Lan Handling Technologies has specialised in developing and producing sterilised product handling systems and end-of-line automation for the global food market for over 50 years. The company is responsible for the entire process from draft to commissioning: design, construction, assembly and installation are all handled in-house.
Lan’s innovative and efficient turnkey handling systems can be found in the global food and packaging industries, at multinationals and fast-growing business start-ups. The smart use of modularisation in our product portfolio enables us to offer an extensive range of customer-specific solutions, customised on the basis of the latest technology. Over the years, this has led to the installation of more than 500 high-quality product handling systems worldwide.
Lan develops its high-quality automated packaging solutions in its plants in Tilburg and Halfweg in the Netherlands. These solutions range from packaging for sterilised food in pouches, tins and jars to main-meal salads and agri-food in bags, nets, boxes and crates.
Greater efficiency, increased product diversity, attention to traceability and zero waste have an impact on the production environment. We are responding to these trends by working intensively with universities, prominent multinationals and innovative business start-ups in the food industry and on topics such as Industry 4.0, Digital Twins and Big Data. In doing so, Lan Handling Technologies is making a significant contribution to the growing need for safe food products.
“The collaboration with Lan has brought us the product handling knowledge and skills we needed. Until a few years ago, HAK’s expertise lay in the production of conserves in glass jars. Even producing stand-up pouches was completely new to us. Lan’s project leaders and engineers took us through the hows and the whys of certain pouch-handling choices step by step. That was important to us, because the automated procedures before and after the autoclaves are crucial in the process. We are now working with different variants of dozens of recipes and there’s no sign of that ending soon.”
Ronald van Helfteren, technical project leader