Intermediate cream container for snack production
In snack production, precise storage and tempering of cream is critical before it can be used in extrusion processes. Ensuring consistency and optimal temperature of the cream can directly affect the quality and texture of the final product.
Store and temper cream effectively
The Intermediate Cream Container CZB from Hebenstreit is designed for storing and tempering finished cream before it is pumped into the extruder. Equipped with two special pumps, it ensures that the cream flows directly into the two product strands at the die plate during the extrusion process. This precise control over cream temperature and flow rate helps maintain the consistency and quality of the product. The system is ideal for processes involving raw material preparation, extrusion, drying, seasoning, cooling, co-extrusion, cutting, embossing, and conveying.
Benefits
- Ensures consistent cream temperature
- Maintains product quality during extrusion
- Enables precise control over cream flow
- Reduces production downtime
- Optimizes cream storage and handling