In order to optimize the processes of sugar cooking, SEMCO first developed an agitator that works as a mechanical circulator, and recently developed a system that maximizes the pumping curve of the Circulators in the cooking stage. These two developments together take the most of the heat exchange, reducing the cooking time and thereby ensuring better sugar quality.
The Parallel Shaft Mechanical Circulator is the most common, thus being used in most of the processes.
O Circulador Mecânico de eixo Paralelo é o mais comum, assim sendo utilizado na maioria dos processos.
The Orthogonal Mechanical Circulator is similar to the Parallel one, however it is used in case of not enough room/height for the drive installation is available.
O Circulador de eixo Ortogonal é semelhante ao Paralelo, no entanto é utilizado para casos onde o espaço para a instalação do acionamento é reduzido.
Possibility of working with lower pressure steam
Reduction of cooking times by up to 50%
Reduction of the Coefficient of Variation – CV Greater uniformity in the size of the crystals
Shorter washing time in centrifuges
Increased mass depletion 92 Brix
Sugar burns less when the speed in the heat exchange tubes is increased
Reduction of contaminants
Reduction of Turbidity