Lab-scale margarine and spread crystallizer
Developing high-quality margarine, butter, or spreads in a lab environment requires precise control over crystallization processes. Different products may demand variance in structure and consistency, presenting a challenge for researchers aiming to mimic industrial standards on a smaller scale.
Control crystallization in lab-scale butter and spreads
The CRA226 by OMVE is a crystallizer tailored for lab-scale production of margarine, butter, and spreads. It offers high-pressure operation up to 40 bar and multiple configurations, including scrape surface heat exchangers (SSHE), pinworkers, and varying length resting tubes. The unit features heating and remelting options, ensuring flexibility for diverse product needs. Additionally, its high-flow Cleaning in Place (CIP) pump allows for efficient cleaning and swift product changeovers, making it ideal for complex products such as hard butter and puff pastry.
Benefits
- High-pressure system up to 40 bar for optimal crystallization
- Configurable with multiple SSHE barrels and pinworkers
- Flexible heating and remelting functionalities
- High-flow CIP pump for easy cleaning and product changeover
- Ideal for complex product development, such as puff pastry