Cleaner production systems

In a bid to keep costs down on ensuring its confectionery production systems are clean, Netzsch Confectionery has introduced that Mambo system concept. The new plant concept includes preventative measures to reduce dirt ingress and accelerate cleaning.

The chocolate filling used in many confectionery products often settles in tanks, pipelines and other machinery during production. In addition, for conventional systems with an open design, dust from the air in the production hall exacerbates this problem. To deal with this problem, the Mambo system concept features a completely enclosed design. A housing completely covers all system components and reduces the ingress of dirt from the outside to a minimum. In order to minimise the remaining risk of dirt particles getting into the production cycle, the system operates under a slight overpressure

The individual machines are positioned such that their connections are accessible from the front. The walls of the housing can be removed for maintenance and repairs. In addition, the complete covering reduces the noise level in the work environment and keeps the waste heat generated during the production process in the area of the equipment.

Netzsch Confectionery has made use of the covered floor space with a correspondingly compact arrangement of the individual machines. “In addition, we gave the Mambo a two-level design and strictly separated the raw material supply from the production area in order to confine the ingress of dust to the immediate area,” said Theron W. Harbs, general manager of Netzsch Confectionery, describing the plant architecture.

The machines are operated from the upper work level and the raw materials are fed from there, with an integrated lift to facilitate the raw material transport.