Baker Perkins’ versatile SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500 kg/hr., depending on formulation.
Suitable for a wide range of food applications
The extruders are specifically designed for starch-based direct expanded products, but can also be configured for a wide range of other applications, including:
- Snacks – from direct expanded curls and balls, to multigrain sheeted snacks, and to more sophisticated high-protein snacks and filled bars
- Co-extruded products when combined with CoEx Master™ Co-Extrusion Systems
- Ingredients – breadcrumbs, crispies, pre-gelatinized flours and modified starches to use as thickening agents
- Texturized Vegetable Proteins (TVP) – high moisture extrusion for burger, ground / minced meat and chicken piece substitutes; or low moisture extrusion typically for filling in sausages, meat balls and chicken nuggets.
Designed with hygiene in mind
Hygienic design principles have been used throughout. The SBX Master™ is constructed from stainless steel with an open frame design and minimum open piping and cabling that makes cleaning quick and simple. As the entire die cutter is started up when cooked extrudate is producing, the opportunity for microbial contamination to processes downstream of the extruder is greatly reduced.
New die cutter operation for improved accuracy
The patent-pending die and cutter assembly translates across the die face to make changeover, cleaning and maintenance faster and safer.
Micrometer adjustments to the die face maintain accurate cutting, virtually free from the changes in the die and barrel relationship due to thermal expansion resulting from temperature differences after start-up.
For more information please visit the Baker Perkins website: www.bakerperkins.com.
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