Cereal Bar Production Line

PROCESS A slab extruder feeds the product on to the belt Three drum rollers compress the product into desired thickness Auto chillers provide the ambient cooling in the drum rollers and cooling tunnels to help firm up the bars Inline circular knives slice the bars as it passes through An encoder measures the distance of the belt travelled so once the product has travelled the set distance, the belt stops and a guillotine blade cross-cuts the bars Bars off-load to another conveyor for packaging Running at top speed, this production line should produce approx 250 bars per minute for a 5″L x 1″W bar. Cereal Bar Line Conveyor belt: 310″L x 13.5″W Three rum rollers: 19″ diameter x 11″W Two cooling tunnels: 38″L, aperture: 11.25″W x 1.5″H Inline circular knives set 1.125″W Guillotine blade: 13″W Dimensions: 310″L x 36″W x 66″H Slab Extruder Hopper infeed: 17″ x 17″, 11″ deep to auger, infeed height: 61.5″ from ground. Auger powered by a DKM induction motor. Two drums, each powered by a Motovario gear motor. Discharge chute: 9.5″L x 11.5″W Dimensions: 42″L x 40″W x 64″H Auto Chillers 1 & 2 Type: YJ-2A Power: 220 V | heater 3 kW, water pump 0.55 kW | 2 hp Refrigerant: R407 Dimensions: 26″L x 40″W x 41″H (the one with hose is 46″H) Auto Chiller 3 Type: YJ-5A Fan cage: 24″ diameter, 5 fan blades approx 8″L x 4″W Power: 220 V | heater 6 k, water pump 0.75 kW | 5 hp Refrigerant: R407 Dimensions: 29.5″L x 55″W x 60″H condition: Good