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Overview
The BKK 0125 D is a high-performance vacuum-cylinder cooking machine which is used for continuous, extreme product-considerate thickening of milk hard and soft sugar batches.
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Facts
The installation is used to produce caramelised and light milk sweets. A piston pump continuously feeds the solution to be thickened from a supply hopper into the vacuum-cylinder cooking machine. The thin batch layer between the rotor and heating pipe is quickly heated up. The cooking temperature can be kept very low due to the effect of the vacuum in the cooking line. This allows the products to be treated extremely considerately (no caramelisation of light milk products). The batch is moved from the cooker into the first vacuum chamber. The vapours are separated from the batch here and condensed in the condenser. Additionally, the condensate is lead away by a water pump.
The batch moves through a flow valve into the second vacuum room where re-vacuumisation is carried out. After vacuumizing the set is lowered and turned aruond for 180º in order to take out the batch for the next processing machine. In the same time a new batch can be vacuumized.
Constructional design
The standard model of the vacuum-cylinder cooking machine consists of two vertical cooking sections with a base frame. All auxiliary devices such as feed pumps, vacuum tanks, swivel kettle unit, vacuum pumps and steam fittings are attached to the frame as a compact unit. The cooking section is made of an insulated and steam-heated double shell. The rotor that rotates in this section is also steam-heated and has a graded diameter. On the edge of the rotor are spatulas which are movable and assist in creating good eddying in the batch. And also prevent the batch from burning on the heating pipe . The rotor shafts are sealed by a lubricated double shaft seal. The rotors are driven by electric motors. Piston dosing pumps are used as the batch feed pump, to which flavour pumps can be directly flange-mounted. The stroke of all pumps can be precisely adjusted to the recipe. The vacuum tank is made from a maximum of two chambers so that cooking or re-vacuumisation can be carried out with different vacuum heights. The cooling water needed to condense the vapours is lead away by the water pump. The highly-vacuumised batch is captured in the swivel kettle and in then immediately emptied for further processing.
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Function description
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Contact
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Technical information
Rights to make technical alterations reserved
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