Microfilm confectionery cooker heat recovery systems

New energy saving features enhancing the efficiency of the Baker Perkins Microfilm confectionery cooker will be introduced at Interpack (Hall 4 Stand C17). These new features reduce energy consumption by reclaiming heat from the process that would otherwise be wasted The first method captures flash vapour released by the product between the pre- and final-cook stages and normally vented to atmosphere. In the new system it is passed through a heat exchanger to heat water that can be used in hot water systems or process applications. The second method uses the high temperature condensate from the steam heating system for the Microfilm tube to generate flash steam that is used in the syrup pre-cooker. This lowers the steam requirement for the Microfilm cooker and reduces energy losses from the condensate as it returns to the boiler. These environmentally friendly features are available as options, as is the existing indirect condenser, which minimises waste of cooling water. Microfilm cookers are regarded as the industry standard for sugar and sugar-free high boiled and hard candies and lollipops, including those with the addition of milk and cream. Capability also extends to soft confectionery including toffee, caramel, gums, jellies and fruit pastes. The rapid, thin film cooking process is truly unique and, compared with traditional methods, delivers greater product variety, superior quality and higher operational efficiency. The combination of a Baker Perkins Microfilm cooker and depositor dominates the deposited hard candy sector, and there are more than 500 successful installations around the world. The Microfilm is a key element in Baker Perkins’ new AutoCook series of cooking systems. It is one of several proven cooking technologies which are backed by modular units configured to provide an efficient, automatic solution for a wide range of outputs. Cooking method depends on process and product requirements. As well as the Microfilm the choice includes the Turbofilm plate pack cooking system ideal for jelly products; the Carablend for toffee and caramel; and a dedicated fondant cooker. Cookers are integrated with skid mounted systems for weighing and mixing, dissolving, pre-cooking and colour and flavour addition. The systems are designed for easy installation, maximum efficiency and minimal cleaning and maintenance. Controls can be either stand alone or integrated with upstream and downstream systems.

For more information on Microfilm confectionery cooker heat recovery systems talk to Baker Perkins Ltd