The SPW has a “double shoulder” structure on the sides. Both the inner shoulder, in contact with the product, and the outer shoulder are in stainless steel. The inner shoulder is free from mechanical parts as all bearings are mounted in the outer shoulder. This avoids any kind of contact between product and mechanical parts.
The mixture receiving hopper can be tilted to give easy access to the rolls assembly for cleaning purposes. The hopper is made of stainless steel and has rounded corners to avoid residues accumulation. Dough is fed to the kneading rolls by a double rotating paddle shaft mounted on the shoulders and driven by the kneading rolls through a series of gears. The kneading unit is composed of three kneading rolls having a lobe profile, where the dough is compressed, and two smooth sheeting rolls which produce a sheet with a uniform thickness. All rolls are made of stainless steel.
The kneading rolls and sheeting rolls are driven by the same motor. The SPW is completely free from pinions and chains. The Rolls scraper is in foodgrade plastic material.
The rolls protection shells are in stainless steel. They can be easily opened and are equipped with water-tight magnetic safety sensors. The machine features a polished inner face to avoid product stagnation.
Machine performance
- Capacity: 150-600 kg/h
- Sheet width: 300-630mm
Downloads
GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
