Rework station with automatic cleaning
Technology for pumping and cooling of strawberry coulis with heating and cooling water producer.
The system includes a flexible connection of 2 fruit containers, whose contents are pumped via a rotary piston pump through a flow meter to a special heat exchanger with elements for static mixing. The medium is cooled to 30 °C and then prepared for filling into the chocolate praline moulds. The entire technology is integrated into the production line and controlled from the filling line control system. The unit is functionally linked to the cooling and heating water producer, which is used for cooling the strawberry coulis as well as for heating the caramel and duplicating the piping. Cooling water is produced by an integrated pressure-independent heat transfer station via a brazed heat exchanger, hot water is produced in a closed circuit by electric heating elements and, in addition to heating the caramel and duplicating, also serves to accelerate the drying process after washing.
