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Maker - Product Challenge (for equipment descriptions)

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Batch processing of liquid foods

Prepare your ingredients for the production of hard candy. This is a line of universal candy cookers for the production of hard and soft candies. The line includes batch cookers with manually fed raw ingredients (TBK-50) as well as fully automatic continuous cookers with batch-wise output. Up to 1,300 kg/h are possible (TBK-1300). TBK cookers are designed to fit a wide variety of customer process needs.


<h2>Consistent and efficient continuous batch cooking</h2>
The TBK line from Ter Braak is a batched output cooking system with continuous or batched raw material input for the production of both hard and soft confectionery products. The batched input models (TBK-50 and TBK-50/50) consist of a jacketed boiling pan for steam heating, stirrers, a vacuum head, and a tilt-turn output pan. Continuous input models (TBK-750 and TBK-1300) feature a highly controllable steam-heated coil cooking system and fully automatic batch output. These cookers are optimized for slurry input of basic raw materials from Ter Braak’s Coolmix system, but TBK-50 includes an opening for the manual introduction of raw materials. Control and integration options exist for PLC systems as well as highly automated Supervisory, control, and data acquisition (SCADA) for complete system optimization.

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Batch cooker for hard candy

Equipment operating under the rotor/stator principal is often employed when more traditional methods of stirring cannot achieve desired results.  This technology can achieve desirable results for almost any mixing process in circumstances where other machines fail.
<h2>Rotor/stator mixing with flexible mounting and a robust simple package</h2>
The Ultra-Turrax UTC is IKA's batch dispersing machine for high quality mixing and dispersing of products when more conventional stirring equipment cannot be used. Working on the rotor/stator principal, the units consist of a motor, a mounting flange, a stator, a rotor, and a rotor drive shaft. A variety of dispersion tools known as generators can be fixed to the rotor making the units adaptable to most mixing tasks.  These units are designed for diagonal from above, diagonal from the side, or vertical off-center mounting orientations. They can be used with open, or pressurized vessels. For open vessel operations, the units are supported via wall mounts or floor stands. Units are available for batch sizes from 150 to 6.000 liters.

Batch dispersing machine

Automatic tempering machine, for batch process in a medium scale production.


<h2>Start tempering under with energy-efficient process</h2>
The HMT 100 from Hacos is an automatic batch tempering machine that can be used as a manual wheel machine, but is equipped with an automatic batch tempering machine; it is also an efficient melter.

Once the chocolate is tempered, the tempering system switches off, keeping energy consumption very low, this means that this device is energy efficient. The heating pulse function enables you to reheat the chocolate quickly when it becomes 'over tempered'. Can be used for hand-moulding or in combination with a semi-automatic moulding line.

Automatic batch tempering machine

Sealing and cooking products in cans, pouches or other containers is a very popular method of preserving flavour and extending shelf life for a wide range of products. From baby meals to dairy products, convenience foods to pet products, pressure cooking is the most efficient method. However, traditional autoclave solutions can be limited to a single container type. They can also promote inefficient thermal transfer when used with non-traditional containers, risking cold-spots or burning. A water-immersion solution removes these risks while allowing a wide range of container types to be processed.


<h2>Full water immersion retort with rotation for processing your food products in cans, jars and pouches</h2>
The Automat and Rotomat series of full water immersion retort from DFT Technology has been designed to enhance product quality, increase production flexibility and ensure the highest levels of food safety.

Designed to handle a range of modern packaging solutions, including pouches and flexible containers, the Automat/Rotomat range completely covers the containers in a water bath. This not only provides exceptionally even heat transfer but can also guarantee 100% oxygen-free processing.

Utilising high-efficiency heat exchangers and an energy storage system, the Automat/Rotomat series reaches the set temperature very quickly, ensuring that the necessary lethality effect (or F-Value) is achieved as quickly as possible.

The Rotomat series adds the benefit of rotary motion. This accelerates heat transfer to the coolest part of any container - particularly useful for products of high viscosity. Process times are therefore reduced even further, preserving nutritional content and product quality.

To increase efficiency further, a wide range of loading and unloading systems are available. Options include manual packing supports and semi-automatic and automatic batch loading and unloading systems.

Autoclave for canned food

The conching process is the process of redistributing the fat phase and the substances from the dry cocoa that create flavor. The process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.


<h2>Energy efficient conching and vaporizing</h2>
The Batch Liquid Conche TC of Royal Duyvis Wiener is a machine that takes care of the conching chocolate process which consists in mixing and vaporizing to produce a rich chocolate with an excellent taste.

The conche scrapes the surface of the batch with its agitator arm that evenly distributes the chocolate improving the viscosity of your product due to the addition of shear stress. Particles are thereby polished and evenly distributed resulting in a rich flavour development. Combined with an efficient thin film evaporator moisture and off-flavours are removed by blasting hot air through a thin layer of product.

Batch liquid conche

Several issues often arise when your process requires batch-wise mixing of powders into liquids.  The mixing process can be slow, dust and liquid solvent may be released to the surrounding work area, agglomerate powder masses may form and the ratio of ingredients may be inconsistent.  The right equipment is needed to address all of these issues and improve the efficiency and quality of your process.
<h2>Reliable batch mixing improves process quality and efficiency</h2>
The CMX 2000 inline batch mixer from IKA incorporates powders into liquids and mixes these materials reliably and consistently in a batch process. Its multi-level design and unique pumping stage enables processing of high viscosity products without any additional aggregates. The system is usually supplied with a solid material dosing feeder and mixing containers.

Depending on the application and the requirements of the customer, the solid material can be fed via a bulk bag unloader, a funnel, sack-emptying boxes or directly from the bag via a suction lance.  Units are available with typical batch sizes from 2 to over 5.000 liters.

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Inline batch mixer for solids and liquids

High temperatures, oxidation and evaporation from long sessions of conventional cooking can impact negatively on food flavour, colour and volume.


<h2>Boil, braise, mix and cut whilst vacuum cooking</h2>
The Firex High-P vacuum cooker is a new system of cooking at low temperature that combines new mixer technology, patented for cutting and homogenisation, with sous vide cooking methods. Dynamic vacuum operation preserves liquid, giving greater yield of finished product in a fraction of the time, avoiding oxidation and leaving food taste intact. Designed for processing raw materials into dressings, sauces and jams, the High-P can be used for multiple food processes, making it indispensable in any professional kitchen.

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Industrial sous vide cooker

The self-standing Doypack and other similar pouch products are a very popular method of packaging liquids such as soups and sauces. Traditional sterilization techniques can be harsh on these products, meaning that a longer, gentler cycle has to be used. This reduces efficiency and can reduce product quality from optimum. An autoclave solution that’s purpose-designed for flatter, liquid-filled containers can reduce process times and energy consumption and improve product quality.


<h2>Oscillating steam-water spray retorts for liquid-filled pouches</h2>
The Autovap Oscillation from DFT Technology is a steam-water spray retort that has been designed specifically for liquid-filled pouches such as Doypacks and food service bags.

Unlike traditional systems, the Autovap Oscillation introduces gentle oscillations of 15 degrees from vertical 6 to 10 times per minute to the cycle, selectable to match the product type and package geometry.

The oscillations cause the air pocket in the containers to move to the highest point with each move, forcing convection within the product. This improves heat transfer and can shorten heating and cooling times by up to 40%.

Shorter cycle times mean reduced cooking damage, improved nutritional value, and better texture, taste and appearance.

The Autovap uses standard cages or stackable trays and can be matched with a range of manual, semi-automatic and fully automatic loading and unloading systems.

Autoclave for doypack pouches

When your process requires high performance mixing or dispersion but conventional stirring methods cannot be employed due to access or other restrictions, you need a machine designed for bottom entry into a vessel.
<h2>Bottom entry mixing in a simple and compact package</h2>
IKA's Ultra-Turrax UTE is a high performance dispersing machine designd for bottom entry into vessels.  It mixes, emulsifies, and disperses free-flowing or liquid media with a viscosity of up to 5.000 mPas in batch operation.  The units use the rotor-stator principal and a wide variety of generators is available to tailor the process to your needs.  No strong vortices or product aeration occurs as a result of the mixing action even when the vessel is filled to a very low level or is emptied during the stirring operation.

The units are compact and simple, primarily consisting of a motor, a a rotor drive shaft, a dispersion tool (generator) and a mounting flange conbined by a lantern housing.  The shaft seal is of an easily maintained mechanical type with several variants depending on the particular application.  Options for speed control, special materials, and special surface finishes also exist.  The units are available with batch capacities from 70 to 4.000 liters.

Batch dispersing machine for bottom entry into vessels

<span style="font-weight: 400;">For the development and production of high quality gastronomy sauces and pastes for use in catering or food production, the usage of an automatic combination food processor speeds up processing times and increases quality. These combination machines cook, cool, concentrate, knead, refine, cut, mix, homogenise and pulverises all types of food products extremely quickly whilst preserving quality and providing exceptional results - perfect for developing high-quality sauces and pastes.</span>


<h2>Complete solution for high quality sauces with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qb series is the perfect choice for developing and producing restaurant-quality sauces and pastes, and is available in a range of capacities suited to everything from R&amp;D and micro-scale production through to high-volume mass production, from 8 litres to 550 litres</span>

<span style="font-weight: 400;">The Qb series has been developed with ease of use as a priority, and features a 10.1” touchscreen control unit driven by proprietary software that allows complete automation of sauce and paste making, as well as storage and recall of recipes.</span>

<span style="font-weight: 400;">Perfect, even, and extremely rapid cooking helps to maintain the highest quality of sauces and pastes, and the Qbo delivers this thanks to its APS heating system. This Advanced Power Steam  unit features a built-in steam generator with energy saving technology and condensate recovery. The unit is completely sealed and requires no maintenance and allows for perfect temperature control. The entire processor system can be sealed to allow both vacuum and pressure cooking processes, meaning advanced techniques can be used to ensure nutritional properties and taste are preserved in your gastronomy sauces.</span>

<span style="font-weight: 400;">The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, with an optional chiller unit providing more rapid cooling where required.. </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>

Easy to use food processor for gastronomy sauces and pastes

For products of medium viscosity and relatively consistent particle size such as honey, cremes, and some plastics, a simple, low cost mixing machine is useful to ensure even dispersion.  The most efficient production plants take advantage of such equipment in continuous production processes to minimize required floor space and serve double-duty as mixing and pumping/transfer equipment.
<h2>A basic effective mixing machine with transport pump capabilities and low cost</h2>
The lower-priced ULTRA-TURRAX UTL 1000 machines from IKA are particularly multifunctional and are used for the mixing, dispersing (emulsifying/suspending) and homogenizing of solid and liquid substances up to viscosities of several thousand mPa·s, such as honey, plastic masses and crèmes. The mixing components are fed into the machine at the inlet connection. The materials are mixed, homogenized and then discharged from the machine via the outlet connection. The economic dispersing machine does not have automatic suction, but does have a conveyor height of up to 20 meters.  Units are available with flow rates from 4.800 to 125.000 liters per hour.

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Economic dispersing machine for emulsions and suspensions

For the small and medium food industry, economical use of time, space and human resources is critical whilst still maintaining product quality. This industrial sauce pan may be just the solution for you.


<h2>Cook and mix automatically in programmable bratt pan</h2>
Cucimix by Firex is a truly versatile, compact all-in-one multi-functional industrial sauce maker. Without requiring constant attention from kitchen staff, the electric tilting bratt pan has direct heating and a built-in mixer with full monitoring and electronic control throughout the process. With a 70 liter capacity pan, yet only occupying less than 2 cubic meters of kitchen space, the Cucimix is available in electric and gas versions.

Industrial sauce pan

Are you preparing liquid food in batches? Are you taking special care to make sure the taste, sight, smell, and touch of your product will meet the expectations? Do you filter valuable ingredients out of carefully sourced products? Whether batch processing is simply a first step in your development or it is your operation philosophy, you will benefit from state of the art technology. When working with liquid foods, ease of operation, flexibility and hygiene are among your top concerns.

We have experience with a broad range of process equipment designed for emulsifying and homogenizing, foaming, aeration, wet grinding and dispersing. We also have very effective batch solutions for adding powder to liquids or adding liquids to powders. And when you are purifying or extracting your ingredients, we can offer equipment for efficient filtration and evaporation steps. Amongst others, we have solutions for high-quality emulsions such as mayonnaise and ketchup.

How to process batches of liquid foods?

We can help you with the wet grinding of mustard and horse radish. We can help with storage tanks, tempering, enrobing & moulding for chocolate or compound. Or install flexible solutions for testing & developing marshmallow or chocolate foam kisses. You can use a pressure leaf system to achieve the desired quality of your syrups, gelatin or pectine.

In general, whether you are batch processing dressings, sauces, pastes, spreads, baby food, ice cream, milk and chocolate desserts, fruit puree, juice concentrates or jams we would love to hear from you. But we can also help with the production of flavourings, pectin-water mixtures, starch solutions, edible oils, tea blends, spice mixtures and soup powders.

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Batch processing of liquid foods - Making.com

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