Terlet NV supplies two turnkey Terlotherm systems for cooling high viscous 81° brix fruit fillings. The fillings are used in cookies and pastries. The different fruit pastes enter the Terlotherms at 110°C and are cooled down to 40°C. The customer chose Terlotherms instead of conventional scraped surface systems because of the improved product flexibility, large cooling surface, minimal pressure drop and low maintenance costs.

Terlet NV has built a new Terlotherm test unit. The unit consists of one skid mounted Terlotherm type T1-6 suitable for heating and cooling viscous products. The control system is equipped with a digital data logger. During the trials all the measuring data is stored automatically. This allows the customer to analyze the test results more efficiently. With this model T1-6, Terlet completes his range of test equipment which already includes the models T0, T0.5 and T2. For more detailed information about the availability of these systems, please contact the Terlet sales department.