Individualisierte Kocher- und Heizsysteme

Unsere Experten für Kochen und Heizen:

• COOK-IT® compact batch cooking solution
  

  • Capacities up to to 3,600 l/hour*
  • Functions:
    • heating up to 95 °C
    • tiltable vessel
    • direct steam injection
    • double jacket heating and cooling
  • Main applications:
    • Stew, soups and sauces
    • Side dishes
    • Processed cheese

  *Application: low viscous products

• SAM®aseptic multifunctional processing unit
  

  • Capacities up to 1,600 l/hour*
  • Functions:
    • heat- processing (direct)
    • cooling (indirect / condensing)
    • CIP
    • SIP
  • Main applications:
    • baby / senior food
    • pureed food / fruit puree
    • classical sauces
    • sauces & soups with particles
    • fruit preparations
    • desserts/ milk desserts

  *Application: low viscous products

• Vacutherm efficient hot & cold processing
  

  • Capacities up to 4,800 l/hour*
  • Functions:
    • mixing
    • emulsifying
    • dispersing
    • direct/indirect heating
    • indirect cooling
    • Vacuum processing
  • Main applications:
    • mayonnaise
    • ketchup
    • dressings                        
    • dips
    • baby food
    • sauces

  *Application: low viscous products

• Terlothermcontinuous fast heat exchanger
  

  • Capacities up to 10.000 kg/hour
  • Functions:
    • pasteurization
    • cooling
    • heating
    • crystallization
    • cooking
    • heating
  • Main applications:
    • soups & sauces
    • dairy
    • fruit & vegetables
    • confectionary & pastry
    • potato mash
    • creams & lotions
• Combitherm flexible and multifunctional batch processing
  

  • Capacities up to 4,800 l/hour*
  • Functions:
    • mixing
    • emulsifying
    • dispersing
    • direct/indirect heating
    • frequency controlled knifes
    • vacuum processing
  • Main applications:
    • mayonnaise
    • ketchup
    • dressings                        
    • dips
    • baby food
    • sauces

  *Application: low viscous products

• Universal Machine perfect for small & medium batches
  

  • Capacities up to 1000 l/hour*
  • From lab to industrial scale
  • Functions:
    • direct/indirect heating up to 125 °C
    • Vacuum processing
    • Mixing, cutting and emulsifying
    • indirect cooling via double jacket
  • Main applications:
    • dairy (processed cheese)
    • convenience food (purées, saucen)
    • confectionary (ganache)

  *Application: low viscous products

  **Exemplary illustration

• UHT Systemcontinuous ultra-high temperature processor
  

  • Capacities up to 6,000 kg/hour
  • Functions:
    • pre- heating if required
    • heating up to 145 °C
    • vacuum deaeration
    • Flash- cooling down to 80…85°C
    • Creaming
    • Homogenizing if required
  • Main applications:
    • Heat treatment of processed cheese from low to high viscosity