Handle multiple ice cream packaging formats with flexible conveyor-based processing

The conveyor systems from SARP are designed for the transport and thermal treatment of packaged ice cream products, supporting processes such as cooling, hardening, and stabilization in continuous production lines.

Products in different packaging formats can be processed simultaneously, allowing flexibility in handling various shapes, sizes, and product types within the same system. This is particularly relevant for production environments with high SKU variation.

The systems are engineered to adapt to available factory space and required production throughput, ensuring efficient product flow without compromising handling quality. Conveyor configurations and process parameters are defined based on product characteristics and required thermal profiles.

Through dedicated R&D and engineering, each system is customized to match specific production requirements, ensuring consistent product quality and reliable operation in industrial ice cream processing environments.

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Separates and Automates Chocolate and Nut Rework

The Centrifugal Separator from Boema S.p.A. is engineered to optimize the separation of solids like hazelnuts from melted chocolate in confectionery production. Featuring a rotating basket within a heated chamber, it operates in batches, automating both loading and discharge processes without manual intervention. This machine is ideal for creating hazelnut praline chocolates and nut clusters. Suitable for integration into food processing lines, it enhances efficiency with programmable loading via a temporized elevator or weighing hopper. Constructed for durability and reliability, it streamlines nut and chocolate rework with precision, maintaining product quality and uniformity.

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Glazes and Dries Candied Chestnuts

Boema S.p.A.’s Linear Glazing Tunnel and Electrical Resistance Drying Oven are expertly engineered for the production of high-quality marron glacé. This equipment specializes in glazing and drying procedures for candied chestnuts, ensuring a flawless finish for confectionery end-products. Designed for continuous operation, the linear tunnel integrates easily into existing production lines, utilizing specific grids for manual loading and feeding. The drying oven efficiently removes moisture using precision electrical resistance, optimizing energy consumption. Suited for food and confectionery industries, these units support processing departments focused on producing desserts and sweets like glazed chestnut confections. Custom engineering solutions and integration support are available to match your facility’s unique requirements.

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Processes Chestnuts for Confectionery Production

Boema S.p.A. offers a comprehensive modular candying tank system tailored for confectionery manufacturers, featuring a seamless integration of candying tanks, syrup preparation units, distribution systems, and concentration groups. This system, ideal for producing candied marrons glacés and chestnut pralines, utilizes a traditional batch process ensuring high-quality outcomes. Designed for flexibility, the tanks accommodate varying capacities with ease. The setup includes automated syrup preparation and precise distribution, enhancing operational efficiency. Constructed with durable materials for long-lasting performance, it ensures easy maintenance and cleaning. This equipment is a reliable choice for chestnut processors aiming for consistency and efficiency in large-scale production.

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