SCRAPED SURFACE EXCHANGERS
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301 5490938

Scraped surface heat exchangers, in which a shaft with blades rotates and removes the product from the heat transfer side surfaces, are used to heat and cool delicate food or chemical products. AHO ENGINEERING manufactures scraped surface heat exchangers for the production of beverages and products with a high degree of viscosity or containing suspended particles of different types.

Dynamic scraped surface heat exchangers are designed to increase heat transfer by:

The removal of fouling layers,

The increase in turbulence in case of highly viscous flow,

The prevention of the formation of ice and other by-products.

Developed to process high viscosity products continuously. Within the food industry they can be used in different processes such as:

Cooking of jams, sauces.

Freezing of gelatin, margarines, creams, ice cream, etc.

Crystallization of sugars in condensed milk.

Pasteurization of creams, fruit and vegetable concentrates.

Cooling pastes, edible starches, pulp concentrate and fruit juices.

The special characteristics of this equipment allow to ensure the best quality of the finished product at a very low operating cost.

Scraped surface heat exchangers, in which a shaft with blades rotates and removes the product from the heat transfer side surfaces, are used to heat and cool delicate food or chemical products. AHO ENGINEERING manufactures scraped surface heat exchangers for the production of beverages and products with a high degree of viscosity or containing suspended particles of different types.

Dynamic scraped surface heat exchangers are designed to increase heat transfer by:

The removal of fouling layers,

The increase in turbulence in case of highly viscous flow,

The prevention of the formation of ice and other by-products.

Developed to process high viscosity products continuously. Within the food industry they can be used in different processes such as:

Cooking of jams, sauces.

Freezing of gelatin, margarines, creams, ice cream, etc.

Crystallization of sugars in condensed milk.

Pasteurization of creams, fruit and vegetable concentrates.

Cooling pastes, edible starches, pulp concentrate and fruit juices.

The special characteristics of this equipment allow to ensure the best quality of the finished product at a very low operating cost.

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