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Stripping System
Client
Gate Gourmet International, Zürich
Project
Development of a modular system for handling of tableware/garbage in connection with flight catering. Design, assembly and commissioning as well as prompt delivery of two systems to Gate Gourmet Heathrow. Subsequently, systems have been delivered and implemented in Geneva, Frankfurt, Hong Kong, Manila, Billund, Sao Paulo, Copenhagen, Perh, Mexico City, Brussels and Atlanta. As per March 2002 19 systems have been delivered.
In the design good working conditions, easy cleaning, effective system, minimal maintenance and easy trouble shooting have been emphasised. The development took place in close co-operation with Gate Gourmet International, and the ideas are protected by application of patents (owned by Gate Gourmet) in major countries.
Description
The Stripping System has been divided into four sections as shown above.
Section 1, Dirty side: Consists of the stripping station and the conveyor to the dishwasher. Here the returns from the flight are sorted out from a conveyor and the tableware is placed in baskets. The garbage stays on the conveyor and is taken to an automatic garbage system (typically a vacuum system).
Section 2, Clean side: The conveyor and the roller conveyor for clean tableware. The baskets are driven out on working tables and the tableware is stocked.
Section 3, Basket return: The conveyor underneath the roller conveyor for transportation of baskets.
Section 4, Buffer and magazine: Consists of an elevator for sorting of baskets returned, buffer conveyor to the stripping station and sorting in magazine (four tracks). From the elevator the baskets are taken back to the stripping station in two levels. Here the baskets automatically are distributed over the stripping station.
The design of the system is robust, and all conveyors have been supplied with overload circuit breakers. Emphasis has been placed on working conditions as well as hygienic conditions. Some of the components of the stripping station have been made in a way that they can go through the washing machine. To this can be added that the system has been supplied with automatic washing of conveyors.
Finally, special equipment has been developed which may be chosen as an option to fit the system or the layout of each specific flight kitchen.
Techniques
All motors are connected to frequency converters so the speed can be adjusted optimally. Pneumatics are used for the handling of baskets.
The system is controlled by a PLC with supervision of all movements and sensors. Any faults are reported on a control panel where also changes of speed and other parameters can be observed.
The system is almost entirely made of stainless steel and synthetic materials. The visible finish is glass-blown and pickled stainless steel.
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