Precise scraped surface cooling that eliminates oil separation, protects texture, and keeps your filler running — powered by Votator® II and Waukesha Cherry-Burrell® positive displacement pumps.
THE PROCESSING CHALLENGE
Peanut Butter Processing Is Demanding
Peanut butter exits the mill at approximately 185°F (85°C) and must be cooled with precision before filling. Without controlled cooling and stable flow, manufacturers risk:
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Oil separation
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Texture inconsistency
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Post-fill shrinkage
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Surging at the filler
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Backpressure and line stoppages
- Reduced shelf life
Cooling isn’t just about temperature. It’s about structure.
Ready to Stabilize Your Peanut Butter Line?
THE SOLUTION
The Votator II Scraped Surface Heat Exchanger — Built Specifically for High-Viscosity, Shear-Sensitive Products
The Votator II doesn’t simply cool peanut butter — it stabilizes it. Its eccentric scraper blade continuously removes product from the heat transfer surface, ensuring uniform cooling and preventing buildup.
Watch Scraper Blades in Action
Continuous Filler Performance
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Stable viscosity entering the filler
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No pressure spikes or surging
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Accurate fill weights
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Balanced mill-to-packaging flow
Post-Fill Stability
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Precise exit temperature prevents oil separation
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Homogeneous structure before jar sealing
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Reduced voids and air entrapment
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Improved shelf stability and appearance
Superior Heat Transfer
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Continuous scraping prevents fouling
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Uniform temperature distribution
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Faster cooling with shorter processing time
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Designed for products that challenge plate or tubular exchangers
Trusted by Leading Global Peanut Butter Manufacturers
PEANUT BUTTER PERFECTION IN EVERY JAR
Ruparel Foods uses Votator® II scraped surface heat exchangers and Waukesha Cherry-Burrell PD pumps to minimize oil separation, maintain consistent quality and reliably process up to 100 metric tonnes of peanut butter per day.
PROVEN PERFORMANCE FOR SOUTH AFRICA’S LARGEST PEANUT BUTTER PRODUCERS
One of South Africa’s leading peanut butter producers stabilized an expanded six-Votator® production line with Waukesha Cherry-Burrell PD pumps, improving flow, temperature control, texture consistency and shelf life.
INCREASING PEANUT BUTTER PRODUCTION IN ARGENTINA
Peanut butter processors in Argentina are using Votator® II technology to increase production capacity by more than 1,000 kg/hour on average while maintaining controlled cooling, viscosity and finished-product consistency.
Ruparel Foods PVT. LTD. Testimonial —
Perfectly Smooth Peanut Butter
WHY THE PUMP MATTERS
Stable flow is essential for consistent heat exchanger performance.
Waukesha Cherry-Burrell Positive Displacement Pumps help:
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Handle thick, sticky and shear-sensitive products
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Maintain steady, controlled product flow
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Support transfer between Votator stages
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Reduce mechanical stress and process disruptions
Together, Votator II and WCB PD pumps help deliver stable, consistent peanut butter processing from mill to filling.
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SCALE WITHOUT SACRIFICING QUALITY
Many systems can produce quality peanut butter at low throughput.
Few can maintain texture and shelf life at industrial scale.
The Votator II Scraped Surface Heat Exchanger supports:
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Multi-unit installations
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High daily production volumes
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Capacity expansion without reformulation
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Reliable long-term continuous operation
Whether you produce creamy, chunky, natural, chocolate, or flavored varieties, the system maintains consistent rheology and appearance.
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