PT | EN | ESP
Mixing, Emulsifying, Cooking and Cooling
in one System

Concept

Compact production unit for liquid food products with various viscosities with or without particulates.
 
The system combines several unit operations in one machine. Process steps are programmable to ensure a repeatable high-quality production processes.

Capacities

300, 500, 1000, 1500, 2000, 2500, 3000

Processes

Mixing
Dispersing
Emulsifying
Vacuum Processing
Heating (direct and indirect)
Cooling

Aplications

Mayonnaise (low and full fat)
Ketchup
Soups
Ready meal components
Salsa, tapenade
Hummus
Patés
Caramel / Dulce de leche
Fruit preparations
Lotions & creams

Advantages

User Friendly
Variable batch sizes
Short process times
Gentle product handling
Efficient rotor stator powder incorporation
Homogeneous mixing
Vacuum processing, no oxidation
Flavor reuse
Integrated CIP cleaning

Basic Components

  • Bottom Driven Agitator
  • Dual heat exchange surface (exterior and interior)
  • Inclined bottom for easy product discharge
  • Temperatures up to 95ºC
  • Hoppers for powder and liquid addition
  • Incorporation of powders via rotor stator system
  • Modular system
  • Touch panel control
  • Rotary Piston Pump for low shear product discharge

Options

  • High shear cutter knife
  • Direct steam injection
  • Indirect heating
  • Indirect cooling
  • Tilting cover
  • Segmented heat transfer jackets
  • Integrated measuring systems
  • Cleaning (CIP) and sterilization (SIP)