Lab-scale margarine and spread crystallizer
Achieve precise control over margarine and spread crystallization with lab-scale equipment designed for flexibility and efficiency, ensuring ideal consistency and structure for bakery and pastry applications.
Optimizes Margarine and Butter Crystallization
The CRA226 Margarine-Crystallizer from OMVE is engineered to meet the demanding needs of food manufacturers and R&D facilities focusing on innovative fat products. This system’s high-pressure SSHE barrels, pinworker(s), and adjustable resting tubes provide maximum flexibility for crafting varied margarine and butter textures. Featuring a heating and remelting function, the CRA226 facilitates precise crystallization essential for producing croissant margarine, bakery butter alternatives, and laminated dough products. Equipped with a high-flow CIP pump, it ensures efficient cleaning and swift product changeovers, seamlessly integrating into pilot and lab-scale operations. Capable of withstanding pressures up to 40 bar, this automated plug-and-play unit supports complex formulations with ease, backed by OMVE’s industry-leading manufacturing standards and CE certification.
Benefits
- Enhances product consistency and structure, crucial for high-quality end-products like puff pastry and table spreads.
- Accelerates development cycles with flexible configurations tailored to diverse fat crystallization needs.
- Minimizes contamination risk with a high-flow CIP system for efficient cleaning and quick product changeovers.
- Supports high-pressure applications up to 40 bar, enabling precise control over crystallization processes.
- Simplifies operation and reduces setup time with a plug-and-play design and user-friendly touchscreen controls.
- Applications
- Spreads,Fats,Oils,Hard butter,Butter,Margarine,Puff pastry
- End products
- Laminated dough butter,Croissant margarine,Shortening for pastries,Bakery butter alternatives,Puff pastry sheets,Hard pastry fat,Table spreads
- Steps before
- Emulsification,Blending,Mixing,Homogenizing
- Steps after
- Packaging
- Input ingredients
- oil,fats
- Output ingredients
- margarine,hard butter,puff pastry
- Market info
- OMVE is known for manufacturing pilot and small-scale processing equipment for the food and beverage industry, specializing in pasteurization, carbonation, fermentation, and homogenization systems, with a strong reputation for innovation and quality in engineered-to-order solutions.
- System Pressure
- up to 40 bar
- Automation
- Highest level
- Cleaning Method
- CIP / High-flow
- Flexibility in Configurations
- Maximum
- Heating Mode
- Available
- Remelting Functionality
- Available
- Scrape Surface Heat Exchanger Barrels
- Multiple
- Touchscreen Control
- Easy
- Working Mechanism
- High-pressure system
- Integrated Steps
- Heating mode and remelt option
- CIP Principles
- High-flow CIP mode
- Batch vs Continuous Operation
- Batch
- System Pressure
- Up to 40 bar
- Automation Level
- Highest level of automation
- Cleaning Method
- Efficient CIP
- Machine footprint
- Compact
- Configuration flexibility
- Multiple scrape surface heat exchanger (SSHE) barrels,pinworker(s),different length resting tubes
- System pressure capability
- Up to 40 bar
- Heating mode and remelt option
- Available
- Cleaning method
- High-flow CIP pump
- Control type
- Easy touchscreen control
- Control panel type
- Touchscreen
- Configurations flexibility
- Multiple SSHE barrels,pinworker(s),resting tubes
- System pressure
- Up to 40 bar
- Heating and remelt option
- Available
- CIP mode
- High-flow
- Automation level
- Highest level of automation