The art of automation

Simon Böckenholt: The BRIMATO product portfolio can be found in commercial kitchens and large-scale canteens, such as hospitals, dining halls, staff canteens and in-flight caterers as well as large catering companies. We make a key contribution to automation and thus to the optimisation of processes. Our systems are capable of automatically executing recurring, repetitive and difficult tasks, which in turn reduces operating costs in the medium term.

Simon Böckenholt: In order to achieve an optimal level of automation, we start by analysing existing structures and processes in order to automate them at key points. Depending on the size of the plant and degree of automation, the payback period for the investment is only between 8 and 24 (36) months. 

Simon Böckenholt: The BRIMATO automation systems range from cutlery sorting and packaging units to automated food distribution conveyor systems and automation solutions for before and after dishwashing lines.

Our machines are technically mature, cost-optimised and proven in practice. Their effectiveness in everyday use is confirmed in countless plants all over the world every single day.

Simon Böckenholt: Some 50% of our products are exported; the main markets are Central, Western and Northern Europe. 

Simon Böckenholt: Today's catering industry is marked by acute staff shortages. There are simply not enough workers. Through automation, our systems can take over certain tasks and make work much easier for actual employees. Reducing workloads through automation means freeing up staff for more demanding and interesting tasks. This results in a better working atmosphere and higher staff retention. And since this also reduces the need to recruit and hire staff, managers also have more time to dedicate to their core tasks.

Simon Böckenholt: Yes – hygiene conditions are definitely improved, too! Wherever people meet and eat together, there are contact points for the transmission of pathogens. Automation reduces the need to handle trays, plates and cutlery and thus also the number of contact points. This automatically minimises the risk of contamination.

One contact point that is often underestimated is the cutlery dispenser, for example. This open area where people help themselves to cutlery is an ideal point for the transmission of pathogens. When taking their cutlery, every diner touches several more sets, which are then used by others.

If cutlery is packaged under controlled hygienic conditions, contamination with harmful pathogens is minimised. This protects diners from infection.

Simon Böckenholt: We cover a large number of applications with our standard BRIMATO product portfolio. However, we are regularly approached by customers who require an extremely individual solution. Precisely for such cases, we offer our BRIMATO special machine construction to provide solutions for such requirements and tailor products to the specific needs and conditions on site.

Simon Böckenholt: The B.PRO CPM-600 cutlery packaging machine. This machine is the embodiment of hygiene and cost efficiency. The CPM-600 packs cutlery sets together with a napkin in individually printable, closed paper bags. The bag is completely sealed. The contents cannot slip out and everything remains hygienically clean and dry until use.

The compact machine also achieves an extremely high performance. It can be operated by just one person and processes up to 600 pieces per hour. The cutlery is only handled once before being hygienically packed in a bag. The risk of contamination is thus almost completely eradicated. Another advantage of the machine is its plug & play function. The B.PRO CPM-600 cutlery packaging machine is simply placed wherever required and connected to the power supply. And then it is ready to go.

Simon Böckenholt: As well as packing cutlery sets, the CPM-600 can also pack a range of additional items, such as napkins, toothpicks, salt and pepper. The packaging can also be printed with an individual logo or message.