COOKING & DEPOSITING Today’s cooking and depositing systems are getting smarter.


Getting smarter and more modular


Kennedy’s Confection spoke to Holger Brack, Head of Product Technology Lab and Applications at Winkler und Dünnebier Süßwarenmaschinen, about advances in cooking and depositing solutions.


Q: What developments have been made in cooking and depositing systems in recent years?


The most important developments in the fi eld of cooking relate to the creation of gentler and more effective constriction of the cooking masses.


Modularity of equipment is another requirement


today. It is important that systems can be cost- effectively expanded to meet potential future demand.


The latest developments in the area of depositing that we are seeing is a move towards inline depositing systems. Further, and particularly in the fruit gummies and jellies sector, we are seeing a demand for depositing systems that are capable of depositing masses that contain more valuable and natural ingredients – such has vitamins and real fruit extracts – which need to be handled gently and on a strict fi rst in-fi rst out principle.


Confectionery producers today are also keen to move towards smarter factories and this includes the cooking and depositing systems which need to be able to communicate directly with each other.


Q: How can cooking and depositing systems be scaled up and down depending on changing needs?


With modular design of systems comes the ability for cooking processes to be multiplied or enlarged without having to change the basic system setup. This means that temperature sensors and stirring elements need to be fl exibly positioned, in order to allow the equipment


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to still be able to cook effectively if batch volumes change.


Q: How can effi ciency and accuracy be guaranteed with fl exible and rapid changeover?


A product change should be able to be carried out in a modern process without the need to shut down the cooking and depositing line. This can be ensured with fully-automatic mould changing systems which enable seamless mould changes.


To achieve very fast changeover times, look for a depositor with changeover pump systems that can be replaced quickly – ideally in just a few minutes. For fast and easy cleaning, the depositors should be moveable so that the cleaning process can be carried out separately outside the mould/tray transport while the line continues production, maybe using a second depositor.


Q: How do systems allow for the creation of a large range of products such as hard candies, lollipops, jellies, gummies fondants and fudge?


To have the ability to create the greatest possible variety of products the moulds, nozzle bars and, if necessary, depositing systems must be exchangeable. In addition to these format parts, changes must also be made in the area of moulding and, if necessary, in mould wetting. This usually drives up the plant costs, which is why, even though the creation of a fl exible plant is possible, it is very rarely implemented.


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