It consists of two main chambers. The cooking chamber cooks the syrup with steam. It can work at atmospheric pressure and under vacuum. Its high volume allows the product to foam without the risk of being sucked by the vacuum pump. The second chamber is used for aeration. The cooked and vacuumed product is left in the whipping chamber and mixed with the whipping agent (egg solution). The system can process the product continuously or uninterruptedly. Product inlet and outlet, chimney, steam inlet, air and egg inlets are made with actuated valves. Product sight glasses and pressure indicators are available on the product.
