Continuous Cookers for Food Product Development

Bottom Line Process Technologies, Inc. has developed an electric continuous Swept Surface Cooker designed to process up to one pound of product/minute at temperatures up to 350F, and pressures up to 90 psi.  Originally built for processing of high amylose starch jellies, this machine is built specifically for food product development and can handle any viscous material that would typically be processed in a traditional swept surface cooker.  The machine can also be supplied as a swept surface evaporator, with appropriate rotor and discharge change parts.  Custom designed feeding and metering systems are offered as an option.

Bottom Line also offers a Continuous Vacuum Cooking System for food product development, designed to continuously cook an output of 250 grams hard candy at vacuums up to 24 in. Hg.  The Continuous Vacuum Cooking System features an electrically heated feed tank with mixer, positive displacement feed pump with digital rpm speed control, electrically heated continuous cooker with three control zones, vacuum chamber, positive displacement extraction pump with digital rpm speed control, stainless steel coil-in-shell condenser, continuous vacuum system, and stainless steel control panel. This machine is a sophisticated device designed specifically for those who want to study and learn the nuances of continuous processing on a small scale.

Custom mixing systems are available to meter minor ingredients into the cooked base at the machine discharge.  The Mixing System shown here has 1 powder feeder with a lump breaker, and 3 liquid feed pumps mounted on a stainless steel skid.  The mixing screw is heat jacketed.