Metal detectors for food primarily are used for the purpose of consumer protection. Despite maximum care metallic contaminations of food products during the production process cannot be fully excluded. Metal particles that enter the product during the production process or already are contained in the raw material may cause serious injuries of consumers. The consequences for the producing company are numerous and serious and include compensation claims and expensive recalls. Even bigger and longer-lasting damage is caused by the negative brand image and the loss of consumer trust caused by impure food products.
Metal detectors for food provide effective protection against ferrous
and non-ferrous metals (aluminium, stainless steel, etc.). They can be
installed in every step of the production process and can be used for
many different applications, e.g. for the inspection of bread and bakery
products, meat and sausage product, fruit, vegetables, dairy products,
spices, sugar, etc.
In addition to consumer protection, metal detectors also are used to
protect machinery. Even smallest metal particles can lead to machinery
failure. Expensive repairs and production downtimes are the
consequences, often followed by revenue decreases.
When used for machinery protection, the metal detector is installed
directly before the machine to be protected. If, as in most cases in the
food industry, consumer protection is the goal, several inspection
points are useful. An inspection of raw material has the advantage that
metal particles are separated before they are broken up into smaller
pieces which might be harder to detect. Inspections at critical control
points (HACCPs) during the production process are recommended to notice
machinery failures (such as broken blades) in time.
Consequently, food products in their final stage after packaging are
inspected once again with a metal detector (or an X-ray system) to fully
For optimal product protection an inspection of raw materials, of several critical control points, and a final inspection of the finished product are recommended.
Such metal detectors are equipped with a transmitter coil and two receiver coils. The transmitter coil generates a constant electromagnetic field. When a metal particle passes the detector it interferes with the electromagnetic field, causing a signal to be detected by the receiver coils. The electronic unit in the metal detector analyses this signal, evaluates it and signals a metal contamination. As a rule metal detectors in the food industry are equipped with automatic reject units that directly separate the contaminated product from the production line.
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