Energy systems - Import export

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A dryer is an equipment designed to dry inshell walnuts after harvesting, washing or cleaning the green pericarp. Drying of walnuts is a necessary step in the walnut business because the quality of the kernel and the storage time of the walnut in the shell depend on it. Advantage of Walnut Dryer: Dries the entire batch of nuts evenly thanks to the nut stirring system; Prevents nut spoilage – wet or unevenly dried nuts quickly become moldy; Does not spoil the quality of the nut – drying in the sun can cause the kernels to darken; Cost effective – energy saving system reduces heating time and costs; Shorter drying times compared to natural drying under the sun; Autonomy – does not require human participation in the drying process; Compactness – takes up little space; Ease of operation – one person is enough to load and control the dryer. Principle of operation: the nut is loaded into the hopper using the loading conveyor and the required heating temperature is set.

Capacity: 100-500 kg/h Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - the length of production line depends on product range from 4.5m up to 10.0m - wide range of products due to replaceable units: feeding of liquid fillings sprinkling with sugar, poppy seeds, sesame, etc. twisting in a roll one- and multiple folding surface cuts Equipment set of the line: - forming table - calibrator - cutting unit - a sprinkler of loose ingredients with a humidifier and pressure roller - depositor of liquid filling - folding nodes - guillotine

Capacity: 100-500 kg/h Quantity of dough layers: up to 288 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - equipment set of the production line depends on required quantity of layers - automatic batching of components - multiple rolling of the dough creates an ideal layered structure with a uniform distribution of the fat layer between the layers - comfortable access to the units and mechanisms which is contacting with dough, for maintenance and cleaning - production line can be designed according customer’s production premises Equipment set of the line: - dough ribbon extruder - calibrator (2 pcs.) - extruder of fat - rolling unit (2 pcs.) - multiroller (4 pcs.) - laminator (2 pcs.)

Capacity: 100-500 kg/h Quantity of dough layers: up to 288 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - automatic batching system of raw materials is foreseen - wide varaity of products provided by replacable units of forming machine: feeding liquid filling sprinkling by sugar, sesame, poppy rolling in a roll one- and multiple rolling notching on surface - design of lines can be developed according to customer’s production premises Equipment set of the line: - lamination line with fat extruder - forming line - tunnel oven - conveyors system for cooling and packing

Capacity: 300-1200 kg/h Quantity of dough layers: 8-16 Raw materials: flour Energy source: electricity Control system is carried out with controller and TOUCHSCREEN Key features of the production line: - proofing of product at proofing chamber for improving quality of products - replaceable drums of forming machine for different kinds and sizes of product - options for additional equipment: automatic dough feeding system into extruder salt sprinkler at the oven entry oil sprinkling on the exit form the oven stackers for staking products in stacks - design of lines can be developed according to customer production premises Equipment set of the line: - dough kneading device - proofing chamber - feeding conveyor - extruder - laminator - three-modular rolling machine - forming machine - tunnel oven - rotary conveyor - cooling conveyor - stacker