CARAMASTER® / ROTAMAT®

Two Hänsel systems for heat-sensitive confectionery: the CARAMASTER® continuously caramelizes masses in a jacketed vessel, while the ROTAMAT® thin-layer rotor cooker handles masses that tend to burn.

Key features

• CARAMASTER®: double-jacketed vessel heated by warm water, with continuous mass flow
• Residence time and temperature are set independently for reproducible caramelization
• Agitator with Teflon scrapers for even caramelization without burning; spray nozzles in the dome for fast cleaning
• ROTAMAT® 3610 / 3611 / 3612 thin-layer rotor cooker for milky hard candy, soft candy, toffee, milk fondant, caramel and fruit masses
• Cooking under vacuum or overpressure; first-in/first-out flow from bottom to top for uniform residence time