Fat Melting
For the reconstitution of milk or cream, and for the MGLA production, SIMON FRÈRES 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 (outlet temperature, capacity, ...).
Butter or other fat block must first be cut and then pumped to the melting tube.
See our Butter Range - Reworking
The main advantages:
- Gradual heat transfer in the absence of air ensures maximum product quality.
- Precise control of the melted product final temperature.
- Small temperature difference between the outlet product and the heating media.
- Carefully designed to ensure hygiene and product security.
- Wide range of capacity.
