Ftherm® Scraped Surface Heat Exchanger can handle

2022-09-28 13:36:17 Ftherm Machinery

Ftherm Scraped Surface Heat Exchangers

Basically all thermal processes are based on cooling or heating. By using different models and sizes of Ftherm’s Scraped Surface Heat Exchanger, the effect on the product is different. Ftherm makes a heat transfer calculation based on the properties of your specific product, its initial temperature and the desired final temperature. Grapefruit-marmalade



Bringing down the temperature of your product as much as your process is asking for. Cooling can be done with several cooling mediums, like glycol and (ice)water.



Heating your product can be done by using steam to heat the surfaces. We can calculate how much steam you need to achieve the desired temperature.


Tempering Chocolate Tempering inline

Tempering is a method of increasing the shine and durability of chocolate couverture by melting it and cool it down. WIth the Ftherm Scraped Surface Heat Exchanger you can temper chocolate in a very controlled way.



Jellification is defined as the process of turning a substance in o a gelatinous form. With this process, liquid substances are converted in o solids with the help of a gelling agent.



Crystallisation is the formation of solid crystals from a solution. Crystallisation is applied in the sugar and dairy industry, but also for crystallize Sodium Ftherm is applied.


Sterilisation Scraped Surface Heat Exchanger Pasteurisation

Pasteurisation is a temperature treatment of food whereby microbiological organisms are destroyed in order to make the product safe for human consumption and to provide biological stability of the food product to improve its shelf life.




Sterilisation is the removal of living micro-organisms, and can be achieved by using steam to heat the product. Steralisation is a heat treatment of over 100°C for a period long enough to lead to a stable product shelf-life.



Boiling is heating the product till it reaches boiling temperature. Ftherm is able to calculate the amount of heat is needed to reach boiling temperature.