No loose parts, easy cleaning and minimal maintenance. The GEA OptiDipper is a state of the art batter machine. It will also improve batter turn over time to give you maximum production uptime. We guarantee total product coverage, efficient use of ingredients and savings on cleaning and labor. The GEA OptiCoater applies batter (and tempura) for extended production runs of your high-quality products. Maximum process control by GEA controls system. Designed according to hygienic standard ISO 14159.Machine provided with food grade lubricants in food area. Designed according to hygienic standard ISO 14159. Simple and fast cleaning to highest food safety level, due to integrated CIP system. Post-mixing adjustment ensures highly repeatable resultsįood zone closed by covers.Automatically adjusted or automatically rejected.To compensate for this, a batch’s viscosity is measured in line, and if it is not according to the recipe specification, it can either be automatically adjusted or automatically rejected (if postmixing adjustment is not applied). Every delivered pre-mix is potentially different. Inconsistent viscosity is partly due to this natural seasonal variation of flour. Combined with an automatic viscosity control system optimum tempura/ batter quality is achieved in very accurate mixing ratios and 100% reproducible from batch to batch. The mixing tank is provided with an integrated weighing system to produce very accurate batch weights. The machine automatically manages the mixing quantities, measures the viscosity of the mix, and controls the temperature. In the GEA TempuMixer II, both these quantities are accurately measured and dosed. For consistency, the mixing ratio of the flour and water is critical. Aggressive mixing, for example with rotating blades in a tank, can negatively influence the eating quality and appearance of the end product.Ĭonsistent tempura viscosity is essential for consistent pick-up (typically 33%) and therefore to enable you to get as close as possible to the specified minimum weight. This helps preserve the tempura’s crunchiness after frying. The GEA TempuMixer II uses a gentle ‘Vortex’ mixing technique with low mechanical impact and optimum blending and dilution of the ingredients into water. All relevant parameters such as mixer speed, mixing ratio, pump speed are programmable and can be stored. A double cooling jacket enables very accurate temperature control. As the flour is added, the vortex initiates the mixing. Gentle mixing is assured thanks to the Vortex technology, which features an impeller in the bottom of the tank to create a Water is automatically dosed and accurately controlled by a water meter before being fed to the mixing tank for exact batch control (all set points can be stored in recipes). The GEA TempuMixer II has a flour hopper with flour feed that is accurately controlled by weighing cells.
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