production process

operation type

product format

Privacy Policy

User Agreement

Terms of Service

Default Confirmation

If too long

This form auto replies from Zendesk on submission
on Trigger ID: tbc
https://vekamafsupport.zendesk.com/agent/admin/triggers

Admin Notification

New submission from {form_title}

Messages backup

Notify Teammedia of submission

Submission from Making.com Ad Campaign

Maker - Product Challenge

Products

Technologies

About us

Changemakers

Decorating

Dosing

Filling

Mixing

Packing

Let's make batter

trivi_presentazione_sweet_general-pdf

Trivi_Presentazione_SWEET_GENERAL.pdf

trivi_presentazione_sweet_product_lay-pdf

Trivi_Presentazione_SWEET_PRODUCT_LAY.pdf

“A party without cake is just a meeting.” America's beloved chef, Julia Child, couldn't have been more right. Nowadays, cakes are a blaze of colors and flavors and it's amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.

Cakes

Batter

Dough

Only a few things are as attractive as a gorgeously glazed doughnut. Even when customers are not in the mood, that beautiful sheen will invite them to take a bite. To achieve this appearance, the two doughnut types, cake and yeast doughnuts, can use the help of appropriate doughnut making equipment.

Doughnuts

Trivi is an Italian company specialized in the manufacturing of a full range of machinery and equipment for the production of puff pastry, croissants, pizza, breadsticks, bread, flatbread and cakes.

Produce different cakes on the same machine

Automated operation speeds recipe changing

Doser feeds single, dual, or marbled doughs

Textures and flavours are evenly distributed

Pumping system makes piston cleaning easier

High precision machines are essential to ensure a consistent dough mix pours into a mould. The finished product must also create a professional impression when taken from the mould after baking. Moreover, the flavouring must be evenly distributed so every cake in a batch tastes exactly the same.


<h2>A nozzle doser for consistent appearance and taste</h2>
The Trivi DGS nozzle doser can feed products with a single dough type, two different colours, or marbled products. This choice enables the user to process multiple cakes on a single machine, while meeting highly diverse shape and size specifications.

Automation enables high production rates while accommodating all types of cake recipes, including sponge, cassata, and gateau. The DGS nozzle doser produces uniform-colour doughs, as well as two different colours and marbled effects.

The dosers and injectors can deliver dual flavours, while baking with or without cups are both possible. Product feeding is uniform even with solid ingredients, while a jacketed hopper ensures constant product temperature.

&nbsp;

Cake batter dosing machine

Process

Food

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Bakery production includes foods usually made from flour such as bread, biscuits, and cakes. Depending on the baked good you want to make, flour can be mixed with water or other ingredients producing a paste called dough or batter. The dough is then baked in the oven using dry heat. During baking, heat is transferred from the air to the dough, first on the surface and then in the center. Moisture and liquids escape through evaporation.

Bakery

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.

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

solid

cupcakedeposited-line-tt-italy

Cupcake&Deposited line - TT ITALY

Croissants have crossed global barriers to become a widely consumed pastry, unique for its rich buttery taste and crispy exterior. Regardless of location, the croissant production process involves creating laminated dough by repeatedly folding and rolling butter into dough. Temperature regulation is crucial to the croissant making process as too warm temperatures negatively affect the overall outcome.

Croissants

Cookies

TT Italy is an Italian manufacturer of solutions for the bakery industry. Offering tailor-made equipment, the company offers both complete lines and single units. Different types of sponge cakes, cupcakes, or celebration cakes are TT Italy's expertise.

The cyclothermic oven controls internal moisture while baking

The dosing nozzles can be adjusted based on width and how much filling is needed

Bakes products in about seven minutes on a twenty-meter-long layout

Supports below-oven and overhead cooling functions

Supports transversal and ultrasonic cutting

Whether you're making muffins or cupcakes, you need just the right amount of batter and cream to allow it to bake and expand. However, if a depositing machine is not precise, the muffins will come out uneven and with different shapes. In addition, this will produce a waste of material.


<h2>Deposit your cake batter accurately through a volumetric piston depositor</h2>
The TT Italy Cake Batter and Cream Depositing Machine uses multiple steps for the preparation of baked goods. A denester separates the cups through an air blowing and suction system, then places them either into trays or on the conveyor.
A volumetric piston depositor will dispense the proper amount of batter in the baking cups or trays. The conveyor will ensure the proper spacing and placement of all items in the production process. All items then move through a baking section and then through a cooling section.
The effort continues with a volumetric piston injector that adds fillings, liquids, and other aerated items to the cakes. A depanning machine then moves the cakes to a separate conveyor, where a robot decorator will add toppings.

Cake batter and cream depositing machine

MOVEliquid

Continuous

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Liquid

liquid

aasted-product-program-pdf

Aasted-product-program.pdf

aasted-alice-depositor-and-extruder-brochure-pdf

Aasted-Alice-depositor-and-extruder-brochure.pdf

Toast spread, oatmeal topping or salad dressing - nut butter can be used in various ways. Although in a culinary sense classified as such, peanuts, almonds, cashews and pecans, the popular choices for nut butter are, botanically speaking, not nuts. They are processed in a series of nut butter processing equipment to get the creamy, rich product ready for consumption.

Nut butter

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuit production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit processing equipment, including mixers, molders/cutters, and ovens.

Biscuits

Croutons

From Asia to America, different forms of puffed rice bars - or as known as Rice Krispies - are enjoyed in diverse forms. Puffed rice bars or popped rice bars are made of puffed rice, sugar (or sweetener that works as a binder), additional flavorings such as vanilla or chocolate, and perhaps different sorts of grains and nuts.

Rice Krispies

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

First developed by Will Kellogg in 1894, corn flakes’ popularity grew exponentially. Made from toasting flakes of corn (maize) and served with cold milk, corn flakes have become a favorite breakfast cereal snack for millions around the world. Corn flakes production begins with milling raw corn, creating cornmeal which is then extruded to create corn flakes.

Corn flakes

Licorice is a glossy candy with firm consistency that can have different flavors, like chocolate, cherry and strawberry. With the right licorice making equipment, start by making a paste from the licorice roots, mixing them with sugar, flour and sweeteners. Extrude it with a nuzzle, allowing to cool, then cut and package it.

Licorice

Children love them, and adults love them too. Extruded cereal is a typical ready-to-eat cereal with different flavors and shapes. You pour cold milk into a bowl of extruded cereal and eat them for breakfast or sometimes as a dessert. These shapes of cereals are refined by thermo-mechanical cereal extruder machines. Typically, extruded cereal can be categorized into three kinds: direct expanded cereal, co-extruded cereal, and extruded flakes. Depending on which kind of extruded cereal you are making among these three kinds, your choice of processing line will differ.

Extruded cereal

Chocolate fillings

Aasted is a worldwide market-leading manufacturer of production solutions within the chocolate, bakery, and confectionery industry.

Total accuracy and control ensures the highest quality end results

 Wide range of extrusion and deposit options and mass types means this is one machine that can do it all - great value for money

QuickShift tool sets and completely removable extrusion/deposit unit means changeover and cleaning downtime is minimized, increasing your line efficiency

Adaptable to your needs - add additional heads later up to triple-head option as your product range develops

Are you looking to produce the widest range of extruded/deposited products possible, but don't want to compromise on quality and flexibility? Traditional solutions been designed to produce excellent results with a narrow range of masses. The compromise for this has been lack of flexibility, meaning a lower rate of return on investment for a "one trick" solution. The latest flexible solutions are able to offer outstanding results across a wide range of masses with the widest range of extrusion and depositing actions.
<h2>Fully modular extruder and depositor for handling the widest variety of masses with the highest quality</h2>
Designed around maximum flexibility and value, the Aasted Alice delivers outstanding results with the widest variety of masses.

The Alice head can be manually adjusted, automated on vertical movement, or fully automated horizontally and vertically. Single, double or triple head options mean the creation of products with up to three different masses.

To minimize downtime for maintenance, cleaning or product changeover Alice features easy removal of the entire deposit unit to allow offline hose down. All parts have been specifically designed to be lightweight, easy to release and easy to handle to maximize your efficiency. Inline cleaning is also possible with specialist tools available for the purpose if required.

Aasted QuickShift tools provide the ability for Alice to produce an astonishing range of products with simple changeover. Options include one-shot, two-colour extrusion and wire cutting, wire cutting for large inclusions, sequence depositing, depositing with pivot and more. In addition a completely customized tool option is available to fit your exact requirements.

Extruder for bakery masses

Batch

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

Brittles are hard candies made of nuts such as peanuts and caramelized sugar. This candy has local variations around the world, such as panutsa mani in the Philippines, alegría in Mexico, and chikki in some parts of India. Are you interested in making one? Your peanut brittle making equipment should involve peanut preparation and processing, syrup preparation, ingredient mixing, slab formation and cutting, and packaging.

Brittles

Compound chocolate is a known alternative for pure chocolate. It uses vegetable fats that are semi-solid at room temperature as an alternative component. Compared to regular chocolates, they can deliver a richer cocoa flavor using practical compound chocolate production methods. It also does not have to undergo tempering due to the natural, glossy texture of vegetable fats.

Compound chocolate

Wide range of extrusion and deposit options and mass types means this is one machine that can do it all - great value for money

QuickShift toolsets and completely removeable extrusion/deposit unit means changeover and cleaning downtime is minimised, increasing your line efficiency

Are you looking to produce the widest range of extruded/deposited products possible, but don't want to compromise on quality and flexibility? Traditional solutions been designed to produce excellent results with a narrow range of masses. The compromise for this has been lack of flexibility, meaning a lower rate of return on investment for a "one trick" solution. The latest flexible depositors for bakery products are able to offer outstanding results across a wide range of masses with the widest range of extrusion and depositing actions.


<h2>Fully modular extruder and depositor for handling the widest variety of masses with the highest quality</h2>
Designed around maximum flexibility and value, the Aasted Alice delivers outstanding results with the widest variety of masses.

The Alice head can be manually adjusted, automated on vertical movement, or fully automated horizontally and vertically. Single, double or triple head options mean the creation of products with up to three different masses.

To minimise downtime for maintenance, cleaning or product changeover Alice features easy removal of the entire deposit unit to allow offline hosedown. All parts have been specifically designed to be lightweight, easy to release and easy to handle to maximise your efficiency. Inline cleaning is also possible with specialist tools available for the purpose if required.

Aasted QuickShift tools provide the ability for Alice to produce an astonishing range of products with simple changeover. Options include one-shot, two-colour extrusion and wire cutting, wire cutting for large inclusions, sequence depositing, depositing with pivot and more. In addition a completely customised tool option is available to fit your exact requirements.

&nbsp;

Depositor for bakery products with vertical head movement

aasted-depositors-brochure-pdf

Aasted-depositors-brochure.pdf

Chewy, sweet, and nutritious. Vitamin gummies were a couple’s attempt to get their child to take their essential micronutrients. The idea quickly caught on, and manufacturing vitamin gummies soon grew into a whole new industry.

Vitamin gummies

Foam kisses are known by different names, but their unique texture is unmistakable no matter what you call them. The chocolate mound with a frothy filling is an all-time favorite, but creating that crispy-fluffy contrast is no longer a job of approximation. Specialized foam kisses machines range from mixers to enrobers. But the magic of the delightful confection happens with aeration technology.

Foam kisses

Precision gentle handling of aerated masses and fat-fillings to preserve best product quality

Easy to clean and maintain for less downtime - c-frame design allows easy access and movement to and from the line

Although gentle, at 3,000kg per hour capacity and 20 strokes per minute production volumes are high

Flexible options allow for a wide range of product to be produced from the one unit

Do you want to work with the most delicate aerated masses and maintain the highest quality products? Traditional depositors are often too aggressive with them, leading to uneven product quality. You need a gentle yet flexible depositor that can deliver perfect results with a wide range of delicate ingredients.


<h2>Gentle delivery of all types of aerated masses with precision - every time</h2>
The Aasted ESA aerated mass depositor has been designed from the ground up to deliver perfect results with aerated masses. It's closed hopper and closed head design works flawlessly with both high and low viscosity masses.

Offering complete flexibility, the ESA's specifically designed pistons coupled with gentle and accurate movements will preserve both finer air bubbles as well as large visible air bubbles to fit your product requirements.

For even more possibilities options include oscillating hopper movements during deposits and built-in mould lifting if required.

Depositor for aerated masses

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

Fondant

Let's face it. No one can resist craving pizza for more than a couple of days. And in fact, cosmonaut Yuri Usachov didn't even make it while in orbit and received a pizza delivery through a rocket. Frozen pizza making process involves first creating the dough, allowing it to rise, and cutting it into the typical pizza shapes. After choosing sauces and toppings you prefer, you can let your pizzas cool in a spiral freezer.

Frozen pizza

The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the main bread recipe ingredients today, the baking process as well as the bakery equipment available, takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Bread

Did you know that in the 30s, cosmetic creams that contained radioactive material were booming on the market because they promised to reduce wrinkles? Thank God that's no longer the case. To make a cosmetic cream today, you need to create a stable mixture of oil and water and add an emulsifier to join these otherwise immiscible substances.

Cosmetic creams

For over 60 years the Tonelli brand is an expert in processing technologies for the bakery and confectionery industries. Example applications include: sponge cakes, biscuits, pastries, muffins etc.

Available in a range of capacities from 120lt to 1,300 lt to suit your exact requirements

  Planetary mixing action coupled with scraper for superior mixing results

  Computerised operation with graphic interface - over 50 recipes can be stored for multi-product use

Quickly changeable mixing tools for complete flexibility

Fully hygienic and easy to clean for quick product changeovers

<span style="font-weight: 400;">For the best quality confectionary and bakery products, controllable and reliable mixing of doughs, fondants and creams is vital. Computerised planetary mixers offer the maximum flexibility and control, increasing product quality and efficiency across both single-product and flexible production environments.</span>


<h2>Unique planetary mixing solution with enhanced features</h2>
<span style="font-weight: 400;">Tonelli’s exclusive planetary mixing system is designed to offer maximum flexibility whilst delivering the highest quality results. By combining the use of one or two tools with a scraper in a fully customisable ratio, it provides the highest quality mix possible with complete control.</span>

<span style="font-weight: 400;">Tonelli’s heritage in design and manufacture of baking and confectionery equipment means that their vertical planetary mixers can work with a wide range of ingredients and product types, including options for automatic feeding of ingredients and dosing and a range of product transfer solutions to suit a wide range of bakery masses.</span>

<span style="font-weight: 400;">These mixers can be used for many products, including cookies, shortbreads and cake mixes, as well as creams, mousses and ganaches, all with the highest levels of control and mix quality.</span>

<span style="font-weight: 400;">Constructed of AISI 304 stainless steel throughout for easy cleaning, the vertical planetary mixer features a fully washable mixing environment that is safe for high pressure washing and can integrate with Clean In Place (CIP) circuits.</span>

<span style="font-weight: 400;">Over 20 mixing tools are available to suit a wide range of product, and they have been designed to be quick and easy to change, minimising downtime.</span>

Planetary mixer for confectionery and bakery production

Rotary drum mixers

Cosmetic

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.

According to a legend, Cleopatra soaked her sails in her perfume so that Mark Antony could smell her ships before they arrived. This is to say that, from soaps and shampoos to perfumes, conditioners and pomades, cosmetics have always been highly valued and used for their properties of aesthetic enhancement. Cosmetics are a broad class of topical agents applied for various purposes such as cleansing, protecting, beautifying, or otherwise altering your appearance. As a result, a wide array of processing equipment is used in the cosmetics industry.

Cosmetics

To make a good marshmallow, you need to get the air straight. With it, proper marshmallow manufacturing equipment and a few ingredients - categorized into sweeteners and emulsifying agents, like gelatin – help you achieve flavor. Popular around the world, the marshmallow market size reached $319.8 million in the US and Canada.

Marshmallows

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

Flexible technology means efficient use with a range of products

Easy to clean, and simple access to components for maintenance minimises downtime

  Highly accurate control of aeration, temperature and ingredients injection for the highest quality

  Easily add colourings, suspended solids, etc, for advanced product designs without impacting quality of aeration

<span style="font-weight: 400;">Aerated products can be difficult to mix thoroughly without reducing the volume of air in the mixture, leading to inferior quality. By using a dedicated high specification mixer with precision control of temperature and air/nitrogen injection, the highest product quality can be achieved in products like ganaches, mousses, creams and marshmallows.</span>


<h2>Continuous aerating mixer for increased product volume and improved structure</h2>
<span style="font-weight: 400;">The Tonelli Continuous Aerating Mixer - CAM is precision-engineered to increase the quality of aerated product mixes through it’s new features.</span>

<span style="font-weight: 400;">The vertical construction allows for optimal feeding into the aeration head, whilst the mixing heads can be easily swapped out to ensure the optimum size for each product type.</span>

<span style="font-weight: 400;">The mixing stator is fully jacketed, allowing for precise temperature control and therefore product quality via forced water cooling.</span>

<span style="font-weight: 400;">For high strength and maximum hygiene, mixing rotors and stator are machined from solid stainless steel, with no joints or welds. As well as ease of cleaning, this construction offers the maximum strength for long component life and minimal maintenance downtime.</span>

<span style="font-weight: 400;">Advanced control features of the Tonelli CAM allow for the production of complex or specialist products. For example, liquid ingredients can be injected straight into the aerating head, or liquids or solids can be injected downstream with no impact on the aeration quality (for example,food colourings, jellies, etc). CAM has also been designed to allow highly accurate control of air/nitrogen injection and product temperature, giving you complete control over product quality.</span>

Mixer for aeration of confectionery and bakery products

Rice cakes are a versatile, low-calorie, fiber-rich food consumed in many cultures either as a dish, like in Asian countries or as a healthy snack. Rice cake production and properties come in a wide range of varieties, and it’s important to have rice cake making equipment that can accommodate the manufacturing of all of them.

Rice cakes

Shrimp or prawn crackers are savory snacks common in Asian countries. Believed to have its origins in West Malaysia, this snack is part of daily common cuisines or as a midday snack. Prawn cracker manufacturing has a strong demand, with Indonesia exporting 1.648 million kg as of May 2019.

Shrimp crackers

Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.

Mayonnaise 

Ketchup processing begins with tons of tomato paste that is mixed and heated together with sugar, vinegar, and spices in a cooking kettle. After cooking, any remaining fibers and particles are filtered out. Once it reaches the right viscosity, your tomato ketchup production process is finished and ready for packaging and transport.

Ketchup

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

Homogenize, mix, heat and cool all in one unit, increasing efficiency and saving money

Interchangeable mixing tools allow for quick and easy product changeover

Steam cooking (including food-grade injection) and hard vacuum for rapid cooking and flavour preservation

Liquid nitrogen or chilled water for rapid and controlled cooling

Easy access for cleaning and maintenance minimises downtime

<span style="font-weight: 400;">The production of creams, sauces, ragouts, ready-to-bake, and similar products require combinations of mixing, heating and cooling, necessitating several pieces of equipment. By combining temperature treatments and mixing processes in one machine, cost can be reduced and efficiency increased, all while maintaining excellent product quality.</span>


<h2>Combined mixing and thermal treatment system for a wide range of products</h2>
<span style="font-weight: 400;">Tonelli has used it’s well-known industry experience to bring together cutting-edge mixing and thermal treatment processes in one unit - the Tonelli CombiTherMix.</span>

<span style="font-weight: 400;">The CombiTherMix features a centrifugal homogenizer that offers 3 different types of rotating impeller, allowing you to achieve the optimal results for your product.</span>

<span style="font-weight: 400;">Integral scrapers and interchangeable mixing tools make this a fully flexible machine able to handle recipes from delicate sauces to hearty ragouts, or robust pâtés.</span>

<span style="font-weight: 400;">The CombiTherMix features a host of cooking options including saturated steam, food-grade steam injection, and hard vacuum treatments. For cooling and freezing it has the facility to use pumped iced water or liquid nitrogen. All are available in the same single unit, saving you money over having multiple production equipment.</span>

<span style="font-weight: 400;">Featuring an aseptic discharge valve for hygiene, the CombiTherMix is constructed of stainless steel for easy cleaning and hygienic practice. </span>

Temperature-treatment mixer for bakery &amp; gastronomy

A vacuum mixer mixes ingredients in an environment devoid of air to avoid incorporation of bubbles into the mix which can lead to foaming, formation of air pockets in the final product, fouling in heat exchangers, and cavitation. Mixing speed, level of vacuum, batch volume, nature and particle size of ingredients, heating or cooling requirements are all important considerations when selecting a vacuum mixer. Vacuum mixers are widely used in the pharmaceutical, chemical, and food industries for mixing ingredients sensitive to air.

Industrial vacuum mixers

Cooking liquid and semi-solid foods like jams and sauces is a time-intensive process. Sealed thermal cookers speed up the step by cooking in a vacuum or under pressure. Besides greater time efficiency, vacuum cooker technology retains nutritional properties, texture, and flavors. The choice of a suitable thermal vacuum cooker depends on the batch size, cooking temperatures, and vacuum/pressure requirements. These parameters vary on the recipe and product type. One of the main considerations when selecting vacuum cooking technology is the cleaning process following use. An easy and quick cleaning system reduces downtime and maximizes on-site operations.

Vacuum cookers

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

A cheeseboard demonstrates the different possibilities that milk and dairy can take. There are hundreds of recognized cheese recipes worldwide, but the main ingredients remain the same: milk, fermenters, salt, and time. Cheese manufacturers combine these elements to craft unique flavors, aromas, and textures. Advanced cheese making equipment provides better control over these elements to create ever more diverse cheeseboards.

Cheese

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

bossar_bcs-premade-pouches-pdf

Bossar_BCS-Premade-Pouches.pdf

Instant soup is quite popular due to its ease of use and quick preparation. Products like cup noodles and vegetable soup mixes are some of the examples commonly used by consumers. The instant soup processing equipment is used to dehydrate or dry components of the soup mixture to prolong shelf life and preserve the taste of the vegetables and other components.

Instant soup

Liquid soup

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

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

Pre-made pouches can be problematic for traditional cam-driven mechanical HFS machines. This is because the grippers may not be able to exert enough pressure to hold pouches in place where a traditional walking beam is used, or to exert enough clamping force during a retort process. This can lead to higher rejection rates. A fully servo-controlled carousel system can offer perfect results while increasing throughput and reducing downtime associated with maintenance.


<h2>Reliable, High Speed filling of pre-made pouches</h2>
The Bossar BCS series of servo-controlled machines has been specifically engineered to offer improved accuracy when using ready-made pouches. Unique Bossar-designed clamps hold the pouches perfectly in place during the filling system, ensuring a perfect seal.

Empty pouches are loaded into a carousel cassette system that ensures the machine receives a constant supply of pouches, and that can be topped up manually at any time.

The carousel system means that far fewer moving mechanical parts are needed compared to traditional cam-driven machines. This reduces maintenance to a minimum as well as the downtime associated with repairs or parts replacement.

Offering a range of formats, the BCS series can fill pre-made pouches up to 300mm x 400mm and volumes up to 6,000cc. Product throughput of up to 120 pouches per minute is available.

Flexibility is ensured by an all-electronic format change procedure. Simply using the touch screen interface, an operator can initiate an automatic format change with a single press that will take just a few minutes, and without any manual input required.

&nbsp;

Let's make batter

Which batter equipment do you need?

Cake batter dosing machine

Cake batter and cream depositing machine

Extruder for bakery masses

Depositor for bakery products with vertical head movement

Depositor for aerated masses

Planetary mixer for confectionery and bakery production

Mixer for aeration of confectionery and bakery products

Temperature-treatment mixer for bakery & gastronomy

High Speed Premade Pouch Packaging Machine

Microdosing system for bakery industry

Manual bag discharger for bakery industry

ATEX confirmed outdoor silo for flour

Washing cabinet for trolleys

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

Tell us about your production challenge

Processing steps involved in batter making

Pouch packing equipment

Pouch packing equipment

Pouch packing equipment

Let's talk about your project!

Related technologies