Heat exchangers for viscous foods & edible oil applications

Viscous Foods & Edible Oil

Ketchup, mayonnaise, honey, and liquid egg products all have one common quality characteristic: their specific viscosity. In addition, good taste and optical appeal are especially expected of all.

Viscous Foods & Edible Oil

In the case of cooking oils, for example, it is essential to preserve their specific taste properties and valuable nutrients. Conversely, it is important to remove turbidity and suspended matter, fatty acids, coloring agents and contamination, as well as undesired taste and odor components.

With their surfaces featuring very shallow roughness depth – and with an optimized balance between embossing depth and plate profile – our plate heat exchangers assure gentle processing and uniform flow: also for media with relatively high viscosity, particles, or even small chunks. Short dwell times ensure minimum discoloration and top taste. For salty recipes, special materials such as austenitic stainless steels and titanium are available in our products.

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