High intensity preconditioner for textured vegetable proteins
When producing plant-based protein products, uniform particle sizes, consistent moisture levels, and precise heating are crucial for achieving high-quality results. Achieving these requires advanced preconditioning before extrusion to ensure optimal processing conditions.
Enhance mixing and control for uniform output
The High Intensity Preconditioner (HIP) by Wenger provides an enhanced level of mixing and control, making it an ideal companion for extruders. It features two independently driven shafts of different sizes, allowing for smaller particle sizes into the extruder, more uniform product moisture, and consistent heating. The HIP also offers three adjustable intensity settings to optimize mixing and preconditioning based on the product requirements. With capacities reaching up to 24,000 kg/hr and a unique hygienic design with dynamically balanced beaters, it minimizes material buildup and simplifies cleaning. Additionally, the HIP reduces mechanical energy input while increasing thermal energy input, aiding in improved pasteurization, sanitation, and better starch gelatinization. This preconditioner is particularly beneficial for processes requiring higher moisture and longer retention times. The HIP is compatible with a wide range of food products, including textured vegetable proteins, structured meat analogs, protein crisps, breadings, RTE cereals, and snacks.
Benefits
- Smaller particle sizes for better extrusion
- Uniform moisture and consistent heating
- Adjustable mixing intensity for various products
- High capacity and easy cleaning
- Improved pasteurization and sanitation