Shows, News, Jobs
COATING MACHINE LAUNCHES AT PROSWEETS 2013
Stand C60 - Hall 10.1
At ProSweets Dutch processing equipment manufacturer Tanis Food Tec presents a new way for the coating of products. The RotoCoater is a single side enrobing line launched as the latest addition to their range of quality machines. Both full covering of the top and strip coating are possible on biscuits (cookies), cakes, Jaffa’s and such.
BENEFITS
A major benefit is that products need not be flipped and remain laying in position on the belt while being coated. They stay in perfect alignment for further processing. This in contrast with existing machines of other suppliers that dip the product in the coating, then need to flip which usually causes chaos in the rows.
Another benefit is that the amount of coating is accurately attuned and always remains the same, which cuts ingredient cost.
The third benefit is that the changeover from one type of coating to another is easy and fast, saving precious production time.
A major benefit is that products need not be flipped and remain laying in position on the belt while being coated. They stay in perfect alignment for further processing. This in contrast with existing machines of other suppliers that dip the product in the coating, then need to flip which usually causes chaos in the rows.
Another benefit is that the amount of coating is accurately attuned and always remains the same, which cuts ingredient cost.
The third benefit is that the changeover from one type of coating to another is easy and fast, saving precious production time.
The RotoCoater works well with viscous and semi-viscous coatings that are temperature sensitive: compound, chocolate, icing, caramel, glazing or jelly. The line provides a perfectly clean solution with the side and bottom of the product remaining completely free of the chosen coating.
A complete equipment program is offered. Including a sheet forming section, a conveyor section, water tempering for the different sections of the machine, and buffering of the fresh product as well as to collect the scraped excess. The temperature of the coating material is precisely controlled which is vitally important to assure a constant output that is always conform factory standards.
TECHNICAL SPECS
As for the technical specs: the sheet thickness can range from 1mm to 5 mm. This enables accurate weight control of the coat itself. The width of the sheet can be varied between 300 and 1600 mm. The coating speed can be varied from 0,5 to 20 mtr per minute. In contrast to traditional enrobers no wire belt is necessary.
DESIGN CRITERIA
The current trend for product variety asks for flexibility of production lines with cost saving properties. It was with this in mind that TFT developed the RotoCoater. Other design criteria Tanis uses are the need for food safety, a small footprint in the processing facility and durability.
ALSO ON SHOW: the RotoPlant for the processing (tempering - crystallizing & aeration) of fat creams.
ALSO ON SHOW: the RotoPlant for the processing (tempering - crystallizing & aeration) of fat creams.
@IBA: Latest developments in bakery processing
We warmly invite you to visit us : Hall B4 - stand 171
Industrial bakers visiting iba will want to check out the new bakery production lines presented at Tanis Food Tec. The innovative Dutch processing equipment specialist introduces a brand new line for cake, brownies and muffins as well as a newly designed Bakery Fillings Line that will run aerated cream deposits onto the Cookie Capper of Machine Builders & Design who join them in their stand (hall B4 – 171).
Fillings and sandwiched biscuits
The new continuous fillings line has the smallest footprint ever (approx 2,5 m2). Achieved by integrating the aeration mixing head in the RotoTemp scraped surface heat exchanger and fitting these together with 5 water systems into one machine.
With premixer and buffer tank on a separate frame all is designed according to EHEDG hygienic criteria. The line is especially suited for creams for sandwiched cookies or wafers and general icings. At iba it operates with the proven Cookie Capper, now with the latest in hygienic design making it easy to clean and preventing the build-up of crumbs.
Visitors are most welcome to attend the demonstrations that are held throughout the day.
Cake and batter
The new Cake processing line delivers from batter preparation to oven-ready product. It is a high capacity production line at 5000 kg per hour of brownies or 3500 kg of cake batter. The machine on show is designed to make cake products with inclusions: brownies with chocolate chips, cake bars with dried fruit pieces and cake with broken nuts. The line consists of premixers, buffer tanks, aeration systems, tempering devices and dry ingredients mixers, as well as a depositor and inclusive cleaning system. Again this is on one compact frame. This flexible machine has the option to process the batter either aerated or non-aerated and with or without inclusions. All recipes run on one PLC system.
Gateaux
Also on show is their RotoCompact: an all-purpose aerator with a small footprint. The system is designed for smaller production locations or for the need of flexibility in use, for instance one day making batters, while the next day making mousses, fillings or toppings. The capacity range runs from 20 to 400 kg per hour.
R&D needs
For the capacity range of 5 to 50 kg per hour the RotoPilot is an aeration machine specially designed for product development purposes, training and general R&D. It can run all bakery products that can be aerated.LINE for MARSHMALLOW EXTRUSION at low temperatures
Dutch food equipment manufacturer Tanis Food Tec specialises in process lines for bakery fillings and confectionery products. On display in their stand at ProSweets was the Roto MallowPlant: a new marshmallow production machine that combines cooling, aeration and extrusion of the product at a low temperature.
Keeping the product in shape after extrusion always was a key problem as the required higher temperatures during the aeration process made the product rather fluid. Shape loss was inevitable, giving the brands a hard time to control and maintain the look of their product. Tanis has solved this by integrating a cooling device between the aerator and the manifold extruder. Manufacturers benefit as they can now make and replicate their marshmallow product exactly conform its design. A round marshmallow will remain a 100% round instead of flowing out into an egg-shape. Enabling the brand to distinguish itself and increase consumers’ recognition of and dedication to their special product.
Another added value of extrusion on lower temperatures is that the final cooling line can be a lot shorter. Consequently the production line as a whole will now take up less valuable space in the facility.
The extruded marshmallow process at low temperatures is basically as follows. Sugar glucose syrup is cooked to the correct dry solids. A whipping agent solution is prepared separately. Then the cooked slurry is pumped continuously through the Tanis RotoTemp scraped surface heat exchanger and then cooled to aerating temperature. This flow is measured. Now the whipping agent is pumped at a correct ratio into their RotoPlus preblending chamber together with the sugar slurry and blended together. This mixture is then aerated to the correct final density. After which it will run through a secondary RotoTemp where it is cooled to extrusion temperature. If necessary the marshmallow can now be coloured and flavoured, then extruded on a starch bed.
This whole operation is done by one RotoMallowPlant. The same skid also incorporates all water circuits that form an integral part of the recipe structure.
New Dual-fillings machine has small footprint
See here the video in which Peter Tanis, CEO, explains the advantages of this dual-fillings system
The new RotoFlex is a multipurpose system to run biscuit cream, marshmallow, pectin jelly, caramel at the same time on one line.
Especially helpful for the confectionery and biscuit industry where aerated creams and mallows are often combined with jelly in one sandwiched product. Or marshmallow and jelly at the same time to make marshmallow with a jelly centre. Alternatively caramel and cream can go together, for instance to make a bar type product.
The system can contain tempering, aeration, heating and/or cooling, automatic mixing of colour, flavour and acid. And all of these functions are controlled with one central PLC on which the different recipes can be safeguarded.
New Confectionery Product Ideas
At Interpack 2011 a new sheeting concept can make a new type of high fibre fruit bar with a cream or jam filling. It can also be used to create a new type of Maria biscuits with a filling. The cream or jam filling can either be an aerated or non-aerated one. The innovation puts a thin layer of cream or jam between two sheeted doughs, prior to the oven.
1991 - 2011: 20 Years Tanis Food Tec
Celebrating their 20th anniversary TFT aims to share their experience of how to perfectly control the temperature, density and viscosity of a product with their visitors during Interpack. Offering you innovative process solutions for product ideas is Tanis Food Tec’s objective. Their equipment includes mixers, aerators, tempering and crystallizing devices, and depositors for continuous production lines.
Your guarantee for Hygiene: EHEDG
TFT is a member of the European Hygienic Engineering & Design Group.
EHEDG is a consortium of equipment manufacturers, food industries, research institutes as well as public health authorities and was founded in 1989 with the aim to promote hygiene during the processing and packing of food products.
TFT and the EHEDG are committed to the highest standards of food safety and strive to improve the overall image of the industry in the eyes of the consumer.