The puffed food production line is an automated equipment that uses grains (such as corn, rice, flour, etc.) as raw materials to produce crispy foods through high-temperature extrusion puffing technology.Its core features include high automation, flexible configuration and diversified product capabilities, and it is suitable for production needs in the fields of breakfast cereals, snack foods, etc.
Kellogg's Puff Snack Extruder Equipment Machine advantages
1) Heating power for extruder can be electric or steam
2) Total stainless steel SUS 304 or other options that you like )
3) Direct transmit between motor and gear bx, reducing energy consumption;
4) Original bearing with more strong capacity;
5) Screw adopts high wearable material with long life, the rigidity degree above HRC>=55
6)Screw can be assembled freely according to different material and products.
7)Barrel adopts infrared ray stainless steel heating circles to heat, the temperature of each section can be adjusted separately,and automatic cooling system controls the temperature accurately.
8)Hanging mould and knives seat and bearing knife adjusting system can adjust the knives exactly and swiftly.
9)With this twin screw extruder, you can produce all kinds of extruded foods, such as artificial rice, textured vegetableprotein, pet food, fish feed, etc.
Production line diagram
Mixer→Screw conveyor→Twin screw extruder→Air conveyor→Oven→Hoister→Flavoring roller→Oil sparyer→Cooling conveyor
Sample picture
Kellogg's ordered our puff snack machines also , technician together with Kellogg's starf , took when our engineer came to Kellogg's company for installation and trainning machines
We will provide best and thoughtful service for you :
1). Free consultation service before, during, and after sales.
2). Free project planning and design services upon clients' special demands.
3). Debugging and inspecting of equipment until everything is functional before leaving the factory.
4). Overseas installation and training of equipment maintenance and operating personally.
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