The equipment for molding candy

Upper and lower chains set in motion with the help of 9 and 6 leading sprockets (see fig. 44, a) are supported by guide rollers. For tensioning the chains, tensioning devices are provided in the machine that are actuated using a handwheel. For pressing the punching chains to each other when they are installed on a particular range of caramel, tensioning poloks are provided. Adjustment of a clip of the top and lower polozkov is made by the special mechanism.

Caramel harness enters through a guide tube, is captured by the upper and lower forming chains, cut by the cutting edges of the bridges of the upper and lower chains and compressed by forming punches, giving the caramel a certain shape and pattern; at the same time, thin bridges of caramel mass of 1 — 2 mm thickness remain between the individual caramels, due to which the molded caramel moves in a chain.

When the caramel chain comes out of the forming chains, the springs mounted in the links of the upper chains or the spreading poloskas push the punches apart, freeing the caramel chain that goes further to the narrow belt cooling conveyor.

When changing punching chains, depending on the shape and size of the caramel, change the position of the side chains to change the degree of convergence of the punches.

Chain caramel stamping machine W-3 of Barsky engineering plant. The machine has the same purpose as described above. In comparison with the caramel-stamping machine of the Bolshevsky plant, the W-3 machine (fig. 45) has several advantages.

The machine W-3 1 bed closed type; Inside the frame are mounted the drive from the individual 2 electric motor and the gearbox. The machine is equipped with an 3 safety fence for self-locking punching chains: when opening the fence, the machine shuts down.

The top punch chain is installed on the 4 drive sprockets, the 5 guide rollers and the 6 tension rollers, and the bottom chain on the 7 sprockets. The gap between the upper and lower punching chains is adjusted by means of polozov by eccentrics with a locking mechanism.

The upper and lower punch chains are tensioned simultaneously by moving the 8 racks of the guide rollers using the 9 adjustment handwheel.

The principle of operation of this machine is the same as described above.

Table 12

Technical characteristics of chain Caramel stamping machines

Indicators	Bolshevo plant	Barskogo
Productivity, kg / h	900	580-830
Stamping speed chains, m / s	1,3	0,7-1,1
Step side chains, mm	20	20
The number of speed stages	Adjustable cone pulleys of the variator	4
Electric motor power, kW	1,7	1,7
Dimensions, mm		1250
length	1030
width	870	900
height	1400	1200
Weight, kg	600	825

Caramel-stamping chains are interchangeable working elements of chain caramel-stamping machines and serve for stamping caramel of various shapes and sizes with or without filling.

Carameleforming chains differ in the size of the pitch, which determines the length or diameter (diameter) of the formable caramel. The most common form of dies is caramel stamping chains with pitch 20, 30 and 38 mm.

The caramel stamping chains SHZ-20 with mm 20 pitch, used for making stamped caramel in the form of a ball with a diameter of 20 mm, are shown in fig. 46. Top and bottom chains are included in the chain kit. The upper chain consists of pivotally connected 4 links and 7 bridges with 5 punches (dies) with hemispheric forming part, 2 studs and 3 springs for wiring punches which are freely sliding in them.

The lower chain consists of 7 bridges, pivotally connected by studs. The bridges of both chains have cutting edges that cut the caramel harness during molding. In addition, they serve as guides for the punches of the upper chain. 1 and 6 rollers are mounted on the connecting axes of both chains to prevent the chain from abrasion.

Carameltelling chains SHZ-30 with 30 mm pitch and ShZ-38 with 38 mm pitch, designed for making stamped oval caramel with or without filling, are similar in structure to chains with 20 mm pitch, but the dies have a forming part in the shape of a semi with the appropriate pattern.

A similar chain with the same step for forming a flat-oval caramel with a rectangular cross-section of the “brick” type is shown in Fig. 44, b. The device of both chains with a pitch 38 mm as described above; Chain punches have a flat grooved surface.

Fig. 46. A set of caramel stamping chains with a mm 20 pitch (“ball”).

Table 13 Technical characteristics Caramel chains

Brand chain	Step circuit mm	Length mm chain		Number of bridges		set weight, kg
		top	lower	upper chain	lower circuit
ShTs-20	20	1360	1680	68	84	41,7
ShTs-30	30	1380	1680	46	56	44,0
ShTs-38	38	1368	1672	36	44	37,7

Rotary machines karameleformuyuschie

Due to low productivity, rotary caramel-forming machines are still limited in our confectioneries, although the molding quality is higher. Some factories have rotary caramel forming machines A2-ShFK with 700 kg / h capacity of the Barsky Machine-Building Plant, caramel-forming units “Migap 67CAA-6” (PNR), “Super-Royal” by the Italian company “Carle and Montanari”, etc.

For the formation of caramel type "cushion", "plate" and others used rotary cutting machines. The schematic diagram of such a machine is shown in Fig. 47. On the rotating 1 rotor, the 2 knives are fixed. In the tides of the 12 rotor on the 11 axes are fixed folding knives 5. From the 3 equal rollers, the caramel harness runs along the 4 guide tray and hits the rotor surface. As the rotor rotates, the 5 knives slide along the surface of the fixed 6 guide suspended on spring-loaded 7 holders. Under the influence of this guide knives are rotated and cut the harness. Then, under the action of the 9 guide, they are folded back to their original position, and the caramel chain formed is transferred to the 10 conveyor. The degree of clamping of the 6 guide is adjusted using the 8 screw. For caramel "plate" the surface of the knives is engraved.

For the molding of stamped caramel rotary punching machines are used, manufactured both in the USSR and abroad. In fig. 48 shows a schematic section of the rotor of the SKS machine developed by VNIIKP.

Fig. 47. Driving karamelerezhuschey rotary machines.

Figure: 48. Rotary caramel stamping machine ShKR (schematic section of the rotor).

The main 2 rotor disk is fixed to the 1 shaft. The disk is equipped with an 14 crown with fixed knives, and with the help of 3 bolts are attached to the left of 12 and the right 126 rings in which 11 stamps of 13 dies are mounted around the circumference. The 9 ring is put on the stem, through the hole of which the 5 finger is passed, screwed into the stem. As the rotor rotates, the 6 stock roller slides along the stationary 4 guide, and the 7 stock heel moves along the 8 guide. Under the influence of the 8 guide, the 13 dies converge and stamp the caramel / C, and under the influence of the 10 springs and the 4 guides, they move apart. In the tides of the right 126 ring on the 13 axes, folding 16 swivel levers are mounted, to which 15 knives are attached. The levers have 14 shanks, at the end of which are mounted freely rotating 15 rollers, rolling along fixed 17 guides. When turning, the 16 levers take up the 16 position ′. During the rotation of the rotor, the 15 folding knives converge with the 14 rotor knives, cut the harness K into separate caramels, and the 13 dies converge and press the side surfaces of the caramels together, giving them the necessary shape and relief.

Foreign firms supplying rotary machines complete with nachinkonapolnitelyami, karameleobkatochnymi cooling machines and conveyors.

The performance of a rotary caramel-forming machine (in kg / h) is determined by the formula

where z is the number of folding knives on the rotor;

n - rotor speed, rpm;

k is the number of pieces of items in 1 kg.

The performance of these machines is low - 125 - 300 kg / h. This is because the harness does not completely cover the rotor and the path traveled by the harness during molding is small. Therefore, the rotor rotates at low speed. With the rapid rotation of the rotor, the speed of forming the caramel will be undesirably high, at which it is difficult to obtain products of the required quality. In addition, with a high rotor speed, the centrifugal forces of the folding knives and the load on their hinges sharply increase.

Valkovaya monpanseynaya formuyuschaya machine MIA

The machine is designed for forming candy caramel type drops from a layer of caramel mass. Replaceable forming rolls can be installed on this machine for various types of candy products, including "Mixture", "Almond", "Peas", "Lemon and orange peels", "Orange slices", etc.

The MVS machine (fig. 49) consists of a 1 steel body and 2 and 3 forming rolls, on the surface of which molds with various patterns are engraved. At the ends of the necks of the rolls mounted gears 4 and 5. The 6 drive shaft with gears is mounted in the middle of the case. At the bottom of the machine body is the 7 electric motor, on the shaft of which the gear is attached.

Movement from the electric motor is transmitted through a pair of gears to the drive shaft, and then with the help of a system of gears - to the forming rolls. The gap between the forming rollers is adjusted using clamps and 8 screws with 9 grips.

During operation of the machine provides the rolls with air cooling of the air supplied through the pipe 12.

A layer of caramel mass is fed to the 10 guide tray and fed under the rolls. The molded formation, coming out from under the rolls to the receiving tray 11, enters the cooling conveyor, where it is cooled and

beats on individual candies (montance). Then mix the cooled fruit drops of different colors and pack them in tin jars or trade containers (in the latter case, with a pre-sprinkling of sugar).

Fig. 49. Roller monpanseynaya machine MVS.

Tehnycheskaya characteristic monpanseynoy formuyuschey mashiny MIA

Productivity, kg / h	to 650
roll speed, rev / min	50
Electric motor power, kW	1,0
Dimensions, mm	650x500x1137
Weight, kg	251

Calculation of the productivity of the machine is carried out according to the formula (П-12), in which g - will be the number of cells on the surface of the forming roll.