The future is
continuous...

Sobatech is a family-owned business specialized in continuous dosing, continuous mixing, and continuous proofing of all kinds of foods (literally all kinds). Sobatech truly believes the future of industrial food production is continuous. Therefore, we strive to replace batch processes worldwide with the very best in continuous (food) processing. Benefit from the technologically advanced and fully automated equipment of Sobatech and constantly deliver a consistent food quality to your end-consumer.

Bakery China 2019 - Dutch Industrial bakery companies Nederlands Bakkerij Centrum, Zeelandia, Unispray, Sobatech, Rademaker, Tanis Food Tec, Ventilex, Dijko, Koma and Integrated Bakery will exhibit at the Bakery China fair 2019 in Shanghai, China, which will take place from May 6th till May 9th. We would like to invite you to our booth W3A81 in hall W3: Equipment. BakeryTechChina BakeryTechChina is a consortium of Dutch companies active in the industrial bakery sector. In China they focus on improving the industrial bakery production, safety and quality levels throughout the entire value chain by sharing Dutch expertise. The consortium brings together Dutch expertise covering the entire value chain from practical education, ingredients to spraying systems, dough preparations, continuous dough processing, depositing, drying systems, modular tunnel rack ovens, refrigerating and total bakery system integration. This year our main theme will be the promotion of our innovative total solutions for industrial production of pastry, cakes, breadcrumb, cookies & biscuits and breads & buns. In 2017 and 2018 BakeryTechChina was also present at the fair. Meet us Meet our Dutch value chain approach for high quality and food safety at booth W3A81 in hall W3: Equipment. [caption id="attachment_1247" align="alignnone" width="825"] Geneviève Lekner & Gilian Lekner @ Bakery China 2018[/caption]

Largest continuous mixer in the world... - Ladies and Gentlemen, Sobatech is happy to announce that the manufacturing phase of the largest continuous mixer in the world is coming to an end. We are planning to demonstrate the mixer in week 16, 17 and 18 at our facility in Maastricht. You are more than welcome to come by and set eyes on this exceptional piece of equipment. Facts & Figures: The continuous mixer will produce 10ton (!!) of dough per hour The tools weigh 1500 kg each The tools are 4.5 meters long The tools are milled out of one piece; making them unbelievably strong Visit us! Please mail to genevieve.lekner@sobatech.com and let us know if and when you would like to visit Sobatech. We are happy to show you around! Continuous regards, Team Sobatech [caption id="attachment_1014" align="alignnone" width="1024"] Sobatech continuous mixer tool[/caption] [caption id="attachment_843" align="alignnone" width="1024"] Sobatech Continuous mixer tool[/caption]

CONTINUOUS DOSING by Sobatech - Sobatech understands that dosing is essential for reaching the required product quality. We truly believe that if the various raw materials are not dispensed in the correct quantities to begin with, it will never be possible to produce a correct product. Therefore, Sobatech devotes great time and effort in developing and optimizing the continuous dosing of all sorts of ingredients. Loss In Weight Sobatech believes in the benefits of gravimetric dosing which is based on the loss-in-weight (LIW) principle. This is a dynamic measuring principle that, based on the measured weight loss per time unit, can measure and regulate the dosed quantity according to the close loop principle. In order to ensure a constant flow of product a flat bottom dosing hopper without vibration- or airpads is used. Hopper refill The refilling is done at the assymmetrical location in the dosing hopper to prevent the product from being compressed above the dosing screw. This ensures accuracte dosing even during gain in weight. The metering hopper is seperated from the fixed world by means of a weighing frame mounted on shock absorbers in order to minimize vibrations and other outside influences. Digital load cells In order to achieve the highest possible dosing accuracy, all gravimetric dosing units are equipped with digital weighing cells that communicate with our open source software of the PLC through an Ethernet connection. Each dosing hopper is equipped with 3 digital loadcells and venting filters to eliminate pressure differences. No black boxes The dosing software consists of an open source PLC software written by Sobatech. No black boxes! This software controls the feeder-pumps and other hardware involved in the continuous dosing of ingredients. It ensures a continuous and accurate flow of both dry ingredients und loss-in-weight situations (normal operation) as well as gain-in-weight (during refill of a hopper) and liquid ingredients of low, middle & high viscosity. The software measures the flow of ingredients five times (!!!) per second and adjustments are made immediately, making it possible to achieve an extremely consistent dough quality. Dry ingredients A Sobatech continuous dosing system is unique in allowing dry ingredients to enter the complete mixing and kneading process at a very late stage and blending it extremely well into the mass with a remarkably even distribution. This enhances consistency and quality of the end-product. The loss-in-weight feeder receives a set point from the system recipe control. The set point and actual value are constantly communicated and compared. Liquid ingredients Besides that, the same passion for accuracy applies to the continuous dosing of liquid ingredients. State of the art measurement equipment, such as magnetic and coriolis flow meters are used to regulate the correct quantity of liquid ingredients entering the system. Depending on the specific ingredient, the liquid dosing systems can be jacketed for heating or cooling. Sobatech’s dosing hopper Sobatech’s water dosing

CONTINUOUS MIXING by Sobatech - A Sobatech continuous mixing system uses a 2-phase process for mixing the ingredients into a consistent and homogenous mass. As soon as all ingredients are evenly and accurately distributed over the complete mass, the development takes place. This is done in a controlled and extremely precise way during kneading. Our production volumes range from 50kg/hour to over 10,000kg/hour. This can be accomplished in an almost employee-free operational environment resulting in significant cost savings. Phase 1: Sobatech’s homogenizer Both phase 1 (the homogenizer) and phase 2 (the mixer or kneader) are based on the first-in / first-out principle. The homogenizer phase guarantees a high level of water absorption and therefore more moisture in the end-product. In this phase the ingredients are not mixed mechanically, resulting in a 100% homogenous and consistent flow of mass. The excellent mixing characteristics of this first stage ensures, via a medium pressurized water injection system, a perfect hydration of the flour and a very substantial and homogeneous distribution of the active substances. Phase 2: Sobatech’s continuous mixer The innovative tools of the continuous mixer, in phase 2, are responsible for the controlled flow of mass throughout the machine. The combination of a relative small amount of mass in the mixer housing with a relatively high volume of tooling, result in a remarkable high energy efficiency: a large part of the energy developed by the tooling is put into the mass. Sensitive ingredients.. The continuous mixing tools handle the raw materials gently and efficiently. Sensitive ingredients such as fruit, flakes or similar elements can be introduced without degrading. Consequently, the continuous mixer can handle a wide variety of applications such as fine solids, cereals, meringue masses, muesli etc. so that it delivers nearly all fresh or extended-shelf-life baked goods. Closed system.. The Sobatech continuous mixer is a closed system. This means that there is no pollution from outside of the machine, making it easier to deal with ATEX rules. Cleaning the machine area is also much easier because there is less dust in the machine area. Safety switches.. There are double safety switches mounted in the top covers to ensure that the tools stop turning immediately after opening. A signal is also given to the PLC so that part of the line stops normally. A sound signal also goes off to warn the operator. Control system The complete mixing procedure is monitored and initiated by our own control system so the operator is always able to monitor and modify as needed. Less energy loss Sobatech’s continuous mixing system is able to carry out the kneading process in defined and controlled steps. The excellent kneading characteristics of the second stage ensures perfectly controlled energy input into the dough. This means less energy loss in the continuous mixer compared to a batch mixer. The “time to peak” point is reached faster. Due to the combination of a gentle mass treatment and excellent mass development, Sobatech has proven that the same or better end-product quality can be reached with for instance lower grade flour, less yeast and less improvers. This makes the Sobatech continuous mixer extremely gentle for your wallet to! [caption id="attachment_1109" align="alignnone" width="1024"] Sobatech continuous mixing tools[/caption] [caption id="attachment_843" align="alignnone" width="1024"] Continuous mixing tools[/caption] [caption id="attachment_469" align="alignnone" width="1024"] Continuous mixing; hygienic design[/caption]

CONTINUOUS PROOFING by Sobatech - Continuous proofing The preparation of many foods require a resting time for the development of taste, consistency, aroma etc. Time is a key factor within this continuous fermentation process. Besides time, also ensuring each part of the mass is exposed to the same environmental conditions is of great importance in end-product quality and consistency. Temperature, time & humidity controlled.. At the outlet of the continuous mixer, there is a vertical belt to bring the dough into the tube. The fermentation time can be controlled by adjusting the screw speed in that tube. The set point of the speed is included in the final recipe. At the output of the tube, there is a divider that takes out the dough. The tube has a double jacket to stabilize the dough temperature. It is also possible to control the humidity in the tube. Combining time with an equal and controlled exposure to the right fermentation conditions are the vital features of a Sobatech continuous fermenter Sobatech's system control software allows to easily monitor and modify the temperature, humidity and speed of the continuous proofer. [caption id="attachment_650" align="alignnone" width="1024"] Sobatech's continuous fermenter[/caption]

Why continuous?

CONSTANT CONSISTENCY

Sobatech helps your organization to eliminate all variations in temperature, development & homogeneousness. We ensure constant consistent quality, all day every day. No compromises.

PROCESS CONTROL

Sobatech minimizes the input and influence of operators (“the dark room concept”). The lower the variations in the process, the less need to adjust, the lower the variations in the end-result.

Cost savings

Minimal adjustments result in reductions of scrap, waste and cost of ownership. Sobatech helps you to reduce your energy consumption up to 50 percent (!). Be seen being green.

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Mechanical (LEAD) Engineer

Fulltime

Who is Sobatech Services B.V.? In short, Sobatech builds continuous dosing, mixing and proofing systems for the production of foods.…

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(PLC) Software Engineer

Fulltime

Who is Sobatech ? In short, Sobatech builds continuous dosing, mixing and proofing systems for the production of foods. To…

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