Crystallizer for small-scale aeration and crystallization processes
In product formulation and development labs, achieving precise control over aeration and crystallization processes can be challenging. These processes are essential when producing high-quality mousses, ice creams, spreads, and other similar products, requiring specialized equipment to ensure consistency and flexibility.
Aerate, freeze, and crystallize various products
The CRA225 Crystallizer by OMVE is designed for small-scale production and research, offering flexibility and automation for various product development needs. With its modular design, the CRA225 can be configured with an air injection unit, mixing head, pinworker, scraped surface heat exchangers (SSHEs), and a resting tube. This ensures maximum versatility across a wide range of applications, including mousses, ice cream, spreads, whipped cream, cream cheese, margarine, and butter. The unit operates at a nominal capacity of 10-20L/h and is equipped with advanced features to maintain consistent processes and precise control, making it an ideal tool for researchers and developers working on diverse formulations.
Benefits
- Modular system for versatile applications
- Precise control over aeration and crystallization
- Supports various product development needs
- Small-scale capacity suited for lab environments
- Automated operation for consistent results