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Fruit & fruit preparations

Fruit & Fruit preparations

Whether for batch processing of jam or for the inline processing of fruit preparations, Terlet offers a wide range of specialised equipment. Amongst others our Vacuum Cooking technology and our Terlotherm Scraped Surface Heat Exchanger are applied.

Vacuum Cooking

Heart of any jam cooking plant is the cooking of fruit under vacuumized atmosphere. By lowering the cooking point, the evaporation of moisture goes quicker and the fruit is cooked with far less thermal force.

Our jam cookers' unique design assures an optimal heat transfer by means of intensive convection without touching the product mechanically.

Terlotherm in fruit preparation

The Terlotherm is the best possible heater and cooler designed for fruit preparation. When flushable seals are used, the Terlotherm can operate under aseptic conditions. Other than standard single jacket scraped surface heat exchangers, the Terlotherm can run with extreme low rpm's. Combined with the free passing of 25 mm (1") it leaves fruit undamaged through the heating and cooling process.


Applications Terlet

  • Jam
  • Baker's fruit
  • Jelly
  • Yoghurt fruit
  • Fruit concentrates
  • Fruit fillings