RU1813398C - Device for boiling-down of caramel paste - Google Patents

Abstract

Usage: in the food industry, and in particular to devices for the production of caramel to reduce, loss of coolant and simplify the design. SUMMARY OF THE INVENTION: boilers of a baroque boiler and a vacuum cooking unit are made in the form of annular containers of rectangular cross section. A boiler with a coil of a vacuum cooking unit is located inside the boiler for preliminary boiling. A mixing auger is placed in the opening of the pre-boiling boiler. A vacuum-evaporation tank is installed above the screw. Outside the boiler is covered with a layer of thermal insulation. The outlet end of the evaporation vessel coil is connected to the lower chamber by means of a butterfly valve. The screw for mixing the components is provided with several rows of blades, alternately attached to the shaft and the inner surface of the screw housing. 3 ill.

Description

- The invention relates to the food industry, and can be used for the production of caramel with or without liquid fillings.

The aim of the invention is to reduce losses of heat transfer medium (heating steam), simplifying the design of the line, the ability to control the heating of the mixing screw. . ..-- ,. -;.:.;. -. -, .- v; .

Fig. 1 is a diagram of a line for producing caramel (wrapping and packaging equipment are not shown conventionally); in FIG. 2 The kinematic exposition of the cooking equipment of the line; in FIG. 3 - section AA, cross section through the cooking equipment.: -;

Lines for the production of 8ran and. wed; .CTOMt.-IE installation 1 for receiving rCsnmurt

components intended for receiving and dispensing caramel syrup components (molasses, sugar syrup, condensed milk); dosing unit 2 for automatically dosing and pre-mixing the components; digester 3 for pre-boiling caramel syrup at 11Q C; vacuum digester 4 for final boiling of caramel mass C; a tempering unit 5 for cooling the caramel mass; installations for preparing 6 and dispensing 7 liquid “cauliflowers and feeding them into caramel concrete: a rolling machine 8 for molding — a caramel loaf; a calibration mashime 9 for drawing and calibrating the caramel tow; forming

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caramel forming machines 10; cooling machines 11 for caramel cooling before wrapping; wrapping and filling equipment (not shown).

The boilers 12 and 13 of the cooking boiler 3 and the vacuum-cooking unit 4 are made in the form of annular containers of rectangular cross section. A boiler 13 with a coil of a vacuum-baroque unit is located inside the boiler 12 for preliminary boiling. A mixing screw 15 is placed in the opening 14 of the pre-boiling boiler 12. A vacuum evaporation tank 16 is installed on top of the auger 16. Outside the pre-boiling boiler is covered with a layer of thermal insulation 17. Annular blinds are placed between the housing 18 of the screw 1 and the opening 14 of the boiler 12 for pre-boiling. 19. The cooking equipment is equipped with a food pump 20 for supplying caramel syrup to the coil 21 of the boiler 12. The end of the coil 21 is equipped with a product pipe 22 with an evaporation tank 23 provided with a channel 24 for vapor recovery. The lower part of the evaporation tank 23 is connected by the product line 25 with the inlet of the coil 26 of the boiler 13 by means of the food pump 27. The output end of the coil 26 is connected by the product line 28 with the upper chamber 29 of the vacuum evaporation tank 16, which in turn communicates with the lower chamber 30 via a butterfly valve 31 The vacuum-evaporation tank 16 is equipped in the upper part with a channel 32, and in the lower part it is articulated with a mixing screw 15. The screw shaft is kinematically connected to the drive 33. The boilers are equipped with independent steam supply 34 and 35 and condensate drains 36 and 37. The screw 15 is provided with several rows of vanes 38, alternately attached to the shaft 39 of the screw 15 and the inner surface of the screw housing 18.

Lini works as follows.

The pre-prepared caramel syrup components are supplied from the unit 1 for receiving the prescription components to the dosing unit 2, where they are dosed in the given ratio, mixed and, using the food pump 20, are already supplied as caramel syrup to the coil 21 for preliminary boiling of the caramel syrup at 110 ° C by filling boiler 12 with steam under pressure. The steam is supplied to the boiler 12 through the steam line 34, and the condensate is removed through the steam trap 36, the passage through the coil 21, the caramel syrup is heated to 110 ° C and the wire 22 is directed through the product to

evaporation tank 23, through the vapor channel 24, vapors of wet substances are removed from the mixture. A caramel mass with a moisture content of about 16% by the product pump 27 is pumped through the product pipe 25 to a coil 26 located in the boiler 13 filled with steam. Steam is supplied through steam line 35, and condensate is discharged through steam trap 37. The caramel mass passing through the coil 26 is heated to 140 ° C and the product line 28 is supplied to the upper chamber 29 of the vacuum cooking vessel 16 under the influence of pressure slightly below atmospheric , vapors of wet substances are intensively removed from the mass through channel 32 and their content in the mass is brought up to 1.5 ... 3%. Through the throttle valve 31, the mass under its own mass moves into the lower chamber 30.

The amount of feed is regulated by the throttle valve 31 and then flows onto the blades 38 of the mixing auger for thorough mixing. In order to maintain the temperature of the mass being mixed in the mixer, the central shaft 39 is hollow, and a pipe 40 is supplied inside, through which steam is supplied to heat the shaft 39 from the inside. The heating of the screw housing is carried out by the heat generated by the walls of the opening 14 of the boiler 12. The temperature of the heating of the mixer housing 18 is controlled by the louvers 19.

The mixed caramel mass at 140 ° C is fed to the steel tape of the tempering unit 5. During the movement of the mass on the conveyor belt, it is cooled to 82 ... 85 ° C, enters the transfer conveyor, which directs the mass to the rolls of the wrapping machine 8, where it formed into a loaf. The filling prepared in installation 6 for preparing and dosing 7 fillings is also fed into the loaf. 5 Next, the caramel tourniquet is fed into the towing machine 9, where four pairs of calibrating rollers are drawn and calibrated to a predetermined cross-section. Next, the tourniquet passes to the forming machine 10. The stamped caramel is fed to the container of the cooling machine 11. Next, the caramel cooled to 40 ... 43 ° C. is sent for wrapping and packaging.

Using the proposed line will completely eliminate heat loss through the walls of the boiler with a coil for the final boiling of caramel mass (with a temperature of heating steam 160 ° С and pressure 0.7 ... 1, OMPa), since it is inside the boiler for preliminary boiling5

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you (with a heating steam temperature of 130 ° C and a pressure of 0.3 ... 0.5 MPa), the heat through the walls of the final cooking boiler enters the pre-brewing boiler and is fully used to heat its coil; the walls of the boiler for final boiling are under lower relative pressure (from inside, 0.7-1.0 MPa, and from outside 0.3 ... 0.5 MPa), which will reduce its walls and save metal; in connection with the concentric arrangement of the boilers in the form of annular tanks, the occupied area is reduced and, therefore, the length of the product pipelines connected by the boilers is reduced, heat losses through their walls are reduced, and the pipelines themselves are saved; to simplify the design of the boiler for final boiling, since there is no need for thermal insulation of the walls; to get rid of the unloading auger and use only the mixing auger due to its vertical arrangement, since the mass is unloaded from the vacuum-evaporation tank under its own weight; to simplify the mixing auger by making its casing with a single wall (instead of a double one for heating the auger with steam), and the heat generated by the walls of the boiler opening for preliminary boiling of the caramel mass is used to heat it.

Claims (1)

SUMMARY OF THE INVENTION A device for boiling caramel mass, comprising a steam boiler connected in series for pre-heating the mass, equipped with a coil for passing the mass, an intermediate container for removing moisture, a steam digester for the final heating of the cooked a mass equipped with a coil for passing mass, a vacuum-evaporation tank for boiling mass, at the base of which there is a chamber equipped with an auger for extracting the target product, which is designed to reduce heat transfer losses and simplify the design , the boiler for the final heating of the cooking mass is concentrically located inside the boiler for the preliminary heating of the mass, while both boilers are made in the form of annular containers of rectangular cross section, a vacuum-evaporation tank for boiling the mass mounted under the opening of the boiler for preheating, the chamber for removing the target product is mounted vertically in the hole of the annular chamber of preheating, and between the inner wall of the boiler and the wall of the chamber annular blinds are installed to divert the target product.