Candy & confectionery
The manufacture of chocolate, sweets and pastries involves some processes which generate high levels of fouling in the heat exchange sections because of the product sticking to the heat transfer surfaces of the heat exchangers and others where high product viscosity complicates the thermal processes.
Against the traditional systems used in the production of chocolate HRS SPIRATUBE offers the Unicus® Dynamic Heat Exchanger. The special design of the dynamic mixing elements and the frequency of the reciprocating movement of these elements allow slow crystallization to take place to give the surface shine required by the chocolate manufacturers in the final product.
Unicus® is also used in the manufacture of sweets and pastries for heating and cooling fillings such as 'Marshmallow'. Compared to the traditional systems based on scraped surface heat exchangers significantly fewer units are required with consequent lower spares and maintenance costs.