Reading Bakery Systems (RBS) announced the release of the new 18-Nozzle Rotating Die design to supplement the 12-Nozzle Design that has been available to the snack industry for 40 years.
...manufacturers can expect to see up to a 33% increase in throughput capacity on the same size production line...
The Rotating Nozzle Die mounts directly onto all standard RBS Low Pressure Extruders. The Die creates spirally wound shapes while continuously extruding a rope of dough. The number of turns and the speed of the extrusion can be controlled independently thus creating the possibility for an array of product shapes and textures. One of the popular shapes produced by the Rotating Nozzle Die is the braided or twisted rope. Spinning continuous dough strings together while extruding creates the unique texture of the rope.
Depending on the size of the finished product, manufacturers can expect to see up to a 33% increase in throughput capacity on the same size production line when upgrading from the 12-nozzle to the new 18-nozzle design.
“We are excited to offer this new product offering to our customers looking to increase capacity or create new products. The braided products are very popular because of their unique texture and ability to hold tasty seasonings,” said Nico Roesler, North American Pretzel & Snack Equipment Sales Manager.
Both size Rotating Nozzle Die designs incorporate gear-driven nozzle bodies constructed of stainless steel with the internal nozzle inserts constructed of FDA-approved sanitary plastics. The new design utilizes a food-grade semi-solid lubricant vs gear oil that virtually eliminates the possibility of oil to product contamination.