Baker Perkins automated confectionery cooking and depositing system

Baker Perkins has upgraded its product range to enable complete automation of cooking and depositing systems for confectionery.

The upgrade involves integration of the cooking system, plus linkage to the depositing and cooling operation for total plant automation from raw ingredient weighing to cooled candy. Operators control an entire line from a single HMI that includes full process visualisation, recipe management, calibration and alarm handling.

At the cooking stage, recipe-driven controls provide full process visualisation and alarms for set-up and operation. Linking depositing and cooling to the cooking system ensures that the flow of syrup to the depositor matches the required output, minimising waste.

The system features a pressure dissolving system which can reduce the amount of  water content from 23% to around 15%, as the higher pressure permits higher temperatures and increases saturation levels. With less water in the syrup, less energy is needed to evaporate it during cooking, reducing energy and water consumption.

The modular design enables installations to be configured for the exact number of colours and flavours each customer uses, with heating, recirculation and mixing options available to hold the ingredients in optimum conditions.