Facts
The sugar-glucose solution of approx. 80% DS manufactured by a dissolving line is pumped into the cooking sections (coil or cylinder) by a power-controllable rotary piston pump. The sugar solution is boiled down to approx. 97% TS in this section. The thickened sugar mass with the vapours that were formed then run off out of the cooking sections (coil or cylinder) into the diffuser. The sugar mass and vapours separate in this process. The vapours are fed upwards through the vapour separating tube and the sugar mass collects in the tapered section of the vapour separating room. This is where colouring and liquid acid (buffered) can be metered in. The level in the vapour separating room is displayed during this stage.
The sugar mass is sucked from the vapour separating room into the vacuum room by a flow valve that is adjusted by a motor. The flow valve regulates the flow quantity based upon the level. The inlet piece to the vacuum room is heated. In the vacuum room the dry substance of the sugar mass is increased by reducing the boiling point which then causes re-evaporation. The sugar mass is simultaneously cooled down. In the vacuum room a vacuum of up to 35 mbar absolute pressure is created. The sugar mass is transported out of the vacuum room directly into the in-line mixer by the roller draw-off. In the mixer ingredients such as colouring, crystallising acid etc. are added and mixed homogeneously.
Constructional design
The cooking lines including all components and drive elements are built on a base frame. All operating positions are easily accessible. Either on the same level or by an operator platform. Control and monitoring is carried out from a control panel, which can be fitted with a screen and process visualisation as an optional extra.
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