Twin-screw food extruder SBX Master™ Extruder

Baker Perkins’ versatile SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500kg/hour, depending on formulation. The extruders are specifically designed for starch-based direct expanded products, but can also be configured for a wide range of other applications, including: Snacks – from direct expanded curls and balls, to multigrain sheeted snacks, and to more sophisticated high-protein snacks and filled bars Co-extruded products when combined with CoEx Master™ Co-Extrusion Systems Ingredients – breadcrumbs, crispies, pre-gelatinised flours and modified starches to use as thickening agents Texturised Vegetable Proteins (TVP) – high moisture extrusion for burger, ground / minced meat and chicken piece substitutes; or low moisture extrusion typically for filling in sausages, meat balls and chicken nuggets. Extensive upgrades for higher output The SBX Master™ twin-screw extruder range has been extensively engineered to increase versatility and provide higher outputs while providing improved levels of food and operator safety. The high-free-volume agitator and barrel design has been retained with significant increases in main drive power and agitator speed. These changes have demonstrated potential increases in capacity of up to twice what was previously possible. The effectiveness of the barrel cooling has been increased: barrels are a single-piece construction with the cooling channels closer to the inner surface, increasing potential capacity and quality in processes that require product temperature reduction.