Intensive treatment unit for margarine and edible fats
In margarine and edible fat production, achieving the right crystallization and texture is crucial for product quality. Traditional cooling steps might not be sufficient to meet these requirements, necessitating additional equipment to enhance the process.
Optimize crystallization and texture
The PWU Pin Worker Unit by RoNo is designed for the intensive treatment of margarine and edible fats, ensuring proper crystallization and desired texture. This unit can be positioned between cooling steps or at the end of the cooling process based on product requirements. The advanced design offers flexibility, highest standards of hygiene, and easy maintenance. You can adjust the level and intensity of processing with the pin rotor speed, catering to a wide range of fat products. Available in different sizes (25 ℓ to 180 ℓ) and with varying cylinder sizes, the unit operates under a working pressure of up to 120 bar. It can be configured as a standalone unit or mounted on a baseplate or on top of the RONOTHOR. The modular design ensures adaptability to different production processes while maintaining hygiene and effective processing.
Benefits
- Versatile adjustments for various fat products
- Flexible integration within production processes
- High standards of hygiene
- Long life expectancy with easy maintenance
- Modular design for customization