Fat Melting Systems

For the reconstitution of milk or cream, and for the MGLA production, SIMON has developed continuous fat melting systems.

- Fresh butter can be directly pumped to the melting tube where the number of tubes is calculated according to specific needs of each project (inlet temperature, capacity, product characteristics, outlet temperature …)

- The butter or other fat block must first be cut and then pumped to the melting tube. The BPR 380 and the double screw pump are used in cases where frozen products are to be processed.

- But if products are unfrozen, the SR 280 tank and the SPS pump are more efficiently used.


The main advantages:

• Gradual heat transfer in the absence of air ensures maximum product quality.
• Precise control of the melted product final temperature.
• A small temperature difference between the outlet product and the heating media.
• Carefully designed to ensure hygiene and product security.
• A wide range of capacity.