In a confectionery context, the BCH Extrusion system is the method of forcing a mixed (and often cooked) mass through a die thats engineered to a desired shape. This profiled shape is then usually cut to a desired length using a BCH guillotine.
Primarily designed to handle liquorice, starch gels, fruit twist and sugar pastes, these extruders can also handle viscous food pastes and gels.
• High Boil Syrups
• Fat Based Products
Side Flow Extruders
The extruders are manufactured with 75, 130, or 200mm diameter screws to achieve throughputs of between 50-1,500 kg/hr via a side flow die configuration. The side flow dies will extrude over widths from 300-1200mm at right angles to the screw axis. Side flow dies can be designed to extrude sheets, ropes and twisted ropes in solid, hollow or co-extruded form.
The side flow design provides a cost-effective, high output design with good uniformity of product weight across the die width. The uniformity of the product weight is achieved by careful design of the screw across the die mouth; regulating/throttling plates/screws on the dies and for some products, a positive displacement pump on each rope.
The extruders are usually mounted on rails to position the dies over a retracting nose piece on the BCH high-performance cooling tunnels. For die changing and cleaning, the extruders can be wheeled offline.
The main barrel of the extruder is water jacketed to minimise start up times, maximise extrusion efficiency and in the case of the twin screw mixer extruder, provide heat transfer.