Fill and seal butter like products into different tub and cup sizes and formats

The RFS 40 Rotary Filling and Sealing Machine from FASA continuously fills your products into pre-formed tub/cup containers made from PP and closes them with PP or heat-sealing lids of aluminium foil. By adjusting the height, you can shift flexibly between portion weight and size. The containers can be rectangular, square or round, and closed using different methods, such as heat-sealing, pre-cut foil, and lid covering. The machine’s capacity varies depending on the portion size: ranging between 15- 40/min and 100 till 1000g portions.

All machine features are designed durably and hygienically in accordance with CE safety requirements with stainless steel material for the rotary table, body covers, and volumetric dosing unit. Product feeding can be either through hopper and augers or directly from the production line. Product input temperature is controlled (for butter is +12 to +16 °C, and margarine is +8 to +16°C). The wrapping unit comes with a sensor for automatic container detection and when required, an Ink-jet printer will be integrated. A PLC automates the entire process of product filling and sealing, while an HMI touch-screen panel allows for user-friendly operational control.

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Fill form and pack your butter wraps efficiently inline.

The ARM product range from FASA for filling and wrapping paste-type products like butter, margarine, spreads, edible fats and curd offers flexibility to shift between portion weight by simply adjusting the brick height. Product feeding is possible with a hopper and augers or directly from the production line. Product input temperature is controlled for different product types i.e., butter 10 to 14 °C and margarine 8 to 14°C. The stainless-steel design is durable and in line with CE regulations.

The wrapper is equipped with a stationary foil roll spindle and a belt driven foil broaching shaft. A foil centering device with photocell ensures precise alignment and positioning of the foil or wrapping material over the paste-type products. The two sensors control the foil roll width and track the end of the roll.

A PLC automates and controls the entire sequence of operations in the product filling and wrapping process. The HMI touch screen panel assists in user-friendly operational control. The machine has a fully automatic lubrication system to reduce friction between moving parts and prevent overheating due to continuous operation. If required, printers like Ink-jet, Thermo-printer or Cold emboss coding units can be integrated.

This machine can package products in various sizes, from 50-100 g and 100-250 g, with a capacity of up to 70 packs/min. Three additional machine versions can package products in sizes of 10-25 g at 80 packs/min; 200-500 g at 40 packs/min; and 500-1000 g (1-2 lb) at up to 20 packs/min capacity.  The base ARM model has a production history of over five decades, providing proven reliable packaging with more than 8300 models delivered worldwide.

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Optimal beating, gentle churning and proper separation of butter grains and butter milk

The Continuous Butter making Machine (BMM) from FASA facilitates butter production from ripened cream. Different versions of this machine have the capacity to handle cream processing at a rate of up to 10000 l/hr and 5000l/batch. The machine delivers butter milk with a low-fat content up to 0.5%, while using cream with fat content of 35 to 42%. For the product with fat content 72,5% -82,5% no stabilizers and emulsifiers are needed. The vacuum chamber achieves low air content in butter for improved shelf life and a special moisture metering system is integrated. Different kinds of dosing units are available for ingredients such as moisture, culture, oil (for spreads production), dry ingredients (mushroom, herbs, cacao etc) and salt.

The process flow of the continuous butter making machine comprises of a cream beater, churning section, separating drum, kneading sections, vacuum chamber, butter milk collection tank with level control, butter milk pump and cooling system. The freshly produced butter can be directly fed to a packaging machine via a butter silo.

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Re-pack bulk butter packs into consumer-size portions

The butter re-packing line (RPL) from FASA is engineered to re-pack previously packaged 10-25 kg butter blocks into portion sizes as per consumer demand.  With four different steps, the butter is cut, homogenized, re-filled, and wrapped into smaller bricks:

To start with, the butter block is cut into 20-90 mm thick pieces, while the core temperature ranges from +4 to +10°C (SLP). Then, it is homogenized to restore its properties to its pre-freezing state (SHG or BH). Once homogenized, the butter is set for filling and wrapping into individual bricks (ARM). The butter portions are organized in the desired arrangement, concerning the number of layers, rows, and portions in each row. A transporter then feeds the block of portions to the case packer, where the machine further pushes the blocks into a manually placed pre-prepared carton box (DSU).

The machine offers a range of package sizes from 50-1000 g, and its modifications cover a broad dosing range and a wide variation of brick sizes. It can pack products in sizes ranging from 50-100 g and 100-250 g, with a capacity of up to 70 packs/min; 250-500 g, with a capacity of up to 40 packs/min; while 500-1000 g with a capacity of up to 20 packs/min.

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Automatically pack cheese spreads in different brick sizes and shapes with foil

The processed cheese filling and wrapping machine (ARU) from FASA is an automatic machine designed for foiling and packaging of cream cheese and cheese spreads. It wraps the cheese into aluminium foil or laminate with a tear strip applicator that is heat-sealed to maintain product freshness. The packages come in rectangular or square shapes, offering an option of an easy opening system and flexible labelling. The machine is installed with a labelling device that can apply labels on one side, three sides, or no label at all. To meet consumer requirements, the machine provides flexibility to shift between portion weight by adjusting the brick height.

Volumetric dosing and product feeding is done via a double jacket 85l hopper with agitator. Product input temperature is +65 to +75 °C. The machine is designed to pack products in sizes ranging from 15-100 g, in a single fixed size, with a capacity of up to 50 packs/min. The wrapping unit is equipped with a foil centering device with photocell which ensures accurate alignment of the foil over the product, giving a consistent and centered wrapping. A foil cuts collection system gathers the excess foil trimmings generated in the foil cutting process, thus managing waste and preventing contamination. The machine is PLC controlled and has an HMI touch screen panel for user-friendly operation and control.

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Pack foodstuffs automatically in RSC and WA cases at high-speeds

The ALISIO, from Mpac, is a side-load case packing system for a range of pre-packaged formats. Snacks, beverages, and foods may be loaded into regular slotted cases (RSC) or wrap-around (WA) cases. The high-speed system reaches a maximum output of 25 cases per minute. At the same time,  the intuitive, user-friendly controls with Intelligent Machine Interface are designed for automatic changeovers of less than 10 minutes.

The system supports small batches allowing operators to switch between RSC and WA cases. Its open and robust construction makes all components accessible and easy to clean. The case magazine can be adjusted to accommodate up to 300 cases. The ALISIO is servo-driven and directly coupled to its components to minimize wear and improve operating life. A modular infeed design makes handling bags, pouches, cartons, and other types of packaging easy. The unit is designed to operate continuously with fewer stops for maximum productivity and is rated at 98% efficiency.

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Efficient chocolate refining

The Vertical ball mills for chocolate refining from Royal Duyvis Wiener have replaced conventional labour-intensive production methods, by introducing the versatile Choc-1250 and Choc-1500 machines: convenient and economical solutions for the continuous refining of compounds, coatings, fillings, and spreads.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner. Both the Choc-1250 and Choc-1500 ball mills guarantee high production flexibility, quick payback time, and great product quality. All ball mills are energy-efficient to ensure a low product temperature.

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Ultimate fine chocolate refining

The FM-150 Ball mill system from Royal Duyvis Wiener is a high performance horizontal conical agitator ball mill for the refining of compound, coatings, creams and bread spreads in small batches is suitable for both crystal and powdered sugar based recipes.

The horizontal and conical grinding unit has a high flow rate design which allows an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

The main feature of the Horizontal ball mill for chocolate refining, is the equal distribution of the grinding balls inside the grinding unit for maximum efficiency and there is no clogging effect.

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Small-batch production of chocolate compound

The Wiecon Mixer-Refiner from Duyvis Wiener is a complete solution for the small-scale production of chocolate mass, compound, coatings, creams, and bread spreads.

With its proven track record for compound mixing and small-batch production: The Wiecon is easily adapted to fulfill a variety of compound and chocolate mixing processes. It efficiently handles the mixing and grinding processes simultaneously, refining your product to the required particle size, saving you time and energy.

It is available in two models: 25, with a batch content of 275 Kg, and the Wiecon 50, with a batch content of 450 kg.

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Test and develop new chocolate recipes

The w-1-s-laboratory-ball-mill from Royal Duyvis Wiener is designed and manufactured to meet worldwide industrial standards. With its manually adjustable agitator speed and a 2.5 kg capacity grinding tank, the laboratory ball mill is out on its own.

Its temperature is controlled with a screw pump, re circulates the chocolate through the laboratory ball mill during processing. The w-1-s-laboratory-ball-mill includes a complete laboratory grinding line for variable media sizes.

Ball mills are perfect for making cocoa products and energy efficient designed to ensure a low product temperature.

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