Eliminating problems associated with bounceback

Cream is one of the more sensitive product types when it comes to heat transfer applications. After all, if it’s not handled properly, cream turns into butter. In typical cream processing, issues with pressure and latent heat (a.k.a. bounceback) can cause the milk to separate from the cream.

Because our primary focus is on sanitary plate heat exchangers, we have years of experience helping customers successfully handle cream. Our ProFlow Series plates, with their wider inlets and sanitary-specific designs allow cream to process much more efficiently. We help customers design heat transfer setups where latent heat does not negatively impact their cream processing.

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