fam_stumabo_3777_brochure-pdf

FAM_STUMABO_3777_brochure.pdf

Fruit dehydration is the earliest form of food preservation, with the earliest written record of dried fruits dating back to ancient Mesopotamian tablets, which contain the world’s earliest known recipes. Today, some of the most popular dried fruit snacks are raisins, dates, mango, pineapple, prunes, figs and apricots. Dried fruit processing equipment helps preserve the nutrients and sweetness of the fruit and prolongs its shelf life.

Dried fruit

A juicy piece of fruit evokes images of sunlight and warmth. But manufacturers take the reverse route and freeze the harvested products to keep their nutritious mix of minerals, fibers, and vitamins intact. Frozen fruit processing equipment takes temperatures down to around -18 °C, giving the foods an extended lease of life. Many smoothies, jams, and purees we consume are the fruit of frozen labor.

Frozen fruit

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

<span style="font-weight: 400;">From cassava to sweet potatoes, various types of vegetables are processed to make one mixed bag of vegetable chips. Mainly consisting root vegetables like taro and parsnip, vegetable chips are often introduced as a healthy alternative to potato chips. To make these chips, you first need to slice the vegetables and cook them depending on your product; you can simply bake them or fry them, deep fry them, or dry them. After this process, flavorings are added to the chips. </span>

Vegetable chips

This powdery food made of dehydrated and ground vegetables is a great way to preserve flavor and nutrition for a long time while still having the benefits of eating fresh vegetables. It is beneficial to turn seasonal vegetables into powders for all-year-round use. Certain vegetable powders, known as green powders, are especially popular as dietary supplements and are used in smoothies for racing a recommended daily intake of vitamins and minerals. Furthermore, vegetable powders can be added to foods as coloring, for instance, in baked goods or to pasta sauces and omelets.

Vegetable powder

Reduced waste through precision cutting

Longer product shelf life due to clean cuts

High processing output

Versatile configurations for different product shapes and sizes

Can be integrated or used standalone

A belt conveyor system uses pulleys or drums to keep an endless loop of conveying belts in continuous motion for material handling. Considerations for choosing a suitable conveyor belt system include the physical form of the product, processing requirements, and the desired speed and volume of transportation. Belt conveying systems find numerous applications in the food, pharmaceutical, and chemical industries such as filling and packaging operations. In the biomass industry, these systems are used for moving biomass feedstock to the boiler. In the mineral industry, conveying belts process and transport granular and crushed minerals. Conveyor belts are heavy-duty machinery that is used to move materials from one place to another. They are commonly used in factories, warehouses, and other industrial settings to move items such as boxes, containers, and other materials along a production line.

Conveyor belts

Food

Cutting

A shredder is used to reduce the size of various materials through the cutting action of its contra-rotating shredding rollers or knife shafts. Industrial shredders come in many different designs, sizes, and variations. Shredders are best used for the disposal of used tires, scrap metal, car wrecks, garbage, recycling of plastics, paper, and shredding of various foods such as cooked cereals. The choice of a suitable heavy duty shredder depends on the properties of the material to be processed, the desired shred size, the size of the in feed material, and the volume of material to be processed.

Shredding

Slicing

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.

Freezing ready foods is a science in its own right. The process must be performed quickly to retain the quality, but decreasing temperatures too fast forms crystals, reducing shelf-life and distorting organoleptic properties. Apart from industrial freezers, frozen food production technology specialized packaging equipment that protects the items from freezer burn and cold chain degradation.

Frozen food

Fruit

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

Process

Continuous

solid

In food processing, achieving uniform slicing and shredding of a wide variety of vegetables and fruits is crucial. Inconsistent cuts can lead to uneven

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Vegetable and fruit centrifugal slicer and shredder

Uniformly slice, shred, and strip-cut fruits and vegetables

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