Dozavimo įranga / Dosing equipment / Дозатор

Curd mass dosing equipment GSL.01.B80 (8 streams)

Curd mass dosing machine GSL.01.B80 is designed for mass dosing and forming the cheese bar using volumetric dosing method. GSL.01.B80 dosing equipment unit – doses in 8 rows at a time for maximum efficiency and high production capacity. Combined with 8-row refrigeration tunnel GSL.03.A80, distribution system and necessary number of packing units – up to 16,000 bars / hour capacity is reachable.

Also, this is one of the most effective solutions for glazing cheese bars with natural chocolate. As 8 cheeses are dosed at a time, a wider cooling tunnel is used, so that the total length of the line would be shorter.

The dosing equipment performs the following operations:

  • loading the curd mass into the hopper (using 01.K22 loader);
  • feeding the curd mass from the hopper to the dosing unit;
  • dosing of curd mass and formation of “classic” cheeses (can be combined with 04.A filling dosing machine if a filling layer is required inside);
  • remote control – via control panel – setting of curd mass, filling dose and their adjustment;
  • transfer of curd cheeses to Enrober 02.B80;
  • full control of the metering unit from the control panel.

Technical data of the dosing equipment:

  • weight of cheese bars – from 25 to 50 g;
  • length of cheese bars – from 45 to 67 mm*;
  • width of cheese bars – from 20 to 32 mm*;
  • height of cheese bars – from 20 to 32 mm*;
  • maximum capacity – up to 16,000 cheese bars per hour;
  • room temperature – from + 18ºC to + 25ºC, humidity up to 65%;
  • in order to get more information – CONTACT US!

* Not all minimum or maximum dimensions can be presented at one time.

Curd mass dosing equipment GSL.01.B60 (6 streams)

Curd mass dosing equipment GSL.01.B60 is designed for mass dosing and forming the cheese bar using volumetric dosing method. GSL.01.B60 dosing equipment unit – doses in 6 rows at a time for maximum efficiency and high production capacity. Combined with 8-row refrigeration tunnel GSL.03.A60, distribution system and 2 pcs. of packing units – up to 12,000 bars / hour capacity is reachable.

The dosing equipment performs the following operations:

  • loading the curd mass into the hopper (using 01.K22 loader);
  • feeding the curd mass from the hopper to the dosing unit;
  • dosing of curd mass and formation of “classic” cheeses (can be combined with 04.A filling dosing machine if a filling layer is required inside);
  • remote control – via control panel – setting of curd mass, filling dose and their adjustment;
  • transfer of curd cheeses to Enrober 02.B80;
  • full control of the metering unit from the control panel.

Technical data:

  • Weight of cheese bars – from 25 to 50 g;
  • Length of cheese bars – from 45 to 67 mm*;
  • Width of cheese bars – from 20 to 32 mm*;
  • Height of cheese bars – from 20 to 32 mm*;
  • Maximum capacity – up to 12,000 cheese bars per hour;
  • Room temperature – from + 18ºC to + 25ºC, humidity up to 65%;
  • In order to get more information – CONTACT US!

* Not all minimum or maximum dimensions can be presented at one time.

Curd mass dosing equipment GSL.01.B61 (on top of the cookie/biscuit/waffles/muesli bar)

Curd mass dosing equipment GSL.01.B61 is designed for mass dosing and forming the cheese bar using volumetric dosing method. With this dosing machine curd mass could be dosed on top of the cookie/biscuit/waffles/muesli bar. GSL.01.B61 dosing equipment unit – doses in 6 rows at a time for maximum efficiency and high production capacity. Combined with 8-row refrigeration tunnel GSL.03.A60, distribution system and 2 pcs. of packing units – up to 12,000 bars / hour capacity is reachable.

The dosing equipment performs the following operations:

  • loading the curd mass into the hopper (using 01.K22 loader);
  • feeding the curd mass from the hopper to the dosing unit;
  • dosing of curd mass and formation of “classic” cheeses (can be combined with 04.A filling dosing machine if a filling layer is required inside);
  • moving the cookie/biscuit/waffles/muesli bar under the curd bar;
  • remote control – via control panel – setting of curd mass, filling dose and their adjustment;
  • transfer of curd cheeses to Enrober 02.B80;
  • full control of the metering unit from the control panel.

Technical data:

  • Weight of cheese bars – from 25 to 50 g;
  • Length of cheese bars – from 45 to 67 mm*;
  • Width of cheese bars – from 20 to 32 mm*;
  • Height of cheese bars – from 20 to 32 mm*;
  • Maximum capacity – up to 12,000 cheese bars per hour;
  • Maximum capacity (with the cookie/biscuit/waffles/muesli bar) – up to 6,000 cheese bars per hour;
  • In order to get more information – CONTACT US!

* Not all minimum or maximum dimensions can be presented at one time; curd mass dimensions should be matched with the cookie/bisquit/waffles/muesli bar.

Curd mass dosing equipment GSL.01.B64 (for two curd masses dosing with added layer on top)

Curd mass dosing equipment GSL.01.B64 is designed for two masses dosing and forming the cheese bar using volumetric dosing method. GSL.01.B64 dosing equipment unit – doses 6 rows of “Classic” cheese bars at a time and 4 rows of two curd masses at a time. Combined with 6-row refrigeration tunnel GSL.03.A60, distribution system and 2 pcs. of packing units – up to 12,000 bars / hour capacity is reachable.

The dosing equipment performs the following operations:

  • loading the curd mass into the hopper (using 01.K22 loader);
  • feeding the curd mass from the hopper to the dosing unit;
  • dosing one type mass to the agreed shape cheeses, with or without filling;
  • dosing two curd masses of the same consistency to the agreed shape cheeses, with or without added layer on top;
  • remote control – via control panel – setting of curd mass, filling dose and their adjustment;
  • transfer of curd cheeses to Enrober 02.B80;
  • full control of the metering unit from the control panel.

Technical data:

  • Weight of cheese bars – from 25 to 50 g;
  • Length of cheese bars – from 40 to 100 mm*;
  • Width of cheese bars – from 25 to 30 mm*;
  • Height of cheese bars – from 18 to 26 mm*;
  • Maximum capacity (of a “Classic” curd bar) – up to 12,000 cheese bars per hour;
  • Maximum capacity (of a “Classic” curd bar, with filling) – up to 10,000 cheese bars per hour;
  • Maximum capacity (of two curd masses of the same consistency, with or without added layer on top) – up to 8,000 cheese bars per hour;
  • More information – AT THE BROCHURE!
  • In order to get more information – CONTACT US!

* Not all minimum or maximum dimensions can be presented at one time.