Filling a sandwich is not particularly difficult, unless it is being done on an industrial scale with a throughput of thousands of sandwiches per hour. One American business is making a determined effort to further automate the process.
Drew Ward of Pacproinc. lends his insights into the trends he's seeing in automation of meat and poultry processing plants, as well as the workforce challenges facing the industry.
In this video interview, Tom Egan of PMMI and Andy Hanacek, editor-in-chief of The National Provisioner, discuss advancements in automation and robotics.
Sometimes the advantages of using automated and robotic trimming and deboning equipment are not about the technology and equipment in and of itself, but the engineering of the whole line that can aid in speed and other efficiencies along with food and worker safety.
Last fall, robotic cattle drivers were born out of a partnership with Cargill and Colorado State University's Temple Grandin, professor of animal science.