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White Castle's Robotic Path to Packaging Automation

Integrators used software to identify the optimal positioning of robots on the line based on their footprint, reach, and payload. The software also validates the requisite system performance in relation to the existing components of the packaging line.

The latest automation installation at the plant is a two-ABB IRB 1200 robot station that case packs the retail cartons into 12-ct shipper cases.
The latest automation installation at the plant is a two-ABB IRB 1200 robot station that case packs the retail cartons into 12-ct shipper cases.

Generally regarded as the world’s first fast-food hamburger chain, White Castle, founded in 1921, has over 350 locations in 15 states, mostly in the Midwest and metro-New York City. On the surface, that leaves a good portion of the U.S. without access to the indulgent palate pleasure of iconic square sliders, loaded with grilled onions and perhaps a slice of cheese.

That was the case until 1987, when White Castle opened a retail division, which supplies merchants large and small across the U.S. with frozen, packaged sliders made at three U.S. factories. The factories mimic the way the sliders are made in restaurants but leave the final microwave preparation to the consumer.

The retail sales model has been quite a success. At the end of 2021 White Castle sold its six-billionth retail slider, with over 20% of that total having come in the previous three years. Demand has been so high that White Castle’s Louisville, Ky. factory—one of the first White Castle frozen food plants opened in 1997—now operates three shifts, six days a week. It also serves approximately half of the U.S. retail volume, processing tens of thousands of pounds of meat in making 800,000 sliders per day. White Castle’s Louisville, Ky. factory operates three shifts, six days a week. It serves about half of the U.S. retail volume, processing tens of thousands of pounds of meat in making 800,000 sliders per day.White Castle’s Louisville, Ky. factory operates three shifts, six days a week. It serves about half of the U.S. retail volume, processing tens of thousands of pounds of meat in making 800,000 sliders per day.

Pre-cooked hamburger meat comes into the facility in log form and is sliced into individual patties. The patties are manually placed on bun bottoms, and then topped with grilled onions, (plus cheese during the shifts cheeseburgers are made), and the upper bun. The burgers are then flow wrapped two-to-a-package on equipment from Campbell Wrapper Corporation, and transferred into a blast freezer operating at 35°F below zero.

The Frigoscandia flash freezer has self-stacking belts with exits at the top. After an hour in the freezer the slider two-packs are gravity fed through a small chute onto a conveyor that leads to the three separate packaging lines; two parallel lines for 12-ct cartons sold at general retail locations, and one separate line for 16-ct cartons sold at wholesale clubs. Cartoning is done on Bradman Lake right-angle carton closers. 

Recently upgraded articulated-arm robots

It’s notable that White Castle was an early adopter of robotics; the company is perfectly comfortable with robotic integration. Plant Manager Tony McGraw, now a 35-plus year veteran at White Castle, had nudged his company into ABB delta-picking technology as early as 1998 (see sidebar below for more about packaging robots’ early days). But a side effect of being an early adopter is that newer equipment is bound to arrive, and it’s wise to turn to the experts to know what’s coming down the pike. CIM used RobotStudio, ABB’s offline programming software, to experiment with highly realistic simulations of the palletizing cell while designing the EOAT and determining the optimal robot position and motion.CIM used RobotStudio, ABB’s offline programming software, to experiment with highly realistic simulations of the palletizing cell while designing the EOAT and determining the optimal robot position and motion.