DOSING RICOTTA CHEESE

The dispensers for sauces and creams with pneumatic piston PPF series are especially useful when is necessary to dose the product from large containers normally used for the production, storage and transport in smaller containers such as can be made of glass jars or pastry bag. They are suitable for dosing sauces and creams, designed for use in food, chemical, cosmetic, pharmaceutical, etc.
They are constructed entirely of stainless steel with column for floor installation and adjustable support plan.
The dosers for sauces and creams are volumetric and work essentially by means of a piston which, during its stroke, sucks the product from an upper hopper to then expel the product through the front nozzle. The dosage is adjusted by adjusting the stroke of the piston while you can intervene on the dosing speed by controlling the air pressure.
However, it must also adjust the speed depending on the density of the product since, if it is very dense, the movement of the piston may be slowed or the dose may not be correct.
The operator manages the dosages using a comfortable electric pedal.

Cleaning and STAINLESS STEEL structure 
The dispenser is made entirely of stainless steel and suitable for dosing foods.
The fact of being easily disassembled facilitates the cleaning operations at the end of the working day or for a change of type of product.

VOLUMETRIC DOSERS FOR SAUCE AND CREAM PPF SERIES:

Operation:
It inserts the product into the loading hopper, connecting the dispenser to the electric current and compressed air. Thanks to the adjustment knob can adjust the stroke of the piston and the quantity of product fed into the cylinder. The dispenser performs in this way the dosage.
The user downloads the product thanks to the foot control.
They are available in three models:
PPF 250: from 50 to 250 ml capacity
PPF 500: with 100 to 500 ml capacity
PPF 1000: with 100 to 1000 ml capacity

The suitability of the dispenser must be checked according to the type of cream.

DOSING RICOTTA CHEESE
This test involved the dispenser with cottage cheese, initially frozen.
We made ricotta thaw in refrigerator for about 24 hours and we have inserted it into the feeder hopper.

As you can see from the video, among the first and the last doses, the cream has changed consistency since, standing outside the refrigerator, it is thawed better.

Even in the first dosing the result was satisfactory, but more cottage cheese becomes soft, the better you can adjust the dispenser to the desired speed.
In the case of compact cream is need to experiment by sending product samples at our office to verify the functionality of the dispenser and check if properly maintains the dosed.
If the cream is too compact, it runs the risk that a too rapid movement of the piston is not able to suck the product well and to do it properly exiting from the nozzle.
A too slow movement might instead to block the piston because of the high consistency of the product.
Watch the video and, for any need, contact us!