The TFT-Rototemp: the Scraped Surface Heat Exchanger became a benchmark in the industrial bakery and confectionery industry. This state of the art design comes in a range that answers the need for complete control over your product temperature, because the highest accuracy of temperature control is crucial to having full control over your production process and its output. Fillings for biscuits and other bakery products require correct crystallization. Only the correct type of crystal structure and percentage of crystals (SFC) will lead to an optimal control over viscosity and density that guarantees a consistent deposit and deposit weight. Furthermore the RotoTemp is implemented in cooling and reheating applications for marshmallow, confectionery masses, cream and other viscous and semi viscous products. Another common use of the RotoTemp is the pasteurizing of sauces and creams in order to improve their eating properties and shell life.
The TFT-RotoTemp scraped surface is a heat exchanger specifically designed for medium and heavy duty applications in bakery and confectionery industries. Crystallization of high viscosity cream filling for sandwich biscuits, cooling of shear sensitive foams (marshmallows) are just some examples of the widely applicable TFT-RotoTemp. Designed with cleanability in mind (following EHEDG guidelines) the TFT-RotoTemp, with its unique seal design is ahead of any compatible machine. In combination with the high accurate TFT water tempering systems the guarantee for control over your process. Reliability and proven success in numerous applications makes the RotoTemp the choice of the premium manufacturers of bakery and confectionery products worldwide!
For aerated wafer and biscuit cream TFT developed the TFT-RotoTemp with integrated aeration module. Where in the past two machines were used; a scraped surface heat exchanger and an aerator, TFT combined both in one! A single shaft, single seal, single drive solution with all the features of a combined unit. This development is a huge success in biscuit manufacturing and not only depositing systems but also stencil applicators are (in-line) fed without using the cream pots. This will finally lead to optimal temperature, viscosity and deposit control.