Chocotech, part of the Sollich Group of companies, will have at its booth the Candy Division’s complete production program, which includes equipment for manufacturing jellies, fondants, chewies, caramels, fudge, croquants and hard candies as well as barline kitchens and units designed to produce aerated masses.
The Jellymasteris perfect for the efficient production of jelly products. One of the most important factors is consistent viscosity, especially for one-shot products, which are becoming more and more favored in the market place. Chocotech will also have on display theJellymixunit, which is a gravimetric weighing and feeding system to deal with up to eight different colors and flavors. The system can also handle aerated foam, which can be seen in a wide variety of products on the market. Volumetric metering will also be on display.
NEW: The Chewmaster
TheChewmasterhas been further developed to include an additional crystallizer. For the first time, operators can achieve defined continuous crystallization, independent of the sugar glucose (corn syrup) ratio. As a result, products do not show later show any signs “cold flow.”
Batch and continuous caramel cookers such as Carastar, YPP andSucrofilmwill be on display. The recently developedSucrofilm1500 can handle more than 2,000 kgs/hr (4,400 lbs/hr) of caramel, depending on the recipe, with a turndown rate of well over 50%. AllSucrofilmcookers now include a direct drive, doing away with belt and chain drives, minimizing maintenance. The newly developed Caraflex allows caramel masses with a color spectrum from milk-white to dark brown to be manufactured and already has shown great potential on the market place.
Very fine grained fondants to coarser fudges can be made on theMicron. The exact pre-conditioning of the mass before beating allows for very precise crystallization, resulting in controllable mass fineness and distribution. Precise temperature control of the mass discharge temperature for next step processing is also part of the system. The newly developed, PLC-controlled water tempering units, with Clean-in-Place (CIP) capability, cap this closed hygienically designed system.
The company has a production line for the continuous manufacturing of croquants and related products such as halwa.
NEW: Process Control
Recently engineered improvements include the automatic adaption of control parameters to deal with varying atmospheric pressures. Such inline viscosity control ensures a consistent mass quality.
On display will be exhibits demonstrating complete and partial Clean-in-Place (CIP) solutions to suit different hygienic requirements and to match customer processes and products.
NEW: Processing of Rework
Every manufacturing line produces rework in some form or another and the just-in-time processing of rework is becoming more and more important. In doing this, large amounts of money can be saved by using rework. Chocotech’s well-designed rework solution takes into account collecting rework from controlled line purging during start up.
NEW: Energy Efficiency
A large amount of energy is required during cooking to vaporize the process water out of the batch. With the newEcograv, Chocotech can now achieve batches of much dryer solids prior to cooking. This can result in large energy savings compared to other systems, which can substantially lower the yearly energy bill.
NEW: Lab Equipment
On display will be a Princesscandy batch lab cooker, ideal for recipe development and all types of lab work. The unit has now an additional bowl attachment for aerating frappes, marshmallow and nougats. TheSucrofilm/Sucromaster for continuous manufacturing of hard and soft candies will also be on display in combination with the new lab-sizedSucrotwistfor jellies.
The Chocolate Division will show the following:
A fully functioningFrozenShellline with a Pralimat depositor and a Tornadoaerator for fillings will be demonstrated continuously throughout the show.
The popularGlossmaster enrober with its wheel-in-wheel-out mass trough will be shown in two operating modes.
TheChocoform PSL drop line designed to manufacture chocolate centers such as lentils, balls and eggs that are eventually panned, will feature a new design. This allows an easy exchange of the drop rolls, which facilitates a quick changeover (30 minutes) in product shape, such as from lentil to egg shape.
Last but not least.
Visitors to the booth will see the company’sTornadounit for continuous aeration andTurbowhipfor batch aerating. In addition, the ever popular, best-selling, universal batch cooker typeCarastar, will also be on hand for inspection.
A forming line for hard candy and laminated candies type,Sucroform-Wand a chain forming system for filled and unfilled hard and chewy candies type,Sucrofrom-K, together with the universal static cooker typeSucrotwist and the sugar melter and continuous brittle cooker typeSucrocrunch, complete the list of equipment and lines on display at interpack.
At interpack, stop by booth A07/B08, Hall 3.
For more information, visitwww.chocotech.de
The Chocotech Candy Kitchen: AUTOGRAV / SUCROFILM / CARAFLEX
The design of today’s modern kitchen technology should not only guarantee a good product, but also allow maximum continuous run times encompassing a 24/6 work week, even with caramel or fudge recipes, before CIP (Cleaning In Place) is required. Hygienic design and maintenance friendly features (Chocoteech Service Information System, SIS) are also key factures in minimizing downtime. Well-thought out fully automatic CIP loops, using dairy-type non mix valves, allow part of the system to undergo CIP while the other part continues in production mode.
A full CIP of the complete kitchen in one step is also possible depending on customer philosophy. Advanced process controls should allow startup procedures and unscheduled stops due to down steam problems to be controlled safely and efficiently, allowing full product reclaim to be achieved in an inline process. This avoids the requirement to store large amounts of rework, which have to be processed separately.
Another important factor of advanced process control is compensating for varying atmospheric pressures. which -- in turn -- guarantees a more consistent product. All these and more are part of Chocotech’s kitchen, which manufactures up to 3.800 kgs/hr of product on continuou,s multi-shift production runs.
At interpack, stop by booth A07/B08, Hall 3 at interpack
For more information, visitwww.chocotech.de