J. Klose Maschinenbau, better known to some as JKM, offers an innovative solution with which rework mass can be directly channelled back into production in an ongoing process.
By Alfons Strohmaier
Confectionery and chocolate manufacturers all over the world face the challenge more than ever before of consolidating pro-duction rationalisation, the most efficient possible application of resources and materials and constantly increasing quality demands under one roof. The issue of ”handling rework” plays an important role in all this. J. Klose Maschinenbau GmbH & Co. KG, Bremen/Germany, has now developed a new solution for this segment with its JKM-PreciCut system, which according to the company revolutionizes portions of rework processing in the industry.
The basic principle is for this completely new machine construction approach to handle rework goods so that during the process the rework can be fed straight back into the production. JKM Global Sales Manager Denis Stoll reveals: “The way our machine works has never existed before”. Previously, rework was either disposed of or required a complicated procedure involving intermediate storage in which it could only be integrated at the start of production.
This JKM technology makes it possible for resources which seem to simply be lost today to be put to effective use in the future. According to the company, his drastically reduces disposal costs, improving the sustainability in the working process. JKM-PreciCut also enables fusing at a regulated temperature starting at 25 °C, eliminating the need for temper machinery in this phase. Peter Meyer, Senior Sales Manager Aasted Germany, speaks of a ”convincing technology with high-quality workmanship and easy handling”, particularly in the use of chocolate masses with ingredients like caramel, crisps or other additions of various kinds.
The compact, space-saving machines are highly efficient with a patented cutting system providing consistent product quality with a fineness degree of 3 mm to 40 µm. Other benefits of this low-maintenance machinery include fast tool changing and a cleaning design in accordance with EHEDG.
The JKM emulsifiers can be implemented on a charge and inline basis, processing production quantities ranging from small batches of less than 100 kg/h up to large quantities in excess of 6 t/h. They are used in the confectionery segment for chocolate and chocolate fillings, nut pastes, wafer fillings, doughs and fruit fillings. Rework processing is used for chocolate residue of all kinds, biscuits and bread residues.
The successful development for Jürgen Klose Industrietechnik GmbH began with only three employees back in 1994. Based on many years of experience in the construction and special mechanical engineering for the food products industry, 2015 witnessed the founding of its own centre of excellence with the establishment of J. Klose Maschinenbau.
In only a short time, the company has established an outstanding reputation, both domestically and abroad, for its solutions for the cost-effective production of emulsions, sausage and paste masses, etc. The same applies as well for the application of high quality rework in ongoing production.
Service features include precise needs assessment, planning with customers and customizing designed to meet individual wishes. Denis Stoll explains: “We see ourselves as partners for our customers, so we provide them with our team‘s many years of know-how, creative engineering and top quality, economic thinking, innovative technology, individually coordinated service and both technical and commercial advisory consultation”.
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