ProSweets preview
SACMI Packaging & Chocolate at Prosweets 2024
All the latest from
Versatility and performance: from chocolate preparation and moulding, all the way to seamless integration with secondary packaging lines. Unique solutions that respond to the industry’s fast-changing needs.
S
ACMI Packaging & Chocolate is putting together an impressive array for Prosweets 2024, the world’s most important chocolate technology trade fair, to be held in Cologne, Germany,
from 28 to 31 January in parallel with ISM. The only company in the world able
to provide a comprehensive range of technologies for the processing, molding and primary/secondary packaging of chocolate, SACMI Packaging & Chocolate offers 116 years of experience (via its Carle & Montanari brand, founded in 1907), gained alongside key Italian and international players in the chocolate industry.
Our ground-breaking solutions for the processing, moulding and secondary packaging sectors will be showcased on a 143 m2 stand (Hall 10.1 Stand F50-G59).
Chocolate preparation – HFI 509 Refiner (Nano Chocoline) The quest for versatile solutions that efficiently manage different ingredients and complex recipes is a crucial market trend. In response, SACMI Packaging & Chocolate has developed the HFI 509, a newly designed five- roll refiner that ensures optimal grinding and ultra-fine particle size, even on products of different, less traditional consistency. SACMI Packaging & Chocolate’s HFI 509 is part of the Nano Chocoline line. The latter offers a new approach to chocolate preparation that allows the quality and performance of traditional high-capacity processing lines to be replicated on a small scale (500/600 kg/h with a chocolate particle size of 20 microns).
HALL 10.1 STAND F50-G59
compound-based semi-finished drops, chips, sticks and chunks. This machine offers extremely fast, easy format changeovers and high-speed operation thanks to servomotor- controlled longitudinal and vertical movement. The MLRG 1500 consists of a spot-dosing system that places drops on a belt and, in the cooling tunnel, adjustable pre-cut devices that let producers switch from drops to sticks and chunks of the desired size. Again, performance is unrivalled: up to 3,000 kg/h, with an effective inlet width of 1500 mm and a cooling tunnel of variable length to match the required productivity.
Secondary packaging – Advance S-334 packaging cell In perfect keeping with its ‘Everything for chocolate & Packaging for everything’ motto, SACMI Packaging & Chocolate will also be showcasing a secondary packaging solution at Prosweets: the next-gen Advance S-334 tri-functional cell, which delivers ultra-high productivity of up to 800 products or 150 closed boxes per minute. The innovative linear motor system
High levels of machine automation mean recipes can be programmed directly from the HMI, smoothing the running of the system in the absence of an operator.
Chocolate moulding – MLRG 1500 Drop Line The MLRG 1500 Drop Line forms the core of the new line that doses chocolate and
32 Kennedy’s Confection December/January 2023/24
makes the box form, fill and seal stages independent, maximizing line efficiency and versatility, especially in the case of frequent changeovers. Also, the picking robot delivers outstanding blank loading ergonomics. This SACMI Packaging & Chocolate solution is also available in combination with flowpack lines as part the drive towards ‘total automation’ of primary and secondary packaging lines.
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
