The GD600Q Automatic Gummy Production System is a big output equipment, equipped with automatic weighing and automatic feeding devices, which effectively improves the working efficiency of the equipment and reduces the labor cost while ensuring large output. It can produce up to 240,000 gummies per hour, including the whole process of cooking, depositing, and cooling. It is perfect for big production runs.
Features
- The flavors and color mixing system uses a dosing pump and dynamic mixer manufactured by LMI MILTON (American brand) to ensure the mixed syrup is uniform in color. The food coloring and flavoring amount is adjustable according to your needs.
- The improved depositing head is more reliable and accurate.
- The punch is easy to operate and replace. The punch stroke (sugar weight) is adjustable online.
- The hopper uses electric heating with an easily adjustable temperature.
- Its improved cooling tunnel features the same height, longer length and more accurate temperature control over previous models. The full refrigeration unit is integrated into the refrigerated cooler.
- The unique demolding device features a tank chain structure and is equipped with a rotating brush to ensure a full candy demolding process.
- Its PVC cooling conveyor belt is manufactured using the latest technology. It features a smooth appearance and is easy to clean and maintain, ensuring a long service life.
- The production line can be customized to fit your site conditions.
Pectin Gel Mixing System
It is an automatic ingredient weighing and mixing system for pre-cooking pectin slurry in confectionery solutions. The pectin powder, water, and sugar powder are mixed in the installation. While saving labor, it also perfectly addresses the quality differences in batches of candies caused by artificial ingredients. A single stainless steel weigh tank mounted on three load cells sized for a 180kg maximum batch weight.
After weighing is complete, all the materials will enter the jacketed cooker with a high-speed shear to fully dissolve the pectin powder and powdered sugar. Once the total ingredients are fed into the vessel, after mixing, the syrup will then be transferred to the holding tank for further processing. The storage tank is designed as a holding vessel for hot or cold liquids and slurries. Stainless steel stirrer, Self-draining base, Stainless steel framework can be washed directly with water, Jacketed for heating, Insulated sides.
All pipes are equipped with tubular filters, which filter impurities from the liquid to ensure the syrup is clean, hygienic, and meets health and safety standards. up to ten pre-set recipes stored on the PLC control system.
Syrup and Gel Weighing and Mixing System
The process begins with weighing and mixing the main ingredients, including water, sugar powder, glucose, and a dissolved gel. The ingredients are fed sequentially into a gravimetric weighing and mixing tank, and the quantity of each subsequent ingredient is adjusted according to the actual weight of the preceding ones. In this way, an accuracy of 0.1% is achieved to ensure quality and consistency are maintained.
It is possible to add active ingredients at this stage, provided that they are heat-stable, but in practice, there is very little reason to do so. Each batch of ingredients is mixed into a slurry and then fed to a reservoir tank, providing continuous feed to the cooker. The weighing and mixing cycle is fully automatic, and complete records of every batch are available from the control system, either directly or over a factory network.
Advanced raising film continuous cooker
Cooking is a two-stage process that involves dissolving the granulated sugar or isomalt and evaporating the resultant syru
p to achieve the required final solids. The cooking can be completed in a cooker with a shell and tube design, equipped with scrapers. This simple venturi-style device subjects the cooked syrup to a sudden drop in pressure, causing the excess moisture to flash off.
The partially cooked syrup enters the Microfilm cooker. This is a rising film cooker that comprises a steam-heated tube down the inside of which the syrup passes. A series of blades scrapes the surface of the cooker tube to form a very thin film of syrup that cooks in a matter of seconds as it passes down the tube into a collecting chamber. The cooking temperature is reduced by holding the cooker under a vacuum.
Rapid cooking at the lowest possible temperature is crucial to prevent heat degradation and process inversion, which can reduce clarity and lead to shelf life issues such as stickiness and cold flow.
CFA and Active Ingredients Mixing System
Colors, flavors, and acid (CFA) are added to the syrup directly after the cooker, and it is at this point that the active ingredients would normally be added using a similar system. The basic CFA addition system comprises a holding tank and a peristaltic pump. Mixing, heating, and recirculation options can be added to the holding tank to maintain the additions in optimum condition. Additionally, a flowmeter control loop can be installed on the pump for maximum accuracy.
Add all ingredients by weighing system, with 2 tanks equipped with sensor, make 2 colors possible, the weighing system make the quantity of the ingredients more accurate, the mixing results won’t be affected by voltage variation or flow variation or different recipes, the 2 tanks can do 2 color or center filled, the mixing time is 3-5min with the volume of 40-50L.
Depositing and Cooling Unit
A depositor comprises a depositing head, mold circuit, and cooling tunnel. The cooked syrup is held in a heated hopper fitted with a large number of individual ‘pump cylinders’ – one for each deposit. Candy is drawn into the body of the pump cylinder by the upward motion of a piston and then pushed through a ball valve on the downward stroke. The molded circuit is continuously moving, and the entire depositing head reciprocates back and forth to track its movement.
All the movements in the head are servo-driven for accuracy and linked mechanically for consistency. A two-pass cooling tunnel is located after the depositor with ejection under the depositor’s head. For the had candy, ambient air is drawn from the factory and circulated through the tunnel by a series of fans. Jellies normally require some refrigerated cooling. In both cases, when the candies emerge from the cooling tunnel, they are at their final solids
Molds with Quick-release Tool
Molds can be metal with a non-stick coating or silicone rubber with either mechanical or air ejection. They are arranged in sections that can be easily removed for changing products and cleaning the coating.
Mold shape： Can be customized
Gummy weight: Ranging from 1g to 15g
Mold material: Teflon-coated mold