A neuro-computing approach was used for modeling two residence time distribution (RTD) functions-the time-specific (E-type distribution) and the cumulative particle concentration function (F-type distribution)- of carrot cubes in starch solutions in a vertical scraped surface heat exchanger (SSHE) o   Read More>

Scraped surface heat exchanger-Votator were designed to improve upon issues that their predecessors were having problems with. Scraped surface heat exchanger-Votators incorporate an internal mechanism which periodically removes the product from the heat transfer wall. Most technologies in direct hea   Read More>

Why Choose Ftherm® SPA Votator1. Excellent durabilityCompletely sealed, fully insulated, and special design guarantee years of trouble-free operation2. Narrower annular gapThe lower 7mm annular gap is specially made for grease crystallization to ensure more efficient cooling effect3. Higher   Read More>

New SSHE machine is installed in our customer's factory!!!   Read More>

A simple mathematical model of fluid flow in a common type of scraped-surface heat exchanger in which the gaps between the blades and the device walls are narrow, so that a lubrication-theory description of the flow is valid, is presented. Specifically, steady isothermal flow of a Newtonian fluid ar   Read More>

Thermal processing (heating, cooling, crystallization) of high viscous or sticky products, usually containing particles or alter state when thermally processed are managed in chemical, food and consumption industry by scraped surface heat exchangers. These products are in most of the time non-Newton   Read More>

Based on a multi-flexible platform, the Votator LD scraped surface heat exchanger is designed to operate under harsh conditions where other heat exchanger technologies can fail or cannot sustain operational efficiency over a longer period. Designed to heat or cool medium and high viscous products wi   Read More>

Margarine can be made from a variety of animal fats and was once predominantly manufactured from beef fat and called oleo-margarine. Unlike butter, it can be packaged into a variety of consistencies, including liquid. No matter what the form, however, margarine must meet strict government content st   Read More>

Margarine is similar in taste and appearance to butter but possesses several distinct differences. Margarine was developed as a substitute for butter. By the 19th century, butter had become a common staple in the diet of people who lived off the land, but was expensive for those who did not. Louis N   Read More>

Margarine: Is a spread used for spreading, baking, and cooking. It was originally created as a substitute for butter in 1869 in France by Hippolyte Mège-Mouriès. Margarine is made mainly of hydrogenated or refined plant oils and water.While butter is made from fat from milk, margarine is made from p   Read More>