Terlet sauce vessels are equiped with bottom driven agitators. Because of some specific benefits (as shown below) these vessels are very common in cooling and cooking processes. Terlet also has a long time of experience in well known applications as sauce-, soup-, ready meal and pie fill production.

Features & benefits in a cooking process

	Full access
	Hygienic design
	Split dimple pressure jacket for small cooking batches
	Fast heating times
	Wall and bottom surface scraped for optimal heat transfer
	Special agitator for intensive mixing action resulting in a more homogeneous end product
	Low maintenance
	Less product loss
	No dead corners
	No seals or bearings in contact with product
	Homogenizing through optional homogenizer in one vessel
	In tiltable execution for viscous products
	CIP provisions optional

Features & benefits in a cooling process

	Hermetically closed
	No contamination in cooling phase
	Vacuum / pressure execution
	Cooling with central inner cylinder which means very fast cooling times
	No fat separation
	No transport pump needed
	CIP provisions optional