INTERPACK 2014
Tecno 3 is pleased to invite all those who work in the confectionery industry, particularly in the chocolate sector, to visit their stand D46, hall 03 between 08 and 14 May 2014.Our technicians will introduce the systems and lines created by Tecno 3 while explaining the innovative technological features and illustrating the high production quality and respond to the various production requirements while offering the most appropriate solution.We look forward to seeing you at our stand: our loyal clients who continue to believe in Tecno 3; our new customers to whom the company guarantees the utmost commitment and cooperation; and all technicians concerned, to tell you about our professionalism, the technical and technological ability of our team, and the complete reliability of our systems.PREVIEW OF THE MACHINES EXHIBITED AT THE SHOWCONTINUOUS DOSER MIXERS FOR LIQUID AND SOLID PRODUCTSOLYMPUS DIGITAL CAMERAThe MDC-A series continuous doser mixer is used in the production of chocolate and creams, to evenly dose and mix the liquid and solid ingredients that are in the recipes.Made entirely in AISI 304 stainless steel, the machine can be used in a line to continuously feed the refining plants or as a self contained unit, to be placed in different positions in the production lines, thanks to its easy movable structure on wheels.The recipe management and the correct dosage of the ingredients, are controlled with PLC, which also manages all the other parameters, such as the tank temperature, the mixer’s speed and the direction of rotation, the product level, etc..The Tecno 3 continuous doser-mixer makes it possible to manage very small quantities of mixture, a rapid change of recipe and an easy substantial cleaning.CONTINUOUS MULTIFUNCTIONAL REFINING PLANTThe EP10S multifunctional refinining plant has been developed by Tecno3 to process cocoa, nuts, chocolate and creams.Based on a new concept in refining, which was originally developed for each individual application, the system is now “embodying” just one high performance flexible machine capable of processing all above mentioned products.The main feature of the machine is the first station which has two interchangeable systems, depending on the process to be carried out.Cocoa nibs and nuts are pre-ground thanks to a blade mill that crushes the cells, forcing the fat material out and creating a residual coarse pasty mass.The recipe mixture of chocolate and lipid based creams is processed inside the two-roller pre-refiner, this has the main function of reducing the granulometry down to values between 100 and 150 µm.The two following units are common for processing the various products and consist of a vertical roller mill, that substantially reduces the dimensions of the solid particles, and a ball mill refiner, this allows one to rapidly reach the required particle size range.MULTIFUNCTIONAL ROBOTIC OPERATORThe new ORM robotised station was born in order to satisfy the needs of automation and flexibility of the modern production processes.The innovative column structure upon wheels, makes it easy to move the machine between the different work positions. Once it reaches its destination , the station is secured by means of a suitable mechanism.The connections between the machines and lines to be served are also very quick, as they are carried out by means of industrial modular connectors (power, signals, bus, pneumatics).The accessory devices of the station, such as the belts, the vibrating hoppers, the rotary tables, the loaders or the dispensers are interchangeable depending on the operation to be carried out and are directly hooked to the column.The station is equipped with a multi-camera vision system for tracking products at inlet – outlet.Being fully customizable, the vision system can also perform product compliance monitoring (shape, colour, presence/absence of parts etc.).OUR KEY POINTS TO ESRVE YOU AT BESTFounded in 1988, Tecno3 is specialized in design and construction of plants for cocoa processing, starting from the beans as they arrive from the countries of origin up to the production of chocolate to be used in the various finishing lines. The processes involved consist in cleaning, debacterizing, roasting and winnowing the cocoa beans; nibs grinding to get the cocoa mass; ingredients dosing, refining, conching and chocolate storage; roasting and eventual grinding of nuts; dosing and refining of lipid base creams.
