Spreaders allow products to be loaded from bags into containers such as silos.

For example, in the picture we see a flour sifter with an aspiration or dust filter. This prevents flour dust from entering the operator's respiratory tract.

To facilitate physical labour, a telpher electric chain system can be installed, which is attached to the ceiling. The second option is to attach the telpher I-beam directly to the frame of the rasteriser. This design is more compact and allows you to work without being tied to ceiling structures.

Acceptor sifter

Spreaders allow products to be loaded from bags into containers such as silos.

For example, in the picture we see a flour sifter with an aspiration or dust filter. This prevents flour dust from entering the operator's respiratory tract.

To facilitate physical labour, a telpher electric chain system can be installed, which is attached to the ceiling. The second option is to attach the telpher I-beam directly to the frame of the rasteriser. This design is more compact and allows you to work without being tied to ceiling structures.

The big bag sparger is designed for sparging free-flowing powdery materials and mixtures from soft big bag containers.
Combined use of bag and big bag spreaders is also possible. For big bags there is a special window for emptying the product, and for sacks there is a lid that can be lowered by the operator for easy operation. This washer is also equipped with an aspiration system.

Acceptor sifter

Bigbag dumping

When melted sugar, for example, it must be crushed beforehand, as it often comes in bags with lumps. A shredder is used for this purpose.

The shredder uses knives to break sugar lumps into granules and then directs the product to the rotary feeder. The lump shredder is located in the upper cone part of the spreader, while the rotary feeder loads the product into the pneumatic conveyor from the bottom.

A flexible hose with bayonet connection is connected to the flour/sugar lorry to enable unloading.
The compressor of the flour/sugar truck is switched on.
The product is piped into the receiving silos at the plant.
The operator monitors the process by instrument readings.
Automatic weighing of the incoming raw material is carried out.
After the tank is emptied, the system is purged to clean the residue from the raw material.
The whole process usually takes 1-2 hours depending on the volume of the tanker and the capacity of the pneumatic conveying system.

Rastarisation of flour trucks

When melted sugar, for example, it must be crushed beforehand, as it often comes in bags with lumps. A shredder is used for this purpose.

The shredder uses knives to break sugar lumps into granules and then directs the product to the rotary feeder. The lump shredder is located in the upper cone part of the spreader, while the rotary feeder loads the product into the pneumatic conveyor from the bottom.

A flexible hose with bayonet connection is connected to the flour/sugar lorry to enable unloading.
The compressor of the flour/sugar truck is switched on.
The product is piped into the receiving silos at the plant.
The operator monitors the process by instrument readings.
Automatic weighing of the incoming raw material is carried out.
After the tank is emptied, the system is purged to clean the residue from the raw material.
The whole process usually takes 1-2 hours depending on the volume of the tanker and the capacity of the pneumatic conveying system.

Bag dumping with a shredder for lumpy products.

Rastarisation of flour trucks

are delivered to your plant in plastic cubes, bottles or bootles.

In any case, you need storage capacity to receive these components, all you need to do is to give us the parameters of your warehouse and the volume values of the incoming solutions.

From there, we will offer you the best solution for your production ...

Liquid components

Optimise the acceptance of liquid
product of any consistency
- water, oil, syrup, egg melange, leaven, salt and sugar solutions.

are delivered to your plant in plastic cubes, bottles or bootles.

In any case, you need storage capacity to receive these components, all you need to do is to give us the parameters of your warehouse and the volume values of the incoming solutions.

From there, we will offer you the best solution for your production ...

Liquid components

Liquid components

Optimise the acceptance of liquid
product of any consistency
- water, oil, syrup, egg melange, leaven, salt and sugar solutions.

For processing margarine and fat in briquettes, we have a plasticiser plant with a capacity of 2500 kg/h. In many factories, margarine is delivered frozen and stored in large blocks.

Our plant enables the margarine to be turned into a paste-like mass without pre-cutting the blocks.

An important advantage of this technology is that the temperature of the margarine is kept at 30°C or less. This preserves the biological and physical properties of the product, which is particularly important for its subsequent use in food production.

The margarine blocks are first subjected to a primary grinding process using augers. These augers break down the structure of the block and push it through the machine for further processing.

The product then enters the high-speed chopping zone, where it is chopped to fine particles. This part of the process transforms the margarine into a homogeneous paste-like mass with a sour cream-like consistency.

After grinding and mixing, the margarine is transferred to a storage tank, from where it can be transported in the form of a paste further down the production line.

The plasticiser has great advantages over fat burners: it does not heat up the product, the time required to prepare the first batch is reduced, less energy is used and it is easy to clean.

Margarine plasticiser

Margarine and fat
briquetted

Optimising the fat and margarine loading and preparation line

For processing margarine and fat in briquettes, we have a plasticiser plant with a capacity of 2500 kg/h. In many factories, margarine is delivered frozen and stored in large blocks.

Our plant enables the margarine to be turned into a paste-like mass without pre-cutting the blocks.

An important advantage of this technology is that the temperature of the margarine is kept at 30°C or less. This preserves the biological and physical properties of the product, which is particularly important for its subsequent use in food production.

The margarine blocks are first subjected to a primary grinding process using augers. These augers break down the structure of the block and push it through the machine for further processing.

The product then enters the high-speed chopping zone, where it is chopped to fine particles. This part of the process transforms the margarine into a homogeneous paste-like mass with a sour cream-like consistency.

After grinding and mixing, the margarine is transferred to a storage tank, from where it can be transported in the form of a paste further down the production line.

The plasticiser has great advantages over fat burners: it does not heat up the product, the time required to prepare the first batch is reduced, less energy is used and it is easy to clean.

Margarine plasticiser

Margarine and fat
briquetted

Optimising the fat and margarine loading and preparation line