SED-150BBTX-C — Steam-Heated

Sugar syrup is cooked under vacuum in a steam-heated cooker (heating area 2.45 m², steam pressure 0.5–0.7 MPa, steam consumption ~100 kg/h) at 135–145 °C (syrup enters at 110–115 °C). Cooked syrup is transferred to a cooling table (1800×1000×600 mm) where it cools to ~80 °C before entering the batch roller. The batch roller and rope sizer (combined unit, 3700×800×1700 mm; 6.3 kW total; max batch 0.18 m³; plodding speed ≤25 m/min; 720 kg) knead and size the candy rope. The embossing machine (1600×1000×1450 mm; 4 kW; 150–300 pcs/min; Ø9–14 mm; 450 kg) scores patterns on the candy rope. The irregular lollipop forming machine (5230×1100×1750 mm; 2.5 kW; 250 pcs/min at 20 g; 1,880 kg) forms the wave-plate (irregular) lollipop shape. The twist-wrapping packing machine (4700×1150×1950 mm; 6.9 kW; 200 pcs/min; 1,000 kg; lollipop size 25–60 × 25–50 × 8–20 mm) wraps individual lollipops.