In the beverage industry, sugar is mostly processed as a watery solution. Therefore, the first step is the production of a standardized sugar syrup. The concentration is between 60 ... 67° Brix. Discontinuous and continuous processes are applied in the beverage industry.
Discontinuous process with tank dissolving system DI-SUGAR-T:
For discontinuous processes mixers are used, the capacity of which can vary according to the prepared granular sugar quantity. The required quantity of well-tempered dissolving water is provided in the mixer. By means of a pneumatical or mechanical conveyor the granular sugar is fed to the mixer. When the dissolving procedure is finished, the sugar syrup is filtered and pasteurised and then, in a filtered condition, passed on to a buffer tank.
Continuous process with hot/cold dissolving systems DI-SUGAR-H and DI-SUGAR-C:
The continuous processes can be divided into cold and hot dissolving procedures. These procedures require a granular sugar silo and a corresponding tank capacity for sugar syrup. Granular sugar and dissolving water are fed to the dissolving tank in the desired ratio. A circulating pump ensures a homogeneous suspension. A partial flow is supplied to the buffer tank, either via a gap filter (cold dissolving) or a pasteurisation (hot dissolving) with integrated filtration and deaeration.
Special features:
- High, constant product quality
- Little wear, i.e. low maintenance requirements
- Cleanability of the system
The range of units can be found here.