Confectionery product food industry production line ROTAMAT®

Due to its special construction, the thin-layer rotor cooker ROTAMAT® 3610 / 3611 / 3612 is perfectly suitable for cooking sensitive confectionery masses that are prone to burning. These include milky hard candy masses, soft candy masses, toffees, milk fondant, caramel and fruit masses as well as other products which are being concentrated to a high TS. Cooking under vacuum or overpressure is possible without any restrictions. In combination with the SUCOMA discharge system, confectionery masses can also be cooked under high vacuum. While cooking with the ROTAMAT®, the masses are conveyed from bottom to top while ensuring a uniform residence time (first in - first out). That is a prerequisite for high and reproducible quality. The rotor forms a uniform film on the heating surface and whirls are generated by the scrapers, which ensures a very good heat transfer.