OZZAGO | Haed
 
 
    CRA221 Aerator
 Our CRA221 is a compact aerator designed to inject O2or N2 into your product. The gas injection can be set automatically via the touchscreen and, once the required gas has been injected, the product air-mix is equally homogenized with a mixing head. The RPM of the mixing head is easily adjusted via the human machine interface (HMI). The CRA221 can be fitted with a cleaning in place (CIP) pump, enabling high-flow CIP at temperatures of up to 85°C.

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    CRA223 Ice-Cream Freeze
Built for the sole purpose of continuously producing ice cream, the CRA223 unit is a combination of crystallizer and aerator. Precision control over experiment parameters – i.e. overrun and temperature –
allows you to affect product characteristics such as creaminess and smoothness. The two scrape surface heat exchangers (SSHEs) deliver the ideal level of cooling to the premix ice-cream formula.
 
 
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    CRA225 Crystallizer
Flexible, automated, modular The CRA225 unit is an aerator, continuous ice-cream freezer, and crystallizer in one. The system can be executed with an air injection unit, a mixing head, pinworker, scraped surface heat exchangers (SSHEs) and resting tube, ensuring maximum flexibility for your application lab. Our crystallizer can be used to produce mousses, ice cream, spreads, whipped cream, cream cheese, margarine and butter, and other products all with the same machine.

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    CRA226 Margarine-Crystallizer
Optimum crystallization of oil and fats is key to ensuring the quality of the final product, such as pastry, with regard to consistency, structure, plasticity and hardness, in particular. Achieving these different qualities can be complex, and a range of processing equipment is often required for each application.

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