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» Behind the scenes at LeClerc
Behind the scenes at LeClerc
In the past four years, the facility has seen up to $50 million in investment.
Portioning bars
The temperature of the roller and the gap between the roller and conveyor belt create a bar slab. The thickness of the slab determines the length of the bars at the guillotine.
Moving bar dough
An operator removes bar dough from the mixer. The dough must be kept warm so that it can be shaped into a slab.
Cutting bars
The guillotine cuts the length of the bars to reflect the weight that will appear on the packaging.
Packaging products
The flowwrapper automatically checks the packaging film against the product being run to ensure the film and product match.
Adding ingredients
An inclusion wheel mixes in chocolate chips and ensures even distribution.
Averting a packaging crisis
A buffer system separates production from packaging. In case of a packaging event, this system allows production to continue running while the situation is resolved.
Alleviating line issues
The automated warehouse eliminates human error.
Leaders at LeClerc
Lyne Normand, left, vice-president of quality for U.S. operations, and Jeremy Carroll, plant manager of the Kingsport, Tenn., facility.
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