Terlet will be presenting its latest in cooking and cooling tech as part of ProXES Group at Interpack 2017 from the 4th – 10th of May in Dusseldorf on Stand B74 in Hall 6.
Chief among its range is the Terlotherm, Terlet’s Scraped Surface Heat Exchanger for high viscosity, high fat or dairy products. Due to the unit having both a heated inner core and heated jacket, product can be passed through double the heated surface area of a standard competitor SSHE. The benefit to this is the speed and cost-effectiveness of processing, but also the technology’s capacity to handle particulates and reduce unwanted changes to the product due to the Maillard effect. Reference sites in the UK handle products from mashed potato to curry sauces, with support for research and development, NPD or process optimisation available to prospective clients at Terlet’s test laboratory.
To find out more about the Terlotherm among other products in the Terlet line, come along to meet us on stand in Dusseldorf or give Holmach a call on 01780 749097 to discuss your product challenges.