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The Production Process
All ingredients are mixed together.
Fat is sprayed into the mixer.
The mixer, together with the fat tank
and the dosing tank can be installed in a non air-conditioned room.
In order to empty easily the content
of the mixer into trolleys or bins, it is necessary to install the mixer
onto a platform measuring about 4x3 metres.
Ideal height of the room: 6 meters.
After mixing, the powder must maturate
about 24 hours in a room with a temperature of 18 to 20°C and humidity
not exceeding 45%.
Reduction of the temperature of the
mix and solidification of the fat.
Escaping of the air accumulated (during
mixing) between the particles. The result: more fluid non-sticking
powder and more homogeneous mixing.
During maturation, powder can
be stored in 60 litre bins, 2/3 filled, or in non-deep trolleys.
It is preferable not to fill totally
the bins or trolleys, in order to avoid high compression on the powder
situated beneath. This also reduces the
Forming and wrapping
Equally to the maturation
room, the forming and wrapping room must be set at 18 to 20°C and 45% RH.
If this isn't followed:
Press and wrapping machines will have
to be constantly cleaned.
High variation in cube weight will be
Each forming/wrapping line measures:
with open doors ~ 3'150 x 2'635
mm, height ~ 1'750 mm.
In order to increase the precision
in weight of the cubes, it is recommended to use an automatic powder infeed
system, controlled by the press. With such a system, the forming/wrapping
line will measure 5'023 mm and the height will be 2'410 mm.
With a good homogeneous mix, 95% efficiency
is possible. A part from the temperature and humidity control, the quality
and regularity of salt particles is essential. A fat with a low melting
point requests frequent cleaning.
Considering that it takes a certain
time to get from your suppliers ingredients with a regular and sufficient
quality, efficiency arises with experience
Mixer: One or more operators, according
to the quantity of batches per hour.
Press and wrapping machine: One
operator. With a perfect powder, one operator can follow several lines.
You must of course add the staff for
laboratory, maintenance and secondary packing (bags, boxes etc.).
Cleaning and maintenance
information about soup manufacturing
Most of the users run their lines 24
hours per day, 7 days a week and reserve 1 shift for maintenance.
Machines are to be cleaned with vacuum
cleaners and moistured clothes.
Never use compressed air near the machines!
information presented in this page serves as general ideas only.
Before any implementation of the said information, the reader has to verify
its contents. The authors will not be responsible for any consequence
due to the use of this information.