Melters for fat blocks are designed to melt frozen, solid blocks of animal or vegetable fat as well as to maintain them in a melted state at a given temperature.
The fat melting machine is used in industry for the manufacture of margarine, mixed oil, ice cream, condensed milk, filled, creams, ointments, oils, etc.
Fat melting machines ( melting lard, fats, butter) are designed for solid or molten fat frozen blocks of animal and plant origin and keep them in a molten state at a certain temperature.
- cocoa butter
- chocolate sauce
- creams, cream cheese etc.
The fat melter is a three-layer vertical tank with a heating jacket and thermal insulation. Heating is carried out at the expense of heating elements and mineral wool provides thermal insulation. The melter is equipped with a circulation pump for the constant circulation of hot water in the pipes. In a basic version of the machine is included a temperature sensor to control the fluid temperature. The maximum temperature of the coolant is 150C.
Melter with integrated melting surface, removable lid and control unit
Fat melter (rectangular, electrically heated) consists of a working tank equipped with a removable lid, melting grid, heating system with heating coils and control unit.
The principle of operation
There is the heating of the upper grid by heat medium (hot water), which is naturally circulated due to the thermal expansion from electric coils installed in the internal body. The loading of the blocks is carried out manually. The temperature of the blocks should be above -20°C. The unloading of the melted product is carried out through the outlet valve, situated in the lower part of the melter.
- Maximum heating intensity due to a very short distance of energy transfer between the heating elements and the coolant;
- Simple design
- High reliability;
- Universality of application;
- Possibly GMP performance;
- Only European manufacturers components are used;
- High security level.
Pasting or creaming honey is a controlled crystallization of honey. Pasted honey is also called cream honey, because of its consistency resembles cream. Pasted honey retains all valuable substances, is easy to spread, easy to collect, does not leak, drips and does not change its properties when stored.
The creamy consistency is achieved by preventing the formation of large interconnected honey crystals, the crystals being fine and unconnected.CONTACT US
As a result, the insect consumer has uncontaminated raw materials or food. The consumer is also interested in the possible nutritional benefit of this food. Insects represent a quality animal and easily digestible protein that can be combined with any food or raw material.
Company NORMIT FOOD s.r.o. designs and manufactures a custom made line according to your requirements and needs.CONTACT US
Vacuum diffusion is the process by which the air inside the product is removed by vacuum and the released pores are filled the flavor, vitamin or other substances.
Atmospheric batch cooking vessel with stirrer TiltCook is designed for cooking a wide range of liquid and pasty products with low viscosity including solid particles at atmospheric pressure.