Complex innovative development of canning technology at GLOSTER Kft. (Q3928863): Difference between revisions
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On the one hand, the project’s development goal is to develop a complex line of canning technology that makes it possible to ensure that the filler retains its original properties, enjoyment and nutritional value as far as possible during the technological process, so that its consistency, taste and thus always excellent quality. This is done through canning technology, the specificity of which is that no preservatives or other artificial additives are used for preservation, the preservation is achieved by the state-of-the-art vacuum closure and heat treatment process. It is intrinsically linked to high quality and the basic objective of development is to achieve maximum product safety. This is done in such a way that the quality parameters specified above are accompanied by the longest possible shelf life, while the production process of the canning is achieved over time and more cost-effectively. Product safety is an essential factor, as there is currently very low tolerance on the market, and Western European customers recall the whole batch of products after two consecutive complaints. This is particularly true of one of the main products produced by the undertaking, namely tinned sour cherries, which is classified as dangerous from the point of view of consumption, since children may consume it without parental supervision, so that reliability is particularly important. Glass break is a key risk factor for food safety in product safety. Unfortunately, the resulting product recall caused the company to lose billions of turnover during 2013. This fact further increases the importance of development for both the enterprise and the sector. The project objective can be fully achieved through the synergistic alignment of the various technological elements of the complex canned canning technology line, treated exclusively together. Therefore, innovative development must necessarily implement and include the following technological elements: — filling technology — egalisation, — compression technology — pouring technology — closing technology — heat treatment technology — product final control The development of the canning technology will result in the improvement of the quality parameters of the manufactured products as described above: • 370-, 580-, 720-, 1062, 1700-, 4 250 ml Csemege cucumbers, “Normal” flavour • 720 ml Csemegeuborka Kapros, dill garlic, garlic, spicy flavour • sour, pearled, sweetened/Harvin, K-Classic,/• cherry-cooked, sugared The elements of the innovative development: An important R & D task in relation to each technological element is the optimal line layout and design of the technological line, the search for and development of the line design necessary for the optimal operation of the technology. Due to the principle of operation of the vibration continuous charging technology currently used, the vibration mechanism incorporated into the machine ensures the correct quantity. If under the filling machine the glass breaks during the process due to the technology, glass or raw material contaminated with glass tiles is placed on the collector belt. Therefore, the raw material is exited by switching the tape in the opposite direction. The filling material removed from the tape and drum, as a raw material that is permanently lost, is placed in a container dedicated to the storage of waste. After the exit, the collector tape and drum are thoroughly washed off. Broken glass and raw material are also removed from the glass conveyor belt, followed by rinsing of the tape. According to the requirements of our IFS Food Safety Standard system, the empty bottles must be taken off and washed outside the operating hall 3 m before the glass break site. Despite the thorough cleaning, it happens that the broken piece of glass is stuck in the elements of the collecting tape and thus, when released during its operation, it still enters the product. Against this background, glass breaks are not only significant production and food safety risk factors but also significant additional scrap amounts. The operational feature of the filling technology currently used is that filling the right amount of raw material into glass requires even several filling cycles, and in many cases its efficiency is inadequate. In addition, due to its operation, it also causes damage to the raw material, as during the multi-circular charging cycle, the raw material is towered while waiting for filling, thereby damaging and changing its consistency. Therefore, it is an important objective to achieve the complete elimination of the placing of glass fragments in canned products by ensuring a significantly more efficient filling (without filling circuits) compared to the filling technology currently used, while preserving the consistency (avoiding damage) of the filling material. In order to achieve all of these technological goals, a charging technology is needed (English) | |||||||||||||||
| Property / summary: On the one hand, the project’s development goal is to develop a complex line of canning technology that makes it possible to ensure that the filler retains its original properties, enjoyment and nutritional value as far as possible during the technological process, so that its consistency, taste and thus always excellent quality. This is done through canning technology, the specificity of which is that no preservatives or other artificial additives are used for preservation, the preservation is achieved by the state-of-the-art vacuum closure and heat treatment process. It is intrinsically linked to high quality and the basic objective of development is to achieve maximum product safety. This is done in such a way that the quality parameters specified above are accompanied by the longest possible shelf life, while the production process of the canning is achieved over time and more cost-effectively. Product safety is an essential factor, as there is currently very low tolerance on the market, and Western European customers recall the whole batch of products after two consecutive complaints. This is particularly true of one of the main products produced by the undertaking, namely tinned sour cherries, which is classified as dangerous from the point of view of consumption, since children may consume it without parental supervision, so that reliability is particularly important. Glass break is a key risk factor for food safety in product safety. Unfortunately, the resulting product recall caused the company to lose billions of turnover during 2013. This fact further increases the importance of development for both the enterprise and the sector. The project objective can be fully achieved through the synergistic alignment of the various technological elements of the complex canned canning technology line, treated exclusively together. Therefore, innovative development must necessarily implement and include the following technological elements: — filling technology — egalisation, — compression technology — pouring technology — closing technology — heat treatment technology — product final control The development of the canning technology will result in the improvement of the quality parameters of the manufactured products as described above: • 370-, 580-, 720-, 1062, 1700-, 4 250 ml Csemege cucumbers, “Normal” flavour • 720 ml Csemegeuborka Kapros, dill garlic, garlic, spicy flavour • sour, pearled, sweetened/Harvin, K-Classic,/• cherry-cooked, sugared The elements of the innovative development: An important R & D task in relation to each technological element is the optimal line layout and design of the technological line, the search for and development of the line design necessary for the optimal operation of the technology. Due to the principle of operation of the vibration continuous charging technology currently used, the vibration mechanism incorporated into the machine ensures the correct quantity. If under the filling machine the glass breaks during the process due to the technology, glass or raw material contaminated with glass tiles is placed on the collector belt. Therefore, the raw material is exited by switching the tape in the opposite direction. The filling material removed from the tape and drum, as a raw material that is permanently lost, is placed in a container dedicated to the storage of waste. After the exit, the collector tape and drum are thoroughly washed off. Broken glass and raw material are also removed from the glass conveyor belt, followed by rinsing of the tape. According to the requirements of our IFS Food Safety Standard system, the empty bottles must be taken off and washed outside the operating hall 3 m before the glass break site. Despite the thorough cleaning, it happens that the broken piece of glass is stuck in the elements of the collecting tape and thus, when released during its operation, it still enters the product. Against this background, glass breaks are not only significant production and food safety risk factors but also significant additional scrap amounts. The operational feature of the filling technology currently used is that filling the right amount of raw material into glass requires even several filling cycles, and in many cases its efficiency is inadequate. In addition, due to its operation, it also causes damage to the raw material, as during the multi-circular charging cycle, the raw material is towered while waiting for filling, thereby damaging and changing its consistency. Therefore, it is an important objective to achieve the complete elimination of the placing of glass fragments in canned products by ensuring a significantly more efficient filling (without filling circuits) compared to the filling technology currently used, while preserving the consistency (avoiding damage) of the filling material. In order to achieve all of these technological goals, a charging technology is needed (English) / rank | |||||||||||||||
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| Property / summary: On the one hand, the project’s development goal is to develop a complex line of canning technology that makes it possible to ensure that the filler retains its original properties, enjoyment and nutritional value as far as possible during the technological process, so that its consistency, taste and thus always excellent quality. This is done through canning technology, the specificity of which is that no preservatives or other artificial additives are used for preservation, the preservation is achieved by the state-of-the-art vacuum closure and heat treatment process. It is intrinsically linked to high quality and the basic objective of development is to achieve maximum product safety. This is done in such a way that the quality parameters specified above are accompanied by the longest possible shelf life, while the production process of the canning is achieved over time and more cost-effectively. Product safety is an essential factor, as there is currently very low tolerance on the market, and Western European customers recall the whole batch of products after two consecutive complaints. This is particularly true of one of the main products produced by the undertaking, namely tinned sour cherries, which is classified as dangerous from the point of view of consumption, since children may consume it without parental supervision, so that reliability is particularly important. Glass break is a key risk factor for food safety in product safety. Unfortunately, the resulting product recall caused the company to lose billions of turnover during 2013. This fact further increases the importance of development for both the enterprise and the sector. The project objective can be fully achieved through the synergistic alignment of the various technological elements of the complex canned canning technology line, treated exclusively together. Therefore, innovative development must necessarily implement and include the following technological elements: — filling technology — egalisation, — compression technology — pouring technology — closing technology — heat treatment technology — product final control The development of the canning technology will result in the improvement of the quality parameters of the manufactured products as described above: • 370-, 580-, 720-, 1062, 1700-, 4 250 ml Csemege cucumbers, “Normal” flavour • 720 ml Csemegeuborka Kapros, dill garlic, garlic, spicy flavour • sour, pearled, sweetened/Harvin, K-Classic,/• cherry-cooked, sugared The elements of the innovative development: An important R & D task in relation to each technological element is the optimal line layout and design of the technological line, the search for and development of the line design necessary for the optimal operation of the technology. Due to the principle of operation of the vibration continuous charging technology currently used, the vibration mechanism incorporated into the machine ensures the correct quantity. If under the filling machine the glass breaks during the process due to the technology, glass or raw material contaminated with glass tiles is placed on the collector belt. Therefore, the raw material is exited by switching the tape in the opposite direction. The filling material removed from the tape and drum, as a raw material that is permanently lost, is placed in a container dedicated to the storage of waste. After the exit, the collector tape and drum are thoroughly washed off. Broken glass and raw material are also removed from the glass conveyor belt, followed by rinsing of the tape. According to the requirements of our IFS Food Safety Standard system, the empty bottles must be taken off and washed outside the operating hall 3 m before the glass break site. Despite the thorough cleaning, it happens that the broken piece of glass is stuck in the elements of the collecting tape and thus, when released during its operation, it still enters the product. Against this background, glass breaks are not only significant production and food safety risk factors but also significant additional scrap amounts. The operational feature of the filling technology currently used is that filling the right amount of raw material into glass requires even several filling cycles, and in many cases its efficiency is inadequate. In addition, due to its operation, it also causes damage to the raw material, as during the multi-circular charging cycle, the raw material is towered while waiting for filling, thereby damaging and changing its consistency. Therefore, it is an important objective to achieve the complete elimination of the placing of glass fragments in canned products by ensuring a significantly more efficient filling (without filling circuits) compared to the filling technology currently used, while preserving the consistency (avoiding damage) of the filling material. In order to achieve all of these technological goals, a charging technology is needed (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 18:17, 8 February 2022
Project Q3928863 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Complex innovative development of canning technology at GLOSTER Kft. |
Project Q3928863 in Hungary |
Statements
1,298,368,839 forint
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6,028,355.011 Euro
0.0027336256 Euro
15 December 2021
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2,205,259,934.438 forint
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58.875621 percent
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1 December 2015
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30 August 2017
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GLOSTER Zöldség - Gyümölcs Feldolgozó és Kereskedelmi Korlátolt Felelősségű Társaság
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47°52'11.89"N, 22°1'47.82"E
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A projekt fejlesztési célja egyrészt olyan komplex konzervgyártási technológiai sor kifejlesztése, amelynek révén megvalósítható, hogy a technológiai folyamat során a töltőanyag a lehető legnagyobb mértékben megőrizze eredeti tulajdonságát, élvezeti- és tápértékét, így kifejezetten annak állaga, íze és ezáltal a konzerv minősége mindig kiváló legyen. Mindezt olyan konzervgyártási technológia révén, amely sajátossága, hogy a tartósításhoz nem kerül alkalmazásra tartósítószer, vagy egyéb mesterséges adalékanyag, a tartósítás a legkorszerűbb vákuumzárási és hőkezelési eljárással valósul meg. A kiváló minőséghez szervesen kapcsolódik és a fejlesztés alapvető célkitűzését jelenti a maximális termékbiztonság megteremtése. Mindezt úgy, hogy a fentiekben specifikált minőségi paraméterekhez a lehető leghosszabb eltarthatósági tulajdonságok társuljanak ugyanakkor a konzerv gyártási folyamata idő és költséghatékonyabban valósuljon meg. A termékbiztonság alapvető fontosságú tényező, mivel a piacon jelenleg igen alacsony a tűrésérték ezen a téren, a nyugat-európai megrendelők két egymást követő reklamáció után visszahívják a teljes szállított terméktételt. Különösen igaz ez a vállalkozás által gyártott egyik fő termékre, a magozott meggy konzervre, amelyet fogyasztási szempontból egyébként is veszélyes kategóriába sorolnak, mivel a gyermekek szülői felügyelet nélkül is fogyaszthatják, így vonatkozásában a megbízhatóság kiemelt jellemző. A termékbiztonságon belül kiemelt élelmiszerbiztonsági kockázati tényező az üvegtörés. Ebből adódó termékvisszahívás sajnos milliárdos árbevétel kiesést okozott a vállalkozás számára a 2013. év során. Ez a tény tovább növeli a fejlesztés jelentőségét mind a vállalkozás mind pedig az ágazat vonatkozásában. A projektcél maradéktalanul a komplex konzerv-gyártási technológiai sor egyes technológiai elemeinek szinergikus összhangja révén kizárólagosan együttesen kezelve biztosítható. Ezért az innovatív fejlesztésnek az alábbi technológiai elemeket szükségszerűen implementálnia, magában foglalnia szükséges: - töltési technológia - egalizálás, - tömörítés technológiája - felöntőlé készítés technológiája - zárás technológiája - hőkezelés technológiája - termék végellenőrzés A konzervgyártási technológiai sor fejlesztése a gyártott termékek minőségi paramétereinek fentiek szerinti biztosítását, illetve javítását ezáltal az alábbi termékek továbbfejlesztését eredményezi: • 370-, 580-, 720-, 1062-, 1700-, 4250 ml Csemege uborka, „Normál” ízesítés • 720 ml Csemegeuborka Kapros, kapros-fokhagymás, fokhagymás, csípős ízesítés • Meggybefőtt, magozott, cukrozott / Harvin, K-Classic, / • Cseresznyebefőtt, cukrozott Az innovatív fejlesztés elemei: Az egyes technológiai elemek relációjában fontos K+F feladat az optimális vonalelrendezés és a technológiai sor megtervezése, a technológia optimális működéséhez szükséges vonalkialakítás felkutatása és kifejlesztése. A jelenleg alkalmazott vibrációs folytonos töltési technológia során annak működési elvéből adódóan a gépbe beépített rázószerkezet biztosítja a megfelelő mennyiség betöltését. Amennyiben a töltőgép alatt a technológiából adódóan, a folyamat során eltörik az üveg, a gyűjtőszalagra üveg, illetve üvegcseréppel szennyezett nyersanyag kerül. Ezért a nyersanyag a szalag ellentétes irányba történő kapcsolásával kijáratásra kerül. A szalagról és a dobból eltávolított töltőanyag, - mint végleg kieső nyersanyag-, a hulladék tárolására kijelölt konténerbe kerül. A kijáratás után a gyűjtőszalag és a dob alaposan lemosásra kerül. Az üvegszállító szalagról a törött üveg és a nyersanyag ugyancsak eltávolításra kerül, amit a szalag leöblítése követ. Az IFS élelmiszerbiztonsági szabvány szerinti rendszerünk előírásai szerint az üvegtörés helye előtt 3 méterre az üres üvegeket le kell szedni, üzemcsarnokon kívül el kell mosni. Az alapos kitakarítás ellenére előfordul, hogy a törött üvegdarab beszorul a gyűjtőszalag elemeibe és így annak működése során kiszabadulva mégis belekerül a termékbe. Mindezek alapján az üvegtörés túl azon, hogy kiemelten jelentős termelés és élelmiszerbiztonsági kockázati tényező jelentős addicionális selejt mennyiséget is jelent. A jelenleg alkalmazott töltőtechnológia működési jellemzője, hogy a megfelelő mennyiségű nyersanyag üvegbe töltése akár több töltőciklus lefutását is szükségessé teszi, ezáltal annak hatékonysága sok esetben nem megfelelő. Mindemellett működéséből adódóan a nyersanyag sérülését is okozza, mivel a több körös töltőciklus alatt az alapanyag a töltésre várakozás során feltornyosul, ezáltal sérül, állaga változik. Ezért fontos cél annak elérése, hogy üvegszilánk konzervbe való kerülése teljesen kiküszöbölhető legyen úgy, hogy a jelenleg alkalmazott töltési technológiához képest lényegesen hatékonyabb (töltőkörök nélküli) töltés valósuljon meg, a töltésre kerülő anyag állagának megőrzése (sérülésének elkerülése) mellett. Mindezen technológiai célok elérése érdekében egy olyan töltési technológia kialakítása szüks (Hungarian)
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On the one hand, the project’s development goal is to develop a complex line of canning technology that makes it possible to ensure that the filler retains its original properties, enjoyment and nutritional value as far as possible during the technological process, so that its consistency, taste and thus always excellent quality. This is done through canning technology, the specificity of which is that no preservatives or other artificial additives are used for preservation, the preservation is achieved by the state-of-the-art vacuum closure and heat treatment process. It is intrinsically linked to high quality and the basic objective of development is to achieve maximum product safety. This is done in such a way that the quality parameters specified above are accompanied by the longest possible shelf life, while the production process of the canning is achieved over time and more cost-effectively. Product safety is an essential factor, as there is currently very low tolerance on the market, and Western European customers recall the whole batch of products after two consecutive complaints. This is particularly true of one of the main products produced by the undertaking, namely tinned sour cherries, which is classified as dangerous from the point of view of consumption, since children may consume it without parental supervision, so that reliability is particularly important. Glass break is a key risk factor for food safety in product safety. Unfortunately, the resulting product recall caused the company to lose billions of turnover during 2013. This fact further increases the importance of development for both the enterprise and the sector. The project objective can be fully achieved through the synergistic alignment of the various technological elements of the complex canned canning technology line, treated exclusively together. Therefore, innovative development must necessarily implement and include the following technological elements: — filling technology — egalisation, — compression technology — pouring technology — closing technology — heat treatment technology — product final control The development of the canning technology will result in the improvement of the quality parameters of the manufactured products as described above: • 370-, 580-, 720-, 1062, 1700-, 4 250 ml Csemege cucumbers, “Normal” flavour • 720 ml Csemegeuborka Kapros, dill garlic, garlic, spicy flavour • sour, pearled, sweetened/Harvin, K-Classic,/• cherry-cooked, sugared The elements of the innovative development: An important R & D task in relation to each technological element is the optimal line layout and design of the technological line, the search for and development of the line design necessary for the optimal operation of the technology. Due to the principle of operation of the vibration continuous charging technology currently used, the vibration mechanism incorporated into the machine ensures the correct quantity. If under the filling machine the glass breaks during the process due to the technology, glass or raw material contaminated with glass tiles is placed on the collector belt. Therefore, the raw material is exited by switching the tape in the opposite direction. The filling material removed from the tape and drum, as a raw material that is permanently lost, is placed in a container dedicated to the storage of waste. After the exit, the collector tape and drum are thoroughly washed off. Broken glass and raw material are also removed from the glass conveyor belt, followed by rinsing of the tape. According to the requirements of our IFS Food Safety Standard system, the empty bottles must be taken off and washed outside the operating hall 3 m before the glass break site. Despite the thorough cleaning, it happens that the broken piece of glass is stuck in the elements of the collecting tape and thus, when released during its operation, it still enters the product. Against this background, glass breaks are not only significant production and food safety risk factors but also significant additional scrap amounts. The operational feature of the filling technology currently used is that filling the right amount of raw material into glass requires even several filling cycles, and in many cases its efficiency is inadequate. In addition, due to its operation, it also causes damage to the raw material, as during the multi-circular charging cycle, the raw material is towered while waiting for filling, thereby damaging and changing its consistency. Therefore, it is an important objective to achieve the complete elimination of the placing of glass fragments in canned products by ensuring a significantly more efficient filling (without filling circuits) compared to the filling technology currently used, while preserving the consistency (avoiding damage) of the filling material. In order to achieve all of these technological goals, a charging technology is needed (English)
8 February 2022
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Máriapócs, Szabolcs-Szatmár-Bereg
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Identifiers
GINOP-2.1.1-15-2015-00300
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