Cologne: 19.–22.03.2024 #AnugaFoodTec2024

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BCH (Rochdale) Ltd. | Exhibitor on the Anuga FoodTec 2022

BCH (Rochdale) Ltd.

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Exhibitorstand:
Hall 10.1 Stand: G060
Logo
BCH (Rochdale) Ltd.
Millfold 1
ROCHDALE OL12 8DN
United Kingdom
+44 1706852122
List of product entries
Press Release
Company & products
List of product entries

This exhibitor shows the following products and commodity groups:

Product emphasis

Process technology

Trend subjects

Baby food, health food, food for the elderly
Convenience products
Organic products
Ready-meals
Vegan / vegetarian products / alternative proteins

Target and sales markets

South Africa
Press Release
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Company & products

Products

closeopenBCH Cook & Vacuum Cool System

When combining one of our Cooking Kettles with a Vacuum Cooling
Vessel into one complete high performance system, you can guarantee
foods are cooked and cooled rapidly with repeatability whilst benefitting
from a smaller footprint with reduced labour and energy costs. Pressure
and vacuum cooking options can allow for faster processing
times of certain product types. The addition of vacuum cooling ensures
the fastest and most effective means of heat removal from a batch
process.
Our range of kettles have been designed to meet the stringent quality
assurance and hygiene requirements of the food manufacturing
industry. They cover a wide variety of cooking, mixing and blending
applications across a whole range of products for the food, confectionery
and pharmaceutical industries.
An impressive basic build specification is complemented by an extensive
choice of optional features, adding yet further processing versatility.
• Fabricated throughout in stainless steel
• Steam jacket pressures of up to 7 bar G
• Working capacities range between 10 and 3000 litres
• Custom sizes available
• Engineered in line with the latest safety standards
• Atmospheric, Pressure & Vacuum versions available
Vacuum or ‘evaporative’ cooling is achieved through the evaporation of
part of a products moisture under vacuum
conditions. By the utilisation of vacuum, we are able to reduce the boiling
point of a product – driving off the latent
heat by boiling off vapour. This in turn causes the product to fall in
temperature. By continually reducing the pressure, we can continue to
reduce the temperature of the product. This is achieved rapidly and therefore very fast cooling rates can be assured. Although cooling rates
can vary between differing product types, our systems maintain a high
level of consistency, quality and repeatability.
• Process matched with the cooking kettle
• Cooling times are generally within 45 mins to cool from 95°C to 5°C
• Lower temperatures can be achieved