The Various Benefits of Investing in Latini’s Caramel Station
The Latini continuous caramel station is designed for
continuous production from batch cookers. The production can be sequenced in
such a way that the process becomes continuous and there is no need to wait for
one batch to prepare.
After the caramel is cooked, it is then transferred to a
holding tank which is hot water-jacketed for further caramelization and is
stirred continuously for a creamier and required color texture.
The full process is controlled through a 15" HMI
screen and a P&ID starting the process from raw material added to the
cooling of the caramel on a Hohberger Cooling wheel. The HMI screen shows all the parameters starting from
temperature, steam, and time to monitor the process. The system is also
equipped with a CIP system which with the press of a button can start the
automatic process of cleaning the cookers, holding tank, pump, and cooling
wheel.
The system is also equipped with a high-capacity pump to
transfer the caramel from the holding tank to the cooling wheel.
Benefits of Latini's Caramel
Station
·
Mass
recirculation system that allows for more efficient and productive cooking.
·
CIP
(Cleaning in Place) mechanism helps in maintaining the hygiene levels of
production making sure your facility complies with ISO, US: FDA, standards.
·
Equipped
with the Mass Lever Controller in the holding tank.
·
The new
vertical design saves ample space.
·
All controls
are located in a high-tech control panel that allows for maximum automation.
·
One single
platform setup that ensures a GMP adhered production facility
·
All
supporting equipment such as electrical & electronic equipment) used are
from world-renowned brands that can be maintained anywhere around the world.
·
Customized
as per your preference to best suit and complement your production requirement.
The entire mechanism has been developed to ensure a
thorough and completely automatic set-up without the need for operator
intervention.
Continuous
Caramel Cooking and Cooling: Caramel Station
The Continuous Caramel Cooking and Cooling-Caramel
Station from Latini Hohberger Dhimantec is the answer to the demand that
manufacturers have for equipment that is fully automated and requires very
little to no human intervention.
When sugar is heated to 340 degrees Fahrenheit, caramel
is created (170 degrees Celsius). The molecules of sugar disintegrate as it is
slowly heated to this temperature, creating new compounds with a deep, rich
flavor and a dark golden brown hue. Caramelization is the term for this
procedure, which can be carried out with any type of sugar. Taste-wise, caramel
is extremely sweet and rich. Caramel has a fairly sticky consistency that only
gets stickier when it warms up in your mouth. This highly concentrated product
has a strong, bitter taste and is almost entirely made of caramelized sugar.
The continuous caramel station is intended to produce a
constant supply of caramel from batch cookers. It is possible to sequence the
production in such a way that the process becomes uninterrupted, eliminating
the need to wait for each individual batch to be prepared.
After the caramel has been cooked, it is transferred to a
holding tank that is hot water jacketed to supply the caramel further. During
this time, the caramel is stirred continuously in order to achieve a creamier
texture and a more fudge-like consistency of the caramel.
Starting with the addition of raw material and continuing
all the way through the cooling of caramel on the Hohberger Cooling Wheel, the
entire process is controlled through a 15-inch HMI screen and a process and
instrumentation diagram (P&ID). On the screen of the HMI, a set of
parameters are displayed. These parameters include temperature, steam, and
timing. The Latini Continuous Caramel Station is also outfitted with a CIP
System, which enables the user to automatically clean the cookers, holding
tank, pump, and cooling wheel with the push of a button. In addition to this,
the system is equipped with a powerful pump that is used to transmit caramel
from the storage tank to the cooling wheel.
To further help understand the Continuous Caramel Cooking
and Cooling-Caramel Station
Automatic production of soft candies such as chewy
toffee, milk caramel, and others is possible with the continuous cooker. Milk
or other heat-sensitive ingredients are added directly into the caramelizing
unit, skipping the plate heat exchanger in the process. This is a very
effective method of cooking that is based on the technology of plate heat
exchangers.
This vacuum batch cooker, also known as the caramelizing
unit, is steam jacketed and uniquely designed. It comes with an internal wall
scraper stirrer, an automatic steam pressure control, and a vacuum pump
(optional). In order to ensure that the output is consistent at all times, an electronic
control of the milk feeding is used, and the ratios can be determined in
advance. The inlet pump and the extraction pump are automatically synchronized
with one another so that the product level within the vessel used for
caramelizing can be accurately controlled. Changing the temperature of the
cooking and caramelizing processes, as well as the speed of the feeding pump,
the length of time the food stays in one place, and the level of vacuum, can
help you achieve the desired final color and level of moisture.
Users are able to interact with the machine in a variety
of different ways, such as editing and monitoring parameters, setting alarms,
and running diagnostics, when the machine has a graphical user interface that
is both simple and straight-forward.
Caramel is what Latini's Caramel Station is all about,
and its sole mission is to ensure that high-capacity production units have a
steady supply of caramel and that the cooking process is never interrupted. The
Continuous Caramel Station is a clean, sanitary, and cutting-edgely designed
piece of equipment that, once acquired, will be the most prized possession of
any caramel manufacturer. In order to assist manufacturers whose capacities are
on the lower end of the spectrum, the caramel station's size can be reduced to
one-half its normal capacity.
