ProSweets 2019 Preview – Tanis Food Tec B.V.
Tanis Food Tec will once again be returning to ProSweets to show off its latest innovations, which includes the new RotoPilot.
The Dutch food equipment designer supplies high-quality continuous process lines for bakery and confectionery products. In addition, the firm also has its own test lab facility which is available to use for product development.
Introducting TFT's RotoPilot
Over the last two decades, more and more companies have stepped away from KitchenAid or Hobart® planetary benchtop aeration systems in order to start using a more reliable and accurate continuous aeration solution.
TFT’s R&D solution
There are numerous benefits to replacing the old planetary solution. Reproducible results that can be scaled up quickly to large-scale production equipment have made the RotoPilot the R&D solution for many R&D departments for TFT customers around the world.
The RotoPilot makes the difference between the kitchen environment and the production plant.
After the successful introduction of the RotoPilot benchtop continuous aerator in the 90’s, this unit has proven itself globally.
After its introduction, the RotoPilot has been continuously upgraded to the latest standards to increase automation, ease of use, accuracy and cleanability.
The RotoPilot was originally designed to aerate many different types of products. From foamy and highly aerated products like whipped cream, marshmallow, and angel kiss, to a variety of cake batters. RotoPilot has become the benchmark and a powerful tool with results directly linkable to full scale production units.
Since continuous aeration technology is only one part of the TFT portfolio, the market demanded an even more flexible R&D platform. The new RotoPilot needed to have the same heating, chilling and crystallizing capabilities as large-scale production lines.
To make this possible, TFT started developing a laboratory scale scraped surface heat exchanger (SSHE). With this addition to the RotoPilot, the R&D machine has become even more versatile.
One of the biggest benefits of the additional SSHE is its capability of continuous crystallizing and aerating of all types of cream type fillings for sandwich biscuits, wafers and many more products.
The capability to cool a sugar syrup in-line for marshmallow production is a major benefit.
This was the starting point for TFT to develop a versatile R&D platform combining aerator, scraped surface heat exchanger, water tempering and color/flavor (or acid) injection.
Efficiency and saving
Immediately after development, engineering and manufacturing the unit was initiated in the TFT pilot plant. Thoroughly tested on creams, fat-based fillings, marshmallow, pectin-based jellies and a wide variety of other products ensued.
The ability to run a trial on tempering, aeration or in-line flavoring on a 5 or 10 kg/hr throughput turned out be very useful. Suddenly a small batch of product gives all the insights within a short time in your lab. This efficient and resource saving method has been immediately adopted by food scientists and is an indispensable tool in product development, commercial sample production and general R&D.
For more on Tanis Food Tec’s innovation, visit the team in Hall 10.1, D068/E069.