Every size category according to the same standard
The dimensions of bacon, bellies, hams, and other natural products often determine their destination, sales value, and processing route. When employees measure and sort manually, the result depends on experience, availability, and the time of the shift.
CLASVIS automatically records the length, width, and height of every product and immediately sorts it into the correct class. This makes size classification reproducible, scalable, and less dependent on scarce skilled workers.
From manual measuring to objective product data
- Each product unit is measured inline
- Consistent classification, independent of operator or shift
- Less dependence on a manual measuring station
- Direct connection with PLC and sorting system
- Configurable class limits per product or customer
- Measurement data available for batch reporting and optimization
A complete 3D profile of every product
CLASVIS uses industrial 3D cameras to build a three-dimensional profile of the product. From this profile, the software calculates the relevant length, width, and height dimensions. The measurement takes place while the product moves over the conveyor belt; exact pre-alignment is not necessary.
The measurement logic is tailored to the product. For example, the width can be determined over a larger part of the product, preventing a local fat edge or irregular cut from having an unnecessarily heavy impact. The class limits are adjustable via the touchscreen and can be easily modified when product specifications change.
More value from the same production
An overly cautious or inconsistent assessment can cause products to end up in a lower class than their actual dimensions justify. That difference may seem small per product, but quickly adds up with large volumes.
Objective measurement data helps to:
- Consistently sorting products into the correct commercial grade
- To improve the yield of cutting and portioning processes
- Reduce returns and discussions about size specifications
- To optimize class boundaries based on production data
- Capturing craftsmanship in configurable measurement rules
Directly part of your sorting line
The classification result is sent directly to the higher-level PLC, after which the product can be automatically routed to the correct output. Operators can track live via a touchscreen and clear color indication which class has been assigned.
The machine is made of stainless steel and tailored to the cold, wet, and intensively cleaned environment of meat processing. A mobile design enables integration into an existing line without having to rebuild the entire transport setup.
For more than bacon and pork bellies
CLASVIS was developed from applications involving bacon and bellies, but the measurement method has broader applicability. The solution is of interest when shape and dimensions determine how a natural product is processed or sold, for example with:
- Bacon and pork bellies
- Hams and shoulders
- Chops and center cuts
- Poultry
- Fish and fish fillets
- Other natural products with configurable size classes
Measurement data as a basis for optimization
CLASVIS registers not only a class, but also the size profile behind that decision. By linking this data to batch, yield, or cutting result, a valuable data source is created. This allows you to continuously optimize class boundaries and subsequent steps based on what actually went through the line.
