Heat Exchanger
Continuous cooling for chocolate, compound, and cream — in the right one of two designs.
Specifications
| Model | Capacity | Note |
|---|---|---|
| Model - 50 | 50 kW | — |
| Model - 100 | 100 kW | — |
When production is continuous, cooling has to be too. Alpy builds two heat exchanger types for in-line cooling of chocolate, compound, cream, and fat-based products, in food-grade stainless steel. They are not interchangeable, and choosing correctly matters more than any feature list.
Surface Scraping Heat Exchanger
Rotating scrapers continuously renew the product layer at the cooled surface. Use this design when your product would otherwise build up, set, or cool unevenly against a static wall — viscous masses and products where a stagnant boundary layer would compromise heat transfer or quality.
Tube Model Heat Exchanger
The product flows through cooled tubes with no mechanical contact. Use this design when your product flows cleanly and consistent flow-through cooling is the requirement — simpler, with no moving parts in the product zone.
Which one is yours?
The honest answer depends on your product’s viscosity, fat system, and flow rate, which is why we don’t pretend a webpage can specify it. Tell our engineers what you are cooling, from what temperature to what temperature, at what kg/h, and you will get a model recommendation with reasoning attached. We make both, so the advice has no thumb on the scale.
Both models integrate with Alpy refining, tempering, and processing lines, or drop into existing third-party installations.