Other Equipment

Continuous Cooking

BCH's uniquely designed Viscotator (Scraped Surface Heat Exchanger) offers maximum process versatility with the ability to continuously cook or cool a range of both viscous or particulate food products.

Continuous cooking by the Viscotator gives throughputs from 250 to 4000 kgs/hour. This cooking combination is appropriate for all confectionery syrups in particular toffees, caramels or liquorice.

We also offer continuous cooking of simple syrups using plate heat exchangers.

For evaporation the above equipment can be coupled to the BCH 'Maxivap' evaporator.