Knoll Maschinenbau GmbG

Archiv for: confectionary industry

The MX sweetens baked goods in the machines of Bakon Food

L1169819In the enrobing machine of Bakon Food Equipment, the MX-20-R progressing cavity pump of KNOLL Maschinenbau ensures reliable pumping of sensitive media such as chocolate and fondant. Worldwide many customers in the baked goods industry use machines from Bakon Food Equipment (headquartered in Goes, Holland) to spray or coat cakes, pralines and sweets, to glaze, plate, and cut them. Bakon’s product offerings also include complete systems, such as the “cake line”, which can plate, glaze, and cut both round and square cakes at one go.
Bakon uses the progressing cavity pump MX of KNOLL Maschinenbau to pump fondant and chocolate in a liquid state for many years. To hold the product at a constant temperature, KNOLL applies a MX 20-R-40/10 with double jacket for heating the pump unit. The main advantages of the MX are its gentle pumping characteristics of abrasive media. The feeding screw in the hopper housing supports a continuously pumping of chocolate and fondant with low pulsation.L1160100
The many advantages of the EvenWall®-technology of the stator offer the customer e.g. a high pressure stability, long lifetime and a production by low consumption. Similarly, the compact assembly length makes concessions to the small space in the enrobing machine of Bakon and enables an easy integration of the pump into the system of the machine. Get more information about the use of the MX in the baked goods industry and visit us at the IBA in Munich, from 12. – 17. September 2015 in hall A5, booth 311 – we look forward to your visit!

The countdown for ProSweets in Cologne has started

Logo_ProSweetsJust a few more days and the ProSweets opens its doors. The international supplier fair for the confectionary industry takes place from 01st – 04th February 2015 in Cologne. The fair offers a lot of innovations and technologies for the production and packaging process of confectionary products.

The progressing cavity pump MX from KNOLL Maschinenbau satisfies the requirements and needs of this industry. Due to the compact design and the execution in EvenWall® technology, the MX offers gentle product transfer, outstanding pressure stability and exact dosing properties as well as a number of other advantages for applications in the confectionary industry.

Visit the ProSweets Cologne and convince yourself of the advantages of our progressing cavity pump MX. We look forward to your visit and welcome you on our booth C071 in hall 10.1.

If you would like to visit the ProSweets, but you don’t have tickets yet, please give us a call at +49 7581 2008-353 or send an e-mail to s.heudorfer@knoll-mb.de – we’ll provide you with free entry vouchers.

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The KNOLL “sugar worm” – the MX progressing cavity pump in action in the confectionary industry

sweetsConfectionary – who can resist the sweet temptation? On average, Germans eat 32 kg of sweets in a variety of forms every year. Hard candies are particularly popular, coming as they do in many different flavours.

The MX by KNOLL Maschinenbau is ideal for producing this well-loved confectionary. Hanover-based Hänsel Processing GmbH, a respected plant and systems supplier in the confectionary industry, has been happily using the MX progressing cavity pump for a number of years now.

Crucial factors for the customer are the hygienic design of the MX and its excellent cleanability. As with many plant constructors, the MX scores highly for its compact overall length which allows the pump to be integrated into the overall system in a space-saving way. The high dosing accuracy of the MX enables Hänsel Processing to fill exactly portioned batches of hard candy mass.

For this application, KNOLL uses a heated stainless steel double jacket for the MX as standard. This allows media such as toffee, fondant or jelly mass to be kept at a constant temperature and, thus, to be conveyed easily and gently. The uniform elastomer wall thickness of the EvenWall® stator provides good, even heat transfer between the double jacket and the medium. The uniform thermal expansion of the stator elastomer has a very positive effect on its useful life and, thus, on the productivity of the overall system.

Do you also work in the confectionary industry, and have we managed to arouse your interest in our “sugar worm”?
If so, please give us a call. It’s a safe bet that you’ll find a suitable KNOLL MX solution for your application in our product range.

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