EM120 Complete Extruded Marshmallow(Cotton Candy) Line

1.Marshmallow line 2.Full Automatice 3.PLC control

PROCEDURE:

1)     In the pre-mixer, all the ingredients to be dissolved and cooked. (An automatic YINRICH ‘s AWS can be used for auto weighing and mixing.).

2)     Then the basic slurry is continuously pumped to a cooker till the final moisture level is reached.

3)     After cooking, the slurry will be cooled and mixed with a separate whipping agent solution.

4)     Then the cooled “marshmallow base” is passed through the continuous aerator.

5)     The product then be divided and injection with different colors and flavors.

6)     The multi-color product is extruded ,and transported on a cooling conveyor for cooling down;

7)     The conditioned marshmallows are dusted top and bottom with starch, or a mixture of both starch and icing sugar in a separate dust cabin; the product is cut to the required length here.

8)     The dust cabin is kept under a strict control to prevent the "dust" spreading throughout the plant. The excess starch/sugar is removed.

9)     The final is transferred to a packaging place.

TECHNICAL SPECIFICATIONS:

Model	EM120
Production capacity    kg/h	80~120
Cutting length of the product     mm	20~160
Steam consumption    kg/h Steam pressure        MPa	250 0.2~0.6
Electric power needed	35kW/380V
Compressed air consumption Compressed air pressure	1.5m3/min 0.6-0.8MPa
Conditions needed for  the cooling system: 1. Room temperature 2. Humidity (%)	20~25 45~55
Gross weight            kgs	8000
Total length of the line    m	35

EM120 Complete Extruded Marshmallow(Cotton Candy) Line