The massecuite will be introduced in a controlled way into the machine through the feeding tube via an electrovalve and the compensator will let us see the massecuite flow into the machine.
An electropneumatic valve controls the massecuite inflow. Isolates from vibrations and movements in the pipe. Efficient massecuite preparation: The massecuite temperature is maintained by the addition of steam and water in the double-walled feed pipe. The added steam also improves the flow behaviour of the massecuite. Permits continuous production and prepares the massecuite for separation.
Once the massecuite is inside the machine, the massecuite falls directly on the product distributor in which its characteristics will be adapted to facilitate the separation of sugar crystals and molasses.
The rapid yet gentle heating of viscous massecuite in our stepped Turbo-3 massecuite distributor prepares it perfectly for centrifugation. Some syrup is already separated at the preseparation stage, permitting higher throughputs than with a traditional conical centrifugal basket and therefore greater efficiency in plant operation. With the double-angled basket, sugar crystals of maximum purity and quality can be produced. The patented elliptical openings in the basket shell also play a major part in this.
After this process, the mass will climb up the wall of the basket and the separation of crystal and molasses will start.
The molasses or syrup will be evacuated through the elliptical holes of the drum into the molasses chamber and will then flow out of the machine through one or two ducts, depending on whether the machine is equipped with syrup separation. The crystals will continue to climb up the trommel wall and receive wash water on their way up.
Once cleaned, the crystals will fall into the sugar chamber from where they will slide into the discharge hopper (in case of dry or hybrid discharge), or they will be re-melted with a product to form a magma or a liquor, which will be led out of the machine in the wet discharge variant.