Precision 200 µm Linear Vibrating Sieve for Flour & Bran Separation
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The Challenge: Achieving Ultra-Fine Particle Separation in Industrial Baking
A high-volume pie and bread production facility required a reliable vibratory separator to refine their raw flour. The specific goal was to “scalp” and remove coarse yellow bran particles from the finer white flour to ensure a premium dough texture. Standard sieves often suffer from “central loading,” where material piles up at the inlet, leaving the edges of the grading sieve unused and significantly reducing throughput.
A high-volume pie and bread production facility required a reliable vibratory separator to refine their raw flour. The specific goal was to “scalp” and remove coarse yellow bran particles from the finer white flour to ensure a premium dough texture. Standard sieves often suffer from “central loading,” where material piles up at the inlet, leaving the edges of the grading sieve unused and significantly reducing throughput.
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The Solution: 200 µm Linear Sifter with Integrated Vibrating Feed Hopper
We engineered a specialized Stainless Steel Vibrating Screen optimized for fine-mesh food processing:
We engineered a specialized Stainless Steel Vibrating Screen optimized for fine-mesh food processing:
- Precision 200 µm Separation: The unit features a high-tension 200 micron (µm) rectangular mesh. The efficiency of the separation is visually striking, as the coarse yellow bran is instantly isolated from the refined white flour.
- Self-Distributing Vibrating Hopper: To solve the problem of uneven mesh loading, we developed a bespoke vibrating inlet hopper that is mechanically linked to the main sieve body. This ensures the flour is instantly “fluidised” and spread across the entire width of the vibro-sifter as soon as it enters, maximizing the effective screening area.
- Hygienic Food-Grade Build: Constructed from polished 304/316 stainless steel, the sifter is designed for rapid cleaning and meets strict UK food safety standards.
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The Result: Enhanced Throughput and Flour Purity
The addition of the vibrating feed mechanism transformed the sifting process, allowing the plant to use 100% of the vibrating grate surface. By achieving a clean, bran-free 200 µm fraction, the bakery improved their final product’s crumb structure and consistency across their bread and pastry production lines.
The addition of the vibrating feed mechanism transformed the sifting process, allowing the plant to use 100% of the vibrating grate surface. By achieving a clean, bran-free 200 µm fraction, the bakery improved their final product’s crumb structure and consistency across their bread and pastry production lines.
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Linear Sifter – Technical Specifications Table
| Specification | Technical Details |
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| System Type | Linear Vibrating Sieve / Flour Sifter |
| Mesh Aperture | 200 µm (Microns) |
| Infeed Technology | Integrated Vibrating Feed Hopper |
| Material Construction | Food-Grade 304/316 Stainless Steel |
| Primary Function | Bran Removal & Flour Refining (Scalping) |
| Sieving Motion | Linear Vibratory Action |
| Industry Application | Industrial Bakeries, Flour Mills, & Confectionery |
| Key Advantage | Full-width mesh utilization via vibrating inlet |