Semi-Automated Dough Cutting System

The Challenge

Solers' manual dough-cutting line caused ergonomic strain, inconsistent cuts, 12–15% rejection rates per batch, wasted tray area, slow cleaning, and operator safety concerns.

Our Solution

LAUIH delivered a validated mechanical design: an L-shaped chain-driven cutting system with spring-mounted rotary blades, tray indexing, hygienic stainless-steel framing, removable access panels, and readiness for future sensor and HMI integration — backed by SolidWorks motion studies and finite element analysis.

The Results

The new design lifts throughput 75% (100 to 175 trays/hour), cuts rejection rates from 12–15% to below 5%, reduces daily dough waste from 21 kg to under 8 kg, and halves cleaning time (18 to 9 minutes per shift).

Key Metrics