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Mousse Equipment Principle
The mousse cooking machine cooks the mousse base,thevirtual whipping machine whips the cream,and then mixesitinto mousse paste through thepipeline.The ratio can beadjusted according to different products.It is flexible andconvenient,with a productioncapa-city of about 200 kg/hour-500 kg/hour.
Puff Equipment Principle
1. Front section of puff forming. 1. Capacity: The effective baking area of the steel belt furnace is about 51 meters long and 1 meter wide. The baking time is 16-22 minutes, calculated as the fastest 16 minutes. The diameter of the product after baking is about 30mm, the row and column spacing of the product is 45mm, there are 21 in each row, and the margins on both sides are about 35mm. The hourly capacity is about 4250 rows, that is, 89250 grains. 2. Two forming machines, each with double rows of nozzles, 21 nozzles in each row, each head moves 17.7 times per minute, and the two heads alternately staggered 35.4 times per minute, that is, 70.8 rows, 4248 rows per hour. 3. The servo motor controls the material roller to extrude the material, and the servo motor controls the lifting (up and down) and tracking (moving forward and backward) of the entire head.
