Pre-cooking and final cooking for candy production

Optimize your candy production with a versatile cooker designed to handle pre-cooking and final cooking with precision and efficiency, ensuring high-quality confectionery outcomes while minimizing energy consumption.

Pre-cooking and final cooking for candy production
Great for making:
Pre-cooking and final cooking for candy production Toffees Pre-cooking and final cooking for candy production Hard Candy Pre-cooking and final cooking for candy production Jellies Pre-cooking and final cooking for candy production Fondant icing Pre-cooking and final cooking for candy production Toffee Pre-cooking and final cooking for candy production Torrone Pre-cooking and final cooking for candy production Eclairs Pre-cooking and final cooking for candy production Nougat Pre-cooking and final cooking for candy production Multivitamin supplements

Pre-Cooks and Final-Cooks Sugar-Based Slurries

The CROSSFLOW® from Hänsel Processing is a versatile tube-in-shell heat exchanger designed to bring efficiency and precision to your confectionery production. Specially engineered for pre-cooking and final cooking of sugar-based slurries, it replaces traditional coil cookers with a counter-current crossflow design, which ensures even heat distribution through the use of baffles.

This equipment excels in producing a diverse range of confectionery and nutraceutical products, including caramel squares, butterscotch toffees, nougat bars, and multivitamin gummies. With a processing capacity ranging from 8 to 4,000 kg/h, it offers significant space-saving advantages, particularly for operations with large throughputs.

Automation is a key feature of the CROSSFLOW®, providing a fully automated start-up, shutdown, and cleaning process. It maintains a stable and precise cooking temperature of ±0.1 K, yielding high product quality with short residence and response times. Additionally, it ensures uniform discharge into the vapor separation chamber, while its gentle processing capabilities help preserve product integrity.

The CROSSFLOW® operates with low vapor pressure thanks to its excellent heat transfer properties, making it energy-efficient. This equipment also functions as a pressure dissolver for sugar crystals with initial total solids of 90 TS, facilitating gentle and energy-saving dissolution. Available in various material options, it is suitable for integration into any confectionery manufacturing process.

Benefits

  • Enhances production efficiency with precise temperature control and short response times.
  • Conserves energy by operating with low vapor pressure, thanks to optimal heat transfer properties.
  • Reduces production footprint due to compact design and space-saving installation.
  • Ensures consistent product quality with uniform heat distribution and gentle processing.
  • Minimizes operational disruption with fully automated start-up, shutdown, and cleaning processes.

General


Applications
Jelly,Otc supplements,Nutraceuticals,Fondant,Toffees,Bars,Hard candy,Torrone,Chewy candies,Eclairs,Fruit gummies
End products
Almond torrone,Nougat bars,Multivitamin gummies,Gelatin-based gummy bears,Chocolate eclairs,Butterscotch toffees,Pectin jellies,Probiotic lozenges,Caramel squares,Marshmallow fondant,Taffy,Lollipops
Steps before
Mixing,Raw Material Handling,Heating,Slurry Preparation
Steps after
Cooling,Vapour Separation,Product Discharge,Quality Control,Packaging
Input ingredients
sugar-glucose-slurries,sugar crystals,90 TS initial total solids
Output ingredients
fondant,fruit gummies,jelly,hard candy,toffee,eclair,chewy candies
Market info
Haensel-Processing is known for its expertise in developing and manufacturing high-quality engineered-to-order equipment for the confectionery industry, offering innovative solutions and customized machinery that enhance production efficiency and product quality.

Technical Specifications


Capacity
8–4,000 kg/h
Heat Transfer
Tube-in-shell heat exchanger
Flow Pattern
Counter-current crossflow
Temperature Control Accuracy
+ / - 0.1 K
Total Solids
90 TS
Automation
Fully automated start-up and shutdown
Response Time
Short
Cleaning Process
Fully automated

Operating Characteristics


Working mechanism
Tube-in-shell heat exchanger
Flow pattern
Counter-current crossflow
Batch vs. continuous operation
Continuous
Automated Process
Fully automated start-up and shutdown
Precise Temperature Control
±0.1 K
Energy Efficiency
Low energy consumption due to gentle process
Cleaning Method
CIP
Start-up and Shutdown Behaviour
Optimal

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Physical Characteristics


Machine footprint
Varies from small to large,accommodating 8 to 4000 kg/h
Heat exchanger type
Tube-in-shell
Flow pattern
Counter-current crossflow
Baffle configuration
Multiple baffles for uniform flow
Discharge method
Uniform discharge into vapor separation chamber
Process type
Pre-cooker and final-cooker
Installation type
Space-saving design

Custom Options


Cooking Temperature Precision
±0.1 K
Discharge Method
Uniform Discharge into Vapour Separation Chamber
Compact Footprint
Space-Saving Installation
Automation Level
Fully Automated Start-Up and Shutdown
Cleaning Process
Fully Automated Cleaning
Pressure Dissolver
Available
Product Flow Control
Baffles for Equal Passing
Product Groups
Candy Gummies Nutraceuticals Sweets
Processes
Automation Cooking Dissolving Heating Separation