Turbowhip TM
Turbowhip™ is the ideal solution for batch manufacturing of aerated sugar masses. It is a two-step system consisting of the thermo-siphon-cooker and the pressurized whipping tank. The thermo siphon cooker heats the sugar mass by means of an integrated steam coil. The cooker can operate at atmospheric pressure or under vacuum. Its large volume allows the product to foam-up without the risk of it being sucked-into the vacuum pump The cooked and vacuumed mass is then dropped down into the pressurised whipping tank together with the whipping agent solution, (e.g., egg white). Here the mass is whipped into a fine-pored foam by means of pressure. The downstream process can be either batch or continuous.
Masses: Nougat, Frappé, Marshmallow, Chewy candy, High-boiled & Soft Torrone, Nougat de Montélimar, Halwa-Tahina
The Turbowhip™ batch cooker with a pressure aerating vessel is ideal for aerating cooked sugar solutions with egg white, Hyfoama or other WAS, which have a very low specific weight or density.
Throughput: 180 – 400 kg/h.
The Turbowhip™ is designed having two main vessels:
- The thermo-siphon cooker vessel cooks the sugar mass by means of the integrated steam coil. The cooker can be operated at atmospheric pressure as well as under vacuum. Its large volume allows for the product to foam-up with no risk of being sucked-in by the vacuum pump.
- The second step is the aeration. The cooked vacuumed sugar mass is dropped down into the whipping basket and mixed together with the whipping agent solution, e.g. any kind of albumen. The downstream equipment can be for continuous or batch processing.
Masses: Nougat, Frappé, Marshmallow, Chewy candy, High-boiled & Soft Torrone, Nougat de Montélimar, Halwa-Tahina
Specifications
| Type | Throughput* |
| TurbowhipTM 300 | 180 kg/h |
| TurbowhipTM 600 | 300 kg/h |
| TurbowhipTM 1000 | 400 kg/h |
* – throughput relates to foam including 15% additions