APV Baker recently introduced the latest crimping technology that can be used to produce and fill a wide variety of extruded, pillow-type snack food bags and new packaging for cereals. The technology is a product line consisting of a twin screw extruder, extrusion die, six pump-driven feed systems and a pillow-type crimper. Pillow type curling machine which makes bag shape more abundant Effective weight control feed system Make the product more attractive die technology
The latest pillow-type snack food bags have been made into a variety of beautiful designs such as hexagons, cat faces, V-shapes, and waves. These are formed by a pillow bag crimper. Compared with the previous generation of equipment, the accuracy of the profile can be greatly improved when such equipment is used to produce standard shaped bags (eg squares).
Pillow type curling machine can control 8 production lines at the same time. The easily interchangeable cutting and curling device can make the pillow bag into a variety of shapes and sizes. Pillow crimpers can retrofit improvements to a production line that includes any extruder configuration. For example, extruded products such as snacks, cereal breakfasts, and confectionery are sold on the market; sweet or savory cream, fruit pulp, jam, or chocolate praline are typical fillers. Rolling directional machines can produce products with lengths from 12mm to 120mm.
This pillow type crimper is easy to maintain and easy to use. It can perform improved visual operations. The machine can operate 24 hours a day, 7 days a week.
This system can accurately measure the filling of extruded snack foods and cereals. The modular design of the system allows this series of machines to have 2-8 different pumps. This system features a pump for each product, allowing each pump to independently adjust for accurate weight control.
Advanced SB extruder
There are two other models in the APV Baker SB50 series twin screw extruders: SB80 and SB100. For products like puffed cereal breakfasts, snacks, ball cakes and crackers, they can provide 850 kg/h and 1400 kg/h respectively.
The SB80 and SB100 machines are equipped with standard, up-to-date swinging dies for easy and fast cleaning and maintenance. This twin-screw extruder combines the processing flexibility of the product with a rapid transition and management for improved performance and profitability. The standard PLC controller can be set to start and stop automatically to reduce time, energy and losses. The added SCADA system has the benefits of formula management, warning processing, monitoring and recording of key products and process parameters.
Stamping technology is the key to the development of new snacks and cereal breakfast foods. The new refurbished dies can make the product more fresh during the operation of the squeezing mechanism and become the latest attractive brand.
Advances in die-based technology have enabled sweets or appetizing cream sandwich products to have a distinctive appearance. As an inevitable trend of extrusion molding, a three-component extrusion die provides new opportunities for product taste and structure development.
The company's 6-stream extrusion die equipment can independently adjust the flow rate of cereals in real time to achieve the goal of controlling product quality and the weight of a single piece. APV Baker has supplied more than 40 extrusion molding equipment to customers around the world, many of whom have tried the equipment in the APV Baker R&D center in Peterborough, UK, and have professional assistance from experienced engineers from APV Baker. All equipment here can be tested and demonstrated on the spot.
Source: Packaging Machinery
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