What are our continuous solutions?With its focus on three parts of the entire food production chain, Sobatech became a worldwide specialist in designing, manufacturing and commissioning equipment for: (1) the continuous dosing of raw materials, (2) the continuous mixing and kneading and (3) the continuous bulk fermenting of (food) products. The continuous production process starts at the weighing of the liquid and solid ingredients (continuous dosing). After that, the solid ingredients are injected by the liquid ingredients in order to create an homogenous blend of ingredients (continuous homogenizing). Thereafter, energy is applied to the ingredients in order to equally distribute them over the complete mass (continuous kneading). Finally, Sobatech’s continuous bulk fermenter allows the dough to rest and develop taste, aroma and consistency (continuous bulk fermentation).
Continuous mixing systems
Phase 2 mixing
A continuous mixing system by Sobatech 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 (phase 1), the development takes place (phase 2). This is done in a controlled and extremely precise way during kneading. Production volumes range from 50 kg/hour to over 10,000 kg/hour. This can be accomplished in an almost employee free operational environment resulting in significant (labor) cost savings.
The innovative tools of the continuous dough mixer (phase 2 mixing), are responsible for the controlled flow of mass throughout the mixer. The combination of a relative small amount of mass in the mixing chamber with a relatively high volume of tooling, result in a remarkable high energy efficiency. A large part of the energy developed by the mixer 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 mixing system 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 dough mixer 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. Also, a signal is given to the PLC so that part of the line stops normally. Lastly, a sound signal goes off to warn the operator.
less energy loss
Sobatech’s continuous mixing system is able to carry out the mixing process in defined and controlled steps. The excellent mixing and kneading characteristics of the second stage ensures perfectly controlled energy input into the dough. This means there is less energy loss in a continuous dough mixer compared to a batch mixer. The “time to peak” point is reached faster.
cleaning in place (CIP)
Sobatech continuous mixing systems can be equipped with an automatic cleaning in place system.