Complete soup and deli product systems for sale – Video walkaround here
Complete high specification soup manufacturing and packing line by Karl Schnell and Pack Line. Installed new in 2022/3 and hardly used.
Can be used for; Processed cheese, cream cheese, delicatessen, baby food, surimi, pâté, cooked sausage, hummus, guacamole, mayonnaise, dressing, sauce, etc.
The line includes equipment such as a rotary packing table and conveyors, a Mettler-Toledo Garvens in-line scale and acceleration conveyors, a Markem-Imaje inkjet printer, a steam generator, a steam filter, and a CIP (Clean-in-Place) washer for the packaging machine’s dosing units.
In brief:
Packline packaging machine theoretical maximum: 120 cups/min (actual output depends on the product being packed).
With 150 g cups: 1,080 kg/h
With 300 g cups: 2,160 kg/h
Cup buffer
Cup opening diameter with current tooling: 95 mm
Maximum cup height: approx. 100–110 mm (depending on product density and cup type; current maximum fill weight is approx. 450–500 g) — This can be specified further.
Pre-cut lids
UV lamps for cups and lids
Insertion of press-on lids
Enclosed packaging area with doors and air filters.
Current line allows for inkjet date marking on the lid or side of the cup.
CIP washing of dosing units via an external washer; the machine interior can be foam-cleaned and sprayed down.
Karl Schnell KS cooking units (2 units)
Net volume: 200 liters per unit
Touchscreen control panel.
Heating via direct steam injection (very rapid). Cycle times for our ready-made soups, for example, are approx. 30 minutes (including ingredient addition, heating, and transfer to the silo). This results in a cooking capacity of approx. 800 kg/h using two kettles; cycle times for snack products have been even faster.
Heating via the jacket is also surprisingly efficient when direct steam injection into the product is not desired. The jacket can also be used for cooling, and the units feature a vacuum capability that accelerates the cooling process.
Pre-cutting and emulsification through a perforated plate.
The product mass can also be discharged directly from the cooker into containers or other packaging.
Operation can be manual or controlled via automated programs.
Dedicated CIP circuit (no separate washer unit required).
Vacuum suction hoppers for dosing powders or liquids.
Trolley lifters for tipping raw materials into the kettle.
Karl Schnell buffer silos (2 units)
Net volume: 300 L per silo
Agitator
Jacketed design allowing for steam or water circulation.
Load cells and temperature sensors; readings are displayed on the cooker control panel.
Product can be fed from the silo to either of the packaging machine’s dosing units.
CIP cleaning integrated into the cooker’s circuit – the cooker washes the silo and piping as well.
The line is designed for producing coarse purées or smooth mashes; however, modifications to the packaging machine are possible—for instance, replacing one dosing unit with a dispenser for larger particles should be feasible. These possibilities naturally need to be discussed individually with the equipment manufacturer. Even as it stands, coarse mixtures offer a clear competitive advantage over products from UHT lines, for instance, which require completely smooth consistencies. This enables, among other things, the production of sauces with a coarse texture and added protein, as well as a wider range of product possibilities.
The pumps are also capable of handling thick mixtures
