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Rousselet equipment at work.

When it becomes necessary to make the switch from manufacturing chocolate products to working with vegetables and then producing a batch of ice cream flavouring, flexibility of machinery is a key element.

This factor, combined with a great diversity of products, is part of the success story of the Regency Mowbray Co Ltd of Hixon in Staffordshire. RM, still very much a family business, offers traditional flavours and colours, separately or combined, as part of their multi-system approach to flavourings and essences for all branches of industry, particularly frozen foods. They have a fully equipped laboratory and provide an analytical service to help customers with product development.

The need to change from pilot work to full scale production and back again confirmed to managing director Dr Raymond Malbon the necessity for a mobile centrifuge in their extensive range of equipment. The machine they use, essentially for batch runs where there is a high level of solids, is manufactured by the French company Rousselet, which operates in the UK as Rousselet UK. This completely self-contained centrifuge comes mounted on its own trolley and the diversity of products involved at Regency Mowbray means it can be wheeled quickly and easily to another part of the production area and connected up to a power source.

With recent expansions to the premises, including a new chocolate manufacturing plant and a separate development unit, machine flexibility becomes even more important. The unit is capable of being used either as a basket liquid/solid filtration centrifuge or as a solid bowl decanter, simply by interchanging the basket and lid mechanism.

Though the Regency Mowbray application is very specialised, Rousselet supply other sectors of the food industry with more permanent installations. It has a number of manually operated machines, for batch production, with either lift-out bags or lift-out baskets. Most are the SA and SC type with product containers ranging in size from 40cm to 2m and capable of handling from 6 to 320kg per batch. These machines come into their own where products have low bulk densities, like lettuces, cabbages, herbs, etc.

For larger applications, there is a continuous automatic machine - the RC60Vx - for production lines requiring throughputs up to 700kg per hour. This one has a 60 litre basket and a variable speed system to suit either seafood or salad products; with its programmable controller, it can be adjusted to suit either product.

Depending on the nature and type of product, different models of continuous centrifuge can be specified. For special applications, there is the RC 50 KSA, a small transportable machine with its own lifting device. The bag itself has a bottom discharge system and the machine is equipped with a special jacket for either heating or cooling. Such machines are currently in operation in the frozen food industry and are used specifically for extracting oils from breadcrumbs.

Whatever the industry requirement, Rousselet have machines to suit. Regency Mowbray are an excellent example of how flexible a mobile centrifuge can be in an environment where product and machine have to meet exacting standards.
COPYRIGHT 1992 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Date:Jan 1, 1992
Words:509
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