Food Engineering

Batch processor

September 1, 2008




Designed for high-viscosity products such as jams, jellies, toffees, soups and sauces containing particulates, Armfield’s multifunction miniature-scale batch processors allow product developers to test ideas on a very small scale and gather sufficient information for accurate scale-up. Available with a 10- or 20-liter capacity, the processors are suitable for high-shear mixing, dispersing, homogenizing, emulsifying, de-aerating, vacuum, evaporation and jet cooking. The FT141 unit can process at 95% vacuum and up to 100°C. The FT142 processor has UHT capability and provides processing at up to 140°C and 3 bar pressure.

Armfield Limited; 44 (0) 1425 478781; www.armfield.co.uk