Icy, sweet treats case-packed at 300 cups/min

Plant producing frozen desserts for J&J Snack Foods takes the sting out of handling cold treat cups for operators, installing a robotic case packer that handles the icy packs with ease.

The robot is equipped with a vacuum end-of-arm tool that can pick 24 4-oz cups at one time and transfer them to a shipping case.
The robot is equipped with a vacuum end-of-arm tool that can pick 24 4-oz cups at one time and transfer them to a shipping case.

J&J Snack Foods Corp. may not be a household name, but many of its diverse and delightful treats certainly are. The Pennsauken, NJ-based company’s branded niche snack foods and beverages include Auntie Anne’s soft pretzels, ICEE and Slush Puppie frozen beverages, Minute Maid juice bars and soft frozen lemonade, Luigi’s Italian ice, Whole Fruit frozen novelties, Dogsters ice cream-style dog treats, The Funnel Cake Factory funnel cakes, Pillsbury mini pies, and Patio burritos and hand-held sandwiches, among many others.

With such a range of product types, distributed nationwide to supermarkets and foodservice operations, J&J needs a lot of square footage for manufacturing. The company operates 16 plants across the country, most of which are bakeries. Two are dedicated to frozen dessert production. One of them, J&J Snack Foods’ Mia Products division in Moosic, PA, recently became the proud owner of a robotic case packer from Flexicell, a Pearson Packaging Systems company.

Producing 400 million servings of frozen snacks a year, the Mia plant spans 58,000 sq ft and operates eight production lines: one for frozen juice bars, two for Italian ice in tubes, and five for Italian ice/sherbet cups. Before J&J installed the automated system to case-pack its cup products, the process was labor-intensive and manual.

Explains Jason Pniewski, Automation Technology Manager for J&J, “Cups would come out of a blast freezer around 260 cups per minute. Operators would pick several cups off a conveyor line and place them into a corrugated container for our foodservice customers. One challenge was the temperature of the product: grabbing cups that are zero degrees Fahrenheit, even with cotton gloves, can make your hands pretty cold, and packers got fatigued with repetitive motion throughout their shift.”

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