date:May 10, 2013
roduct has a high capability for shingling while traveling back-to-back on the infeed conveyor before entering the wrapper. Shingling prompts poor infeed registration, resulting in missed flights, double product bagging and broken crust. When running at high speeds, such as 100 pizzas per minute, most infeed systems cannot consistently maintain accurate indexing with the shrink wrapper.
The conventional machinery employed for high-speed shrink wrapping of frozen pizzasat the rate of 100-150 piz