Непрекъснат вертикален миксер

Производител: Sancassiano

Описание

Продукция от 1000 до 10 000 кг/ч.

The formation of gluten begins with the blending and hydration phase. The Sancassiano pre mixer or blender has the facility to deliver water into the flour instantaneously, critical in developing the optimal dough structure.

At the same time as the hydrating phase, the main ingredients are introduced and mixed in the pre-mixer, from which they are delivered to the kneading chamber.

The main characteristics of the Sancassiano pre-mixer are:

Optimum hydration for the best dough structure
Easy to clean (all mechanical parts are quickly disconnected/connected)
High level of flexibility (all speeds can be controlled by frequency inverters)
The pre-mixer can be jacketed for cooling by chilled water on request

From the pre-mixer, the homogeneous mix of ingredients is delivered into a circular kneading chamber. Here a number of mixing tools divide the mix into a number of “mini-batches”, thanks to the planetary movement of the head and thanks to the Sancassiano’s patented design where the spiral tools work against a backplate (named “full contacts”).

The number of mixing tools in the chamber depends upon the throughput required and each spiral can be independently driven for maximum control.

Each “mini-batch” is mixed by its own spiral tool and exits the chamber via an opening in the bottom in strict sequence. The spiral tool pushes the dough through the opening onto a conveyor belt which feeds the make up line.

Advantages

High level of flexibility- High throughputs- Easy control of mixing parameters- Spiral mixing actions.

The result is a continuous mixing system with the following unique characteristics:

No scrap at the end of production or when a recipe change is called for.
High mixing intensity dramatically reducing mixing times.
The Intensity of the Mixing is carefully controlled independently at every spiral tool.
The mixing is time controlled by changing the speed of the planetary head.
High Productivity - up to 10 Tonnes/h in a relatively small space.
A gentle mixing action via the spiral tool.
Low level of increased temperature of the dough during the mixing stage.
Flexibility - throughput can be varied from 25% to 100% without changing the mixing parameters but by changing only the flow rate of the main ingredients.
Exceptional mechanical sturdiness, thanks to the fact that each spiral mixes only a small quantity of dough.

Functional scheme

Each parameter can be fully controlled for the complete management of the mixing process.

Запитване

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