TUNNEL GAS FURNACE FOR FRYING POOL PRODUCTS PTG-600

Tunnel oven of horizontal type, gas:
- the design of this oven allows you to roast seeds, nuts and any other types of bulk products.
Also, the oven can be used for drying vegetables, fruits and any other fresh food.
- A distinctive feature of these ovens is a separate roasting system, which protects against loss of aroma and taste.
- Combustion gases are removed and do not come into contact with the product, which increases the shelf life of the product;
- Can be completely made of stainless steel or partially (stainless parts - only in contact with the product and doors);
Can be used as fuel diesel fuel, electricity, natural gas, liquefied gas.
The ovens use Lamborghini (Italy) burners.
- Air circulation is carried out from top to bottom - which ensures a homogeneous roasting process - even roasting
- The tape on which the product is located is made entirely of stainless steel - the fibers are tightly intertwined. You can adjust the speed of the belt, thereby affecting the degree of roasting
- Forced air cooling system, the product cools down to room temperature very quickly and is ready for packaging

Design features of roasting ovens:

Tunnel ovens are universal and are used for continuous heat treatment (roasting, drying) of all types of seeds and nuts.
- The uniformity of roasting inside the layer is ensured by the variable direction of blowing the product with hot air from bottom to top in the first zone, from top to bottom in the second zone, and so on in zones, depending on the oven model.
- A smooth set of temperatures by zones and smooth cooling, for black seeds, ensures the integrity of the shell from microcracks, this saves the kernels of the seeds from oxidation and an extended shelf life.
- The product is fed onto the conveyor belt (stainless steel mesh) automatically. The removal of products from the conveyor belt also takes place automatically, which allows you to fully automate the process of roasting seeds and nuts.
- The conveyor belt is cleaned automatically by the belt cleaning system. The belt cleaning system has an independent drive.
- Depending on the speed of the conveyor belt, you can change the frying time.
- In tunnel kilns, natural gas or liquid fuel is used as an energy carrier.
- Depending on the model, the ovens are equipped with one, two or four burners.
- In the case of using electricity to heat the furnace, tubular corrugated electric heaters are used.
- Only on furnaces manufactured by our company, we can automatically regulate:

1. The speed of the conveyor mesh (at which the product moves during the roasting process).
2. The thickness of the product layer on the conveyor mesh.
3. Temperature by zones (from 2 to 4 zones). Each zone (chamber) has a separate temperature.
4. Adjustment of removal of moisture from a frying zone.

CAPACITY OF THE TUNNEL ROAST OVEN

Gas consumption - 14.26 m 3 / hour
Furnace overall dimensions:
Length - 7000 mm;
Width - 3250 mm;
Height-2650 mm
The ovens have two separate frying zones and four separate temperature settings.
Each zone can be set to different temperatures, for example:
Adjusting the temperature of each zone allows you to achieve the highest quality of product roasting. When loading equipment into the frying chamber, there is no peak thermal shock on the product (as happens in frying ovens in a hot air stream) - batch ovens. The temperature rises evenly. In view of this, there are no microcracks on the product, which significantly prolongs the shelf life of the product.
The ovens provide the ability to adjust the belt speed. The moisture content of the raw product at the beginning and middle of the season is not always the same. In frying ovens of this type, all frying parameters of the product are under continuous control of the operator. In these ovens, uniform frying of all types of products is carried out, because in one zone hot air is distributed evenly along the belt from the bottom up (Fig. 1) in the other zone from top to bottom (Fig. 2). Thanks to this feature, the quality of the roasting of the product is always uniform. The specially designed belt ensures even distribution of heat throughout the product.

The hot air used in the frying of the product is removed through the ventilation system without re-contacting the products, thus ensuring a clean frying of the product. At the top/bottom of each zone of the roasting chamber there is a humid air and steam exhaust regulator, with the help of a fan, humid air and steam appearing in the oven are removed through these channels. Pressure relief valves are installed on the ventilation pipes. The products are gradually fried without moving along the belt (during the process of frying and cooling, no extra pressure is exerted on the product), after passing through the drying / frying zones, the fried product enters the settling zone (where the product naturally releases the accumulated excess temperature, avoiding the appearance of microcracks during cooling) After that, gradual active cooling of the product begins (at the exit of the oven, a product cooled to room temperature is obtained, ready for packaging). Thus, cracks in sunflower seeds, cracks in peanuts and the ratio of poor-quality roasting are prevented.

Roasting ovens can be made entirely of stainless steel AISI 304, which eliminates wear, aging and the risk of unstable operation in salty environments. High quality thermal insulation material reduces fuel consumption by 30 percent than other stoves. The high productivity of the furnace is combined with low energy consumption.
The permeability of hot air through the belt is a major factor in this type of oven. The ovens are equipped with a belt cleaning system that continuously cleans the belts from grease, dust and husks, thus ensuring an even distribution of hot air throughout the entire belt.

Options:

• Data recording
• Tape cleaning mechanism
• Tape washer
• Modem Line Control
• PLC control panel

Production and shipment time: 45-60 working days
Warranty - 1 year

Equipment for grain processing and processing of oil crops

Separator

The separator is designed for calibration in small volumes.

Machine Features: The separator has been widely used in small farms with an area of ​​cultivated land up to 200 hectares, engaged in the cultivation of marketable grain. Uniqueness this equipment consists in high-precision grain calibration according to specific gravity, uniformity of seeds during separation ± 3%, which makes it possible to isolate grain with a high content of gluten, high protein content. The quality of the separation is higher than on the previously known separators and sizing machines.

The separator is very easy to maintain, reliable, able to replace a number of machines in an existing line, easily integrated into existing cleaning and calibration lines. The separator works on grain of any degree of contamination and humidity, without reducing the quality of separation and productivity. It has low power consumption. We have the ability to supply railway or by car to any part of the world.

The separator cleans and calibrates all known types of seeds, namely: Wheat, Barley, Oats, Millet, Sunflower, Corn, Pea, Mustard, Rice, Soybean, Sorghum, Vetch, Lupine, Cumin, Flax, Rapeseed, Buckwheat, Grass seeds, Vegetable seeds, melon seeds, bean seeds and so on.

Also, the separator is able to clean and calibrate all known bulk materials with a diameter of up to 15 mm, experiments were carried out on such materials as: Crushed stone, Granite chips, Pebbles, Marble chips, Abrasive material, Zeolite, Rock dumps and so on.

Installation and operation methods: for the operation of this machine, you can use almost any room where it is possible to organize the exit of a light fraction (dust) into the street or into a cyclone.

Technical data:

Oven for roasting and drying bulk products

Oven for roasting seeds, nuts, peanuts, crackers, hazelnuts, coffee, buckwheat. The equipment is designed for frying and drying any bulk products that are not prone to sticking.

Technical data:

According to the principle of operation, the equipment is a machine inside which a drum rotates, heated around the perimeter by electric heaters. The drum rotor is designed in such a way that during roasting, uniform tedding and mixing of the roasted product occurs. The roasting process takes place in automatic mode (manual is also provided). The product is loaded by the operator from above through the bunker and is unloaded reversely when the set temperature is reached without the participation of the operator.

During the roasting process, product readiness control is provided by sampling from a special hatch. You can fry any food: seeds, nuts, coffee, buckwheat, etc. (and if you need to dry, set the temperature required for drying on the device). The only difference is that each product has its own temperature set on the device. All this is described in detail in the passport to the equipment. Adjustable temperature range: 0-300 deg. WITH.

Among the advantages of the equipment, one can note the uniformity of roasting, efficiency in energy costs (due to roasting in a closed volume and good thermal insulation), as well as the ability to work on one of the two heating zones after heating from a cold state (power consumption is reduced by half). The equipment is easy to maintain: it is necessary to periodically lubricate several bearings. One operator with skill can work simultaneously on several drums. Warranty - 12 months. Production time - one month after the conclusion of the contract and an advance payment of 50%.

The equipment complies with technical and sanitary requirements and is confirmed by relevant certificates.

Furnace through passage PP-01

The continuous drum type oven PP-01 is designed for drying and frying bulk products (sunflower seeds, peanuts, cereals, grains, crackers, coffee, etc.) with a fraction of 2 to 20 mm.

Technical data:

Finished product productivity in combination with the MS-02M plant	up to 200 kg per hour
Dry roasting capacity	higher (depending on its initial humidity)
Automatic maintenance of the set temperature within the range	25-200 °С
Frying drum rotation speed	2.2-4.5 rpm
Mains powered	380 V, 50 Hz
Power consumption	up to 40 kW (average - 10 kW)
Dimensions: length x width x height	2500x1000x1300 mm
Weight	500 kg
Installation execution	outdoor
The oven is designed for continuous operation

The oven for roasting sunflower seeds and other bulk products is a continuous installation, which implies the constant presence of the product in the hopper of the oven for its efficient use. The product (seeds, coffee, nuts, etc.) is poured into the receiving hopper of the oven, from where, by means of an auger, it is fed into the frying drum. The drum is located horizontally, during the operation of the furnace, it rotates around its axis. The product inside, due to the design of the drum, is mixed during the frying process and gradually shifts to the exit. On the output tray you get the fried product.

The speed of rotation of the feeding auger, drum, as well as the frying temperature are adjustable. Adjustment of these parameters allows fine-tuning the furnace to provide the required technological regime.

Such a continuous roasting method used in our oven is more efficient than the loading method adopted by some manufacturers of seed roasting equipment, which involves loading and unloading before and after roasting a certain amount of product. The oven for frying PP-01 is reliable and easy to use.

Furnace PP-01, complete with installation for washing seeds and other bulk products MS-02M, can be used as part of automatic lines for production roasted sunflower seeds, peanuts, etc. In this case, the plants are equipped with feed conveyors and other equipment manufactured by us according to the customer's specifications.

Roaster for roasting sunflower seeds up to 50 kg per hour

The seed roaster is designed for uniform heating, drying, roasting of fine-grained bulk materials, in particular grass seeds, oilseeds or cereals, as well as seeds, nuts.

The brazier consists of a frame, a vat with gate valve, agitator, electric drive and electric heaters (heaters). The open vat of the brazier is mounted on a frame. Electric heaters in the amount of 6 pieces are fixed under the bottom of the vat. The heating elements are turned on at 220 V by a “star”, two per phase with a common “zero” and are powered from the control panel with a heat-resistant wire of the PAL brand. The places of wire connections are covered with casings.

The agitator is driven by an electric motor with a power of 1.1 kW at 900 rpm with a speed reduction of up to 9 rpm.

Technical data:

Drum for frying sunflower seeds (on gas)

Designed for roasting seeds and other grain products (peanuts, pistachios, green coffee, hazelnuts, etc.) with an open flame. Ordinary gas (propane-butane mixture) is used as fuel, a gas cylinder is connected using a standard reducer.

The roasting process takes place in the upper drum, on the front panel of which there is a thermometer to control the temperature inside the drum, a window for visual control behind the process, ladle for sampling during roasting. The removal of the husks formed during the roasting process is carried out using a fan.

All parts of the machine in direct contact with the products are made of stainless steel. At the end of the roasting process, coffee is poured into the lower drum, where it slowly cools while stirring. 10 liters of gas is enough to roast 300 kg of coffee.

Technical data:

Installation MS-02m

Washer-dryer MS-02m is designed for washing and drying bulk products (sunflower seeds, peanuts, cereals, grains, dried fruits, coffee, etc.) with a fraction of 3 to 20 mm. The unit is equipped with a system for spraying the product with a solution table salt, which allows you to get the product already salted (used, for example, when washing peanuts and sunflower seeds). For better drying of the product, the unit is equipped with a heater.

The installation for washing and drying bulk products (washing) is designed to work with a product (seeds, dried fruits, cereals, etc.) with a fraction of 3 to 20 mm. The product is loaded into the bunker, from where it enters the washing conveyor belt. Moving along the installation conveyor, the product, mixed with special agitators, falls under the water shower, and then under the heater. Agitators ensure thorough product washing and drying. At the end of the installation, you will receive pure product, the humidity of which is comparable with the original. The sink is equipped with a brine tank used for sunflower seeds salting.

Adjustable parameters on the installation for washing: the thickness of the layer of the product that falls on the conveyor belt, the speed of the conveyor, the temperature of the heater. In addition, you can control the strength of the water jet in the sink shower. By varying the specified parameters, you adjust the installation for washing to a specific mode that you need according to the technology.

The sink is reliable and easy to use. Complete with an oven for roasting sunflower seeds and other bulk products, the washing machine can be part of automatic lines for roasting sunflower seeds, peanuts, etc. In this case, the units are completed with feed conveyors and other equipment manufactured by our company according to the customer's specifications.

Technical data:

Washing machine for continuous washing of seeds, grains and similar products

Washer for seeds is designed to work independently or as part of technological lines for the processing and cleaning of grain products, sunflower seeds. It is also used in technological lines for roasting and processing sunflower seeds, pumpkin seeds, etc.

Technical data:

The product from the receiving hopper is fed into the washing area, where it is continuously washed under jets of water from nozzles and intensively mixed. Further, getting into the rotation zone of the feeding auger, the product is removed from the water and passes through the mesh field, where the residual water is removed, and the product is blown with air and poured out of the machine.

It is made in the version with stainless steel working bodies with adjustable or constant speed of rotation of the conveying auger.

Advantages:

• the screw design of the sink provides intensive mixing and high quality washing of sunflower seeds or various seeds;
• low water consumption, provided by a small angle of inclination of the machine. Seeds first enter the zone with "secondary water", where, with intensive mixing, the main dust and dried dirt are removed from them. Then, with a screw screw, they rise to the zone where they are rinsed with fresh water under pressure, and enter the zone of water draining and pouring out of the machine;
• a wide range of adjustments (water pressure, auger rotation speed, water level in the machine) allows you to change the productivity and quality of the finished product.

Roasting line L-100 (from 100 to 500 kg/h)

Roasting oven L-100 is designed for roasting seeds, nuts, soybeans and breadcrumbs. The furnace works on the principle of "heat chamber". The process of roasting the product takes place on conveyor belts moving in a thermally insulated tunnel with intermediate pouring and cooling after roasting.

Advantages of roasting ovens L-100:

• Monolithic construction. It combines several functions (performed in other frying ovens by separate units or by human labor): uniform, continuous dosing of the raw product into the oven, roasting with stirring of the product, continuous cooling of the fried product to a temperature of 35-40 degrees, in order to prevent "internal combustion of the product » or the effect of inertial roasting.
• High quality roasted product. The taste of seeds fried at home in a frying pan or in the oven, well known to us since childhood (10 years ago, the consumer did not have fried and industrially packaged seeds and nuts for sale, bazaar sellers had a monopoly on this product or had to use "self-roasting"). This became possible thanks to the use of massive, heat-intensive conveyor belts (metal thickness 3 mm) and good convection in the oven.
• Low energy consumption for roasting 1 kg of seeds (about 0.22 kW). This is due to the high heat capacity of the conveyor belts and other furnace elements.
• The almost complete absence mechanical impact for the product being fried. During frying, from 3 to 6 spills of the product from the upper belt to the lower one occur, which simultaneously replaces the mixing process, but on the other hand, protects the product from excessive splitting, friction and removal of the protective shell from the fruits, which is characteristic of drum ovens and ovens with “ fluid layer.
• High reliability and long service life of the main element of the furnace - the conveyor belt. In the frying oven, a prefabricated, lamellar conveyor belt driven by power chains manufactured in Germany is used. The breaking load of such a tape is 3.5 tons, and the service life with intensive use reaches 6 years.
• Low labor costs for maintenance and operation of the furnace. Not required during continuous operation constant control for the operation of the oven. The job is to continuously ensure the supply of raw product to the hopper and control the continuous selection of the fried product from the pouring area.
• Low noise and vibration emitted by the oven. All units of the oven move slowly and smoothly, without creating background noise characteristic of other types of roasting ovens.

The furnace is made both black, and with corrosion-proof tapes.

Technical data:

Model	L-100	L-200	L-350	L-500
Productivity, kg/h *	100-130	200-250	350-400	500-600
Number of frying belts, pcs.	2	2	4	4
Number of frying sections, pcs.	3	5	4	6
Heating power, kW	25	45	70	100
Drive power, kW	0,37	0,55	2 x 0.55	2 x 0.75
Cooling fan power, kW	0,72	1,44	1,44	1,8
Length, m	3,1	4,9	4,3	6,0
Width, m	1,1	1,1	1,1	1,1
Height, m	2,05	2,05	2,8	2,8
Weight (no more), kg	750	1100	1550	1900
Power supply	3 phase, 380V, 50Hz
Protection class	IP 10
Service	1 person
Delivery time	90-110 days

* - productivity is given - minimum and maximum for raw seeds and depends on a number of indicators that can constantly change depending on:

• raw material moisture.
• raw material temperature.
• ambient temperature and humidity in the work area.
• desired degree of roasting of the final product.
• voltage stability in the supply network.

Design Description: the line consists of a frame, a frying chamber, a conveyor system, a heating unit, a cooling conveyor, a cooling fan unit, a control panel.

Operating principle: based on frying the product in the frying chamber on continuously moving conveyor belts, at the end of the frying process, the product is poured onto the cooling conveyor, where it is intensively cooled by built-in fans.

Installation for cooling bulk products О-01

The unit for cooling bulk products О-01 is designed for cooling bulk products with a fraction from ø3 to ø20 mm, such as seeds, grains, cereals, etc.

Technical data:

It is possible to change the characteristics for those. customer's task.

Grain cleaning machine PETKUS K-531 A "Giant"

It is a high-performance machine for processing (cleaning and sorting) seed material and cash crops: wheat, rye, oats, barley. It can be used for seed preparation of all grain crops and oilseeds. It is also possible to introduce it, as a cleaning and sorting machine, into a production line for the processing of legumes, for cleaning cereals and oilseeds intended for sale to consumer enterprises, also with increased throughput. Cleans with air flow, sieves and trieres. The quality of cleaning meets the requirements of GOSTs.

Weight consumption: 0.63 kg / s (2.5 t / h) when processing wheat with an impurity content of 2-3% and achieving a minimum final purity in accordance with TGL 14 196.

Technical data:

Grain cleaning separator A1-BLS-12

The A1-BLS-12 grain cleaning separator is designed to separate impurities from wheat grain that differ from it in width, thickness and aerodynamic properties. Separator of this type - mill, for the final cleaning of grain, is installed and operated in the grain preparation departments of mills. Produced as a complete horizontal cyclone with anti-suction valves.

Technical data:

Name of indicator	A1-BLS-12
Technical productivity, t/h, not less than	12 (by grain), 6 (by seed)
Efficiency of cleaning from separable weeds, %, not less than	80
The frequency of circular oscillations of the sieve body, s -1, (number per minute)	5,416+0,166-0,333
Radius of circular vibrations of the sieve body, mm	9±2
Air consumption for aspiration and pneumoseparation, m³/h, no more	4500
Aerodynamic resistance, Pa, no more	200
Installed rated power, kW including: body drive motor electric vibrators lamps	1,3 1,1 0,18 0,02
Overall dimensions, mm, no more length width height	2600 1365 1510
Weight, kg, no more	1020

Notes: performance of separators is indicated when cleaning wheat with a density of 760 kg / m³, moisture content up to 15% and clogging up to 3%. The separator kit includes horizontal cyclones. They are intended for preliminary purification of the air flow from impurities separated from the grain in the pneumoseparating channel of the separator.

The technological process is carried out as follows. The cleaned grain by gravity in one or two parallel flows enters the distributors installed on the receiving (inspection) pipes. The distributors, in turn, form two grain flows directed to each section of the sieve body of the separator. Further description technological process is given for one section of the body, one air separating channel and one horizontal cyclone. The grain mixture from the intake pipe enters the distribution bottom, where it is distributed in a uniform layer across the width of the sorting sieve.

The apron reduces the possibility of grain getting into the waste. Large impurities (descent from the sorting sieves) are removed from the separator by a tray, and a mixture of grain with small impurities passes through the sorting sieve to the oversowing sieve. Small impurities (passage of the undersowing sieve) along the bottom of the body are sent to the tray and removed from the separator.

Cleaned on sieves from large and small impurities, the grain enters the receiving box of the pneumo-separating channel and on the vibrating tray. The height of the grain level in the receiving box can be adjusted using springs. The presence of grain support in the receiving box contributes to a more uniform distribution of grain across the width of the pneumatic separating channel and prevents air infiltration in this area. Under the action of the force of the weight of the grain, a gap is formed between the vibrating tray and the wall of the receiving box, through which the grain enters the zone of influence of the air flow. The flow of air into the pneumoseparation zone is carried out mainly from under the vibrating chute.

When air passes through the grain flow, light impurities are separated from the grain mass and carried out by air through the channel and air ducts to the sedimentation device (horizontal cyclone, filter). The clarity of separation in the pneumoseparating channel is regulated by setting the position of the movable wall using the handle. The air flow is regulated by turning the throttle valve with the handle.

The cleaned grain from the pneumoseparating channel through the branch pipe flows by gravity for further processing. In order to reduce the emission of dust in the room, branch pipes are installed on the sieve body in the grain outlet area, which are connected to the aspiration system of the mill enterprise with the help of fabric sleeves and branch pipes of the frame. The principle of operation of a horizontal cyclone is based on the use of the inertia force of aspiration drifts from the separator's pneumo-separating channel, moving in the air flow inside the cyclone. Delivery time - 45 days (to be specified at the time of order).

Equipment for confectionery

Sugar grinder

Sugar grinder with robust stainless steel construction and die-cast aluminum discharge spout. The ability to choose two types of grinding crackers. Protective devices are provided in accordance with labor safety standards.

Technical data:

Filled biscuit machine

Body made of steel and aluminium. Panels in stainless steel. Dough extruder head with two plastic shafts with speed variator (inverter). Pump head for stuffing with speed variator (inverter). Pneumatic cutting-closing device with diaphragms with speed variator (inverter).

The machine is equipped with 3 extrusion cups of various diameters and 8 nozzles for stuffing of various shapes. Can be equipped with an electro-pneumatic retractable belt conveyor for automatic unloading of cookies on baking sheets.

The speed of placing cookies on the trays and, accordingly, the number of rows on the trays are controlled by an inverter. Delivery time and cost is specified at the time of ordering the equipment.

Technical data:

Meat processing equipment

Vacuum syringe (twist)

Designed for batch filling of corrugated casings with non-structural minced meat in the production of sausages, sausages, other sausages and their twisting in a continuous chain.

Technical data:

Peculiarities:

• all parts in contact with the product are made of stainless steel grade 12X18H10T
• it is completed with two pincers with an outer diameter of 12 and 14 mm for sausage products and three pincers with an outer diameter of 16, 20, 38 mm, which ensures the filling of any sausage casing
• supply of minced meat into the shell is provided by a rotating rotor with blades
• it is completed with the vacuum pump HBM-10/1, providing evacuation of minced meat and its continuous supply
• has the ability to adjust the length and weight of sausages by controlling the blower motor
• the vacuum level is regulated by means of an air inlet valve in the pumping line
• has the ability to work in the mode of a conventional vacuum syringe
• equipped with a retractable control panel for setting and adjusting operating modes
• has the option of portioning without twisting and operation in continuous and pulsed linking modes

Farshemes

Designed for mixing minced meat and other chopped food products with components.

Technical data:

Peculiarities:

• has a paddle-type agitator that provides uniform and efficient mixing of the entire loaded product
• Meat mixer lid is structurally fixed on the frame, made of Plexiglas and equipped with a locking device
• has a locking device to hold the bowl in working position
• unloading of the product is carried out by tipping the bowl over the receiving tank
• equipped with a SITI motor-reducer (Italy)
• a version made entirely of stainless steel is available

Meat grinder MIM-600

It is intended for obtaining minced meat and fish, as well as for grinding cheese in the production of processed cheeses.

Technical data:

Peculiarities:

• available in desktop version
• to obtain minced meat of varying degrees of grinding, the meat grinder is equipped with three knife grates with holes Du-3 mm, Du-5 mm, Du-9 mm
• equipped with a non-removable fuse, which excludes the possibility of injury to personnel
• processing of meat and fish must be carried out only after removing the bones from the processed product

Vacuum cutter IPKS-032V

Designed for grinding meat and preparing minced meat in the production of sausages, pates and dumplings, grinding and mixing chilled vegetables, boneless fruit, fish raw materials and other products under vacuum.

Technical data:

Peculiarities:

• all parts in contact with food are made of food-grade stainless steel
• unloading of the product is carried out by tipping the bowl over the receiving tank
• has a locking device to hold the bowl in working position
• to create a vacuum equipped with a membrane pump HBM-10/1
• equipped with a two-speed electric motor and a temperature sensor to control the temperature of minced meat during cutting
• the angle of landing sickle-shaped knives provides not only the cutting of the product, but also its more thorough mixing
• the control unit that ensures the operation of the cutter is made in a housing with a degree of protection IP54
• equipped with a funnel for adding additional ingredients directly during cutting
• a modification is produced, completely made of food grade stainless steel (model IPKS-032V (N))

Clipper FKK 5100

Designed for clipping the casing of sausage sticks, pre-formed with a paper clip with simultaneous feeding of a loop under the compression clip. Loop feed drive - pneumatic.

Technical data:

Spinner-meat grinder K7-FVP-82

Top meat grinder K7-FVP-82. Nominal outside diameter gratings, mm - 82. Weight, kg - 190.

Technical data:

Meat masseur IPKS-107

Meat massager IPKS-107 (stainless steel) is designed to speed up the salting process of meat raw materials in the production of meat delicacies. All parts in contact with products are made of stainless steel grade 12X18H10T.

Peculiarities:

• rounded blades inside the hopper allow for gentle massaging of meat.
• it is possible to control the temperature and degree of vacuum inside the bunker.
• there are reverse rotation and pulsating vacuum modes.
• automatic control unit allows you to implement various modes of operation of the massager.
• to change the speed, a variator motor-reducer of the company "SITI" (Italy) is used.
• The meat massager is equipped with wheel supports and a protective screen for the loading hatch.

Technical data:

The equipment is certified, warranty and post-warranty service.

For the last couple of years, we have been experiencing a boom in sales of packaged sunflower seeds. If even 5 years ago you could buy 200 grams of seeds only from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are bags of these for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever your heart desires. And what is surprising, despite such a plentiful supply, the demand does not fall: bags diverge with enviable constancy, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a hype, only the lazy did not think about starting the production of packaged roasted seeds on their own. But how to fry it on an industrial scale? In fact, everything is quite simple.

Methods for roasting seeds

The seeds are roasted in special roasting ovens, which are of two types: batch and continuous. Accordingly, there are only two ways to fry seeds. Some still, however, rank among the methods of frying options for heating frying ovens, such as: gas, electric heating elements or microwave ovens. But, in our opinion, these are just heating options that may affect the speed of frying and its economy, but not the method of obtaining the finished product.

Periodic loading of seeds

This method involves frying seeds according to the principle of a frying pan, i.e. fell asleep in the oven, stirred, fried, tried, poured out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, and this, as a rule, is several tens of kilograms or a couple of bags, constantly monitor the process of roasting the seeds, tasting it, and, having reached the desired quality, pour the seed out of the oven. If a person relaxes his vigilance, it is possible to spoil the entire loaded batch of the product.

The human factor is a key disadvantage of periodic loading. The advantages include the low cost of the frying oven, due to the simplicity of its design. Actually, due to their low cost, intermittent frying ovens retain their popularity - the consumer principle works: “simple, cheap, reliable”.

Passage method of frying seeds

The second method of roasting seeds minimizes human participation in the roasting process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other side, the finished product is poured out. The seed, in fact, "passes" through the drum, roasting along the way, which is why the oven and the method are called walk-through.

Used in equipment:

Furnace frying electric walk-through PZHP-70
. Automated line for frying and packaging of seeds ALZHUS-70

IN this case, the operator is only required to set the operation parameters once (product feed rate and frying temperature) and in the future the oven can independently continue roasting the seeds. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the care of the operator, but by the immutability of the process.

But such obvious advantages are offset by the price: continuous-type furnaces are much more expensive than batch furnaces.

Our choice

After a long weighing of all the pros and cons, in the end, we opted for the pass-through method - and for about 5 years we have been producing exclusively electric pass-through frying ovens. We also recommend our customers, despite the price, to give preference to continuous-type furnaces. What is the reason for such a decision?

1. Seed roasting speed. In batch ovens, the average speed of roasting seeds is about 20-25 minutes, while in continuous-type ovens it is only 10. In addition to banal productivity, an increased speed of roasting seeds has a number of advantages. Firstly, 20 minutes in the oven is no longer frying, but rather drying. Drying out, the seed, like any other product, loses its taste. This does not happen in continuous ovens and the seeds are really roasted, while maintaining the optimal taste. Secondly, 20 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed is poured out, stains everything it touches: hands, clothes, packaging. And it gets dirty so that getting rid of black spots, sometimes, is quite difficult. In a continuous oven, the seed does not have time to char.
2. Quality stability. The notorious human factor in batch ovens leads to the fact that simple inattention, fatigue or poor health of the operator entails damage to a significant amount of the product. Everything that was loaded into the oven can either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its mixing and even roasting. In through-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. It is enough for the operator to set the necessary parameters once in order to constantly receive the same fried product, without the risk of spoilage.
3. cooling problem. Everyone who has ever fried seeds in a frying pan at home knows perfectly well that this product has the property of “reaching”. Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, as a rule, spreading it in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this moment and simply pour the seed into a pile, you can definitely get a burnt product. Now imagine that you are roasting a few bags of seeds in a batch oven. When all this mass is ready, it must be poured out and cooled. And cool everything at once, avoiding staying in the total mass. And at this time, you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens, the situation is simpler: the seed does not spill out in large volumes, but goes in a small constant stream, so to speak, in a “thin stream”, and therefore it is not difficult to cool it.
4. Versatility. Passage ovens, due to the ability to independently support the frying process, seeds are easily integrated into automated lines for frying and packing seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging of roasted seeds: from the receipt of raw materials (calibrated seeds) to the issuance of portions packed in a separate package. For batch ovens, the question of inclusion in the line does not even rise: a solid share of manual labor makes it simply meaningless. Thus, through-type frying ovens are more versatile than batch ovens, and are able to function both independently and as part of production lines.

Used in equipment:

The above factors, in our opinion, are significant enough to justify the price of continuous furnaces and give preference to them. Moreover, having created our first line for roasting sunflower seeds in 2006, we decided that the design of continuous ovens was not quite optimal and worked on its modernization for several years.

Our innovations

Realizing that the only way to compete with cheap batch furnaces is by clearly superior quality and performance, we have tried hard, and are still trying, to improve the efficiency of the continuous furnace. As of this moment, we can record the following achievements in this field as our asset.

1. The design of the frying drum and heating elements has been changed, as a result of which the frying time has decreased (less than 10 minutes) and the efficiency has increased. This made it possible not only to increase productivity up to 70 kg per hour, but also to obtain the most optimal taste of roasted seeds. We can say that we have found the only case when, with an increase in productivity, the quality does not fall, but rather tends to perfection.
2. Organized effective thermal insulation of the inner space of the drum, which reduced heat loss and reduced energy costs. In other words, we are gradually moving towards a highly efficient yet economical product.
3. An uninterruptible power supply (UPS) was introduced into the standard equipment of the frying oven, the task of which is not only to equalize the “jumping” voltage of the mains, but also to prevent the seed from burning out when the power is cut off. Those. in the event of a power outage, the UPS ensures the operation of the electric drive of the drum and allows the seeds poured into the drum to be roasted due to the residual heat and spill out of it.
4. A frequency controller has been added to the design, allowing the operator to adjust the speed of rotation of the drum and, accordingly, the time of frying the seeds. This moment is important in the case of using raw materials of different moisture content or changing the product to be fried: for more moist (dense) products, you can increase the frying time, and for less humid ones, reduce it. Thus, we, in fact, made the oven even more versatile.
5. Created Feedback according to the voltage of the vibrating feeder, which feeds the seed into the drum, because of which it maintains a stable vibration amplitude during any "jumps" in voltage. The seed will always be fed in the same and uniform flow. In our opinion, this is especially true for manufacturers located outside the big cities.

But, probably, the most important thing is that when modernizing the furnace, we are constantly working on simplifying its design, eliminating unnecessary elements and optimizing the manufacture of parts. Thanks to this, we can afford to keep the prices of the furnace at least one third lower than those of competitors. And this despite the fact that the advantages listed above are included as standard, while competitors, in best case, some of them are installed for a fee.

And finally, in the production of frying ovens, we are faced with another important point - the more expedient it is to heat the oven.

Electricity or gas?

As mentioned at the beginning of this material, there are at least three ways to heat a fryer: gas, electric heating and microwave. The first two are the most common, the third refers more to the exotic than to reality (although some consider it quite promising). Accordingly, there are two energy carriers suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers complete their ovens with gas heating, motivating this decision by the consumer's habitual this species energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and an attempt to get a cheap stove can have negative consequences.

Firstly, the availability of gas is a relative thing. OK, when production shops are already equipped with a gas main and the only question is to connect a separate installation, but if there is no gas supply to the room where the stove is located, or gas is supplied for domestic needs, the economy loses all meaning. After all, the cost of the furnace is in no way comparable with the cost of the project and the physical connection of the industrial gas pipeline.

Secondly, the price of gas is a variable value and depends very much on various conditions: from the political situation, quotes on world markets, limit overruns, etc. In this connection, its sharp and little predictable jumps are possible.

AND, Thirdly, sunflower seeds - a product prone to absorption. The seed, although not strongly, absorbs the products of gas combustion, which leads to a change in its taste characteristics and, perhaps, is not entirely beneficial for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for mythical cheapness and do not incline our customers to it, it is much more important for us to make a product of high quality and justified in price. Electricity is connected to almost every building, and if not, the connection cost is much lower than that of gas. The price of electricity consumption is more or less stable, and the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.

Seed roasting technology: methods and benefits

For the last couple of years, we have been experiencing a boom in sales of packaged sunflower seeds. If even 5 years ago you could buy 200 grams of seeds only from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are bags of these for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever your heart desires. And what is surprising, despite such a plentiful supply, the demand does not fall: bags diverge with enviable constancy, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a hype, only the lazy did not think about starting the production of packaged roasted seeds on their own. But how to fry it on an industrial scale? In fact, everything is quite simple.

The seeds are roasted in special roasting ovens, which are of two types: batch and continuous. Accordingly, there are only two ways to fry seeds. Some still, however, rank among the methods of frying options for heating frying ovens, such as: gas, electric heating elements or microwave ovens. But, in our opinion, these are just heating options that may affect the speed of frying and its economy, but not the method of obtaining the finished product.

This method involves frying seeds according to the principle of a frying pan, i.e. fell asleep in the oven, stirred, fried, tried, poured out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, and this, as a rule, is several tens of kilograms or a couple of bags, constantly monitor the process of roasting the seeds, tasting it, and, having reached the desired quality, pour the seed out of the oven. If a person relaxes his vigilance, it is possible to spoil the entire loaded batch of the product.

The human factor is a key disadvantage of periodic loading. The advantages include the low cost of the frying oven, due to the simplicity of its design. Actually, due to their low cost, batch roasting ovens retain their popularity - the consumer principle works: “simple, cheap, reliable”.

Passage method of frying seeds

The second method of roasting seeds minimizes human participation in the roasting process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other, the finished product is poured out. The seed, in fact, "passes" through the drum, roasting along the way, which is why the oven and the method are called walk-through.

In this case, the operator only needs to set the operation parameters once (product feed rate and frying temperature) and in the future the oven can continue roasting the seeds on its own. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the care of the operator, but by the immutability of the process.

But such obvious advantages are offset by the price: continuous-type furnaces are much more expensive than batch furnaces.

After a long weighing of all the pros and cons, in the end, we opted for the through-flow method and through-type electric frying ovens. What is the reason for such a decision?

In batch ovens, the average speed of roasting seeds is from 30 to 60 minutes, while in continuous-type ovens it is only 18 ... 25. In addition to productivity, this speed of frying seeds has a number of other advantages. Firstly, 30 - 60 minutes of being in the oven is no longer frying, but rather drying. Drying out, the seed, like any other product, loses its taste. This does not happen in continuous ovens and the seeds are really roasted, while maintaining the optimal taste. Secondly, 30 - 60 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed is poured out, stains everything it touches: hands, clothes, packaging. And it gets dirty so that getting rid of black spots, sometimes, is quite difficult. In a continuous oven, the seed does not have time to char.

The notorious human factor in batch ovens leads to the fact that simple inattention, fatigue or poor health of the operator entails damage to a significant amount of the product. Everything that was loaded into the oven can either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its mixing and even roasting. In through-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. It is enough for the operator to set the necessary parameters once in order to constantly receive the same fried product, without the risk of spoilage.

Everyone who has ever fried seeds in a frying pan at home knows perfectly well that this product has the property of “reaching”. Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, as a rule, spreading it in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this moment and simply pour the seed into a pile, you can definitely get a burnt product. Now imagine that you are roasting a few bags of seeds in a batch oven. When all this mass is ready, it must be poured out and cooled. And cool everything at once, avoiding staying in the total mass. And at this time, you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens, the situation is simpler: the seed does not spill out in large volumes, but goes in a small constant stream, so to speak, in a “thin stream”, and therefore it is not difficult to cool it.

Passage ovens, due to the ability to independently support the frying process, seeds are easily integrated into automated lines for frying and packing seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging of roasted seeds: from the receipt of raw materials (calibrated seeds) to the issuance of portions packed in a separate package. For batch ovens, the question of inclusion in the line does not even rise: a solid share of manual labor makes it simply meaningless. Thus, through-type frying ovens are more versatile than batch ovens, and are able to function both independently and as part of production lines.

As mentioned at the beginning of this material, there are at least three ways to heat a fryer: gas, electric heating and microwave. The first two are the most common, the third refers more to the exotic than to reality (although some consider it quite promising). Accordingly, there are two energy carriers suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers complete their furnaces with gas heating, motivating such a decision by the consumer's familiarity with this type of energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and an attempt to get a cheap stove can have negative consequences.

First, the availability of gas is a relative thing. It’s good when the production shops are already equipped with a gas main and the only question is to connect a separate installation, but if there is no gas supply to the room where the furnace is located, or if gas is supplied for domestic needs, the economy loses all meaning. After all, the cost of the furnace is in no way comparable with the cost of the project and the physical connection of the industrial gas pipeline.

Secondly, the price of gas is a variable value and depends very much on various conditions: on the political situation, quotations on world markets, limit overruns, etc. In this connection, its sharp and little predictable jumps are possible.

And thirdly, sunflower seeds are a product prone to absorption. The seed, although not strongly, absorbs the products of gas combustion, which leads to a change in its taste characteristics and, perhaps, is not entirely beneficial for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for cheapness at the expense of taste and consumer health. It is much more important for us to make a high-quality and justified in price product. And the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.