The production of soaked goods is a pre-stage of dough preparation that is done without leavening agents such as yeast or sourdough. In this process, a mixture of different coarse grains – from domestic types such as rye to exotic ones and expensive Chia seeds – and water is made and allowed to soak for several hours or overnight. The advantages are as follows: The quantity of water bound into the dough is increased, the hard grain hulls soften, and last but not least, the crumb of finished bread becomes elastic and easy to cut and spread.
For the soaking process, bakers use a special baking carriage from which the finished soaked goods must be dosed into a downstream mixing container. There, they are kneaded with other ingredients such as water, yeast, sourdough, syrup, and flour. In the past, bakers had to do the reloading by hand with buckets. This was a strenuous activity, for in each shift, several tons of soaked goods had to be moved. However, manual labor is now a thing of the past – at least in one actual case, where a KNOLL MX progressing cavity pump makes the reloading of soaked goods much easier.
To do this, KNOLL integrated an MX 30-T-60/10 – that is, a submersible progressing cavity pump – vertically into a mobile stand that the baker can move effortlessly from one soaked goods container to the next. Thanks to height adjustment, the pump position can be adjusted variably to the appropriate fill level. The entire device is popular thanks to its compact dimensions and user-friendliness, with a controller integrated into the stand.
The constructive design of the MX 30-T-60/10 submersible pump includes a complete stainless steel sheathing, which is quick and easy to clean. Decisive for the selection of the KNOLL progressing cavity pump were, however, the inner values and especially the model with EvenWall® technology. This means that the stator sheathing is adapted to the inner contour of the stator and it has an elastomer layer with an even wall thickness.
This provides numerous benefits as compared to conventional designs that feature a cylindrical exterior geometry of the stator sheathing and accordingly varied wall thicknesses of the elastomer. This includes much greater pressure stability, less backflow, longer durability, better efficiency, less shearing of the product, and better suction behavior. In addition, with a closed chamber, the MX pump provides pressure of at least 10 bar, while conventional progressing cavity pumps are limited to 4 to 6 bar.
The MX 30-T-60/10 progressing cavity pump also stands for especially gentle dosing. With a free ball passage of 48 mm, it offers sufficient space for the soaked goods, which reach a maximum particle size of 10x10x10 mm. In addition, the design KNOLL uses requires a lower installation height, which accommodates the limited room height of the mobile stand.
The KNOLL MX progressing cavity pump consistently fulfills all hygiene requirements of the food industry. This includes a design with little dead space and one where all metal products that touch the product are made of VA steel. This material and high-quality elastomer, which is certified across the boards for the hygiene sector, ensure resistance to corrosion, high temperatures, and chemicals. Both the pump housing and pressure connections are also essentially electropolished.
Inside and out, the MX is also especially easy to clean thanks to the cassette outer barrel. This means that the pump is constructed so that there is little residue and so that it can be cleaned where it is used without dismounting.
The new removal device with the KNOLL MX 30-T-60/10 progressing cavity pump simplifies the handling of soaked goods and relieves the operator of manual work. It also ensures greater productivity, for with the quick automatic dosing procedure, the baker can work on other things at the same time.