Catalog excerpts
Crystallization & Aeration Plug & Play Complete CRA Crystallization range CRA221Continuous Aerator CRA223Ice Cream Freezer Continuous Aeration Special designed mixing head for Aerating food products. Flow 10L/h, Overrun 85-110% Applications - Whipped cream - Dairy Mousse - Toppings - Bakery - Confectionery Continuous Ice Cream Freezer Simulating industrial processing of ice cream in a compact system. Applications - Ice Cream Accurate overrun control Empowers the user to have real control over the Ice Cream properties like creaminess & smoothness. CRA225Crystallizer Modular & Flexible solution Cost-effective solution for projects that require a wide range of applications in 1 system. The Modular CRA225 has expansion-sets to make feasible projects and maximize process capability. CRA226High Pressure crystallizer Applications - Whipped cream - Dairy Mousse - Ice Cream - Margarines Best-In-Class Margarine Crystallizer Plug & Play High Pressure crystallizer, flexible configuration. Flow 10-20L/h, 50bar pressure Applications - Margarines - Shortenings and Spreads - Fats & Oils Crystallization & Aeration
Open the catalog to page 1Applications & Modules for Developers Select your System or build your ideal unit Standard & custom-made systems for your application and process needs Crystallization & Aeration Continuous Aerator High Pressure Crystallizer Dairy Mousse Whipped Cream Mixing head / Air Whipping (300-1500 RPM) Modules Scraped Surface Heat Exchangers (Cooling to -15°C, -8°C) @ 15L/h Resting tubes Variable Processes Blending (Aqueous Phase and Oil Phase) + Emulsifying + Pasteurizing + Cooling + Crystallizing + Packing Common Products: - Pastry margarine with reduced fat - Tube spreadable margarine - Other...
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