Food Processing
The Extrufood cooking extruder is a twin-screw, counter-rotating system engineered specifically for low shear confectionery applications such as licorice, fruit gums, fruit snacks, caramels, and hard candies. Designed with precision and efficiency in mind, the machine is built on a robust stainless steel base frame that houses the gearbox, electric drive, extruder unit, de-aeration system, tempering module, dosing systems for color and flavor, and a screen changer.
The extruder’s cylinder is divided into two primary zones: a cooking zone and a vacuum/cooling zone, both of which are water-tempered for optimal thermal control.
During operation startup, the system is initially heated electrically. Once the desired temperature is reached, slurry is introduced into the extruder for processing. The mechanical action of the twin screws generates internal friction, which produces additional heat and reduces the need for sustained electrical input—lowering energy consumption to just 30–40% of the initial requirement. This synergy of external and internally generated energy enables a highly efficient cooking process and contributes significantly to the consistent, high-quality output for which Extrufood lines are known.
Maintenance and inspection are streamlined by the ability to dismount the barrel and screws without removing the extruder from the production line. The control system is available with either Siemens or Allen Bradley platforms, and the entire extruder is pre-wired to a single connection point for quick and straightforward installation.
