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Overview
The high-performance vacuum-cylinder cooking machine BKK 0500 is used for continuous, extreme product-considerate thickening of milk hard and soft sugar masses and to produce caramelised and light milk sweets.
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Facts
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 product being treated extremely considerately (no caramelisation of light milk products).
The mass is moved from the cooker into the first vacuum chamber. The vapours are separated from the mass here and condensed in the condenser. The condensate is lead away by a water pump. The mass then moves through a flow valve into the second vacuum room where re-vacuumisation is carried out. Lastly, a heated rotary piston pump transfers the highly-vacuumed batch to the next processing machine.
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, outfeed pump, 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 outer diameter of the rotor are spatulas which are movable and assist in creating good eddying in the mass and also prevent the mass 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. Outfeed of the highly-vacuumed mass is achieved with a heated rotary piston pump or with our continuous sugar draw-off.
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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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