Klöckner Quality Jelly/Deposited Jelly Masses

Klöckner Hänsel´s machines and installations in the jelly field, as well as related products, have the most advanced available technology. Our jelly and fondant lines work successfully world-wide in order to enable our customers to produce high quality aerated and transparent jelly products as well as depositable and flavoured fondant masses.

Our jelly installations, as well as the fondant lines, can be configured from an extensive product range, in order to fulfil almost all the production requirements of our customers. If there is no appropriate plant concept available on the market, our team develops customer-specific solutions in our application laboratory.

Klöckner Hänsel´s jelly installations for the production of aerated and transparent products are configured individually. With Klöckner Hänsel´s fondant plant conception it is possible to produce fondant creme, bakery fondant, milk fondant and fruit fondant of highest quality. Of course, other components from the Klöckner Hänsel product range can be integrated, too.

Whatever jelly or gum product the customer requires, Klöckner Hänsel´s installations always offer an individual and economical solution.

Contigrav / Thermograv

Central raw material weighing system (liquid, powders, granular)

For: all kind of recipes in the confectionery industry: hard candy, jelly, marshmallow, chewy candy, fondant, foam

Brief description:
  • modular system
  • high precision
  • PLC-Control
  • recipe memory up to 250 and up to 64 raw material components
  • Option: THERMOGRAV, with integrated dissolving and pre-cooking process

Output: up to 5.000 kg/h

 Contigrav
CrossFlow

CrossFlow

Continuous production of candy products

For: Crystal-free dissolving, precooking, cooking of sugar-water-glucose slurry

Brief description:

  • Continuously operating steam heated heat exchanger designed for dissolving, precooking, cooking of candy masses
  • Available heating areas: 3 m² up to 13 m²
  • Vertical space-saving installation
  • compact design - arrangement close to the flash-off-chamber possible
  • no dead spots
  • Stable cooking temperature
  • Uniform product outlet into the evaporation area
  • Reproducable high product quality
  • Short residence times – gentle treatment of product in process
  • Optimum start-up and stopping behaviour – short reaction times
  • Easy to maintain – no moving parts
  • easy cleaning – with CIP pump in a loop
  • product is guided as a turbulent counter-current flow against steam inside the tube bundle
  • Bundle of steam pipes inside the product - minimizes thermal radiation, even more reduced by thermal insulation

Output: up to 5.000 kg/h, depending on size and cooking conditions

JellyStar

Jelly cooking machine

For: Continuous production of jelly and marshmallow masses

Brief description:

  • completely new designed heat exchanger with outstanding processing abilities
  • high turbulence
  • extremely effective heat transfer
  • reduced need of steam pressure
  • reduced loss of pressure within the system
  • no burning of products
  • suitable for all jellying agents
  • ideal in combination with the Jelly Blend


Output: 500-4.500 kg/h

JellyBlend 2043

dosing system 

For: dosing units designed for 1-8 colours; for the enrichment of the jelly masses with colours, flavours, acids vitamin solutions etc.

Brief description:

  • Short dosing times
  • flexible up to 8 colours/flavours simultaneously
  • Reduced bubble formation using a special agitator
  • High dosing accuracy by measuring the added weight
  • Compact design
  • Modular structure
  • Automatic calculation of all ingredients
  • Recipe management
  • user friendly due to touch-screen
  • cost effective: no wear, no maintenance thanks to pumpless metering

Output: up to 4.500 kg/h

HFD III

Continuous fondant beater

For: basic fondant mass, fondant creme, bakery fondant, milk fondant, fruit fondant, sugar-free fondant 

Brief description:

  • cooling and beating in one step, prevention of unregulated residence times of sugar mass
  • controlled, defined energy conduction by an internal water loop, independent from existing cooling system
  • compact unit with capacity of 500 kg/h up to 2.000 kg/h
  • execution without common shaft sealing, therefore low maintenance

Output: 500  to 2.000 kg/h

Turbomat

For: Continuous mixing, dispersing and aeration of bar foam, chewy candy and toffee masses or jelly masses and marshmallow

Brief Description:

  • Automatic metering of raw material
  • space saving and compact design
  • designed for one- or multi component feed, optionally available with a dosing unit for colouring agent and flavour
  • newly designed with touch panel for easy operating, SPS control with splash water proof operating panel
  • all important parameters such as air quantity, rotor speed, system pressure and temperature are steplessly adjustable
  • robust, double sided guide of the dynamic mixer head
  • patented shaft seal
  • advantage of “short ways” product flow concept by integration of all pumps into the machine frame
  • quick and easy cleaning
  • mixer without dead spots, in stainless steel

Output: 250 – 2.500 l / h
3165 Sable Ridge Drive Buford, GA 30519  Phone: 404-610-3335  Fax: 678-623-3826  info@crosioassociates.com