Basically all thermal processes are based on cooling or heating. By using different models and sizes of Kelstream’s Scraped Surface Heat Exchanger, the effect on the product is different. Kelstream makes a heat transfer calculation based on the properties of your specific product, its initial temperature and the desired final temperature.Grapefruit-marmalade


Bringing down the temperature of your product as much as your process is asking for. Cooling can be done with several cooling mediums, like glycol and (ice)water.


Heating your product can be done by using steam to heat the surfaces. We can calculate how much steam you need to achieve the desired temperature.

TemperingChocolate Tempering inline

Tempering is a method of increasing the shine and durability of chocolate couverture by melting it and cool it down. WIth the Kelstream Scraped Surface Heat Exchanger you can temper chocolate in a very controlled way.


Jellification is defined as the process of turning a substance into a gelatinous form. With this process, liquid substances are converted into solids with the help of a gelling agent.


Crystallisation is the formation of solid crystals from a solution. Crystallisation is applied in the sugar and dairy industry, but also for crystallize Sodium Kelstream is applied.

Sterilisation Scraped Surface Heat ExchangerPasteurisation

Pasteurisation is a temperature treatment of food whereby microbiological organisms are destroyed in order to make the product safe for human consumption and to provide biological stability of the food product to improve its shelf life.


Sterilisation is the removal of living micro-organisms, and can be achieved by using steam to heat the product. Steralisation is a heat treatment of over 100°C for a period long enough to lead to a stable product shelf-life.


Boiling is heating the product till it reaches boiling temperature. Kelstream is able to calculate the amount of heat is needed to reach boiling temperature.