Gelatin Soft Candy Production Line
Line for jelly candies, capacity 600-800 kg per hour/ with cooling tunnel and dryer
Device for soft candy provides high efficiency, high quality finished product, low operating costs and savings in energy compared with other device. Our facility provides continuous production, performance, minimal maintenance requirements and maximum efficiency in confectionary.
Cooling tunnel, part of the line, provide a highly effective, yet gentle cooling of confectionery. Precisely adjustable parameters such as the speed of the belt and the cooling system can effectively improve the cooling of the products of different composition, of different shape and weight.
Steam dryer
|
Маterial |
stainless steel |
| Weight | 770kg |
| Power, kg/h | to 12 |
| Volume | 240l |
| Maximum dose: | weight to 74 kg x 2 |
| volume to 135лx2 | |
| Power, kW | 1,5кW |
| Oscillator Frequency | 1000 rev/min |
| Amplitude of empty dryer | 2,8 mm |
| Dimenzions, mm | 1860х1540х1655 |
Technical parameters of the models CandyNorm 150, CandyNorm CandyNorm 300 and 600
These devices can produce various fondant and jelly candies (1-2 colors). With automatic device. Using the software you can get different types and colors of sweets (candies with caramel, milk, jelly, fondant).
| моdel | CandyNorm 600 | CandyNorm 300 | CandyNorm 150 |
| Options |
single color* |
single color* |
single color* |
|
Kapacity |
600kg/h |
400kg/h |
200kg/h |
|
Candies weight |
1-28g
|
1-28g
|
1-28g
|
|
Power |
5kw
|
5kw
|
5kw
|
|
Dimenzions |
6800×1100×1400mm |
6800×1100×1400mm |
6800×1100×1400mm |
|
Weight |
≈1000kg
|
≈1000kg
|
≈1000kg
|
*Тechnical parameters can be changed according to customer's request.
Production line can consist from:
- Loading system
- Cooking machine with mixer
- Weights
- Enrober
- Trays
- Packing machine
- Conveyors
- Tempering equipment
- Pumps
- refrigerators
- steam separator
- Tray
- Kettle syrup (High Line)
- continuous mixer
- etc
The main raw material for the production of sugar and sweets are complementary ingredients are - fruits, nuts, whipped cream, cocoa powder, etc..
Manufacturing processes fondant sweets can be divided into the following phases:
- Preparation of raw materials
- Preparation of sugar syrup
- Cooking of syrup
- Release of fondant
- Cooking confectionery depending on its composition
- Formation of sweets
- Watering
- Packaging
Principle of functions
Sugar syrup is mixed with the ingredients for the recipe (molasses, milk, fruits, berries, cocoa, ...), nd then cooked.
Getting fondant (2 versions)
- Watering machine standards - ensures the production of fondant./ enrobing
- Crystallization device (cooling process)
