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Overview
The high-performance vacuum-cylinder cooking machine BKK 0750 is used for continuous and extremely product-considerate thickening of milk hard and soft sugar masses. The installation is also used 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 due to the effect of the vacuum in the cooking section, which results in 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 moves through a flow valve into the second vacuum room where re-vacuumisation is carried out. A heated rotary piston pump transfers the highly-vacuumed mass to the next processing machine.
The vacuum-cylinder cooking machine BKK 0750 is primarily used in the confectionery industry for continuously thickening milk hard sugar masses. Heating in the cooker is carried out under vacuum and at a low cooking temperature to keep the level of mass caramelisation as low as possible. The low cooking temperature means the batch is treated extremely considerately so that products which tend to burn can also be thickened easily. Of course, normal hard and soft sugar masses can also be processed with and without sugar.
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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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