with Continuous Sugar-Draw-off 124 Continuous Cooker 123 Packaging - Processing Bid on Equipment I

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1 Continuous Cooker 123 with Continuous Sugar-Draw-off 124 I Continuous Cookers , The Hansella continuous cookers produce a high boiled sugar (or milk high boiled sugar) of unrivalled quality; extremly plastic and clear. They cook without sugar loss avow also most difficult recipes any detriment to quality, even sugar ma es with less than 13/4 residual moisture are possible. The settings for production volume, vacuum, cooking temperature and cooking time can be easily varied. An adjustable piston pump (twin cylinder pump) pumps the precooked sugar mixture from the dissolving and precooking machine Typ 126 E, "Solvomat" into the cooking coil of the cooker, where it is brought to the chamber, in which most cooking vapours are extracted. The intermediate chamber is connected to the outside atmosphere. Furthermore, colours and liquid acids can be added here. After most cooking vapours have been extracted, the sugar mass passes through an adjustable valve into the vacuum chamber, in which a further reduction of the moisture content takes place, depending on the hight of the vacuum (up to 740 mm column of mercury). As a result of this process the manufacture of a most plastic and dry sugar mass is ensured, furthermore a saving of up to 80 to 90 percent of the usually required amount of cooling water. The vacuum treated sugar mass is finally

2 Tempering and Kneaaing Conveyor Band Continuous sugar draw-off device, flavour addition and delivery chute composed of 2 polished, contra-rotating, heated rollers, which are mounted in a housing located at the bottom of the vacuum chamber. An essential design feature of this device is furthermore that the sugar mass itself is used as a sealing agent between the vacuum chamber and the outside atmosphere. The extraction of the sugar mass is effected with a minimum of friction; through adjustment of the number of revolutions of the 2 draw-off rollers a varying viscosity of the sugar mass can be obtained. The sugar mass leaving the vacuum drawoff device passes down a heated chute, located below the draw-off device, to a mixing container, fitted at the head of the forrinearinn anr1 lennariinn nnnwownr hand the sugar mass thoroughly mixed with thole ingredients through mechanica l mixing tools. The mixing speed is infinitely varia Very volatile flavours which may evaporate in the mixing container, are usually added already into the draw-off unit. The complete vacuum chamber with the connected sugar-draw-off-unit can be swivelled and is consequently easily accessible for inspection purposes. The thoroughly flavoured sugar mass containing all ingredients leaves the ml container and is evenly spread on to the tempering and kneading conveyor steel band. The dosing and feeding unit for liquid additions, that is colours, flavours, liquid acids etc. is installed at the left side of the

3 I www_bid-on-equipment.corn %.orrunuous Confectionery Cooking Plant This cooking line represents the latest technical development in the field of fully automatic production of high boiled sweets. It consists of the very successful Hansella coil cooker fitted with a continuous sugar draw-off system, and the following tempering and kneading conveyor. repr lates in co tech The cookinc ranges: q cooking with temi conveyor up to 10 q cooking with temr conveyor up to 6 tc The basic d i dentical for following de and operatic to the mixing container or draw-off unit. Any desired number of different additions can be fed simultaneously. To ensure an optimal mixing of the flavours to the sugar mass a flavour heating glycerine system has been tio incorporated. Furthermore it is p ible to install a flow meter or indicator liquid additions, in order to control onsumption of these products. By reducing the vacuum and by applying a suitable cooking temperature it is also possible to produce a high boiled sugar as required for deposited sweets. This sugar mass can be fed as usual direct into the discharge hopper of a hard sweet depositing plant. Thus completely translucent hard sweets are produced. comnarahle in all resnects in Tempering and Kneading Conveyor unit The tempering and kneading conveyor unit, too, is available in two versions, in conformity with the output of the attached cooking plant. Regarding their design features both tempering and kneading units are the same, they differ only in their length and in the accessory parts according to their length, as for example the number of kneading rollers, ploughs etc. The tempering and kneading conveyor unit type 133 is 8 m long and is used in connection with the cooker type , whilst the tempering and kneading conveyor unit type 134 has a length of 10 m and is to be used with the conker tvne container on to the steel belt. Furthermore the sugar mass is thoroughly kneaded in order to distribute evenly the flavours, colours and acids mixed under and thus to obtain a completely homogeneous mass. At the same time it is ensured that the sugar mass gets a uniform temperature and becomes completely smooth and plastic. The tempering and kneading conveyor unit consists mainly of a frame-work of sectional steel tubing and an endless rotating stainless steel belt, being 600 mm wide and 1 mm thick. This steel belt runs on 2 rotating drums of 1000 mm diameter each; in order to prevent a lateral deviation 2 guide rails have been fitted to its bottom side. The belt speed is infinitely variable, a tensinninn device nermits simnle adjustment from the o circulatior water noz: underside tern peratu thermosta is too low, water tern down by t The opera supervise( The kneac above the lating wat, bottom ed strips (to r At the pla, nneitinnn,

4 represenung vne latest development in confectionery technique dig e cooking line is available for two output es: cooking line type with tempering and kneading conveyor 134 up to 10 tons in 8 hours q cooking line type with tempering and kneading conveyor 133 up to 6 tons in 8 hours The basic design features are however identical for both plants. Consequently the following description of the design features and operation are valid for both lines. Transfer of the sugar ribbon from the tempering and kneading conveyor into the batch former www_bid-on-equipment.corn from the other by having its own water circulation system. In these tempering zones water nozzles spray cooled water on to the underside of the belt. The desired water temperature is adjustable and controlled by a thermostat. If the cooling water temperature too low, it is heated up by steam, if the ter temperature is too high, it is cooled wn by the addition of cold water. The operation of the water nozzles can be supervised by a flow control unit. The kneading rollers and ploughs arranged above the belt are also cooled by circulating water. The ploughs are fitted at their bottom edges with exchangeable Teflon strips (to prevent damage to the steel belt). At the places where the kneading rollers are nnitioneri counter p ressure rollers are thickness. The kneading rollers can be tilted upwards which makes it possible to clean them and the steel belt very quickly, should it be necessary. A washing station equipped with a rotary brush and positioned underneath the steel band ensures a quick and automatic cleaning. The scraper blade provided makes sure that the steel belt (after having passed the washing station) is complete dry and ready to accept the next sugar mass to be tempered. Furthermore a lubrication device is mounted at the head section of the tempering and kneading conveyor unit applying a very thin and uniform film of grease on to the steel belt. Alongside the tempering and kneading unit a service platform is arranged facilitating the o peration of the plant. Both continuous cooker and tempering and kneading conveyor are centrally controlled from one switch board. At the end of the tempering and kneading conveyor the cooled and by now plastic sugar mass is transferred as a continuous ribbon on to an inclined conveyor belt and from there it is fed into the following processing machines, principally the batch former. It is possible to divide the sugar rope by a cutting device in such a way that 2 batch formers and consequently 2 forming lines can be fed at a time. If crystalline acids in powder form should be used it is possible to mount a powder feeding unit above the mixing container. The powdered acid is fed from a storage tank in precisely measured quantities over vibrating channels

5 Description (cooker) 1 Twin cylinder pump 2 Steam chest 3 Intermediate chamber 4 Vapour draw-off 5 Valve rod 6 Vacuum chamber Continuous sugar draw-off unit eated delivery chute Dosing pumps for flavours and colours 10a Flavour addition 11a Colour addition or liquid acid Cooker with continuous sugar-draw-off unit d-on-equipment.co Function Descript 1 Prec. la Pumi 2 Steal 2a Steal 2b Coot 3 Inter 4 Vapc 5 Valvt 6 Vact: 7 Cont 8 Heat 9 Mixi, 10 Dosi 11 Dosi char 12 Dos. char 13 Pow 13a Add Caption Picture z Dosing Picture f. Water to Picture f Kneadin Picture - Feeding 11 At 12 Ac

6 Functions 13 Functions Description (cooker) 1 Precooked sugar-glucose solution 1a Pump 2 Steam chest 2a Steam feed 2b Cooking coil 3 Intermediate chamber 4 Vapour draw-off 5 Valve 6 Vacuum chamber 7 Continuous sugar draw-off unit 8 Heated delivery chute 9 Mixing container 10 Dosing pump (addition, draw-off unit) pump (addition, intermediate amber) phosing osing pump (addition, intermediate chamber) 13 Powder feeding unit 13a Addition, delivery chute 5 6 Description (kneading conveyor band) 14 Steel band (conveyor) 14a Profile ledge 14b Mounting 14c Guide wheel 15 Plough 16 Kneading station (reversing and kneading) 17 Tempering device (water jets) 18 Washing station 19 Greasing station :1111 n 82 MO) 7 Caption for pictures Picture 4: Dosing control unit Picture 5: Water tanks Picture 6: ding station re 7: eeding pumps 11 Additional feed for liquid acids 12 Additional feed for additional flavours HA HO ROBERT E Division I+ nrigny,

7 ..unzinuous cooking plant I Uet 1111C:di Udld Technical data Type Type Output 750 kgs/h = 6 tons/8 h 1250 kgs/h = 10 tons/8 h Drive: Electrical 18 KVA at 50 cycles 25 KVA at 50 cycles connected load 21 KVA at 60 cycles 28 KVA at 60 cycles Steam pressure 8 atu (120 lbs/p.s.i.) 8 atu (120 lbs/p.s.i.) Steam consumption 340 kgs/h (750 lbs/hr.) 480 kgs/h (1050 lbs/hr.) Water consumption 750 Itrs/h at 15 C 1250 Itrs/h at 15 C Steam connections R 2" R 2" Machine dimensions width 2100 mm width 2500 mm depth 2900 mm depth 3000 mm height 3750 mm height 3900 mm Weight approx kgs approx kgs HAMAC- HoLLER ROBERT BOSCH GMBH Division Hamac-Holler n e-rs I1Al Technical data Type 133 Type 134 Output 6 tons/8 h 10 tons/8 h Drive: Electrical connected 25 KVA at 50 cycles 25 KVA at 50 cycles load 25 KVA at 60 cycles 25 KVA at 60 cycles Water consumption 1 m 3/h 1 m3/h Water connection R 2" R 2" Steam pressure 8 atu (120 lbs/p.s.i.) 8 atu (120 lbs/p.s.i.) Steam consumption 200 kgs/h (440 lbs/hr.) 200 kgs/h (440 lbs/hr.) Steam connection R 1" R 1" Machine dimensions width 1400 mm width 1400 mm length mm length mm height 2300 mm height 2300 mm Weight approx kgs approx kgs