| | Item # 5505 - COMPLETE BAR MANUFACTURING LINE
Manufactured by BOSCH
Capacity around 600 to 700kg per hour
Product with nougat layer, caramel layer, coated in chocolate
Product 1 aerated nougat density 0.85 kg/l
Product 2 caramel: density 1.3 kg/l
Composition of the bars:
26% enrobing chocolate - 25% layer of caramel of 4 mm thickness - 49% layer of nougat of 12 mm thickness
Width of the bar before enrobing:: 21 mm
Length of the bar : 67 to 108 mm
This line can equally be used for the production of cereal bars. The tempering of the pre-laminator must be adjusted. Moreover relevant recipe information and specifications of the mass and density etc. would be required at a later stage
POS 000 Preparation - Cooking and aeration installation
Capacity:
(a) up to 350 kg per hour of a mass of aerated sugar (nougat)
(b) up to 200 kg per hour of mass (caramel)
for a production of a 2-layer bar (a) and (b) can be produced together
Feeding of the primary matters into the cooker as the introduction of an aeration agent into the unit is carried out manually.
The process is not automatic and the control is manual.
composed of:
- (two) Universal batch cookers type BKS 0114 AA without aspiration unit, including: gantry ( support ) in Cr-Ni steel
Cooking reservoir in Cr-Ni steel with double jacket and isolation, variable temperature up to 10 bar. Serrated agitator with teflon scrapers
Automatic system for the opening/closing of steam with pre-selection of cooking temperature
Exit valve for the mass
Control panel IP 54 with luminosity and indications of cooking temperature
swivelling exit
- (two) stainless steel domed reservoirs, capacity 100 litres, temperature to 3 bar maximum with steam or hot water, without connections
Steam and condensation attachments with security valve for the reservoir
Mixer for the caramel tank
Pump to feed the drum and deposit and cooling of the bar line with:
steam jacket
variator motor
- The aeration unit includes:
Frame on legs adjustable for adaption to the steam reservoir
Pressure reservoir, double jacketted steam adjustable to 3 bars, lid, lateral feeding of the product mass with valve, temperature detector at exit, window inspection with scraper, exit valve, valve for the aeration agent
All valves are pneumatically controlled
Air pressure connection
Aspirating system with aspiration pump and motor
IP 54 electric cabinet to control power, control and operation of the aeration unit. The process is controlled by SPS, whose parameters should be definitely manually set at the commencement of operations
- One mixer TO-MP 270 for the mixing of the nougat with milk powder, cocoa or nut powder, includes a gangway above for the pre-laminator
POS 100 Forming composed of:
POS 110 One pre-laminator type TO-PL 600/2 includes, 2 cylinders laminating the mass and forming a layer. With system of lubrication of the drums, working width 600 mm
POS 120 One caramel laminator TO-PL 600 for the forming and cooling of the layer of caramel, 600 mm working width
POS 130 One grading position TO-W 600, 600 mm working width
POS 140 One conveyor belt 600 mms width
POS 150 One group to produce hot or cold water TO-GL 3 for the drums and tubes
POS 200 Section the cooling of the layer
POS 210 One cooling tunnel type TO-KT 600-1--20-15 A for the cooling of the mass of caramel and nougat. Working width 600 mm, length 20 metres. Cooling capacity: 15 KW.
With double cooling by water circulation and cold air for an adequate cooling of the product
POS 300 Unit for the rotary and transversal cutting
POS 310 One rotary and transversal cutter TO DCS 600/1000. Entry width: 600 mm , exit width: 1000mm
POS 320 One Guillotine type TO G 1000 , cutting the band in pieces, width of operation 1000 mm
POS 400 Enrobing line
- POS 410 One enrober unit with built in tempering TO-UK-1000
POS 420 One cooling tunnel TU-KT-1000-1-15-16b.Operation width 1000 mm, length 15 mm ( must be wrong surely probably 15 metres). Cooling capacity about 15 kw
PACKAGING
2 (two) Aucouturier Aucotronic flowpack wrappers |         |
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