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.