How does the jam get into a
berlin doughnut or a puff?
Different flavors and fillings, e.g. speed can rise to 50 l / min. The barrel
strawberry jam, eggnog cream or emptying from ViscoTec can perfectly
chocolate pudding make the hearts of fulfill this criterion and supplies the line
those with a sweet tooth beat faster. with sufficient filling material.
The large bakeries face the challenge of
meeting the high demand. Automatic The automated filling, directly from the
production lines make it possible to tank into the hopper of the production
supply these diverse fillings, which are line, facilitates the production process
freshly prepared in boilers, to the pastry and the output of finished pastries is
filling plant in a hygienic and highly much higher.
efficient manner.
As a result, there is no downtime in the
The following example shows how this production line and the entire supply
can be perfectly implemented: A German runs reliably. In addition, the user has the
bakery uses the ViscoTec barrel emptying advantage that filling errors and wastage
system ViscoMT-XL. This means that are avoided.
fillings for Danish pastry and puff
pastry, as well as berlin doughnuts, are By implementing different sensors (e.g.
taken from 500 l tank and fed into the level sensors in the tank or pressure
production line. The fillings have different sensors) the need to change the tank can
viscosities: From liquid chocolate sauce be detected early and no production time
to stiff vanilla cream to fillings containing is lost.
pieces of up to 15 mm in size (such as
cherry pastes). These sweet goods can Since the fillings are not exposed to
therefore be filled with anything. their surroundings, there is no risk of
contamination.
One challenge facing process-reliable
feeding is to supply the different fillings At the end of a preparation phase in
to the line very quickly and at the same the tank, the fillings are immediately
time ensure the output quantity of covered by the follower plate of the barrel
pastries. Depending on the filling and the emptying system and are ready to be
type of pastry, the demand and the feed filled into the pastry in a closed system.
38 FDPP - www.fdpp.co.uk
Endless Piston Principle
The progressive cavity pump forms the
base of the barrel emptying systems
from ViscoTec. It belongs to the group of
rotary displacement pumps and is based
on a volumetric pump technology. The
operation is like an endless piston, which
feeds the product from the suction side
to the pressure side and thereby builds up
a difference in pressure. The interaction
of an eccentrically moving rotor and
stator results in a feed and dosing
characteristic that corresponds to that of
an endlessly moving piston. Due to the
dosing geometry, a constant volume is
always fed proportionally to the rotation
angle per revolution. The feed direction
is reversible by reversing the direction of
rotation. The volume is therefore clearly
defined via the degrees of angle.
To summarize, it can be said that the
barrel or tank emptying from ViscoTec
has many advantages. In addition to
easy handling, the hygienic emptying of
the mixing tanks should be highlighted.
ViscoTec emptying systems offer the
perfect process-reliable solution for the
filling of pastries and doughnuts.
[email protected]
www.viscotec.de