Cretors Flothru FTKS150S Caramel Cooking System

Applications & Use Cases

• Producing caramel for confectionery items such as popcorn, apples, or candies.
• Manufacturing caramel sauces and toppings for desserts and beverages.
• Preparing base ingredients for various baked goods and sweet treats.
• Processing other viscous sugar-based syrups requiring precise thermal control.

Typical Specifications

Typical capacity

For this class of equipment, vessels commonly range from 100L to 1000L, with this unit featuring two 500L vessels.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V or 415V in the UK.

Construction material

Equipment for food processing, especially for caramel, is almost exclusively constructed from stainless steel for hygiene and durability.

Heating method

Jacketed vessels commonly utilise steam or thermal oil for precise and even heating of the product.

Mixing system

Top-mounted mixers, such as those from SPX, are typical for ensuring consistent product homogeneity and preventing scorching.

Discharge system

Central bottom discharge with automated valve systems (e.g., Triac, Flowserve) is standard for efficient and controlled product transfer.

Footprint

Skid-mounted systems for caramel cooking typically require a significant industrial floor space, varying with vessel size and ancillary components.

Frequently Asked Questions

• What maintenance is typically required for a caramel cooking system?

  Routine maintenance typically involves checking seals, mixer bearings, valve actuators, and ensuring the heating jacket integrity. Regular cleaning and calibration of temperature sensors are also crucial.

• Can this system process other products besides caramel?

• What utility connections are needed for a system like this?

• Is this system suitable for continuous or batch production?

• What safety features are commonly found on such equipment?