Scraped-surface heat exchanger takes high viscosities, claims Alfa Laval
This content item was originally published on www.confectionerynews.com, a William Reed online publication.
Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.
In this podcast, Alfa Laval product manager Achim Heiming discusses his company’s Contherm heat exchanger, on the show at Anuga FoodTec in Cologne, Germany.
Here he touts the exchanger’s potential in dough cooling and in the heating and cooling of caramels.
