VOMM turbo-cooker and turbo-dryer are installed in a cascade-type configuration, and the combination of the two plants grants the highest flexibility.
VOMM is applying its own Turbo-Technology also in food and agro-industrial sectors offering continuos process plants based on the combination of different process equipment: Turbo Dryer, Turbo Cooker and Turbo Mixer.
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VOMM turbo-cooker and turbo-dryer are horizontal cylindrical modules equipped with a coaxial thermal jacket where thermal fluid (steam or diathermic oil) circulates. Gravimetric dosing units enable loading raw materials, continuously and accurately, into modules where an especially designed turbine and a centrifuge enable the creation of a thin layer of product. At the same time, the Turbo conveys the thin product to the opposite side of the loading unit through a spiral route.
In addition to this, it is also possible to have a flow of pre-heated and filtered air inside the dryer. Heating is therefore performed directly by conduction and indirectly by convection, thereby giving excellent technological results.
On account of this particular application of the VOMM technology for the thermal treatment of flours, the Turbo-cooker and Turbo-dryer are installed in a cascade-type configuration.
The combination of these two plants and the possibility to add process water and/or steam directly to the products to be treated enables having utmost flexibility in such a way as to modify the viscosity of the starch, pre-cook flour and inactivate enzymes and stabilize bran and wheat germ in perfectly controlled conditions.
Other thermal processed such as drying, pasteurization, gluten deactivation and roasting can be performed by the Turbo-dryer only.
Daniele Toni