Siam Crisp Fruit (Thailand): From 1 Trial Unit to 12 Full-Line Repurchases, Solving Persistent Weighing Fluctuations for Freeze-Dried Fruits

Client Background

Siam Crisp Fruit Co., Ltd. is an established freeze-dried fruit and vegetable manufacturer based in Thailand. Founded by an industry veteran with roots in fruit trading, the company operates two standardized production facilities in Bangkok and Rayong, specializing in products including 20g packs of Monthong durian chips, 50g mango crisps, and mixed berry bites. Over 80% of its products are exported to the EU, Japan, South Korea, and China, subject to extremely strict net content compliance and food hygiene standards.

The key contact for this project is Mr. Chai Wongsuwan, Production Manager with 8 years of tenure at the company, who oversees 6 packaging lines across the facility. For nearly half a year before partnering with LEESOLU, most of his time was consumed by the recurring problem of unreliable weighing scales.

Pain Points: Outdated Scales Become a Production Bottleneck in High-Temperature, High-Humidity Environments

Before reaching out to LEESOLU, Siam Crisp Fruit had already replaced two batches of checkweighers from different brands on its two core production lines. The equipment came at a considerable cost, but performance consistently fell short of expectations — problems escalated drastically during Thailand’s rainy season:

1. Accuracy drifts with temperature, hurting both material costs and customer satisfaction

Freeze-dried durian is a high-value raw material. For 20g small packs, the old scales often had errors exceeding ±1g. When workshop temperatures climbed to 36°C at noon, weight readings would drop steadily. Underweight packages that slipped through led to a failed batch inspection by a German buyer, resulting in a deduction of over 2,000 euros — an incident that prompted a severe reprimand from the company owner. To avoid complaints, production teams had to intentionally increase fill volumes, wasting 30 to 40 kilograms of durian chips per day. When Chai reviewed the monthly cost reports, the numbers were striking.

2. Poor vibration resistance requires frequent line stops for calibration

The checkweighers were installed adjacent to VFFS packaging machines. Once the machines started running and the line vibrated, the weight readings on the display fluctuated wildly. Workers had to stop the line every two hours to calibrate the scale with standard weights, and switching between product specifications took over half an hour. During peak order periods, the packaging machine produced packs at full speed upstream, but the checkweigher could not keep up, causing piles of products to block the production aisle.

3. Complicated cleaning risks failing HACCP audits

Freeze-dried fruits are coated with sugar powder that easily sticks to belt gaps and dead corners of the machine frame. The old equipment required loosening multiple screws to remove the belt, taking half a day to clean thoroughly, and frequent disassembly easily damaged components. Before every HACCP audit, the team had to work overnight to disassemble and clean the equipment, fearing hygiene failures would cause them to fail the audit.

4. Manual data recording makes export traceability a cumbersome task

The old scales had cumbersome data export functions. Weight records for each shift were kept manually by operators in ledgers. Every time EU customers requested audit traceability records, the office team had to work overtime to compile data, wasting time and risking discrepancies.

Chai contacted the original supplier twice for on-site troubleshooting. The supplier either blamed the workshop environment or charged extra for upgraded sensors. After repeated attempts with no real solution and mounting costs, Chai later told our engineer, "Back then, I just wanted one scale that could run steadily for a month without drifting — that would have been enough."

Initial Cooperation: A Cautious Trial Order of 1 Unit for the Most Troubled Line

At the ProPak Asia exhibition in Bangkok in 2025, Chai visited our booth and watched our live weighing demonstration for small snack packs. For lightweight packs around 20g, the weight readings on the display remained almost perfectly stable even at full line speed. He squatted next to the machine for over ten minutes, repeatedly asking about anti-interference performance and temperature/humidity adaptability. He left his business card but did not place an order immediately.

When submitting the budget request to the company owner, Chai took a cautious approach: "Let’s order 1 unit first, install it on Line 1 — the line with the most problems. If it doesn’t work out, the loss is minimal." That is how the first LEESOLU CW220 checkweigher was delivered to Line 1 of Siam Crisp Fruit’s Bangkok factory — the older line dedicated to 20g Monthong durian chips that had been plagued with constant issues.

We arranged for a local Thai service engineer to handle on-site installation and commissioning. The workshop temperature was over 30°C that day. The engineer worked alongside Chai’s team by the production line, adjusting settings from 2 PM to 6 PM. They tested three batches of different products, verifying each pack with a laboratory balance. The final error was stably controlled within ±0.2g — four to five times more accurate than the old equipment.

Before leaving, the engineer told Chai, "Run it for a month first. Call me anytime if you have issues. This unit has reinforced sealing, so the high humidity of the rainy season won’t be a problem."

Customized Solutions: Tailored Details for Freeze-Dried Production Scenarios

For Siam Crisp Fruit’s production scenario, we made three targeted optimizations to the trial unit — the features that later impressed Chai the most:

1. Upgraded Temperature & Humidity Compensation Algorithm

Optimized sensor temperature drift compensation for Thailand’s high-temperature, high-humidity workshop environment. Even with workshop temperature differences exceeding 10°C, weight readings do not experience large-scale drift.

2. Anti-stick Food-grade Belt + Tool-free Quick Release

Equipped with food-grade belts that resist sugar powder adhesion. The belt and guide rails can be removed by hand without any tools. Workers can clean and reassemble them in ten minutes at the end of a shift, with minimal dead corners for hassle-free sanitation.

3. One-click Recipe Switching + Auto-zero Calibration

Built-in storage for 10 product recipes. Switching between mango chips and berry bites only takes one tap on the touchscreen. The system runs automatic zero calibration on startup, eliminating the need for workers to manually adjust with weights every day.

In addition, the standard USB data export function can directly generate weight reports for each batch, with clear records of time, weight, and rejection quantity — perfectly solving the customer’s export traceability challenges.

Proven Results: 3 Months of Stable Operation, Owner Approves Full Repurchase After Cost Analysis

After three months of continuous operation on Line 1, Chai said the most intuitive feeling was "peace of mind":

• Previously, the morning shift started with half an hour of scale calibration. Now, operators just activate auto-zero at startup and start production in five minutes. At the hottest point at noon, there is no need to monitor the screen for drifting values — the weight curve remains nearly flat.

• In three months, this production line had zero rejected batches due to weight non-compliance. The underweight/overweight defect rate dropped by 92%. In terms of raw material costs, reduced overfill waste saved nearly 100,000 Thai baht per month.

• Previously, each line required one dedicated worker for secondary re-inspection. Now this position has been eliminated for this line, with workers reassigned to other posts — saving two full labor costs per month for this single line.

• During the last quarterly HACCP audit, auditors pulled the weight traceability data and signed off immediately, no more overnight work to compile ledgers.

Chai compiled three months of operational data and cost analysis into a report for the company owner, with a clear conclusion: this checkweigher pays for itself in six months and delivers exceptional stability. The owner approved immediately: replace all 8 old scales in the Rayong factory, and upgrade the remaining 4 lines in the Bangkok factory — a total of 12 units, all with the same configuration as the trial model. Three units would include upgraded IP65 waterproofing for lines near the washing area.

When placing the order, Chai joked with our sales representative: "If I’d known how well this worked, I wouldn’t have hesitated for half a year. The wasted raw material money could have bought two more machines."

Full-Line Rollout: 12 Standardized Units Simplify Multi-Facility Management

Today, all 12 LEESOLU checkweighers across Siam Crisp Fruit’s two factories are fully operational. With unified equipment parameters, spare part specifications, and operating procedures, Chai’s management workload has been significantly reduced:

• Maintenance teams no longer need to memorize repair methods for multiple brands. Wear parts are interchangeable, and one set of spare parts supports the entire factory.

• Workers only need one training session to operate all production lines. Shift rotations and reassignments no longer require re-training.

• Weight data from all lines can be exported and aggregated uniformly. Weekly reports for the owner are generated directly from spreadsheets, no more manual data collection from each workshop.

During a recent routine follow-up visit by our engineer, Chai pointed to the equipment on the line and said: "The rainy season is here now, with workshop humidity close to 80%, and these scales are still running perfectly. I finally don’t have to worry about scale problems every day."

Customer Testimonial