testing Objectives
1. To stably achieve efficient cutting of 180-800 round mousse cakes per hour, matching the client’s high-volume requirements.
2. Cuts without collapse or debris, producing a clean cut surface; automatic paper insertion ensures perfect positioning, preventing re-adhesion and color mixing.
3. Quickly adapts to various cake sizes including 6-inch, 8-inch, and 10-inch cakes; easy to change cakes and compatible with assembly line operations.
4. Reduces labor and raw material waste, improving product standardization and hygiene standards.
Testing Process and Key Operations
1. Equipment Deployment: Integrates with the customer’s existing baking production line, with manual feeding, connection to the servo conveyor system, and debugging of the 7-inch touchscreen interface.
2. Parameter Settings: Adjustable cutting quantity (6/8/10 portions); automatic paper insertion enabled; safety gate and frequency tracking function set; three-level access control (operator/supervisor/technician).
3. Batch Testing: Runs at full capacity for 3 consecutive days, covering mainstream mousse flavors such as original, chocolate, strawberry, and mango; records output, cutting quality, paper insertion effect, and wastage rate. 4. Comparative Verification: Synchronize data from the manual group and the equipment group, and compare efficiency, quality, losses, and number of workers.
Key Customer Feedback
1. Efficiency Breakthrough: Stable cutting of 450+ cakes per hour, fully meeting daily production needs, eliminating the need for overtime during peak periods.
2. Quality Leap: Smooth and complete mousse slices, neat and aesthetically pleasing paper inserts, and complete resolution of issues such as re-adhesion and color mixing, resulting in excellent feedback from downstream packaging and supermarket customers.
3. Cost Reduction: Significantly reduced labor, defective products, and raw material losses, resulting in a 0.3-0.5 RMB reduction in the overall cost per cake.
4. Easy Operation: One-click parameter adjustment on the touchscreen, quick stand changes to accommodate multiple sizes, allowing even beginners to operate independently within half an hour.
5. Stable and Reliable: Continuous 72 hours of trouble-free operation, automatic frequency tracking, and comprehensive safety protection, suitable for long-term assembly line operations.
Test Conclusion
The UFM3200P high-volume automatic round cake slicing and inserting machine perfectly solves the core pain points of mousse cake cutting, such as sticking to the blade, deformation, re-sticking, low efficiency, and difficult quality control. Its efficiency, quality, cost, and adaptability are all superior to traditional manual methods and ordinary equipment. It can be directly connected to a central factory production line, making it an ideal solution for the large-scale production of round mousse cakes.
Customer Procurement and Implementation Recommendations
1. It is recommended to equip it with dual slicing stations, servo conveyors, and automatic unloading to further increase production capacity.
2. Use food-grade separator paper to ensure the anti-stick effect and compliance of the inserting process.
3. Provide on-site installation, commissioning, training, and year-round after-sales service to ensure stable operation.
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
