主なデータ
テトラパック® イングレディエントドーザー M3 は、アイスクリーム製品などの液体または高粘度製品に材料を連続して正確に投入するユニットです。
処理能力：
テトラパック® イングレディエントドーザー M3 2000 モデル：
- 材料のスループット：10 ～ 200 リットル / 時
- 製品の流れ：100 ～ 2,000 リットル / 時
- 材料の最大サイズ：12mm
テトラパック® イングレディエントドーザー M3 3000 モデル：
- 材料のスループット：40 ～ 700 リットル / 時
- 製品の流れ：500 ～ 3,500 リットル / 時
- 材料の最大サイズ：20mm
用途：
このドーザーは、フルーツ片、ナッツ、キャンディなどを加えたアイスクリーム製品やそのほかの液体および高粘度製品に対応します。3000 モデルは、クッキードウやビスケットまるごとなどの大きな具材にも対応します。
Highest uniformity, lowest production cost
- Produce consistently high quality products thanks to gentle handling and even distribution
- Production method guarantees even distribution of added ingredients throughout the product
- Handle a wide capacity range and easily upgrade from 2000 to 3000 model for future growth
特長
Standardized frame
Easily upgrade from 2000 to 3000 model to increase capacity
The stainless steel frame with sloped surfaces and mounted on wheels is the same for both the 2000 and 3000 models. Only the hopper, the mixer and the pump need to be upgraded.
Hopper lid
Enables easy access and flexible line layout
The hopper lid opens backwards, enabling ingredients to be added from the sides and front at a low re-feeding height. This provides easy access for operators to refill the hopper if required. Two dosers may be placed beside one another without obstructing the refill process.
Choice of augers
Ensure highly accurate dosing
As the auger turns, the ingredients are transferred at a steady dosing rate from the hopper to the pump. This unit can be fitted with a variety of different augers, and they are easy to change. This means your dosing is always optimized for the product type, size and required capacity range.
Lamella pump
Gentle handling keeps ingredients intact
Ingredients are fed into the lamella pump and the cavities between the lamellas carry the inclusions into the pressurized product zone. The pump is designed to transfer the ingredients gently into the pressurized base product, without breaking or damaging them, and without incorporating any air into the mixture.
Compact design
Maximizes space efficiency
Thanks to its small footprint (1.1 m2), the unit can be used in almost all production plants, even where space is limited.
オプション
Ventilated lamellas
Enables a broad variety of large inclusions
The lamellas are designed with ventilation holes to ensure that all the air is released from large inclusions such as cookies, which may have a lot of trapped air inside them. When the pressurized base product meets the cavity, it naturally replaces any air that may be present between the inclusions, and that air then escapes through the ventilation holes.
Magnetic grid
Minimizes food safety hazards
Placed on top of the hopper, the magnetic grid is designed to trap any foreign objects made of metal, which may have found their way into the ingredients packages. Although this is a rare occurrence, an error can have dramatic consequences, so it is worth safeguarding your production with this simple option.
Insulated hopper
Maintains the inclusions’ shape
Soft inclusions such as fruit pieces often benefit from being injected cooled or pre-frozen. This not only maintains their natural shape, but also makes them easier to integrate into the ice cream – without causing it to melt.
Automatic CIP front cover
Minimizes 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.
Dual hopper for Ingredient Doser 3000
Higher quality at a lower cost
A dual hopper doses two ingredients simultaneously into one ice cream stream through a single lamella pump. Built-in software ensures a stable and accurate ingredient flow in predetermined ratios with precise inclusion distribution. A very low standard deviation of 3% for inclusions reduces overfilling and hence product giveaway, reducing the user’s ingredient costs.
