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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.
Downloadable brochure
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