The facility consists of 6 machines working in full synchronization with each other.

Production Course

Powdered sugar, which is filled into the feeding silo through the vibratory sieve, is conveyed to the automatic level controlled reservoir by the feeding helix. The granulated sugar flowing to the mixer from here is mixed with a certain amount of water sprayed by the dosing pump and transferred to the collection area. Moist granulated sugar mixed with water is loaded in synchronous speed according to the pressing head through the forced mold loading box. The mold pin placed around the drum passes over the adjustment cam that regulates the amount of sugar entering the mold (weight adjustment), and is compressed on the press arm by the pressing cam and ensures that the moist sugar is pressed into cubes. As the piston passes over the sugar pouring cam, it leaves the moistened sugar in the cam onto the steel mesh belt. The forehead surfaces of the die pins are cleaned by a wet bristle brush. The production is completed by passing the moist candies through the drying ovens on the belt.

Barbutan

The moistened crystal sugar coming from the mixer is filled into sugar molds by means of rake shafts rotating at a certain speed. All surfaces in contact with the product are stainless steel. Bar butene is made of materials suitable for food category.

drum

In the bar butene system, the moist sugar filled in the molds at a certain dose can be adjusted in the desired weight by turning the drum on its own axis with the help of cams. In the presses on the drum system, moist sugar is compressed and poured onto the stainless steel mesh band with hammers in rows. This portable system is completely made of stainless steel and hard bronze alloy materials.

Drying Ovens

Moist sugar cubes poured from the drum system on the stainless steel mesh band in neat rows enter the drying ovens. In these ovens, sugar removes the moisture it contains at a certain rate. Porcelain resistances are used in these furnaces, which have a special heat transfer system. Since it is possible to adjust the temperature of each oven, 50% of the desired humidity is provided during the drying phase without disturbing the sugar properties. The total length of these furnaces is min. 30m max. It is 40 meters. (A special system, a rotary kiln, is used in the facilities established at 15 meters)

Cooling Furnaces

The sugar cubes coming out of the drying ovens are dehumidified at the rate of 70-80% with a special operation. The cube sugar coming out of the drying ovens also rises to around 30 C from the cooling ovens. The candies, whose drying operations are finished, come to the filling robot at the end of the conveyor and become ready for operation.