Pilot plants for small-scale viscous product processing
Optimize your product development with pilot plants designed for simulating industrial processes, from pasteurization to crystallization, enabling efficient testing and innovation on a small scale while conserving resources.
Simulates Industrial Food Processing Operations
The Pilot Plant from Soren is designed to emulate full-scale food processing operations, making it ideal for small-scale and R&D applications in food, dairy, confectionery, and beverage industries. This equipment allows for efficient preparation, cooking, pasteurization, and cooling of various viscous products, including creams, sauces, and gelatins. With processing capabilities from 15 to 100 kg/h, Soren’s pilot plant supports product development while minimizing waste. It features advanced automation through a PLC system for streamlined control and monitoring. Integration is seamless, with options for vacuum cooking and aeration directly into the production line. Constructed with AISI 316 stainless steel, it offers excellent corrosion resistance crucial for food processing. Maintenance is simplified with a CIP system ensuring thorough cleaning with minimal downtime, making it a versatile and reliable choice for testing new product formulations.
Benefits
- Streamlines product development by simulating full-scale operations in an R&D setting.
- Minimizes material waste thanks to small-batch processing capabilities.
- Enhances product quality with precise temperature and process control.
- Reduces labor and operational costs with automated PLC-controlled systems.
- Ensures reliable performance and longevity with corrosion-resistant AISI 316 stainless steel construction.
- Applications
- Ketchup,Sauces,Gelatins,Jams,Ice cream,Mayonnaise,Margarine,Syrups,Creams
- End products
- Traditional ketchup,Whipped ice cream,Aerated filling cream,Strawberry jam,Vanilla pudding,Barbecue sauce,Margarine spread,Non-aerated filling cream,Eggless mayonnaise,Fruit syrup
- Steps before
- Preparation,Mixing,Cooking
- Steps after
- Cooling,Pasteurization,Sterilization,Homogenization
- Input ingredients
- Aerated filling creams,Non-aerated filling creams,Margarine,Plasticized fats,Ice cream mixes,Pudding mixes,Cream mixes,Parfaits,Mousse,Jams,Gelatins,Syrups,Sauces,Mayonnaise,Ketchup
- Output ingredients
- Pasteurized products,Sterilized products,Cooked products,Cooled products,UHT treated products
- Market info
- Capacity
- 15-100 kg/h
- Preparation and mixing tank capacity
- 100 liters
- Temperature range
- Up to 151°C
- Glycol cooling temperature
- ~15-20°C
- Glycol production unit capacity
- 5,000 kcal/h
- Electrical boiler capacity
- 50 liters
- Maximum vacuum residue
- 0.1 bar
- Automation
- PLC-controlled
- Maximum operating pressure for homogenizer
- 250 bar
- Emulsifier
- Included
- Compressed air or nitrogen injection range
- 1-60 l/h
- Automation level
- PLC
- Batch vs. continuous operation
- Batch / Inline
- CIP/SIP
- CIP with centrifugal pump
- Cleaning method
- CIP
- Foaming potential
- High potential
- Container capacity
- 15 to 100 kg/h
- Product range
- Fats,cream,sauces,and syrups
- Compact footprint
- Designed for small-scale operations
- Material type
- AISI 316
- Discharge method
- Rotative pump for product transferring
- Control panel type
- AISI 304
- Vacuum cooking option
- Max vacuum residue
- Freezer option
- Freezer mod. CS100
- Pin worker option
- Pin worker for fat crystallization
- Creams storage units
- With vacuum (0.1 bar)
- Homogenizer option
- Capacity