Sour Belt Candy Machine
Description
Reviews
Sour Belt Candy Machine
This production line is composed by jacketed cooker, gelatinized starch machine, extruder, jelly pump, powder mixer,cooling tunnel,steam sprayer, cutting and forming machine.
Range of Application
The whole line is suitable for extruding and forming cream candy, bubble gum and soft candy which shaped square, column, stick etc.It can be chosen to produce powder center filled or jelly center filled as customers' requirement.
| Capacity | 300-400(kg/h) |
| Dimension | 13000x1850x1800 mm |
| Gross Power | 35 kw |
| Gross Weight | 7500 kg |
| Main Technical Parameters For Production Line | |
Layout
Machine Details
1. Cooking System
The boiling system's pots for candy production are specialized vessels designed to handle high-temperature sugar processing. Crafted from food-grade stainless steel, they resist corrosion and ensure product purity. Equipped with precise temperature controls (up to 160°C), these pots maintain optimal heat for caramelization and sugar crystallization.
Integrated heating elements—often induction or steam-based—provide uniform heat distribution to prevent burning. Stirring mechanisms, either manual or automated, ensure consistent mixing of ingredients like sugar, syrups, and flavorings. Many models feature insulation to reduce energy loss and safety handles to protect operators.
Capacity ranges from small 50-liter pots for artisanal batches to large 500-liter tanks for industrial-scale production. Built-in thermometers and pressure valves monitor conditions, while tilt mechanisms facilitate easy pouring of molten candy into molds. These pots are vital for achieving the perfect texture, from chewy caramels to hard candies, in confectionery manufacturing.Ensures even heat distribution for perfect candy texture.
2. Mixer
Candy production mixers are essential equipment designed to blend ingredients precisely for various confectionery products. Constructed with food-grade stainless steel, they ensure hygiene and durability while handling sticky substances like molten sugar, syrups, and additives.
Equipped with variable speed controls, these mixers adjust agitation intensity—from gentle stirring for delicate fondants to high-speed blending for fudges. Specialized paddles or beaters prevent ingredient buildup and ensure uniform mixing, critical for consistent flavor and texture.
Many models feature heating jackets to maintain optimal temperatures, especially for caramel or toffee mixtures. Safety features like emergency stop buttons and protective guards enhance operator security. Sizes range from compact tabletop units for small-batch artisanal candies to large industrial mixers for mass production, accommodating diverse manufacturing scales.
Stir the ingredients to make them more uniform.
3. Paste Machine
Licorice candy starch gelatinization machine is the key equipment to achieve starch gelatinization in licorice candy production. Its core function is to convert starch particles from a crystalline state into a uniform paste by precisely controlling temperature, moisture and stirring conditions, laying the foundation for subsequent mixing with syrup, licorice extract and other raw materials.
Gelatinizers for licorice candy production are specialized machines designed to transform starch-based ingredients into a smooth, cohesive gel—a critical step in licorice manufacturing. Constructed with food-grade stainless steel, they feature rotating paddles or screws that agitate mixtures of starch, water, sugar, and licorice extract.
Equipped with precise temperature controls (typically 80–95°C), these machines ensure starch granules swell and burst evenly, eliminating lumps for a uniform texture. Jacketed heating systems maintain consistent heat distribution, preventing scorching while facilitating thorough gelatinization.
Many models include vacuum systems to remove air bubbles, enhancing the gel’s density and sheen. Adjustable speed settings allow customization for different licorice consistencies, from soft chewy varieties to firmer textures. Compact to industrial-sized options cater to both artisanal and mass-production needs, ensuring efficient conversion of raw ingredients into the foundational gel for licorice candy.
4. Extruder(for 4 colors)
By changing the extruder nozzle, you can achieve different shapes and types of licorice candiesExtruders for licorice candy production are key machines that shape the gelatinized licorice mass into distinct forms—from classic ropes and twists to novelty shapes. Built with food-grade stainless steel components, they feature a screw-driven system that pushes the soft licorice dough through interchangeable dies, ensuring precise, uniform shaping.
Equipped with adjustable pressure controls and screw speeds, these extruders accommodate varying dough consistencies, from soft, pliable mixtures to firmer batches, maintaining consistent texture across all pieces. The dies, available in multiple designs (circular, square, braided), enable customization of licorice sizes and patterns.
Many models include cooling jackets to prevent overheating of the dough during extrusion, preserving structural integrity. Safety features like overload protection and quick-release mechanisms simplify maintenance. Compact units suit small-batch production, while industrial-scale extruders integrate with conveyor systems for continuous manufacturing, efficiently transforming licorice dough into market-ready shapes.
5. Sugar Feeding Machine
After the licorice candy is extruded, sprinkle sugar evenly on the conveyor.
Sugar-coating machines for licorice candy production are specialized equipment designed to apply a uniform sugar layer to licorice pieces, enhancing texture and sweetness. Constructed with food-grade stainless steel drums or rotating pans, they gently tumble licorice while spraying or sprinkling sugar solutions—often a mix of sugar, water, and optional flavorings.
Equipped with adjustable rotation speeds (10–30 rpm) and precise spray nozzles, these machines ensure even coating distribution, preventing clumping or uneven sweetness. Many models feature temperature and humidity controls to optimize sugar adhesion, critical for a smooth, glossy finish.
Integrated drying systems accelerate moisture evaporation, setting the sugar coating quickly. Safety guards and easy-access panels simplify maintenance and cleaning. Sizes range from small batch pans for artisanal production to large industrial drums handling hundreds of kilograms per hour, catering to diverse manufacturing scales while ensuring consistent quality in sugar-coated licorice.
6. Cutting Machine
Cutting long strips of liquorice candy into sections for subsequent packaging.Cutters for licorice candy production are specialized machines designed to precisely slice extruded licorice ropes or sheets into uniform lengths or shapes, a critical step in finalizing the product. Constructed with food-grade stainless steel blades and surfaces, they ensure hygiene and durability while handling soft, chewy licorice.
Equipped with adjustable cutting mechanisms—often rotary blades or guillotines—these machines offer customizable lengths (typically 2–15 cm) to meet product specifications. Synchronized with extruders or conveyors, they maintain consistent cutting intervals, preventing uneven pieces and reducing waste.
Many models feature variable speed controls to match production rates, from 50 to 500 cuts per minute, accommodating both small-batch and industrial scales. Safety guards shield operators from moving parts, while easy blade replacement systems minimize downtime. Some advanced versions include shaping tools for novelty cuts (e.g., stars, loops), enhancing product variety in licorice manufacturing.
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