Continuous aeration system for confectionary and bakery products
In large-scale confectionery and bakery production, achieving consistent aeration in sugar masses, chocolates, and baked goods is crucial. Uniform texture and structural integrity are often challenged by varying ingredient properties and batch sizes.
Ensures homogenous aeration with precise control
The TORNADO® by CHOCOTECH is designed to offer continuous aeration of sugar masses, chocolate, and bakery products. The system features an aerating head with a rotor and stator that can be tempered for both heating and cooling, facilitating intensive blending through meshing shearing pins. The process starts with a small pre-rotor and pre-stator combination that meters the whipping agent and starts the aeration process. This pre-foam is then introduced into the pressurized main aerating head along with the base mass, resulting in a fine-pored and stable foam. The system’s rotor and stator are EDM finished for precision and can be easily disassembled for maintenance. This aeration technology ensures consistent and homogeneous blends across various confectionery and bakery applications. The TORNADO® series offers different models to handle light and heavy foam, with capacities ranging from 500 kg/h to 2000 kg/h depending on specific weight and foam texture.
Benefits
- Precise control over aeration process
- Consistent and uniform foam texture
- Easy maintenance with an open hygienic design
- Multiple infeed ports for various ingredients
- Scalable capacity from 500 kg/h to 2000 kg/h