A pan based conveying system designed for delicate products and diverse formats
From quiches and flans to mini gratins, pastries, and empanadas, prepared foods and snacking products are becoming increasingly popular with consumers. However, producing them on an industrial scale represents a real challenge for food manufacturers. That’s because these products are particularly delicate to handle and must remain in their supports throughout the entire process from dosing to demolding. This also includes the proofing, baking, cooling, and freezing phases.
By automating all of the stages that require product supports, the tray line provides manufacturers with a stable and flexible process that preserves the intrinsic qualities of each product. This system also adapts to a large range of recipes while meeting the strictest food safety standards.
Product Quality: Preserving the integrity of the most delicate recipes
Limiting product handling is essential to maintain the structure and appearance of delicate items. The automated tray‑based line eliminates transfers between different pieces of equipment and manual handling, which is a common source of shocks and deformation. Each pan acts as a stable support. It keeps the product in place, reduces vibration, and prevents marking or damage that can occur during transfers on conventional belt conveyors.
MECATHERM’s M‑UB vertical handling system, which can be installed in proofers, coolers, or freezers, allows trays and other supports to move from an ascending stack to a descending stack through a smooth, shockless rotational movement. This design removes any risk of compromised product quality.
By automating these stages, the conveying system reduces handling requirements, which are often time‑consuming and cause product damage. Since there is no longer any need to manually handle carts or pans, production becomes more fluid, safe, and efficient.
This conveying method is particularly well-suited for sensitive recipes such as quiches, pies, flans, gratins with inclusions, and dessert creams. It delivers high‑quality products that meet both consumer expectations and manufacturers’ quality standards.
Food Safety: A process designed to minimize risk
Protein‑based recipes are particularly sensitive to microbiological contamination. Conveying products on their supports simplifies cleaning operations between production runs. A washer is integrated into the tray circuit to enable continuous, in‑line cleaning of the supports during production downtime.
This approach reduces changeover time between batches or recipes and limits the risk of cross‑contamination. It is in full compliance with the requirements of an HACCP (Hazard Analysis and Critical Control Point) plan.
Flexibility: Adapting to formats and innovation
In a market where innovation and variety are essential, the ability to produce different product formats and recipes without constraints is a major advantage. The pan‑based line eliminates any limitations related to product size and shape. For a new recipe or a new format, the pan set can be automatically changed without modifying the overall process.
The pan management system is compatible with a wide range of pan types, making it easy to integrate new recipes and adapt production to meet evolving market demands.
The pan‑based line addresses these key challenges of industrial food production: preserving product quality, meeting food safety requirements, and delivering the flexibility needed to support innovation.
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