Continuous caramelization system for protein-containing sugar masses
Achieve precise caramelization for a wide range of sugar-based products with customizable color intensity, maintaining hygiene and quality in continuous high-speed operations.
Continuously Caramelizes and Cooks Sugar Masses
The CARAFLEX® system from CHOCOTECH GmbH is engineered for seamless integration into confectionery production lines, offering continuous caramelization of sugar masses with enhanced efficiency. Its unique design features a hermetically sealed, jacketed vessel to ensure precise temperature control, preventing burn-on and providing adjustable caramel coloration from milky to dark brown. This makes it ideal for producing diverse end products such as milk caramel, toffee candies, and fudge.
The system is equipped with a frequency-controlled agitator and scrapers, significantly reducing the risk of burning and ensuring even caramelization. Its high-pressure dynamic spray unit facilitates effective CIP (Clean-In-Place) operations, ensuring maintenance is both swift and thorough, minimizing downtime and potential contamination. With integration capabilities across various confectionery processing steps—from weighing and dissolving to vacuuming and crystallization—the CARAFLEX® system excels in continuous, high-speed operations.
Built for robust performance in demanding environments, the system supports both liquid and solid product types, handling varying textures with ease. It offers customization options to fit specific production requirements and complies with food safety and hygiene standards, making it an indispensable asset for food, confectionery, and caramel production industries, aiming to enhance their processing capabilities efficiently.
Benefits
- Enhances product consistency by allowing precise control over caramel color and texture.
- Minimizes operational downtime with efficient CIP system, facilitating quick and thorough cleaning.
- Reduces burn-on risk through frequency-controlled agitation, ensuring uniform product quality.
- Integrates seamlessly into high-speed production lines, optimizing overall workflow.
- Complies with food safety standards, ensuring hygienic operation suitable for diverse confectionery products.
- Applications
- Candy,Jelly,Brittle,Halva,Fondant,Chewy candy,Hard candy,Foam,Lamination,Chocolate,Caramel
- End products
- Fudge,Sugar-coated almonds,Jelly beans,Marshmallow,Toffee candies,Chocolate bars,Turkish delight,Dark caramel,Nougat,Milk caramel,Chewing gum,Peanut brittle
- Steps before
- Weighing,Dissolving,Cooking
- Steps after
- Crystallization,Aeration,Cooling,Forming,Packaging
- Input ingredients
- cooked sugar masses,protein
- Output ingredients
- caramelized sugar masses,degree of caramelization ranging from milky white to dark brown
- Market info
- CHOCOTECH is known for providing innovative solutions in the confectionery industry, specializing in machinery for processing and manufacturing chocolate, candies, and other sweets, with a reputation for precision engineering and tailored, high-quality equipment solutions.
- Caramelization degree
- Milky white to dark brown
- Automation
- Frequency-controlled drive
- Heating system
- Jacketed vessel
- Insulation
- Hermetically sealed
- Agitator type
- Hygienically designed with scrapers
- Weighing system
- Load cells
- CIP system
- High-pressure dynamic spray unit
- Caramelization degree control
- Milky white to dark brown
- Heating method
- Jacketed vessel
- Agitation control
- Frequency-controlled drive with scrapers
- Cleaning process
- CIP with high-pressure dynamic spray unit
- Continuous operation
- Yes
- Cleanability
- Hygienically designed agitator with scrapers
- Corrosive resistance (e.g. acids)
- High-pressure dynamic spray unit for CIP
- Density/particle size
- Continuous caramelisation of cooked sugar masses
- Control panel type
- Frequency-controlled drive
- Integration possibilities
- CIP System
- Agitator type
- Hygienically designed with scrapers
- Vessel design
- Jacketed and hermetically sealed
- Load cells
- Included
- Customization of caramelization degree
- Milky white to dark brown