manufacturing product file

New snack extruder range raises flexibility

By Rick Pendrous

- Last updated on GMT

New snack extruder range raises flexibility
A new generation of extrusion equipment has been launched for cereals, snacks, ingredients and other food applications.

The SBX Master extruder from Baker Perkins has been redesigned and a new pre-conditioner added to the range to increase flexibility.

A range of barrel lengths increases the variety of products that can be made, while barrel diameters between 50mm and 125mm give outputs from 500 to 2,300kg/h.

Improved cooling also helps to broaden the range of products that can be made, while raising quality and consistency.

The new design features water distribution channels for cooling located closer to the internal surface of the barrel to improve both responsiveness and the rate of heat transfer. Flow rate is increased, and cooling can be controlled and adjusted to individual product profiles.

Because of the machine’s modular design, future extension of the barrel to expand or change a product portfolio is said to be speedy and straightforward.

Contact Baker Perkins​ for more information. 

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