Project description
On this complex it is possible to prepare the following masses:
• Fruit fillings for croissants, muffins, etc.
• Caramel and toffee masses;
• Sauces
• Ketchup
•Mayonnaise
• Syrups
• Puree
Advantage
•Full cycle
• Dosing of raw materials
• Boiling (open boilers, vacuum apparatus, overpressure)
• Cycle and method are matched to the product
• Cooling in flow
• Ability to add fruits and berries
• Dosed unloading into containers
TECHNICAL SPECIFICATIONS
Specifications
| Boiling volume | 50l – 1500 l |
| Vacuum in the chamber up to | 0,8kg/cm2 |
| Temperature of a coolant | 70 – 1800С |
| Coolant | Steam, oil, glycerin, water |
| Number of staff | 2 people |
| Productivity | From50 to 500 kg/hour |
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