Separate and place individual sliced deli meat / cheese for packaging

Across the Specialty Foods deli portfolio (Piller's, Grimm's, Freybe, Hempler's, Expresco, Isernio's, Concord) the company produces large volumes of sliced, shingled, and stacked processed meats and deli products. The contact-rich task is de-stacking and interleaving freshly sliced product — picking one limp, cold, often slightly tacky slice from a stack and laying it in a shingle pattern or fanned stack into a tray or pack. Slices are thin, deformable, prone to clinging together and folding, and tear easily, so the difficulty is singulation and controlled placement rather than transport. It sits between the slicer and the tray-sealing/packaging step on deli lines. Failure here means a torn slice, a double-pick, or a mis-registered fan that fails pack-weight or appearance specs, generating rework or scrap. We identified this through our own research; we have not confirmed the specifics with the customer directly. This page is our researched read — a starting point for that conversation.