Thermal processing remains one of the most important processes in the food industry. Cooling is one of the thermal processing techniques and can be defined as a processing technique that is used to reduce the temperature of a product from a processing temperature to a desired temperature. Processing Fruit Heating Cooling

Cooling is used to reduce the rate of biochemical and microbiological changes in the product, like aerobes and anaerobes bacteria, to extend the shelf-life or for example to crystallize.

Cooling Product Applications

Cooling is one of the most used steps in food, feed, pharma and non-food processing.

Soups

Salsa

Hummus

Milk Concentrate

Curd

Yoghurt and Milk

Mashed Potato

Mechanically Deboned Meat

Sausage Pasteurization

Fruit(puree)

Vegetable puree

Pie Filling

Fat crème

Bon bon filling

Fruit filling

Chocolate

Caramel/Fondant

Jam/Marmalade

Lotion

Cream

Candle Wax

Layerslider tussenbalk

Why using a Ftherm Scraped Surface Heat Exchanger?

The Ftherm Scraped Surface Heat Exchanger is extremely usable to cool your product inline in your process. Provided with the specific characteristics of your product and indication of the starting temperature (product temperature of the product that you are supplying) and the desired product end temperature, Ftherm is able to perform a correct determination of the required heat transfer. The result of this calculation is used to select the appropriate Ftherm for you, which may be a single unit or multiple Ftherms, possibly connected in series. The cooling medium which can best be used will also be identified.

Using Ftherm for cooling your product, has loads of benefits:

Efficient heat transfer due to two heated surfaces

High product flow up to a capacity of 10.000Ltr/h per unit

Mixing with preservation of homogeneity

Constant capacity and temperature

more benefits