FIELD: food engineering, in particular, manufacture of glazed products, such as candied cheese curd, on flow lines.
SUBSTANCE: glazing machine has apparatus for blowing-off of excessive glaze from product, said apparatus being equipped with heater. Apparatus may be positioned for rotation. Output shaft of netted conveyor is provided with grooves for filling with glaze and for accommodation of conveyor net knots providing for final dressing of candied cheese curd bottoms by filling irregularities with glaze rather than by mechanical elimination of said irregularities. Depth of grooves is determined experimentally on condition that it is at least 1/3-1/4 the width of net knot pitch. Funnel of glaze feeding system has door shaped so as to form two glaze flows and device for covering candied cheese curd bottom with glaze is constructed so as to provide for double covering of said bottom.
EFFECT: improved quality of glazing by eliminating irregularities and reduced amount of rejected product.
6 cl, 2 dwg
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| METHOD OF CONTROLLING THE PROCESS OF CONFECTIONERY GLAZING | 0 |
|
SU1380719A1 |
| METHOD OF PREPARING FROZEN GLAZED CURDS | 1998 |
|
RU2151516C1 |
