Hygienic pressure dissolver for high heat exchange
Efficiently dissolve and cook a wide range of confectionery masses with optimal heat transfer, ensuring consistent product quality and minimizing dead zones for residue buildup in your continuous production line.
Processes and Cooks Confectionery Masses Efficiently
The SUCROTWIST® from CHOCOTECH GmbH is an advanced hygienic spiral cooker designed specifically for the high-demand environment of confectionery production. This unique pressure dissolver excels with its compact design and superior heat exchange properties. By channeling the product stream through spiral piping with vertical steam heating, it generates high turbulence, ensuring efficient mixing and cooking of sugar-based and sugar-free masses. Ideal for producing diverse confectionery items—from caramel squares and jelly beans to fondant icing and peanut brittle—this robust machine offers a processing capacity ranging from 50 to 6,000 kg/h, depending on the recipe. Automated via PLC control systems, it seamlessly integrates into continuous production lines, and its full Clean-In-Place (CIP) capability ensures minimal downtime for maintenance, eliminating any residue buildup. Available in corrosion-resistant materials, the SUCROTWIST® is tailored for the food and confectionery industries, providing reliable performance with options for customization to meet specific operational requirements.
Benefits
- Enhances production speed and efficiency with high turbulence and optimal heat transfer.
- Minimizes maintenance time with full Clean-In-Place (CIP) capabilities, ensuring quick cleaning cycles without dismantling.
- Supports diverse confectionery outputs by handling various sugar and non-sugar masses.
- Reduces energy usage with efficient heat exchange, lowering operational costs.
- Ensures product consistency and quality with precise temperature control and consistent mixing.
- Applications
- Candy,Jelly,Brittle,Halva,Fondant,Sweets,Hard candy,Chewy candy,Chocolate,Caramel
- End products
- Hard mints,Caramel squares,Jelly beans,Sugar candies,Fondant icing,Chocolate bars,Sesame halva,Chewy taffy,Peanut brittle
- Steps before
- Weighing,Vacuuming,Caramelization
- Steps after
- Cooling,Forming,Tempering,Vacuum packet
- Input ingredients
- sugar,sugar-free masses
- Output ingredients
- cooked sugar mass,pressure dissolved jelly mass
- 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.
- Capacity
- 50–6000 kg/h
- Heat Exchange
- High efficiency
- Flow type
- High turbulent flow
- CIP capability
- Fully CIP-able
- Working Mechanism
- Spiral flow in steam heated piping for turbulent heat transfer
- Integrated Steps
- Dissolving and cooking in one unit
- CIP Principles
- Full CIP-able with no dead areas for build-up
- Batch vs Continuous Operation
- Inline Continuous
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Compact footprint
- Yes
- Spiral heat exchange piping
- Vertical configuration
- Cleaning method
- Full CIP-able
- Capacity
- 50–6,000 kg/h
- Turbulent flow design
- High turbulence
- Pressure cooker capability
- Yes
- Control panel type
- HMI touch screen
- Integration possibilities
- SCADA/PLC integration
- Compact design
- Universal hygienic pressure dissolver/cooker
- Footprint
- Compact