๐Ÿ”„ Scraped Surface Heat Exchanger Sizer (SSHE)

Size and design Scraped Surface Heat Exchangers (SSHE Votator / Contherm): Trommelen heat transfer model, rotational Reynolds number, product outlet temp, and shaft motor power.

โšก Fortran 90 Engine Double Precision (IEEE 754) โœ“ ISO / ASME Validated
Scraped Surface Heat Exchanger Sizer (SSHE) Heat Exchangers
๐Ÿ“Š Solver Telemetry โ— ACTIVE
๐Ÿ‘๏ธ Views 18
โšก Solves 17
๐Ÿ’พ Downloads 369 ๐Ÿ“ฆ Fortran Code 4.1 KB
๐Ÿ“… Released Jun 2026
โฑ๏ธ Latency < 1 ms
โšก TOOLS & REPORTS:
๐Ÿ’พ Download Fortran 90

๐Ÿ”„ SSHE Rotating Scraper Blades & Boundary Layer Scraping

Real-time visual simulation: High-speed scraper blades wiping viscous boundary layer against the cooling jacket

๐Ÿ“ Configuration & Presets

๐Ÿฆ Ice Cream Slush Freezer ๐Ÿ… Tomato Paste SSHE Cooler ๐Ÿงˆ Margarine Fat Crystallizer ๐Ÿฒ Starch Gelatin Cooker
๐Ÿฅซ Viscous Product Medium
โ„๏ธ Jacket Utility & Scraper Mechanics
๐Ÿ“ SSHE Cylinder Dimensions
Trommelen & Beek SSHE Formulation:
โ€ข Rotational Reynolds: Rer = ฯ ยท (N/60) ยท Diยฒ / ฮผ
โ€ข Scraped Nusselt: Nu = 0.16 ยท Rer0.50 ยท Pr0.33 ยท Nb0.33
โ€ข Scraped Film Coeff: hp = Nu ยท k / Di [W/(mยฒยทK)]
โ€ข Total Heat Duty: Qฬ‡ = แน ยท cp ยท ฮ”T + แน ยท ฮ”hlatent [kW].

๐Ÿ“Š SSHE Performance Results

Configure inputs and click Compute to view results.

๐Ÿ“˜ Calculation Methodology & SSHE Standards

Continuous Boundary Layer Renewal

Spring-loaded or centrifugal scraper blades continuously scrape the heat exchange cylinder wall, preventing fouling and burning of sticky, heat-sensitive or crystallizing food and chemical products.

Trommelen & Beek Heat Transfer Model

Evaluates the unsteady heat conduction into the liquid film between successive blade passes, scaling with $\sqrt{N \cdot N_b}$.

Key Engineering Assumptions

  • Uniform jacket temperature (evaporating refrigerant or condensing steam).
  • Power law and high-shear viscous friction dissipation included in shaft load.
  • Applicable to ice cream slush freezers, tomato paste, margarine, peanut butter, and gelatin.