Cream continuous aeration system

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  • Cream aeration line 2001.jpg
  • 奶油线 3D图 副本(219).png
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Cream continuous aeration system
The output of the cream continuous aeration system is designed according to customer requirements and depends on the product formula and specific gravity. Cream can be used in all cake products, such as layer cakes, mini rolls, cupcakes, chiffon, muffins, cookies, egg cakes, mousse, etc.
A set of continuous cream automatic aeration system is specially designed for food factories, including pre-mixing cylinder, storage cylinder, automatic inflator, temperature averager and pouring machine equipment, etc. The system can reduce manpower cost, reduce material waste, improve production efficiency and stabilize product quality.
Aeros Cream Continuous Aerating System Production Process Overview
Weigh all raw materials in advance and put them in the pre-mixing tank (before starting the pre-mixing tank), and pour them into the mixing tank manually according to the sequence and weight required by the formula. When the mixing procedure is completed, the delivery pump is turned on to pump the whole cylinder of milk phase to the storage cylinder for production; at the same time, the mixer is ready to produce the next cylinder after the delivery is completed. The cream in the storage cylinder will be pumped from the main pump at the bottom of the cylinder to the temperature averager according to the set output, and then enter the mixing head of the inflator for aeration.
The air and the main pump of synchronous control are fed into the mixing head according to the flow rate set by the main control version. The rotor and stator pins in the mixing head mix the air and cream evenly to the required density and structure. The aerated cream is conveyed from the mixing head to the pressure pouring machine and poured in portions onto the conveyor belt, wafer or biscuit.
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Cream continuous aeration system


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Cake production line



Product Description

Aeros to pass the machine
“Continuous aeration is a wellknown technology,mostly used in confectionery, pastries and milk products. In addition, the continuous amouth fel), homogenization and/or power mixing.The mixing head manufactured by Aeros has reached the world standard.The mixingautomation of the production process, saves more human resources, and reduces energy consumption and material waste. It is very imp
In the past, the production technology of mixing heads was very complex and expensive, but now Aeros can provide relatively cheap priture the mixing head, avoiding the complexity of the welding mixing needle process.
The rotor and stator of the mixing head are manufactured using a precision cutting process, with the following benefts:-The needles of the rotor and stator of the Aeros mixing head are not welded.
·The mixing head is made of a complete piece of material and is designed to be hard, so it is suitable for viscous products.·The smooth surface of the mixing head and the characteristics of no welding make it easier to clean after production.lmproved the design of the mixing head to make the size distribution of the foam more even.



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