Daniele, Inc., founded in Trieste, Italy in 1945 and based in Pascoag, RI since 1977, desired to incorporate automation into its Burrillville, RI facility. The goal? To increase weekly production of salami while slashing labor costs.
A M King designed and constructed a new salami processing area, which incorporated a new 20,000-square-foot expansion and complete renovation to an existing 80,000-square-foot space. The project included laser-guided robots for salami kitchen automation, as well as magnetic-driven robots for the salami curing and washing operations. The robotics required complex floor sloping solutions to create levelness while maintaining proper sanitation design. Slab steel reinforcements were installed in conjunction with robot travel paths to prevent any magnetic field distortion. In addition, imported air handling equipment needed to be controlled by three temperatures of glycol, which offer an optimum fermenting and aging environment for the salami. Finishing this premier project was, in part, accomplished by coordinating with no less than seven Italian equipment vendors.