The filling is loaded on the hopper, where a rod-breaker system pushes the filling towards a screw which feeds the lobes placed below. The lobes are pulled thanks to a gearmotor controlled with inverter which doses the product on the next machine in line.
In order to ease the washing process, the machine presents different features. It has a stainless steel structure, a safety top grid hinged, a stainless steel hinged hopper, a rotating system with scraper to ensure product removal from the inside walls of the hopper, removable pushing screw, paddle in plastic material, and cam for paddle movement in stainless steel.
The frame is equipped with wheels to facilitate the movement of the machine.
The PRP can work with creamy fillings with chunks up to 15mm in size and with humidity going from 60% to 95%.
Machine performance
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.