Thermograv: Specialized Dissolution
The Thermograv serves as an advanced unit for the dissolution of sugar and the careful treatment of milk components. It is engineered to handle sensitive raw materials that require precise temperature management.
- Equipped with Teflon scrapers to maintain heat transfer efficiency.
- Prevents product buildup and burning during the initial dissolution phase.
- Seamlessly integrates with upstream weighing systems for consistent recipe management.
Rotamat: Thin-Film Continuous Cooking
The Rotamat (Series 3610-3612) is a specialized continuous thin-film cooker designed for sensitive confectionery masses. It is particularly effective for products prone to burning, such as milk-based hard candies, caramels, toffees, and fruit masses.
- FIFO Principle: Product flows from bottom to top, ensuring a “First In – First Out” homogenization for consistent, reproducible quality.
- High Turbulence: A rotor creates a uniform film on the heat exchange surface, maximizing heat transfer while maintaining a short residence time.
- Versatile Vacuum Options: Supports cooking under pressure or extreme vacuum when paired with specialized evaporation systems.
Turbomat: Continuous Aeration and Control
The Turbomat is a PLC-controlled unit dedicated to the continuous aeration of nougat for bars, chewy masses, and marshmallows. It provides granular control over the final product’s density and structure.
- Automated Density Monitoring: The PLC continuously calculates and displays product density based on air volume, rotor speed, and system pressure.
- Compact Flexibility: The unit is designed for a small footprint and can be equipped with additional dosing units for the precise injection of colors and aromas.
- Robust Engineering: Features a patented shaft seal and bilateral mixer guides to ensure high quality and long-term reliability.