| The Wolf Sugar Cooler FWZ is the link between the
toffee kitchen and the batch roller. Continuous precision
chocolate tempering is the key to trouble-free downstream
processing in the batch roller, the equalizing rollers, and cut
and wrap machine. The drums are used in particular for the cooling
of toffee, chewy candy, caramel and similar products; high boiled
masses can also be drum cooled for further processing. The
simultaneous cooling of two differently coloured masses on one
machine. Both masses are charged directly from the kitchen to
parallel feed two batch rollers. Cooling water of +5°C to +30°C is
necessary, depending on the type of mass to be cooled.
The machine conforms to the highest sanitary standards and is
also available in special sizes in addition to the standard sizes.
Each cooling drum can be upgraded with separating agent
application devices.
Operator access platforms are available if required.
The capacity data in the cart are based on toffee masses, which
are cooled from approx. 110°C to approx. 30°C. A cooling water
infeed temperature of 12°C was used as a basis for these
calculations. Deviant capacities are, of course, possible due to
changed drum diameters. |
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