Food Extrusion SBX Master™ Twin-Screw Extruder The versatile SBX Master™ Twin-Screw Extruder has been designed with the flexibility to make a wide range of starch or protein-based products at high output and high efficiency. From the preconditioner, high-torque gearbox and agitator assemblies, every aspect of the machine has been optimised to provide flexibility with consistency, high quality and low production costs. High outputs for extruded foods and ingredients Ing Segmented agitators, a heated/cooled modular barrel, a high-torque gearbox and a wide range of dies and cutting/ forming options provide the capability to make any kind of extruded ingredient or food product. Efficient, low-cost production High-free volume screw geometry maintains output on fine-milled materials, while programmed routines reduce waste during start and stop. There is easy access for cleaning and maintenance, and a robust drive train for long service life. Designed with hygiene in mind The SBX Master™ is constructed from stainless steel with an open frame design and minimum open piping and cabling to make cleaning quick and simple, whatever the application. Br For more information on the SBX Master™ Twin-Screw Extruder please click on the link: www.bakerperkins.com/sbx rea Typical Installation Includes: The development work required to launch a successful new product or improve an existing process can be carried out in the Baker Perkins Innovation Centre. With a full range of pilot-scale equipment and assistance from our expert food technologists, all the necessary tests can be conducted without using valuable plant time. SBX Master Twin-Screw Extruder TM Cutting/ Forming System

Texturised Vegetable Protein The SBX Master™ can be used to process high or low moisture fibrated Texturised Vegetable Protein (TVP), commonly used for burger, ground/minced meat and chicken piece substitutes, or as filling for sausages, meat balls and chicken nuggets. The texture of extruded TVP convincingly replicates the natural structure and mouth-feel of meat. Recommended equipment: Preconditioner | SBX Master™ Twin Screw Extruder with specialist TVP die | Flavouring / Seasoning Ingredients Baker Perkins’ twin-screw extrusion technology can create significant savings in the production of...

Specialist Dies for Food Extrusion TVP Die Standard twin-screw extruder technology is used for the complex extrusion cooking of ingredients, with a special TVP die creating the final product. The SBX Master™ can process a variety of different proteins including soy, pea and wheat. Beans, lentils and other pulses can also be used. Passing the product through the TVP die then creates a fibrous consistency that convincingly replicates the natural structure, texture and mouth-feel of meat. Products: Sausages | Burgers | Ground / Minced Meat | Meatballs | Chicken | Co-Extrusion Die The addition of...

SBX Master™ Twin-Screw Extruder Features Simplified die and cutter mounting Makes changeover, cleaning and maintenance faster and safer. The die is supported on a hinged arm, while the cutter slides in and out of position on rails. High-torque capacity gearbox Improves reliability and increases range of products that can be made. l Gearbox condition monitoring system reduces unexpected downtime A simple system continuously monitors the frequency and amplitude of vibrations within the gearbox, allowing the ongoing condition of vital components to be measured. l Powerful controls PLC control with...