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Mixing baby food Equipment

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

First commercially sold baby food was created by Henri Nestlé when he combined cow milk with sugar and grains. Baby food industry has since grown to offer everything from whole wheat infant cereals to ramen-flavored baby food. From infant formula to fruit puree, choosing the baby food processing equipment is related to the type of baby food you want to make.

Baby Food

<span style="font-weight: 400;">In food industry production, the development and production of ready-meal recipes is enhanced by the use of a combination food processor with rapid cooking and advanced automated preparation processes. High quality machines produce excellent results that are repeatable thanks to in-built recipe memory functions.</span>


<h2>Complete solution for ready meals with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qbo series is the perfect choice for developing and producing ready meals. It’s available in a range of sizes to suit your exact requirements, from large production scale, through to small-scale use for R&amp;D or for farms and other niche producers.</span>

<span style="font-weight: 400;">The Qbo series is extremely simple to use with a 10.1” touchscreen control panel featuring proprietary Roboqbo software that allows processes to be fully automated and recipes to be stored and recalled. It’s available in capacities from 8 to 500 litres to provide the perfect fit for your requirements.</span>

<span style="font-weight: 400;">The Qbo’s advanced automated processing features mean that ready meals of different consistencies can be prepared, mixed and cooked with ease.</span>

<span style="font-weight: 400;">The units feature a built-in steam generator with energy saving technology and condensate recovery. This Advanced Power Steam (APS) unit is completely sealed and requires no maintenance. Perfect, even, and extremely rapid cooking is possible thanks to this APS heating system, where the taste and nutritional properties of your ready-meal ingredients are preserved. The jacketed bowl can be heated up to 120°C as well as cooled using the built-in water system, speeding up the process of getting your ready-meals prepared for packaging or further processing.</span>

<span style="font-weight: 400;">The entire system as well as the bowl can be sealed for both vacuum and pressure cooking processes, offering even more scope for ready-meals containing larger chunks of ingredients that need even cooking.</span>

<span style="font-weight: 400;">Cleanup and maintenance is simplified with automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning.</span>

Industrial food processor for cooking ready meals in different consistencies

When producing fruit-based products such as marmalades or ice cream toppings, the process of cooking fruits needs special attention, as it can directly affect the organoleptic features of the final product. If the fruits are cooked for a long time at a high temperature, they may lose its flavor and discolor. Cooking under vacuum and below 80 °C helps preserve the flavor, color, but also vitamin content of the fruits in the most natural way possible.


<h2>Vacuum cooking fruits at low temperatures while keeping their natural taste</h2>
The Concentration Boule, from Ghizzoni, is a vacuum cooking system designed specifically for the preparation of fruit or vegetable-based products. It has a vertical cylindrical boule equipped with a scraper that prevents products from sticking to the vessel sides or burning. The vacuum cooker also features a double bottom wall for the indirect steam heating of fruits and vegetables. The vacuum technique reduces water content in the product through evaporation at low temperatures. This makes it possible to cook jams and concentrates evenly while preserving the natural taste of the product and requires less time compared to traditional cooking methods. The system has a safety feature that stops the stirring automatically when the lid is opened while cooking. This unit operates as a batch system with a capacity range from 20 kg to 7000 kg.

Vacuum and pressure cooker for fruits and vegetables

Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometimes, come with bigger fruit pieces. To ensure these pieces are not destroyed in the fruit puree production process, the concentration stage needs to be handled very gently. In addition, in order not to heavily alter the physical and organoleptic properties of the fruit, a shorter cooking process time is needed.


<h2>Evenly heated fruit products for jams using a horizontal rotating coil</h2>
The Rotating Coil Concentrator from Ghizzoni is a fruit concentrating unit that features a patented rotating coil that distributes heat evenly enabling a shorter cooking time. The coil is heated by a continuous flow of steam and slowly rotates at around 10 cycles per minute; this makes sure that the product is mixed slowly and gently. Rotating Coil Concentrator design helps preserve the texture and natural taste of the fruits in preparation for <a href="https://making.com/yoghurt/">fruit-based yogurt</a>, puree, jam or marmalade production.

Concentrator for fruit puree preparation

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit pulp is a half-processed product, when delivering it, you need to make sure that its organoleptic features are intact and that there are no hidden burnt pieces.


<h2>Steam cooking through double wall heating with agitator and scraper</h2>
The Cooking Boule, from Ghizzoni, is a steam-heated cooking system that can also mix and scrape the inside wall of the bowl to minimize waste and avoid burning of the product. The ingredient dosage can be done manually through wheeled tanks or automatically. After the product is cooked, it can be discharged through a central drain valve opening or by simply tipping the bowl. Models of different capacities are available from 30 liters to 2,000 liters. The system also has a safety feature that stops the machine automatically when the lid is lifted.

Batch cooker for fruit puree

From laboratory scale to large volume food or cosmetic production, it pays to have all-around equipment that can effectively cut, mix, emulsify, and even heat your products. Whether producing chocolates, processed cheese or beauty creams, a robust system that is flexible enough to handle products from different industries simplifies production steps while increasing overall productivity without compromising quality.


<h2>All-in-one processing system with direct or indirect heating of products</h2>
The Stephan Universal Machine from ProXES is an all-in-one processing system that includes cutting, mixing, emulsifying, and heating functions for food and cosmetics applications. The system is available as a tabletop or floor-mounted unit with frequency-controlled knives and with or without direct steam injection. Direct steam injection allows quick heating of products, like processed cheese, up to 95⁰C or 125⁰C, depending on the model. Various models are available for laboratories, R&amp;D, and industrial scale production with maximum batch sizes of 2.5 liters up to 170 liters. Finished products are discharged through a discharge valve or by tilting the bowl up to 90 degrees for highly viscous products. Various specially shaped tools and high-speed knives ensure quick mixing and cutting of products, making them ideal for most product applications. The system is equipped with either a soft touch keyboard or a touch panel for easy operation with an option of data recording via a USB stick.

Complete cutting, mixing, emulsifying and heating system

When processing alternative proteins or making products such as smoothies and sauces that require multiple production steps such as cutting and dispersing, having a single system that can combine the different processes in one, makes production more practical and efficient, saving costs and time.


<h2>Fine cutting and emulsifying of food products in one solution</h2>
The Stephan Microcut from ProXES is a multifunctional food processing system for fine cutting and homogeneous emulsifying. It can provide stable emulsions and disperse solids in liquids. The unit has a pre-cutter that can reduce product sizes of 100mm down to 1-2mm. It can be installed with a single or double cutting system consisting of cutting head(s) as the rotor, cutting ring(s) as the stator, and a feeding disc. The cutting rings are equipped with knives of specific gap sizes from 0.05 to 3mm, and the feeding discs are available in different designs. Product applications include meat emulsions, marinades, sauces, vegetable, and fruit grinding, and nut grinding. The system has a unique layout for cutting vegetables, fruits, frozen products, and rework of bakery products.

Multifunctional cutting and dispersing machine

When producing baby formula, high-quality mixing is crucial to ensure the consistency and safety of the product. Traditional mixing methods often result in uneven mixtures, longer processing times, and potential contamination issues, creating challenges for manufacturers striving for efficiency and quality.
<h2>Achieve homogeneous mixing for baby formula</h2>
The KoneSlid® Precision Powder Mixer by Amixon is designed for efficient and thorough mixing of baby formula. This mixer features a unique single-shaft system that ensures short mixing and discharging times, processing large quantities of powder in a short cycle time. Its innovative design, featuring a silo-like container with a large cone at the bottom and helical mixing tools, supports efficient flow and homogeneity. The powder is moved upward in a spiral motion along the container wall, then directed downward by the central cone, ensuring gentle and effective mixing. With approximately 20 to 30 revolutions, optimal mixing quality is achieved, and the system allows quick and residue-free discharge into storage containers, preventing segregation and ensuring uniformity.

Precision powder mixer for baby formula

In the food manufacturing industry, maintaining product integrity and quality during cooking and filling processes is vital. Traditional systems often struggle with efficiency and product consistency, particularly when dealing with viscous or particle-laden products under pressurised or vacuum conditions.
<h2>Efficiently process and maintain product integrity</h2>
The T-Sensation by Aurum Process Technology is a high-efficiency, horizontal stainless steel reactor system. It is capable of processing between 50 to over 1000 litres of product volume, making it suitable for a wide range of applications including broths, industrial fruit processing, and infant food. The reactor operates with a unique design that incorporates several plates through which the service fluid flows, maximising the heat transfer surface to minimise processing time. Additionally, the entire surface of the plates and heating jacket is scraped to optimise mixing and enhance heat transfer efficiency. This reactor can handle pressurised products and operate under vacuum conditions, making it versatile for various specialized applications. The T-Sensation is patented by Aurum Process Technology and offers high-quality results with low fouling levels and excellent energy efficiency.

Aseptic cooking line for plant-based products

In situations where precise temperature control and product integrity are critical, traditional cooking methods often fall short. This is especially true in processes like producing broths, sauces, and infant foods where maintaining nutritional properties is key.
<h2>Ensures precise temperature control and product integrity</h2>
The T-Sensation® by Aurum is a high-efficiency, horizontal stainless steel reactor designed for aseptic cooking in industrial food processing. It operates with volumes ranging from fifty to over a thousand litres, utilizing several plates through which service fluid flows to maximize heat transfer. The system's scraping mechanism optimizes mixing and heat transfer, making it ideal for pressurized or vacuum conditions. Appropriate for a wide range of viscosities and particle sizes, the T-Sensation® ensures low levels of crushing and shearing. This patented technology by Aurum stands out for its energy efficiency and minimal product loss during cleaning or change cycles.

Aseptic cooking line for industrial food processing

When dealing with the production of fruit and vegetable purees from frozen raw materials, maintaining high quality and ensuring enzyme deactivation can be challenging. Traditional methods often lead to variable yields and high energy consumption.
<h2>Efficiently extract and refine frozen fruits and vegetables</h2>
The EOS POLAR LINE from Bertocchi is a specialized production line designed for processing both fresh and frozen products like IQF fruits and vegetables or crunched blocks. The system's key component is the patented Thermopulse device, which partially defrosts frozen products through a mechanical softening action with a hot wavy motion. The line operates with capacities from 1 to 6 tons per hour, ensuring low energy consumption and high production yields. Processes include frozen extraction, cold deaeration, enzyme deactivation by thermal shocking, hot puree refining, and hot deaeration. This line is suitable for producing deactivated purees for applications such as fruit and vegetable smoothies, baby foods, and hot-packed purees.

Frozen extraction line for fruit and vegetable purees

In the production of food and beverage products, maintaining a consistent texture and particle size is crucial. Challenges arise with products containing pieces, requiring gentle handling to prevent damage or maintaining specific solid-liquid ratios.
<h2>Homogenizes and pumps products with pieces</h2>
The TP22 from Bertoli (Interpump Group) is an industrial homogenizer designed to handle products containing pieces up to 60mm. With a power capacity of 9.2 kW and maximum pressure of 16 bar, it achieves a throughput of up to 12000 liters per hour. This equipment operates with two pistons (2xØ120) and ensures constant solid-liquid ratios, making it ideal for applications in the food and beverage sector. It features an automatic greasing system that consumes 2 kg/1500h of NSF H1 grease, contributing to lower maintenance costs. The TP22 requires a minimum feeding air pressure of 7 bar with air consumption at 42 Nm³/h. Its extended maintenance program ensures long-term reliability and efficiency in operation.

Industrial homogenizer for food and beverage applications

In today's fast-paced world, the demand for healthy, prepared meals is on the rise. Industrial kitchens need efficient, versatile systems to create artisanal meal components like mashed potatoes or chicken noodle soup while ensuring each batch retains the quality and taste of a homemade dish.
<h2>Design, build, and commission your production process</h2>
Dutch Process Technology (DPT) specializes in offering comprehensive solutions for the production of convenience foods. Starting with your recipe or idea, DPT designs, builds, and commissions production processes tailored to meet your specific needs. Whether you aim to produce homestyle mashed potatoes, grandma’s chicken noodle soup, or complex dishes like chili and gumbo, DPT has the expertise and facilities to support your project. Their state-of-the-art pilot plant allows for rigorous testing and optimization before full-scale production, ensuring consistency and quality in every batch. DPT's solutions are ideal for various food categories, including soups, baby food, meat dishes, and sauces, making them a versatile partner in the convenience food industry.

Production solutions for convenience foods

Producing high-quality marmalade, sauces, nectars, and baby food requires flexible processing techniques to handle various recipes, seasonal variations, and ingredients while preserving products' organoleptic characteristics.
<h2>Ensure high quality with flexible processing</h2>
The production lines from FBR ELPO are designed for processing marmalade, sauces, nectars, and baby food. These lines can handle various capacities from 500 to over 20,000 kg/h, making them suitable for both small and large-scale operations. The processing can be done under vacuum or at atmospheric pressure, preserving the freshness and organoleptic characteristics of raw materials. The lines include dosing, mixing, heating, cooking, and, in some cases, concentration and pasteurization. For nectar production, the lines mix and homogenize purees, fruit concentrates, sugar syrups, and acidifiers before pasteurizing them according to each recipe. FBR ELPO’s systems are tailored to customer needs, taking into account logistical situations, quantity, seasonal variations, and energy capacity. The company offers a wide range of equipment, including receiving, sorting and destoning units, enzymatic inactivators, juice extractors, evaporators, eco-saving pre-concentrators, and sterilization and aseptic filling units.

Marmalade, sauces, nectars, and baby food processing solution

In industrial food processing, achieving consistent blending of ingredients such as processed cheese or meat products can be challenging. Traditional mixing systems may fall short when it comes to efficiency and uniformity, particularly in high-capacity environments.
<h2>Automates ingredient blending and feeding</h2>
The Natec Network Blending Cell by Hochland Natec combines the efficient mixing capabilities of the Gold Peg Twin Shaft Ribbon Blender with a reliable, constant feed system. This unit offers a highly automated solution that can operate independently or as part of a broader process with the RotaTherm® continuous cooker. The system supports a range of applications including processed cheese, meat products, fruits, vegetables, baby food, specialty food, and pet food. With a working capacity of up to 5,000 kg and a full CIP system for easy cleaning, this stainless steel blender ensures a robust and sanitary production environment. Designed for various configurations, the unit can also be customized with additional platforms inclusive of stairs and handrails.

Twin ribbon blender for processed cheese and meat products

Producing high-quality processed cheese, sauces, and purees in various viscosities and compositions requires a versatile system. This includes challenges like maintaining product uniformity, efficient heating, and preventing excess aeration during processing.
<h2>Blend, cook, and de-aerate with high precision.</h2>
The FreeTherm 10 is a purpose-designed batch processing system from Hochland Natec for a wide range of products including processed cheese, pasta filata, sauces, purees, baby food, meat, and pet food. It achieves great flexibility by utilizing two independently controlled augers for gentle mixing. Direct steam injectors ensure effective heating without creating hotspots, while an integrated vacuum system de-aerates the product for better density and color stability. The temperature is accurately controlled with self-cleaning probes, and the processed product is later discharged into an enclosed catchment bin. Clean-In-Place (CIP) programs and a central control surveillance system enhance operator comfort and ensure product safety. Optional features like steam conditioning units and different auger executions are available for customization to meet specific requirements.

Multifunctional batch processing system for processed cheese

In the food production industry, achieving consistent and high-quality results across various product types is crucial. Producers of processed cheese, sauces, baby food, and other specialized foods require reliable systems for blending, heating, and de-aeration to maintain product integrity.
<h2>Blend, cook, and de-aerate diverse food products</h2>
The FreeTherm 150 by Hochland Natec Network is a batch processing system designed to handle a wide variety of product types and viscosities, including processed cheese, pasta filata, sauces, purees, baby food, meat, and pet food. The system features two independently controlled augers that gently mix ingredients, while unique direct steam injectors provide effective heating without creating hotspots. An integrated vacuum system de-aerates the product, ensuring density control and color stability. The temperature is monitored by self-cleaning probes, and the processed product is held in an insulated buffer tank with an agitator before being delivered to downstream systems. Options for additional functions include a bin lifter for ingredient addition, level measurement for dosage accuracy, and a shear pump for spreadable cheese. The FreeTherm 150 supports a production capacity of up to five 150 kg batches per hour, translating to 750 kg per hour.

Batch processing system for processed cheese and various food products

Originating from Genoa Italy, this sauce originally incorporates basil, garlic, pine nuts, Parmesan cheese, and olive oil. Alternatives could include different types of nuts, like pistachios, walnuts, sundried tomatoes, and ricotta. The grinding process is at the heart of making this Mediterranean sauce. After that, the paste must be blended with olive oil for a smooth result.

Pesto

Tomato sauce is a popular ingredient for adding a sweet, slightly acidic touch of flavor to food and recipes. Sauce production involves cooking the tomatoes, removing the seeds and stems with a strainer, using a grinder or milling machine, and then further cooking to the desired consistency. Tomato sauce making equipment is used in industrial production to speed up the various preparation steps while maintaining the quality of the sauce.

Tomato sauce

Made from bananas, apples, strawberries and other tasty fruits, fruit purees are beloved by both children and adults around the world. Fruits that make it into the puree go through a strict selection process. Fruit puree processing line incorporates all machinery used for selecting, washing, cleaning, crushing and sieving the fruit which ensures the quality of the fruit puree.

Fruit puree

Making.com is a new online platform that helps makers find production technology quicker by grouping it around the products they make.

<span lang="EN-US">When making pumpable foods like sauces, fruit preparations, or baby food, pieces of plastic, rubber, or even wood can contaminate your entire production. </span>We attended <a href="https://www.anugafoodtec.com/">Anuga FoodTec</a> and spoke to Linus Harrysson from <a href="https://www.foodradar.com/">Food Radar</a>, who showed us how to detect <span lang="EN-US">truly low-density foreign bodies in your produce.</span>


<h2><span lang="EN-US">Detect soft plastic, alu foil, or fruit stones quickly and reject them in a fraction of a second</span></h2>
<p class="x_elementtoproof"><span lang="EN-US">Linus explained that the technology from Food Radar is ground-breaking in many ways. "While other detection systems normally use X-ray, cameras, or magnetic fields, we use microwave technology," says Linus. It can detect foreign objects that usually remain unnoticed, such as the infamous blue soft plastic. </span></p>
<span lang="EN-US">The technology is designed for pumpable foods, with both: high and low viscosity. It can detect the foreign body and then quickly eject it, making your production process more seamless.</span>
<p class="x_elementtoproof"><span lang="EN-US">In addition to truly low-density foreign objects, it can detect metal, stones, and hard plastics too.</span></p>
<p class="x_elementtoproof"><span lang="EN-US">We're excited to see the advancements in food safety by Food Radar, keep on innovating the game!</span></p>

#Changemaker: detect & reject truly low-density foreign bodies in your pumpable foods

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Panax ginseng is a medicinal plant with a long history steeped in myth. The term “panax” itself is derived from a Greek word for “panacea” or “cure all”. As ginseng processing technology continues to develop, this famous traditional extract keeps finding new applications.

Ginseng extract

Granola is one of the most beloved breakfast menus for its versatility and convenience - you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.

Granola

Star-shaped, lavender-scented, yellow, green, in a dispenser, today’s hand soap comes in a variety of shapes, fragrances, and colors. But whatever type of soap you choose for your good hand-washing habits, the basis of all soap making is mixing animal fats or vegetable oils with an alkali - in this case, a strong base - in a kettle to produce a chemical reaction called saponification.

Hand soap

<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Sometimes, sustainability is just a lax label. But in the case of <a href="https://talis.org/?lang=en">Talis</a> it’s an actual label — the physical, printed kind.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">We met Roy Thissen and Barbara Evertz, who told us everything about the sustainable range of self-adhesive labels.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">They showed us colorful PE labels made from bio-ethanol and transparent PP from 100% wood pulp residue.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">But environmental responsibility isn’t just a side thought for Talis. The company is powered by green energy sources and applies climate-neutral gas to the production line.</div>

#Changemaker: Putting a label on sustainability

Pharmaceutical

Adhesives are grouped according to their form, origin - natural or synthetic - and their material joining method. You can make natural adhesives from plant and animal sources such as bones, hide and skin, agar, dextrin. Manufacturers count with adhesive making equipment to produce synthetic adhesives from organic compounds. They include epoxy adhesives, cyanoacrylates (or super glue), acrylic adhesives and so on.

Adhesives

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

Pharmaceutical developments walk side by side with health advances to provide new medicines, treatments, and therapies that have increased life quality and extended life expectancy by years. Pharmaceutical manufacturing equipment helps deliver products to a great deal of the population, but there’s a significant share that doesn’t benefit from them yet. Over 2 billion people cannot get the medicines they need, according to the United Nations Industrial Development Organization, and local production might be a way to provide for these people.

Pharmaceuticals

Find production technology for Mixing baby food, and connect directly with leading machine manufacturers worldwide