SOFTWARE & AUTOMATION
FOR BAKERIES.
WHF / IBC STORAGE AND AUTOMATIC DOSING
Liquid ingredients.
Dosed from the IBC.
Bring suitable liquid ingredients from their delivery container into the recipe without measuring out each addition by hand. NIO WHF combines IBC positions on scales with pumps and dosing lines. Patriq calls for the quantity the batch needs and follows the remaining stock.
WHF station with vertically arranged IBCs
FROM THE IBC INTO PRODUCTION
Keep stock in view.
Deliver the recipe quantity.
WHF measures the reduction in container weight as the pump delivers liquid to the process. The control system relates that change to the requested recipe quantity. It is a practical route from stored liquid to automatic dosing, with the weighing and pumping equipment selected for the ingredient.
The same weighing system shows what remains in the container. Your team can prepare the next IBC based on actual stock. If both positions contain the same ingredient, automatic changeover can be included in the configuration.
01 · Connect the delivery container
The IBC becomes the storage vessel for dosing, avoiding a separate manual transfer for each batch. Container dimensions, connections and replacement access are matched to your usual deliveries.
02 · Dose by weight
A recipe request starts the addition. The product pump delivers to the chosen destination while the scales measure the withdrawal. The liquid’s properties and required flow determine the pump and line arrangement.
03 · Plan replenishment
Stock visibility makes the next container change easier to plan. For a frequently used ingredient, a second connected IBC with automatic changeover can be a useful part of the supply concept.
STORAGE, WEIGHING AND PUMPS TOGETHER
See the complete IBC station.
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- Vertical IBC storage — Two IBC positions share one frame, with connections for the liquid supply.
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- WHF complete assembly — The vertical WHF.09120100-2.200A combines two IBC positions with weighing platforms and dosing equipment.
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- Frame and container positions — Two storage levels use building height, with space beneath for the weighing and pumping components.
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- Pumps and connections — Product pumps transfer liquid to the dosing lines. The pump selection follows the ingredient and required flow.
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- Removable drip tray — The drip tray can be removed to empty collected liquid and clean the tray.
LAYOUT AND CAPACITY
Use floor space
or building height.
Vertical WHF arrangements place the containers above one another to use the building height. Horizontal arrangements place them side by side. We compare the available space, lifting equipment and container-change route to find the layout that fits your bakery.
The dimensions shown are for the vertical WHF.09120100-2.200A with two 1,000-litre IBCs. We select the arrangement and capacity around the containers and ingredients you use.
Container positions
2 × standard 1,000-litre IBCs
Vertical model · L × W × H
1,450 × 1,475.5 × 3,013 mm
Dosing measurement
Weight loss measured at the IBC platforms
Liquid transfer
Product pumps and connected dosing lines
Layout options
Vertical or horizontal storage arrangement
PRACTICAL HANDLING FROM THE START
Container changes
belong in the production plan.
A storage layout must leave room to exchange the IBCs. We plan the approach for your forklift or pallet truck, the access to the connections and the container positions together, so replenishment works in the space available.
Removable drip trays make collected drips accessible for removal and cleaning. Connections and pumps also need to remain within reach. Those details affect daily handling as much as the number of containers the station can hold.
Tell us which liquids you use, how often the ingredient changes and how the product lines are cleaned. We use those requirements to choose the product-contact components and establish the cleaning approach for the complete dosing route.
PART OF THE SAME PATRIQ RECIPE
Dry and liquid ingredients.
One batch workflow.
Patriq brings the liquid addition together with dry ingredients, hand weighing and the rest of the batch. Operators can see the stock and requested quantities in the same production environment, rather than manage the IBC station as an isolated process.
WHF can supply a weighing and mixer station, work alongside small-ingredient dosing, or extend the liquid handling in an existing bakery. NIO integrates suitable equipment from all brands and plans the new dosing route around what is already in place.
FROM RECIPE TO PRODUCTION.
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Salzburger Straße 44 · 4690 Schwanenstadt · Austria