Understanding Toffee Production Line Components

Understanding Toffee Production Line Components

 ITG-300 Toffee Candy Cooking Machine

ITG-300 Toffee Candy Cooking Machine has the characteristics of strong flexibility and simple structure. It is suitable for cooking caramel, toffee, syrup, sugar chops, etc. The machine is controlled by an economical and efficient micro-processing system, which not only makes it easier to operate the machine, but also can simultaneously smelt sugar in a container. The contact part of the machine and the syrup is all made of stainless steel.

 LQG-300 Cooling Drum ELLB-800 Candy Pulling Machine

ELLB-800 whitening machine can meet the various requirements of whitening sugar making process and can be used for high-temperature cooking and low-temperature cooking of various syrups. The equipment can pull syrups with higher requirements on structure and texture, and the syrup drawing time and mechanical pull arm speed can be adjusted according to needs.

GCH Batch Roller

The heat preservation rolling bed is composed of a transmission box, 4 rollers, a lifter, a bracket, and a regulator. It is used for rolling and squeezing the massecuite to make it soft and even into strips, suitable for processing by 

lower-level homogenizing machines.

DHJT-100 Candy Rope Sizer

DHJT-100 rope sizer usually work together with batch roller and die forming machine. The sugar mass is delivered by batch roller and fed to rope sizer to process by five pairs of sizing roller unitll reaching the target size. Then processed sugar mass is fed to the following die forming machine. All sizing rollers have heater under them to keep sugar mass’s temperature during processing. 

 CYL-200 toffee candy Forming Machine

CYL-200 chain stamping machine is a new generation of stamping candy equipment, which can be used to produce hard candy and chewing soft candy with or without filling. Sugar chips and dust are easily collected in the space below the 

molding part. Significantly reduce the wear of parts in production. Compared with the disc stamping forming method, the products of the chain forming machine have the characteristics of higher filling volume and easier demolding of soft candy.

CTS-160 Candy Cooling Tunnel

CTS-160 candy cooling tunnel is designed to match the high production of candy forming line. This equipment provides rapid cooling for large volumes of formed candy with optimum distribution of the candy on the cooling line. Through the cooling unit and cycle transport system, the product won't be cracking, deformation, lapping or conglutination on the cooling line. It is optimum equipment of cooling large volume of candy.

Toffee production lines consist of various components that work together to ensure efficient and continuous manufacturing of toffees. Each component plays a crucial role in different stages of the production process. Let's explore some key components commonly found in a toffee production line:

1. Ingredient Mixing Station: This station is equipped with mixers and agitators for combining the toffee ingredients like sugar, butter, flavorings, and other ingredients. It ensures proper blending and uniform distribution of ingredients.

2. Cooking Vessel: The cooking vessel is where the toffee mixture is heated, cooked, and transformed into the desired consistency. It is designed to provide efficient heat transfer and temperature control to ensure consistent cooking results.

3. Cooling Tunnel: Once the toffee mixture is cooked, it is transferred to a cooling tunnel. The cooling tunnel uses a controlled environment of cool air or water to rapidly cool down the cooked toffee. This step helps in solidifying the toffee and achieving the desired texture.

4. Extrusion or Cutting Equipment: After the toffee mixture has been cooled and solidified, it is shaped and formed into individual toffees. Depending on the desired final product, the production line may incorporate extrusion machinery that squeezes the toffee through a nozzle to create continuous strips that are later cut into individual pieces. Alternatively, cutting equipment may be used to directly slice the solidified toffee mixture into predefined shapes.

5. Packaging Equipment: Once the toffees are shaped and cut, they are ready to be packaged. Packaging equipment such as conveyors, wrapping machines, and sealing machines are used to wrap individual toffees or group them in desired quantities. This ensures hygienic and attractive packaging for the final product.

6. Conveyor Systems: Throughout the production line, conveyor systems are used to transport the toffee mixture and finished products from one stage to another. They facilitate the smooth flow of materials, reducing manual handling and enabling continuous production.

7. Quality Control Stations: Quality control stations are strategically placed at various points in the production line to ensure that the toffees meet the desired quality standards. These stations may consist of sensors, cameras, or manual inspection stations where operators check for factors such as size, shape, color, and consistency.

8. Cleaning and Sanitation Systems: Maintaining hygiene and cleanliness is essential in toffee production. Cleaning and sanitation systems are incorporated into the production line to ensure that equipment and surfaces are thoroughly cleaned and sanitized between batches or as required.

These are just some of the key components that can be found in a toffee production line. The specific design and configuration of the production line may vary depending on the manufacturer's requirements, scale of production, and desired end product. The integration and coordination of these components enable efficient and automated production of high-quality toffees.