Cream Aeration System

AEROS Cream Aeration System

We have specially designed cream aeration system for bakery factory including premixing tank, buffer tank ,continuous aerating system ,surface scraped heat exchanger & manifold depositing system. The machine can be installed independently for easy relocating working place. Machine guarantees special economy, durability, high performance, high quality, easy clean, save labour & place at reasonable prices.

Except the Cream, This system could also apply for producing all kinds of bakery products, such as layer cake, mini roll, cup cake, Muffin, cookies, egg drops, mousse, whipped cream, biscuit/wafer cream etc. Capacity will be designed according customer needs; Also depending on the recipe & specific gravity provided.

Aeros Cream Aeration System Process Description

The process begins with, all ingredients will be pre-weighed and set ready for handling at each cream premix batch. After starting the pre-mixer the ingredients will be manually fed into the pre-mixer at a rate and sequence as required for the specific recipe. Once the batch is pre-mixed then start the transfer pump which will pump the whole batch into the buffer tank and stops the transfer pump if empty Now the pre-mixer is ready for next batch.

Directly underneath the buffer tank the main feed pump is placed which will pump the cream at the required capacity continuously supply to the SSHE ,and then goes into the mixing head of the aeration system.

The air, synchronised with the main pump, is injected into the mixing head at a rate as set from the control panel. In the mixing head the pins of both the rotor and stator care to it that the air is homogeneously mixed with the cream down to the required density and structure. From the mixing head the aerated cream discharged towards the manifold depositing system onto the conveyor belt , wafer cup or biscuit.

Consulting Products

Key words:

Cream Aeration System

Classification:

Equipment

Production Line

Cake production line

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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.