Inspirierte Innovation
Die Eiscreme-Liebhaber von heute wollen mehr. Mehr Geschmack, mehr Luxus, mehr Spannung. Was bedeutet das für Sie als Hersteller von Eiscreme?
Inspirierte Innovation – so können Sie die Erwartungen der Verbraucher an neue Geschmackserlebnisse erfüllen.
Inspirierte Innovation
Die Eiscreme-Liebhaber von heute wollen mehr. Mehr Geschmack, mehr Luxus, mehr Spannung. Was bedeutet das für Sie als Hersteller von Eiscreme?
Inspirierte Innovation – so können Sie die Erwartungen der Verbraucher an neue Geschmackserlebnisse erfüllen.
Kurzübersicht
Kontinuierliche und präzise Zugabe von Spezialzutaten in Eiscreme.
Leistung:
– Durchsatz an Spezialzutaten: 15 bis 1200 Liter/Stunde
– Produktstrom: 1000 bis 10000 Liter/Stunde
– Maximale Größe der Spezialzutaten: 32 mm
Applikationen:
Verarbeitet eine Vielzahl von Spezialzutaten – Fruchtstücke, Nüsse, Kekse, Weingummi, Zimt und vieles mehr – die in Eiscreme oder andere Lebensmittel wie Erdnussbutter, Frischkäse oder Mayonnaise eingearbeitet werden können.
Merkmale
Stainless steel hopper
Secures an even inclusion flow
The simple, stainless steel hopper has a low loading height and 45° corners for good cleanability. The agitator, outlet pipe and patented star-shaped outlet secure an even flow of inclusions. The agitator does not oscillate – it rotates, which brings it closer to the auger and minimises the risk of blockage.
Wide range of augers
The perfect auger for every inclusion
A wide selection of augers are available, including designs with various pitch, core diameter and increasing pitch. Every auger is equipped with an ID chip for fast recognition to ensure that the optimal settings are used.
Feed pump
Efficient and easy to clean
The user-friendly and energy-efficient feed pump is easy to disassemble for cleaning – it consists of four exchangeable parts. There is no piston. Instead, the lamellas rotate inside the rotor, and the dynamic speed control sensors automatically adjust to the lowest possible speed. This minimises wear on lamellas, compensates for funnel build-up and prevents overflow of accumulated ice cream.
Automatic regulation
Optimal dosing process – automatically
Thanks to the digital load cells, there is no need to calibrate the dosing manually. The doser has a self-learning algorithm to secure an optimal dosing process.
Set point accuracy
Save with low product deviation
The loss-in-weight control system in combination with the correct auger enable high dosing accuracy. The doser returns to your set point in just 15 secs after disturbances or downtime and, your set point can stay very close to your target value thanks to the precise ingredient control. This lets you reduce waste, avoid product giveaway – and save money.
Operator safety
A safe working environment
The hopper grid is designed according to the latest safety standards to secure operator safety. The holes in the grid are large enough for ingredients to be loaded, but narrow enough to protect operators. Furthermore, sensors add protection near unsafe areas.
HMI interface
Intuitive, user-friendly HMI
The high level of automation eases the workday for operators and makes production output less dependent on skills of individual operators. The dashboard of the intuitive HMI shows the most important production parameters and the Time to Refill feature helps operators plan their work.
Optionen
Ventilated lamellas
Enables large inclusions
These lamellas are designed to ensure that all the air is released when running large inclusions such as cookies, which may have a lot of trapped air inside them. When the pressurised base product meets the cavity, it naturally replaces any air that may be present between the inclusions. The air then escapes through ventilation holes.
Magnetic grid
Minimises food safety hazards
The magnetic grid is designed to catch metal objects or particles which may have found their way into the inclusion packages. Although a rare occurrence, an error can have dramatic consequences. The magnetic grid minimises the risk of this ever happening.
Insulated hopper
Keeps inclusions frozen
The insulated hopper is useful when running soft inclusions, such as cookie dough, which are best injected frozen. The double walls help keep the inclusions frozen and thereby make sure they maintain their form and shape.
Dust covers
Protects the doser
The dust cover comes in two versions: stainless steel and see-through plastic. It is hinged at the rear, with an option to place the hinge on the right or left side.
Pneumatic bridge breaker
Prevents product build-up
The pneumatic bridge breaker is placed in the inlet funnel. With its vertical, continuous movement, the bridge breaker prevents build-up from sticky and dusty inclusions on the side walls of the funnel.
Automatic CIP front cover
Minimises the risk of damage to the pump
For best results when cleaning, all the tight tolerances inside the lamella pump should be released to enable thorough flush through. This is achieved with an automatic CIP front cover inside the pump’s closed system. This type of cover also guarantees the right pressure during operation, and thereby reduces wear and tear of pump parts during both operation and cleaning.
Comfort package
For convenience and ease of use
The comfort package consists of the following:
- Radio-frequency Identification (RFID) of inserted dosing auger
- Dosing auger in stainless steel (in lieu of plastic)
- Air pressure monitoring gauge (for CIP front cover and bridge breaker)
- Holder for lamellas, rotor, pump front cover and tools
- Tools for dismantling feed pump
- Dynamic speed control
Hopper outlet pipe
For low-viscous inclusions
The hopper outlet pipe is made of plastic and has a tight fit with the auger. It is used to dose low-viscous, or even fluid, inclusions like marmalade.
Ein umfassendes Serviceportfolio für Eiscreme
Ganz gleich, wo Sie gerade stehen oder was Ihre Pläne für die Zukunft sind – wir unterstützen Sie mit allem, was Sie brauchen, um Produktivität, Rentabilität und Nachhaltigkeit zu verbessern. Laden Sie unsere Servicebroschüre herunter, um zu erfahren, wie Sie maximale Zuverlässigkeit erreichen, Ihre Produktion optimieren und neue Möglichkeiten für die Zukunft Ihres Eiscremegeschäfts schaffen können.
