Root of the size-problem
In the processing of premium-quality food, there aren’t many significant differences in the requirements for machinery, no matter if the customer is a small artisan or a big industrial processor. Both of them want to meet highest quality standards, run fast process times, achieve a maximum yield – and the plant should be as cheap as possible of course. However, there is one big difference for the machinery’s manufacturer: The sheer size of the plants!
The easy way to expand compact plants to the required amount of output for industrial processors would be, to simply rise the number of chamber parts. But this procedure ends up in several disadvantages for the customer! Especially two of them are critical. At first, the airflow does not remain unchanged, if the room inside the plant is getting bigger, what can lead to differences in colour and flavour. Secondly, the investment costs rise due to several devices laid out for small plants, which are now required on each single chamber part.