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The continuous YPP® cooker copies the traditional batch method of making caramel, in which both the evaporation of surplus waters and the caramelization take place simultaneously. The Maillard – Reaction and emulsification take place at the same time during the cooling process. Because of this the YPP® cooker is the only continuous caramel cooker, which comes close to the traditional batch wise method of making caramel.


The result is a good emulsified, fine, smooth caramel.


Throughput: 100 to 1,200 kg/h