The foundation of every Extrufood line
The Extrufood cooking extruder is a twin-screw, counter-rotating extruder, specifically designed for low-shear confectionery recipes — licorice, fruit gums, fruit snacks, caramels, and hard candies. The machine consists of a stainless steel base frame supporting the gearbox, electrical drive, extruder, de-aeration, tempering, color and flavor dosing, and screen changer.
The cylinder is water-tempered and consists of two zones: a cooking zone and a vacuum/cooling zone. During start-up, the extruder is heated electrically. Once the target temperature is reached, slurry is fed in to be cooked. The internal friction from the extruder screws generates heat by itself, reducing the need for electrical energy by 30-40%. This combination of external energy and internal friction is what makes Extrufood lines so efficient — and responsible for their superior end-product quality.
The barrel and screws can be dismounted for inspection and maintenance without moving the extruder out of the line. The control system runs on either Siemens or Allen-Bradley. Everything is wired to a single connection point, making installation fast and simple. More than 50 cooking extruders have been delivered to leading confectionery manufacturers worldwide.