SBX Master™ Extruder

The SBX Master™ Extruder is used to produce a wide array of extruded snacks. They range from standard direct expanded curls, rings and puffs to complex multi-component premium products. Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily. Low cost of ownership is achieved through flexibility, easy maintenance, and advanced process control.

Versatile product range

Modular design enables the ideal barrel length to be chosen for each application. Barrels can be extended when production requirements change. Segmented agitators can be quickly configured for different process applications. High free-volume geometry gives greater throughput on low density materials, such as bran or fine-milled flours. The high torque capacity enables an extended range of products to be produced.

Easy to operate, clean and maintain

Set up is quick and easy using the touch screen HMI. Recipe control, full process visualisation and alarm management make it easy to monitor and control the process. Open frame design provides highest hygiene standards. There are no covers so access is easy for all routine cleaning and maintenance tasks. Powder and liquid feeding systems are easily accessible to reduce cleaning and changeover time. The AC motor requires no routine maintenance.

Low production costs

Automatic programs for start-up and shut-down minimize waste from each production run. Face-cutter blades can be changed quickly, without stopping the extruder completely. The standard AC motor uses less energy than DC. High torque gearbox and splined shafts offer extended service life.

The SBX Master™ Extruder is used to produce a wide array of extruded snacks. They range from standard direct expanded curls, rings and puffs to complex multi-component premium products. Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily. Low cost of ownership is achieved through flexibility, easy maintenance, and advanced process control.

Outputs

Four models are available with outputs ranging from 500 to 2300 kg/hour.

Die options

Standard die – creates a number of streams of equal volume before shaping them with carefully-designed interchangeable inserts

Stringy die – a standard die but with an intricate profile to give the products a high-value “stringy” appearance

Crispbread die – has a wide outlet profile for crispbread or other thin, flat products. Includes gauging and forming to refine the shape and texture

Sheeting die – produces a very wide, thin sheet for cutting and frying or baking

Co-extrusion die – incorporates a cream, chocolate or fruit filling into an extruded tube for subsequent cutting/crimping

Face Cutter

A simplified die and cutter mounting makes changeover, cleaning and maintenance faster and safer. The die is supported on a hinged arm, while the cutter slides in and out of position on rails. A pneumatic, pushbutton-operated system automatically puts the cutter directly in front of the die as soon as the extruder is ready, leaving only fine adjustment to the operator.

Adjustable face cutter - clean, accurate cutting of direct expanded products. Includes rapid blade change without stopping the line

Stick cutter - simple, reliable and low-maintenance cutter for stick and tube products

Crouton cutter - specialised unit for straight or angled slicing of croutons or similar products

Rotary cutter - accurate and reliable cutting of products from wide dough sheets