Snack Extrusion Equipment
Model
40 50 60
production capacities
40-50kg/h 80-100kg/h 120-150kg/h
Power
5.5KW 7.5KW 15KW
- Product Introduction
Product Introduction
A food extruder is a device that expedites the shaping and restruc.turing process for food ingredients. Extrusion is a highly versatile unitoperation that can be applied to a variety of food processes. Extruderscan be used to cook, form, mix, texturize, and shape food products underconditions that favor quality retention, high productivity, and low cost.The use of cooker extruders has been expanding rapidly in the food andfeed industries over the past few years.
Product Parameters
|
Model |
Power |
Capacity |
Heater |
Dimension(mm) |
Weight |
|
LYS-65 |
5.5kw |
50 kg/h |
1 kw |
1720*870*1050 |
350 kg |
|
LYS-70 |
15kw |
150kg/h |
1 kw |
1720*970*1250 |
500 kg |
|
LYS-85 |
18.5kw |
200-300kg/h |
2 kw |
1360*1870*850 |
650 kg |
|
LYS-95 |
22kw |
400-500kg/h |
2 kw |
2300*1170*1400 |
850 kg |
FUNCTIONS OF AN EXTRUDER
The conditions generated by the extruder permit the performance ofmany functions that allow it to be used for a wide range of food, feed,and industrial applications. Some of these functions are as follows:
Agglomerarion: Ingredients can be compacted and agglomerated intodiscrete pieces with an extruder.
Degassing: Ingredients that contain gas pockets can be degassed byextrusion processing.
Dehydration: During normal extrusion processing, a moisture loss of4-5% can occur.
Expansion: Product density (i.e., floating and sinking) can be con-trolled by extruder operation conditions and configuration.
Gelatinization: Extrusion cooking improves starch gelatinization.
Grinding: Ingredients can be ground in the extruder barrel duringprocessing.
Homogenization: An extruder can homogenize by restructuring un-attractive ingredients into more acceptable forms.
Mixing:A variety of screws are available which can cause the de.sired amount of mixing action in the extruder barrel.
Pasteurization and sterilization: Ingredients can be pasteurized orsterilized using extrusion technology for different applications.
Protein denaturation: Animal and plant protein can be denatured byextrusion cooking.
Shaping: An extruder can make any desired shape of product bychanging a die at the end of the extruder barrel.
Shearing: A special configuration within the extruder barrel can create the desired shearing action for a particular product.
Texture alteration: The physical and chemical textures can be alteredin the extrusion system.
Advantages of Extrusion
Thermal cooking: The desired cooking effect can be achieved in the
extruder.
Unitizing: Different ingredient lines can be combined into one prod-uct to produce special characteristics by using an extruder.
FAQ
Q: Could you supply all the parameters about the machines?
A: Yes, we will supply all the parameters, price, layout drawing, factory design etc.
Q: What is your terms of payment ?
A: 30% T/T in advance , 70% balance before shipment after inspection.
Our Advantages
150
+
Number Of Employees
3000㎡+
Factory Area
10
+
Years Of Experience
800㎡+
Company Area
Qualifications and Honors
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