PROTAG SMOKEHOUSE APPLICATION




PROTAG is an electronic tag affixed to a product or conveyance that assigns it a unique I.D. number. It was specifically designed to withstand the rigors and harsh environments encountered in the Food Processing Industry. Protag can be used to track product as it moves through various stages or processes in a plant. Although Protag has been used in other applications, we have recently developed and sold a system that tracks trolleys as they transport raw product to a smokehouse and all the way to packaging. The flow chart and description below illustrates how the product travels through the smokehouses.

Currently, most information concerning product-flow through a smokehouse is recorded manually. The operator usually records all pertinent data on paper and this information is sometimes transferred to a computer for statistical analysis. Errors in recording and transposition can be numerous and the information can be somewhat dated.
The Protag Smokehouse Application solves these problems by capturing data in real time and limiting operator intervention.

System Description and Layout
The system is comprised of 4 Stations, all collecting weight and ID information and transmitting this information in real time to a network PC.
Each Station includes a scale, Input Terminal and Tag reader and is assigned a unique Node Number.
The Input Terminal is the Protech DDC9600 Controller in conjunction with Pronet Data Collection Software.
A Tag is installed on every trolley used in this application. When this Tag passes in front of a reader, a unique 13-digit serial number is transmitted to the Controller. The weight along with other pertinent data is collected and stored in the PC as the trolley moves through all 4 Stations in the cooking and cooling and packaging process.

Station 1: Tare Station. The tare weight is acquired and stored.
Station 2: Smokehouse Station. Raw product is loaded on the trolley and weighed.
Station 3: Cooling Station. Cooked product is removed from the smokehouse & weighed.
Station 4: Final Station. Product is weighed before being sent to packaging.
The cycle usually starts by weighing the empty trolley at Station 1 to determine the tare weight. The trolley is then moved to an area where it is loaded with raw product and this weight along with other pertinent information is electronically recorded (Station 2). In this application, there are three (Station 2's) to handle the traffic. The product is then sent to the smokehouse.
Anywhere from 6 to 24 hours later, the cooked product is removed and weighed at Station 3. Again the information regarding the trolley number, weight and product I.D is electronically captured and the trolley is usually sent to the coolers. The next day the trolley is weighed again (Station 4) and pertinent data recorded. The product is sent to packaging and the trolley is cleaned and recycled.


The Payoff

 ACCURATE REPORTS
The supervisors or management can access the Network PC at any time to determine instantly where and how much product is located at any given station. Reports on yields or shrinkage are immediate. No errors in transcribing information.
TRACK INVENTORY
Individual trolleys can be tracked to get feedback on yields or even Smokehouse performance. No more losing product in the coolers. (Believe me this happens!) Since all product is time stamped, a supervisor can be alerted to the fact that some product may be over-staying its welcome in the coolers.
HACCP
One customer has justified the cost of this system based on the evidence that all trolleys have been sanitized in the Trolley Wash prior to entering production. The capture of tare weights on every cycle also provides historical analysis on the condition of the trolleys.
GUARANTEE
Our networking hardware and software has proven itself over the years to be extremely rugged, dependable and reliable. We are so confident in its performance that we offer an exclusive guarantee. Contact our Sales Department for more information.

Please email Protech or call our sales department at 1 800 563-1456 for more information.
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