Video of the operation of a technological line for the production of sugar cookies
The proposed line for the production of sugar cookies with depositing on a mesh with a width of 600 mm, consists of the following main sections:
- Preparation of invert syrup. This syrup is produced in electric digester boilers at the rate of 10 liters per 10 kg of product per hour. For example, for a line with a productivity of 100 kg/hour it is required with stirrer and glycerin.
- Test preparation. The dough is kneaded on dough mixing machine, depending on the required performance.
- Forming cookies. Produced at molding machine rotary type. The dough is loaded into a hopper, from where the forming drum transfers the dough to the belt.
- Decoration. To give an original look and add flavor variety, they are used spreading machine for applying liquid egg to the surface of the workpiece and sprinkling machine for sugar, sesame, poppy seeds and other decorations.
- Baking. Next, future cookies move to a mesh tray conveyor modular ovens, where the baking takes place. The number of modules depends on the productivity of the line, for 75 kg/hour 3 pieces, for 170 kg/hour 7 sections.
- Cooling. After baking, the product goes to the grid cooling conveyor, where the air flow causes a decrease in humidity and temperature.
- Sorting. After cooling, the products are sorted by type and defect. For lines with a productivity of less than 100 kg/hour, feeding onto a stainless steel table is used, followed by manual sorting and placement into transport containers. For lines with a capacity above 100 kg/h we recommend using stacker machine for sorting and placing cookies on edge, allowing to reduce the number of personnel units and speed up the process of packing into transport boxes.
- Packaging. For sugar cookie lines we offer heat shrink packaging machine, allowing products to be sealed into “TVs”.
In the “Materials” section there are 3 options for line configurations for productivity of 75, 100, 125, 150 and 170 kg/hour.
