A Sobatech continuous mixing system uses a 2-phase process for mixing the ingredients into a consistent and homogeneous 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.
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.
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.
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.
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!