L'explication/l'anotation:To get from reheat jellied mass çàñòóäåíåâøèõ semicylindrical loaves, used when manufacturing the fruit candy "Àïåëüñèííî-ëèìîííûå lobules".
La description détaillée de marque:Technical characteristics:
1. Capacity, êã/÷àñ. 32
2. Amounts obtained ïîëóöèëèíäðè÷åñêîãî loaf:
length, MM. 370
diameter of forming cylinder, MM. 40
3. Refrigerant for gelation fruit candy in pipes - cold water at a temperature of, S.. +12 - +18 4. Heat-carrying agent for pre-heating of pipes in case of discharging - hot water at a temperature of, S.. +70 - +80 5. Diameters of intake and tap issues for water, Dó 20
6. Permissible surplus water pressure, MPa. 0, 2
7. Gelation time of loaves within pipes, minute. 25-30
8. Baking time of pipes in case of loaves discharging, minute. 5-10
9. Pipes number of apparata, state. 34
10. Weight of tube apparata, kg. 220
operating principle of apparata:
reheat the ìàðìåëàäíàÿ mass is being filled in stipulated in box capacity of battery pipe , and its excesses is removed aptitude in special chute. Accelerated the gelation (the gelation) the masses are provided submission of cold water in cavity between pipes of battery capacity.
for discharging çàñòóäåíåâøåé mass the clamping gate valve moves away, and in battery cavity shall be submitted the hot water. Ïîäïëàâëÿÿñü at walls, the mass under dead-weight goes out of chimneys, at the same time ðàçðåçàÿñü on hemicylinders by transversal knives, established in lower pipe butt ends. On directing ground the semicylindrical loaves ñïîëçàþò on reception centre table of apparata. |
