What this means in practice

  • A camera and even light above the cooling conveyor take a picture of every tortilla, wrap or flatbread as it leaves the oven and before it is stacked.
  • The model is trained on the clients own products. It flags pieces that are too small or too big, out of round, torn, folded, doubled or stuck together, and ones with burnt spots or a pale bake.
  • It also counts the pieces in each stack before bagging and saves every flag with a photo, the line and the time, so the team can spot when the press, dough or oven starts to drift.
  • A line lead checks the flags and decides what is pulled or reworked. The camera points at the product, not at workers, and any people caught in view are blurred.
  • Start with one line and one product, compare the camera flags and counts with what the crew finds for a few weeks, and keep the existing food safety plan, metal detection, weight checks and lab tests in place.

How Lid Vizion approaches it

We start with the business decision and operating context, define ownership and measurable milestones, then use configuration, integrations, automation, or custom software only where each earns its place.