Recipe management for batching has to solve two things: how a recipe lands accurately on every weighing, and how a batch can be traced back afterwards. In multi-variety, small-batch workshops, recipes travel on paper documents and figures are keyed in item by item, so changeovers are slow and feeding errors are easy. Sihyde brings recipe, weighing, feeding and records into one control system: multi-recipe storage and one-click recipe call replace item-by-item edits, production data is retained automatically, and batches can be traced back.
Multi-Recipe Storage and One-Click Recipe Call
• Recipes stored centrally: The material composition and feeding sequence of regularly produced products are stored in the control system and retrieved by product number, so the site no longer keys in ratios item by item.
• Calling replaces editing figures: When the product changes, the stored recipe is called directly, and the weighing and discharge sequence come with it, reducing the omissions and wrong entries caused by manual edits. Taking the floor-type automated batching system as an example, it supports ≥10 recipes stored and called, so multi-variety rotation does not require resetting each recipe one by one.
• Changeover actions recorded: Each call logs the recipe number, call time and corresponding batch number; changeover actions enter the production record, making it easier to identify later where differences between batches came from.
Automatic Production Data Retention
• Weighing records saved with the batch: Recipe, weight and batch number are recorded automatically during batching rather than copied by hand at the workstation, so shift handovers rarely leave gaps.
• Details exported on demand: Retained data can be exported. For a batch review, or when a customer asks for feeding records, the details for the relevant period are retrieved directly instead of going back to the shop floor for documents.
• Exception points recorded as well: Execution of the feeding sequence, manual intervention points and fault alarms all enter the record, so a review can pinpoint the specific line and step.
Closed-Loop Quality Traceability Chain
• Trace from finished product back to batch: Searching by batch number retrieves the recipe version, the actual weighed value of each component and the feeding sequence for that batch, so the investigation starts from the finished product.
• Trace from batch to process step: Records are linked to the production line and feeding step. When a problem concentrates in one section of weighing or conveying, the scope of investigation can be narrowed without stopping the whole line.
• Quality and production share one ledger: Quality management and production process management consult the same record, which reduces ledgers that do not match and repeated re-issue of inspection sheets.
Workshop Control and Work Order Dispatch
• Work orders reach line terminals directly: The production department issues orders in the system and tasks are sent straight to the production lines on site, cutting out phone notifications and paper slips.
• Feeding sequence executed under control: The system weighs and discharges in the sequence set by the recipe, and the next item is not released until the previous step is complete, reducing premature feeding and missed feeding.
• Operations completed on the HMI touch screen: Recipe calls, parameter confirmation and status checks are done on the HMI touch screen; when manual feeding or another action is needed, a buzzer light on site gives the signal.
Application Scenarios and Customer Cases
Demand for recipe management and batch traceability concentrates in workshops with many product varieties, fragmented batches and clear accountability requirements. For the control concept, see the electrical control system page.
Changeover in Multi-Category Shared-Line Workshops
• Variety switch without resetting parameters: One line rotates through several varieties; recipes are called from the library and the weighing and discharge sequence come with them, so changeover time goes mainly to line cleaning and material preparation. For multi-variety rotation layouts, see the ceramic batching system.
• The more varieties, the clearer the difference: Item-by-item ratio entry is replaced by recipe calls; the more fragmented the batches and the denser the varieties, the more direct the value of fewer wrong entries.
• Front and back sections switch together: A recipe switch also drives the parameters of the conveying, mixing and packaging sections, so a variety change at the front end does not require resetting each machine and the whole line stays in step.
Quality Investigation and Complaint Review
• Lock the batch first, then find the cause: When the performance of a batch fluctuates, use the batch number to pull up the feeding details for that batch, first checking whether the recipe version is consistent, then reviewing the weighing records of each component.
• Separate recipe issues from execution issues: If the recipe version is consistent but weighed values or the feeding sequence deviate, the cause points to on-site execution; if both are normal, the investigation moves to raw material batches and downstream processes.
• Review material archived with the report: Exported records are stored together with the quality report, so a similar problem can be compared across cases and the response kept consistent.
Multi-Line Dispatch and Inventory Coordination
• One work order dispatched to several lines: The production department schedules by order in the system and tasks are sent to terminals on different lines; the site draws materials and produces according to the task on screen, and dispatch status can be reviewed.
• Material picking matches consumption: Raw material inventory management and production process management connect in the same system, so picking and consumption can be checked against each other and material flows are easier to reconcile during stocktaking.
• Batch information travels with materials: Finished goods warehousing and transfer fall under logistics management, and batch information follows the material, so later stages do not need to rebuild the ledger. For recipe management and batch retention in food workshops, see the configuration approach of the food batching system（https://www.sihyde.com/319.html）.
Frequently Asked Questions
Q1: How many recipes can recipe management store?
A1: It depends on the line configuration. Taking the floor-type automated batching system as an example, it supports ≥10 recipes stored and called; the number of recipes relates to the number of product varieties and control points, and for multi-variety workshops it is calculated against actual varieties at the proposal stage.
Q2: Can batching data connect to MES or ERP?
A2: An interface can be reserved. Production data is recorded automatically in the system and can be exported; the scope and fields of the connection are confirmed at the proposal stage according to the interface conditions of the company's existing system, without changing how the batching section itself records data.
Q3: How far back can batch traceability go?
A3: It can retrieve the recipe version, weighing records of each component, feeding sequence and corresponding times for that batch. Records are grouped by batch number and can be exported for quality review and complaint verification; traceability granularity and the fields actually retained are determined by the line configuration.
Conclusion
Recipe management moves recipes from paper into the system, and batch traceability turns records from recollection into data. Multi-recipe storage and one-click recipe call mean fewer edits at changeover, automatic production data retention gives investigations a basis, and quality, production, inventory and logistics connect under one logic. The customized automated batching system configures these capabilities to the variety mix of a workshop, so every batch is recorded and can be traced.
