Facts
The mass can be split into several identical or non-identical batches. The adjustability of the kneading rollers allows the sweet mass to be rolled out to a specific thickness. The rollers in the kneading station can be folded up. Thus they and the steel band can be cleaned quickly as required. This is assisted by washer station on the conveyor that operates using rotating brushes.
Stripper wipers ensure that after the cycle is complete the steel band is again completely dry and ready to accept the sugar mass to be tempered. Furthermore, at the beginning of the cooling and tempering conveyor there is a greasing station which applies an extremely thin, even film of separating wax onto the steel band. Tempering is achieved by several controllable tempering zones. In these tempering zones nozzles spray the conveyor belt with tempered water from below. The required water temperature is adjustable and is kept constant using thermostatically controlled mixing valves. Operation of the spray nozzles is controlled by a flow gauge.
Tempered water also flows through the kneading rollers positioned above the conveyor belt. At the end of the conveyor belt the sweet mass, which has cooled down and is no longer ductile, is transferred as a continuous batch to a transfer conveyor and the downstream processing machines - often a batch former.
It is possible to split up the sweet mass strip using a cutting device. In this way the batch former, and thus two operating lines, can be supplied simultaneously. The cooling and tempering conveyor is controlled together with the continuous cooking line from the central control panel.
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