| Other
Equipment
| Guillotine |
BCH offer a range of Guillotines, including the
Standard Automatic, High Speed and Ultrasonic Cut
to the food and confectionery industries, all designed
to maximise the flexibility of any production line.
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more... |
| Cooling
Tunnel |
A BCH cooling tunnel or process conveyor can be
incorporated into a full process line using a fast
and simple installation. The conveyor widths are
available from 300-2000mm in modular stainless steel
sections and apply a hygienic design for easy access
and cleaning.
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more... |
| Extruder |
BCH now have the capacity to produce 4 channels
of viscous product eg) liquorice/licorice and caramel,
from a single source including any colour and flavour.
The product can then be combined into a single rope
with up to 20 ropes extruding onto a BCH cooling
tunnel. The product can be extruded in many different
shapes from squares and stars to hollow, centre
filled and twisted.
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more... |
| Batch
Cooking |
BCH offer a range of Stainless Steel and Copper
Vessels for the processing of Confectionery syrups
and pastes from 10-3000 Kgs batch capacities. All
sizes can be offered as Atmospheric, Vacuum or Pressure.
Discharge by bottom outlet valves or tilt to discharge.
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more... |
| 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.
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more... |
| Mixing |
BCH has a vast experience in the field of MIXERS
and can offer an extensive range of mixing systems
combined with heating or cooling packages where
required.
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more... |
| Enrober |
The BCH 'Ultracoater' Enrober is designed for
the full and half coating of biscuits, wafers, fudge
with caramel, jams, fats, jellies, fondants and
crèmes.
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more... |
| Evaporator |
BCH has designed and patented the 'MAXIVAP' evaporator
which removes water under vacuum to control the
temperature and texture of cooked product during
the Caramel production line.
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more... |
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