Непрекъснат хоризонтален миксер

Производител: Sancassiano

Описание

Продукция от 1000 до 10 000 кг/ч.

Dosage of ingredients

The dosing station, is gravimetric and works by the loss in weight principle to guarantee:

Very accurate dosing even for viscous ingredients
A high level of consistency with regards to the measurement of the ingredients
The ability to react quickly to a change in the density of the ingredient

Sancassiano has forty years worth of experience in this field; we can guarantee accurate dosing of so called “difficult” ingredients like:

Fruits and candies
Mother dough
Oils - even at high temperatures
Fat, butter, lard and margarine
Scrap dough

Hydration and Premix

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

Horizontal continuous mixer

Sancassiano range of continuous mixers has recently been completed with a continuous mixer in horizontal design.

The central part of the process, the proper kneading phase, is in this case done with the use of an horizontal mixing tool set in an horizontal mixing chamber. The dimensions of the horizontal chamber vary according to the throughput required.

From the pre-mixer the homogeneous mix of ingredients is introduced at one side of the kneading chamber where an horizontal tool is responsible for the proper kneading action. When it is ready the dough exits on the opposite side of the mixing chamber (see schematic on next page).

Where the dough exits the horizontal mixing chamber, the opening is variable and this is controlled at the PLC. In this way the time the dough will be mixed for in the kneading chamber can be controlled.

The speed of the horizontal tool set is also controlled at the PLC.

Advantages

Low dough temperature.
Controllable mixing intensity.
Mechanical sturdiness.
Total management of the process.

The main advantage of the Horizontal Continuous Mixer, is its ability to efficiently cool the dough; it will maintain a high level of temperature control even when the temperature of the finished product is around

12°C.

This is thanks to the circulation of a temperature controlled glycol mix in the jacket of the kneading chamber.

Functional scheme

Запитване

Други продукти от Миксери

Машина за повдигане и изсипване на купи Sinmag Bowl lift LIFTO 60