Fat Melting Chamber
EUROPE (Central and Eastern)
The chamber is designed for melting glaze, chocolate, butter, vegetable and confectionery fats, as well as cocoa and coconut oils. Equipment parameters are tailored to the specific product and technological process, which helps prevent clumping and enables servicing of multiple production lines simultaneously.
Operating Principle:
• Rectangular container with thermal insulation and a coil-type collector
• Block loading from the front, side, or top
• The product melts on the collector and flows into a receiving tank equipped with a heating jacket and mixer
• Built-in vibrator for models from 1500 L (optional for smaller models)
• Temperature control and operation via a control panel
• Option to integrate pumps into automated production lines
Technical Specifications:
• Capacity: 200–1500 L/h
• Heating: autonomous
• Heat carrier: water, steam, or thermal oil
• Separate heating circuits for the product and the collector
• Maximum operating pressure: 0.3 bar
Additional Options:
• Collectors with vibration system
• Adjustable mixer speed in the receiving tank
• Pumping equipment for product discharge and integration into automated lines
• Use of customer’s heat transfer medium
Equipment parameters may vary and are customized according to the product characteristics, technological process, or customer requirements.
Price is available upon request.
Please contact us for detailed information and a quotation.