• Continuous process
  • Combined cooling and beating
  • Controlled process

Cooling cooked sugar mass and agitating it unil it recrystallizes.

500 / 1000kg/hr

The Crystallizer cools the sugar solution and beats it to a stiff fondant, resulting in a high fineness in one run. The rotor is designed with a special pitch for a correct transfer of the sugar mass through the beater. The sugar mass is transported by the rotor and pushed against the wall. The wall is jacketed and insulated. The cooling water flows through the jacket at high speed.

When you are looking for spare parts for your Tanis equipment the spare parts team will help in every way they can. With their knowledge of the equipment you have in your factory they will do their upmost best to get the part to your location as soon as possible. If in doubt they will send pictures of flow diagrams or parts to ensure they send the right quote for the part you want.

DOWNLOAD THE BROCHURE
T-Cream.pdf

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