Vacuum Conveying, Sifting and Mixing System for Tangerine Confectionery

Vacuum Conveying, Sifting and Mixing System for Tangerine Confectionery Spiroflow was the supplier of choice for Tangerine Confectionery Ltd, when they moved the manufacture of sherbet products to their factory at Pontefract, West Yorkshire. Tangerine Confectionery is the UK's largest independent manufacturer of high quality sugar confectionery and popcorn. They decided to install a completely new sherbet blending and delivery system, comprising: 4 vacuum conveyors, a sifter with integral magnet metal trap, a mixer and a buffer hopper, to produce and transfer finished products to each of the two packing lines. It is in the ‘Sherbet Fountain’ packing line where the sherbet is married up with that all important liquorice stick when they are filled into some exciting new packaging. Although new, the packaging still retains the essence of the iconic ‘Barratt’ brand product which dates back to 1925! The ingredients for Tangerine’s ‘Barratt’ brand sherbet products are pre-weighed into tubs. These ingredients are then vacuumed transferred, by an operator using a wand, through the sifter (which removes any agglomerates) into the mixer where they are thoroughly mixed. The mixture is then discharged into a holding hopper below, ready for further vacuum transfer to the two packing lines. The holding hopper means that other batches of sherbet can be mixed whilst previous batches are being packed. Such is the demand for their ‘Barratt’ ‘Sherbet Fountains’ and ‘Dip Dabs’ that production and packing is continuous over 3 shifts a day, 5 days a week. When asked why Spiroflow were chosen to supply the system, Project Engineer, John Williams, confirmed that it was because Tangerine has other Spiroflow equipment on site and because he knew that Spiroflow have the expertise and experience to put together turnkey processing and handling systems. He confirmed that Tangerine are pleased with the performance of the system which has now been in operation for several months. The electronic control system was designed and manufactured in-house at Spiroflow. A touch screen is used to control the main elements of the process. Level controls in the packing machine feed hoppers actuate the vacuum conveyors when the hoppers require topping-up. Level controls in the buffer hopper below the mixer indicate when it is ready to accept another batch of sherbet. The system is designed to meet the requirements of DSEAR/ATEX Zone 21/22. Installation and commissioning was undertaken by engineers from Spiroflow. In addition to ‘Barratt’ ‘Sherbet Fountains’ and ‘Dip Dabs’, Tangerine manufacture other iconic brands including ‘Princess’ Marshmallows, ‘MOJO’, ‘Tavener’s and ‘Butterkist’ Popcorn. The company also produces Jameson's chocolate confectionery including the Ruffle Bar, along with an extensive range of gums, jellies, liquorice and boiled sweets. To discover more about Tangerine Confectionery go to www.tangerineuk.net.

For more information on Vacuum Conveying, Sifting and Mixing System for Tangerine Confectionery talk to Spiroflow Ltd