High pressure plunger pump for continuous food processing
Achieve consistent texture and quality in spreads and sauces with precise emulsification and homogenization. Elevate your production efficiency while maintaining desired product characteristics in continuous or batch operations.
Processes and Optimizes Food Product Consistency
The RONOTHOR from RONO offers precise control of temperature-critical processes in food manufacturing, ideal for margarine, spreads, and sauces. Utilizing a scraped surface heat exchanger, it enhances texture and consistency in both continuous and batch operations. The system handles a variety of food products, exerting optimal thermal and mechanical actions to suit your specific requirements. With a robust construction in stainless steel, it offers excellent corrosion resistance and complies with food industry standards. Designed for seamless integration, the equipment features PLC controls and allows real-time monitoring to ensure consistent product quality. Energy efficiency is prioritized through advanced motor control technology, ensuring reduced operational costs while maintaining high performance. Additionally, RONO provides customized engineering support and a modular setup, allowing you to tailor systems to your unique production needs.
Benefits
- Enhances product consistency and quality, ensuring superior end-product results.
- Reduces operational costs by minimizing energy use through efficient motor controls.
- Facilitates seamless integration into existing production lines with flexible modular design.
- Complies with industry standards, guaranteeing safe and reliable food processing.
- Streamlines cleaning and maintenance efforts with easy access and robust construction.
- Applications
- Ketchup,Spreads,Soups,Convenience foods,Sauces,Pastry margarine,Fine food products,Butter products,Stews,Dips,Mayonnaise,Vegetables,Dressings,Margarine,Bakery products,Industrial fats
- End products
- Organic tomato ketchup,Hollandaise sauce,Beef stew,Frying fats,Egg mayonnaise,Hummus dip,Artisanal gourmet spreads,Puff pastry margarine,Canned peas,Brioche dough,Creamy butter spreads,Creamy tomato soup,Ranch dressing,Ready-to-eat lasagna,Margarine blocks
- Steps before
- Storage,Provision and supply of raw materials,Preparation,Mixing,Assembling
- Steps after
- Pasteurizing,Tempering,Cooling,Dispersing,Homogenizing,Crystallizing,Texturing,Consistency improvement
- Input ingredients
- raw materials,vegetables,soups,stews,mayonnaise ingredients,ketchup ingredients,sauces components,dips components,dressings ingredients
- Output ingredients
- margarine,spreads,butter products,recombined butter,pastry margarine,bakery products,industrial fats,mayonnaise,ketchup,sauces,dips,dressings,convenience foods
- Market info
- Working Pressure
- 50 to 100 bar
- Production Type
- Continuous / Batch
- Process Steps
- Storage,Mixing,Pasteurizing,Cooling,Homogenizing,Emulsifying
- Product Applications
- Margarine,Spreads
- Butter Products
- Pastry Margarine
- Bakery Products
- Industrial Fats
- Mayonnaise,Ketchup
- Sauces,Dips,Dressings
- Modularity
- Modular Pilot Plant Design
- Process Plant Flexibility
- Highly Flexible,Customized Design
- Working mechanism
- Scraped surface,pinworker,emulsifying systems
- Integrated steps
- Mixing,pasteurizing,tempering,cooling
- Batch vs. continuous operation
- Batch / Continuous
- Automation level
- Manual / PLC-controlled
- CIP/SIP
- CIP 121°C / SIP 135°C
- Energy efficiency
- Optimized for low-energy usage
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Foaming tendency
- Yes/No
- Discharge method
- Screw / Valve
- Control panel type
- Touchscreen / Manual
- Control panel type
- PLC / HMI
- Integration possibilities
- Modular system for custom configurations
- Design customization
- Tailor-made solutions
- Production capacity customization
- Designed per customer requirements
- Process step customization
- Continuous or batch systems