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Processing other Foods and Products
EDIBLE OILS PROCESSING
47
FT Series -
Food Technology
A stainless steel jacketed
vat for the production of
cheese by the traditional
method. A separate
electrical console provides
control of paddle agitator
speed, temperature and
pH indication.
A data logging accessory is
available to display and store
process data on a PC.
Cheese Vat - FT20
A small-scale laboratory test unit
allowing experimentation in the range of
clarification and concentration processes.
The effect of varying process parameters
on membrane separation performance
can be demonstrated. The unit has a
clean-in-place facility.
A data logging accessory is available for the
storage of process data on a PC.
Reverse Osmosis/Ultrafiltration Unit - FT18
Modular Scraped Surface
Heat Exchanger Systems - FT25
A modular range of scraped surface heat exchangers
Various configurations of heat
exchangers, pin workers, heaters and
chillers are available to fulfil a wide
range of process requirements.
All options provide variable control
of the process throughput. With
controllable process speed and up
to two independent controls for
rotational speed, a wide range of
process variations can be explored.
Typical configurations:
Margarine Crystalliser
Continuous Ice Cream Freezer
UHT Processing Systems
Combined Margarine Crystalliser & Ice Cream Freezer
AL
ASEPTIC LINE
COMPONENT
A floor-standing unit using the steam-heated climbing
film principle to concentrate small quantities of liquid
foods either continuously
or in batches.
The important process
parameters can be varied
and monitored.
A data logging accessory is
available for the storage of
process data on a PC.
Rising Film Evaporator - FT22
The Armfield
Tall Form Spray Drier has been
specifically designed to allow
small quantities of product to
be processed. The functional
properties of the powders
produced are comparable to large-
scale production drier capabilities.
The FT80 can be quickly and
easily configured as a Spray
Chiller (FT81) capable of handling
products such as bakery
shortening mixes containing
high melting point fats to be
converted from liquid to powder.
Tall Form Spray Dryer/Chiller
FT80/81
Designed to process batches
of cream into butter by the
traditional method.
Butter Churn - FT21
The FT20-MkII is an excellent
example of a batch manufacturing
process, illustrating modern
industrial methods and control
techniques whilst implementing
a process that has been used for
centuries. It can be used to explore
different methods of cheese
making, different recipes and their
effect on sensory perceptions. It
is supported by comprehensive
student and teacher instruction
sheets giving detailed explanations
and operational instructions.
Cheese Vat - FT20MkII
RMSOFT