The syrup kitchen – the basis for beverage production of maximised quality

At Niagara Bottling, USA, it is in the Krones syrup kitchen that beverage production begins for numerous different flavours. Four batch tanks with a capacity of around 20 m³, two concentrate/powder tanks are available for preparing in the syrup kitchen the soft drinks produced to meet contract bottling orders.

The design concept for the Krones syrup kitchen subsumes all the modules necessary for beverage production:
A sugar bunker with 2 t capacity, including all the requisite peripherals, supplies the continuously operating sugar dissolving system with 65°-Brix sugar at a speed of 8 - 10 t/h. The sugar syrup is stored in the syrup tank and prepared together with the individual aroma admixtures in the blending tanks for beverage production.
This is followed by a Contiflow mixer, which blends water with syrup in a ratio of four to one. Integration of the Botec F1 control system enables the production sequences in the syrup kitchen to be comprehensively automated. The line is cleaned using a VarioClean CIP system.
Krones’ holistic process expertise, from syrup kitchen design to blending and filling, assures beverage production of maximised excellence – from a single source.