Continuous Vibratory Cooling System

As part of their Materials Handling Division, Schematic design, manufacture and install and range of Continuous Vibratory Cooling Systems (CVCS) to suit customer requirements.

Generally the CVCS is used to reduce the temperature of products such as roasted spices, herbs and fruits as part of a continuous production process.

Typically, product leaves the autoclave/ovens at temperatures around 140/150 degrees C and the CVCS system reduces the temperature to around 45 degrees C in a single pass.

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Design Features

Efficent heat removal: Vibratory motion helps redistribute product, exposing more surface area to cooling air, accelerating heat transfer.
Gentle handling: Vibratory movement is less damaging to fragile products compared with belt or forced-air cooling
Single-pass Cooling: Eliminates staging, buffer zones, or intermediate handling.
Hygienic and food-grade: Smooth internal surfaces, stainless construction, and high cleanability.
Flexible integration: Modualar lengths, airflow strategies (under-trough, overhead spigots), and conveyance methods to suit geometry.
Energy and time savings; Reduces cooling times, lowers energy consumption and optimizes floor space.
Screw Transfer, Vibration or Belt conveying system (to suit client preference)

Technical Specification

Typical temperature reduction from 140 to ~45 deg C in single pass
Typical processing capacity is up to 3 Tonnes / hour
Can be physically designed to suit the clients requirements / available space.

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Operational Benefit

Efficient product heat removal processing, saving time and energy
Increased production throughout compared to conventional processes

Applications

Food industry
Pharmaceutical industry

Supply Options

Design can be configured to suit customer application
ATEX certified equipment such as motors etc

Continuous Vibratory Cooling System

Continuous Vibratory Cooling System

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Design Features

Technical Specification

Operational Benefit

Applications

Supply Options

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