Confectionery industry equipment
Universal temperature table Zh7-UTS
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Designed for cooling caramel mass, saturating it with dyes and aromatic substances, as well as maintaining the temperature of the caramel mass in the range from 50 to 60°C.
Description of Equipment
| Technical specifications | |
|---|---|
| Heat exchange surface area, m2, not less than | 1.45 |
| Steam consumption, kg/h, not more than | 1.6 |
| Water consumption, m3/h, not more than | 0.042 |
| Capacity of the internal cavity, m3, not more than | 0.05 |
| Occupied area, m2, not more than | 1.71 |
| Overall dimensions, mm, not more than: | |
| length | 1900 |
| width | 900 |
| height | 840 |
| Machine weight, kg, not more than | 170 |
Specifications of Equipment
Purpose
