Caramel Cooker - CC160
The CC160 is a steam-jacketed batch caramel and toffee cooker for sugar- and milk-based recipes. Adjustable agitation with Teflon scraper arms helps minimize sticking during cooking. A complete plant option integrates a take-off reservoir, vacuum finishing, CHE500 scraped-surface cooling, and an ST500 storage tank for controlled transfer and temperature management.
Caramel cooking plant configurations
We manufacture both a standalone cooker and a complete caramel cooking plant with a capacity of 160 kg per batch.
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CC160 caramel cooker - technical features
CC160 technical drawing
CC160+CHE500+ST500 caramel cooking plant - technical features
CC160+CHE500+ST500 technical drawing
Design and operating principles of the CC160 industrial caramel cooker
The CC160 caramel cooker is the primary unit in caramel and toffee manufacturing plants. The cooking vessel has a hemispherical bottom geometry and is steam-jacketed for uniform heat transfer. Adjustable agitation maintains continuous product movement and supports uniform heat distribution during cooking.
Typical caramel cooking process (batch)
Ingredients are cooked in the CC160 until the target cooking profile is reached. Agitation and scraper contact help maintain consistent cooking conditions across the batch. After cooking, the product is discharged to a take-off reservoir and transferred by the lobe-type pump.
The CHE500 scraped-surface heat exchanger cools caramel during transfer, enabling faster downstream processing and improved production efficiency.
Auxiliary equipment
The industrial water chiller CFW25 supplies chilled water to the scraped-surface heat exchanger CHE500, which removes heat from freshly cooked caramel during transfer to the storage tank. Active cooling allows the caramel to reach the required processing temperature faster, enabling immediate use in forming or filling lines. Without heat exchanger cooling, the caramel must cool naturally in the storage tank, which increases waiting time before downstream processing.