The Method Of Making The Sugar Cube Modified
Tina
23 Oct,2017
In the 1970s, Swedish sugar companies studied the vibrational formation of a new recipe for producing sugar, called ssa or vibro. It USES the modern consolidation technique, which USES high frequency vibration to make the crystal grain of sugar into a uniform and strong square. The square sugar of this method has a better luster (because the grain on the surface is not crushed), the pores are evenly distributed, the porosity is higher, and the dissolution rate is faster. This kind of molding machine is similar to belt conveyor, running continuously. It contains 250 long strip moulds made of special alloy surfaces covered with ptfe, and each has 18 square holes. Using the electric vibrator to produce the high frequency vibration of the horizontal direction of the mould, the wet granulated sugar is put into the small box, and tightly packed and bonded into a square. In the future, a vertical vibration and mold increase from another vibrator are used to remove the sugar from the mould to the conveyor belt. After the molds are unloaded, the hot water is sprayed with hot air to dry, and then the incoming material. This method is more suitable for mass production.
The flatten out from the cube sugar molding machine is discharged into the dryer on a continuous conveyor belt. First use infrared or microwave irradiation, heat it quickly and evenly, then use hot air to dry for 5~10 minutes, then cool it with clean air and then transport it to the packaging room. Pack of sugar with a special automatic packing machine, divides the sugar of conveyor belt in accordance with the requirements of the packaging (box of each layer of sugar such as 25) groups, with automatic vacuum suction suck up together with them, flat on wrapping paper on top of a layer, after reaching the number of layers, it will automatically wrapping paper folding, closed, become a box products. The packaging process is completely free of contact with the products to protect the high quality and angular integrity of the sugar, and the packaging speed is high.
