Continuous dosing by Sobatech
Sobatech understands that dosing is essential for reaching the required product quality. We truly believe that if the various raw materials are not dispensed in the correct quantities to begin with, it will never be possible to produce a correct product. Therefore, Sobatech devotes great time and effort in developing and optimizing the continuous dosing of all sorts of ingredients.
Loss In Weight
Sobatech believes in the benefits of gravimetric dosing which is based on the loss-in-weight (LIW) principle. This is a dynamic measuring principle that, based on the measured weight loss per time unit, can measure and regulate the dosed quantity according to the close loop principle. In order to ensure a constant flow of product a flat bottom dosing hopper without vibration- or airpads is used.
The refilling is done at the assymmetrical location in the dosing hopper to prevent the product from being compressed above the dosing screw. This ensures accuracte dosing even during gain in weight. The metering hopper is seperated from the fixed world by means of a weighing frame mounted on shock absorbers in order to minimise vibrations and other outside influences.
Digital load cells
In order to achieve the highest possible dosing accuracy, all gravimetric dosing units are equipped with digital weighing cells that communicate with our open source software of the PLC through an Ethernet connection. Each dosing hopper is equipped with 3 digital loadcells and venting filters to eliminate pressure differences.
No black boxes
The dosing software consists of an open source PLC software written by Sobatech. No black boxes! This software controls the feeder-pumps and other hardware involved in the continuous dosing of ingredients. It ensures a continuous and accurate flow of both dry ingredients und loss-in-weight situations (normal operation) as well as gain-in-weight (during refill of a hopper) and liquid ingredients of low, middle & high viscosity. The software measures the flow of ingredients five times (!!!) per second and adjustments are made immediately, making it possible to achieve an extremely consistent dough quality.