Case Study: Cheersonic UFM3200P High-Yield Round Cake Automatic Paper Insertion and Slicing Machine for Mousse Cake Manufacturers

 

Basic Test Information

– Client focuses on large-scale production of mid-to-high-end round mousse cakes
– Test Equipment: Cheersonic UFM3200P High-Yield Round Cake Automatic Paper Insertion and Slicing Machine
– Test Products: 6-inch/8-inch frozen mousse cakes (including original, chocolate, strawberry, mango, and other flavors)
– Test Cycle: 3 days of continuous mass production testing
– Test Location: Client’s central factory baking production line
– Equipment Link: Inline Ultrasonic Cake Slicing Machine With Paper Insert

Existing Production Pain Points for the Client

1. Cutting Challenges: Mousse has a soft, sticky texture and easily sticks to the knife. Traditional knife cutting easily results in collapse, crumbling, and rough cut surfaces. Multiple flavors are also prone to color mixing.

2. Low efficiency: Manual slicing and paper insertion result in only 40-60 cakes per person per hour, insufficient to meet daily orders of tens of thousands.

3. Unstable quality: Uneven cake size, manual paper insertion resulting in misalignment, omissions, and damage; poor packaging appearance and high re-adhesion rate.

4. High cost: High labor costs, significant raw material waste, a defect rate of approximately 8%-12%, and difficulty in hygiene control.

5. Poor adaptability: Switching between different cake diameters is cumbersome and time-consuming, impacting the production line’s rhythm.

Test Objectives

1. Stably achieve efficient slicing of 180-400 round mousse cakes per hour, matching customers’ high-volume demands.

2. Slices should be free of collapse and debris, with clean cut surfaces, automatic paper insertion, and prevention of re-adhesion and color mixing.

3. Quickly adapt to 6-inch/8-inch and other cake sizes, with convenient changeovers, suitable for production line operations.

4. Reduce labor and raw material losses, and improve product standardization and hygiene levels.

Testing Process and Key Operations

1. Equipment Deployment: Integrate with the customer’s existing baking production line, manually feed materials, connect to the servo conveyor system, and debug the 7-inch touch screen interface.

2. Parameter Settings: Adjustable cutting quantity (6/8/10 portions), automatic paper insertion enabled, safety gate and frequency tracking function set, and three-level access permissions assigned to operators/supervisors/technicians.

3. Batch Testing: Run at full capacity for 3 consecutive days, covering mainstream mousse categories such as original, chocolate, strawberry, and mango, recording output, cutting quality, paper insertion effect, and loss rate.

4. Comparative Verification: Synchronize data from the manual group and the equipment group, and compare efficiency, appearance, loss, and number of workers required.

Core Customer Feedback

1. Efficiency Breakthrough: Stable cutting of 320+ pieces per hour, fully meeting daily production needs, no need for overtime during peak periods.

2. Significant Quality Improvement: The mousse slices are smooth and intact, the paper insertion is neat and aesthetically pleasing, and issues such as re-adhesion and color bleeding are completely resolved. Downstream packaging and supermarket feedback has been excellent.

3. Cost Reduction: Labor costs, defective products, and raw material losses are significantly reduced, resulting in a 0.3-0.5 yuan decrease in the overall cost per cake.

4. Easy Operation: One-button parameter adjustment on the touchscreen, quick bracket changes to adapt to multiple sizes, and even beginners can operate independently within half an hour.

5. Stable and Reliable: Continuous 72-hour operation without failure, automatic frequency tracking, and comprehensive safety protection make it suitable for long-term assembly line operations.

Test Conclusion:

The UFM3200P high-volume automatic round cake paper insertion and slicing machine perfectly solves the core pain points of mousse cake cutting, such as sticking to the blade, deformation, re-adhesion, low efficiency, and difficulty in quality control. Its efficiency, quality, cost, and adaptability are all superior to traditional manual methods and ordinary equipment. It can be directly connected to a central factory assembly line, making it an ideal solution for the large-scale production of round mousse cakes.

Customer Procurement and Implementation Recommendations

1. We recommend standard configuration with dual slicing stations, servo conveyors, and automatic unloading to further enhance production capacity.

2. Use food-grade separator paper to ensure anti-sticking effect and compliance of inserted paper.

3. Provide on-site installation, commissioning, training, and year-round after-sales service to ensure stable operation.

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Email: market2@cheersonic.com