![]() “There are seven kilos of pressure inside a champagne bottle, so marks can cause the bottles to explod e,” he remarked. Roullet explained that marking is not just an important esthetic concern with champagne bottling, it also can affect the integrity of the bottles themselves. The AN100 has three features that protect the product and the packaging: An infeed/gripping system that is engineered to avoid contact with the bottle labels specifically selected suction cups that prevent marking of the products and the transfer of DesignBoxes in a raised position, which avoids scuffing the base, thus prote cting the integrity of the barcode. The boxes and bottles entered the AN100 gantry packer through its two infeed lanes. On the day of PD's visit, Veuve Clicquot was packing champagne in its new DesignBoxes. One is newly purchased while the other was salvaged from another line at the facility two bottle or carton infeed lanes a AN110 gantry packer a WB45.80 wraparound case packer a labeling and checkweighing area rejection area a spiral conveyor that lifts filled cases to a second level for palletization two infeed lanes for palletization a P432.20 palletizer and Schneider Electric controls. The line was installed in July 2009 and comprises two F272.40 tray erectors. The innovation is Veuve Clicquot's DesignBox, a paperboard box, which Stephane Bernelas, lead engineer of new packaging development, says was created with two primary design objectives: To enhance the luxury perception of Veuve Clicquot and reinforce the champagne house's image as a pioneer in the champagne bottling industry. Recently PD was invited to the champagne house to view the company's newest packaging innovation and the new case-packing and palletizing line supporting it. This progressively brings the lees down into the neck of the bottles, easing their removal, reducing the amount of champagne lost during disengorgement and producing a sparkling wine of higher clarity. Designed in 1816 to eliminate sediment (lees) fro m the champagne fermenting process, this table was cut with large, sloping holes pierced into its top where wine bottles could be placed head-down and gently turned over long stretches of time. T he first innovation of Widow Clicquot's is the table de rummage. Veuve Clicquot Ponsardin, Reims, France, has been innovating its bottling and packaging operations since Barbe-Nicole Clicquot Ponsardin simultaneously became a widow and the head of the champagne house when she was only 27 years old.
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