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Cooling

Dosing

Mixing

Let's make fondant!

Batter

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

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

Fondant

Cookies

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

Biscuits

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 ingredients today, bread processing equipment 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

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

Chocolate fillings

“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

Dough

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

Croutons

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

Process

Cosmetic

Food

Batch

Industrial mixing is used to combine a heterogeneous mix of two or more solid, liquid or gaseous ingredients into a homogenous product. The choice of a suitable mixing solution depends on the physical state of the ingredients and the desired mixing process; the sensitivity of the ingredients and process temperature and pressure requirements are also important factors.

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 products

When you are making chocolate you often have a special recipe that makes your chocolate products unique. No matter whether you are a small-scale craftsman or you are developing an industrial-scale production facility, there are technologies that can help you improve. Chocolate-making equipment for all sizes and tastes.

Chocolate

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.

Cosmetics

We continuously talk to suppliers of food processing and packaging technologies and gather important knowhow on how to create the smarter, better and greener food products. Are you into making food stuff and looking for ways to improve or set up your production process? Let’s navigate the world of food production technologies together!

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 such as sugar dissolution, syrup cooking and cooling.

Sweets

liquid

solid

Granola is one of the most beloved breakfast menus for its versatility and convenience - you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.

Granola

Long was the time when you could only make dragée chocolate – or, to simplify it, to cover chocolate with a layer of chocolate or sugar and then polish it or not. Now, you can use a chocolate panning machine to offer different types of dragée items. Mind that the process of panning may slightly differ according to the product you are making.

Dragee products

Chewing gum is usually a polymer that you mix with flavorings – which is something most consumers have no clue about. In a survey in Iceland, 85% of people said they didn't know the product contained plastic. While there are non-plastic options more recently available, the gum base is usually natural latex or a synthetic substitute. To decrease the impacts on the environment, some producers are shifting towards more environmental-friendly options.

Chewing gum

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

Royal Duyvis Wiener (http://duyviswiener.com/) is the leading manufacturer of cocoa processing and chocolate production equipment.

A second probe measures the chocolate temperature

A PT-100 probe to measure the water temperature is built into the jacket of the tank

The contrary direction of movement and the tensile and compression forces acting on the chocolate leads to an excellent mixing and kneading effect

Mixing process is quicker after the ingredients have been added

For the production of chocolate paste based on refined or icing sugar, the decision whether to use a mixer or a kneader depends on the fineness of the sugar.


<h2>Optimized mixers for chocolates pastes</h2>
The Thouet Mixer Type DMS &amp; Kneader Type DMK from Royal Duyvis Wiener are used in the production of chocolate paste based on refined or icing sugar. The mixing and kneading times, as well as the decision whether to use a mixer or a kneader depends on the fineness of the sugar.

If refined sugar is required, the DMS mixer is the perfect solution for mixing your ingredients into a homogeneous paste. On the other hand if finely ground icing-sugar is used in your recipe, a kneader from the DMK series will be your perfect solution, due to chocolate made with icing sugar is a highly viscous paste, which requires more energy during the mixing and kneading process.

Mixer and kneader for sugar based recipes

Kneaders are used to work elastoviscous products with high solid content. Kneaders are designed in both vertical and horizontal configurations and can work in a batch or continuous mode. Considerations for choosing a suitable kneader include the solid content and viscosity of the product to be processed, desired production capacity, and ease of cleaning. Kneaders are used in the food industry to process high viscosity materials such as chewing gum, dough, and toffee, and in the chemical industry for the processing of rubber, silicone, adhesives, and resins.

Industrial kneaders

Milling &amp; grinding technologies are used to reduce the particle size of your product while preserving its essential properties. The choice of a suitable solution depends on your product feed, desired particle size distribution as well as your production volume.

Milling

Milk can be consumed as a stand-alone product (whole, low-fat or skim) or can be the starting point for products such as cheese, butter, yogurt, condensed milk, and ice cream. To make dairy products, the milk undergoes different processes such as pasteurization, homogenization, and fermentation.

Dairy products

Spreads

aasted-product-program-pdf

Aasted-product-program.pdf

aasted-supernova-orbit-brochure-pdf

Aasted-SuperNova-Orbit-brochure.pdf

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

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

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

Reduced production time - deliver near-solid mass straight to extruders

Increased uptime and reduced maintenance as no traditional mixing head required

Better quality product with improved homogeneity

Optional aeration system for increased product diversity

If you work with fat-based center masses and cremes, is your current aeration and crystallization machinery leading to more wastage and higher power consumption than it should? By changing to a revolutionary crystallization process that improves the mass quality and reduces complexity and cost you will see immediate benefits.


<h2>Save production time and reduce wastage with next-generation aerator and crystalliser</h2>
The Aasted SuperNova Orbit is able to crystallize fat-based masses to a near solid state which means direct transfer to open hoppers and extruders without any pre-cooling required. This saves production time and reduces wastage.

If the mass is also to be aerated then gas is injected in the middle of the crystallisation process which ensures it is fully and equally dispersed without the need for a traditional mixing head - this more simple design improves reliability and uptime. Gas injection can be switched on and off allowing the unit to be used for a wide range of fat-based masses, increasing flexibility.

SuperNova Orbit features a planetary action which ensures a constant scraper velocity throughout the unit resulting in a more homogenised product than traditional systems are able to deliver.

Available in up to 1,800kg/h versions, a wide range of options brings unparalleled flexibility to your production line. Options include flavour injection, piping, water system for piping, 16 bar mono pump and more.

Aerator for fat based masses and crème fillings

An aerator is a device used for mixing air with a liquid such as water or oil to form a homogeneous product. Selecting an aerator 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.

Aerators

Continuous

Homogenization

Morillon http://www.morillonsystems.com/en/ is specialized in unloading solutions for flat bottom silos.

Hydraulic power offers high reliability, low maintenance and long life, increasing return on investment

Speed regulation with no efficiency loss and no overheating, protecting product and unit

Customized screw to suit all silo types

Screws are designed specifically for your product type to maximize efficiency of your operation

Materials without natural flowing properties are difficult to unload, even with the assistance of gravity. Fibrous, wet, powdery and light materials, amongst others, can lead to uneven unload and wastage or blockage. Because of this innovative silo extraction system you can empty even difficult materials more efficiently.


<h2>Hydraulic screw-action silo unload system</h2>
The Morillon Hydrascrew system uses hydraulic transmission to drive an Archimedean screw. Driven by a directly coupled hydraulic motor, the screw sweeps the cell bottom radius through 360º and ensures extraction of the product on the "first in, first out" principle.

By using hydraulic power rather than electric, the Hydrascrew gives increased reliability and greater low speed torque to handle all material types.

Extraction systems can be customized according to the diameter of the silo (from 2 to 25 meters), and to the complexity of the stored product, giving flow outputs of 20 to 450 m3 per hour.

Morillon booster system for startup means the screw can operate from any position even in full silos thanks to the extra torque delivery. No requirement for specific parking simplifies use and increases efficiency.

Available in a range of configurations to suit all silo types, including conical bottom and in-beam configuration for harsh product environments.

Silo extraction system

Logistics

A silo stores your bulk material and keeps it safe from exposure to air and other elements. Traditionally built with a conical base, contemporary silo structures are also available in flat-bottom designs. Weighing and extraction technology may also be used to manage a silo system.

Silos

Biomass

Chemical

Feed

Metal

Mineral

The raw materials that go into your products need dedicated storage solutions to protect them from spoilage and contamination before they enter the manufacturing cycle. Advanced technology facilitates the management of tank and silo systems by automating the delivery system and linking it with the rest of the production line.

Storage

Due to their potential hazardous nature, chemicals are classified for proper identification and safety during production. Chemical classification depends on their properties, structures and functions. In the chemical industry, you can regard them as basic chemicals such as acids, chemical products to produce plastic materials and finished chemicals for use in cosmetology. As a manufacturer or engineer, you want to know their reactivity when using chemical process equipment.

Chemicals

We carry dozens of metals around every day. The ubiquitous smartphone is built with no less than 20 metals, each with specific behaviors and purposes. Metals are a pervasive class of materials that have defined entire eras of human development. It is no exaggeration to say that metal production equipment is the core of our metallic world. But, paradoxically, this manufacturing technology itself is mainly made of metal.

The nearly 5,000 known minerals on earth share some characteristics to be classified as minerals – they are inorganic, solid, naturally occurring elements and have a particular chemical formula and an ordered internal geometric structure. However, minerals are not all the same. One way to divide them is based on their physical characteristics such as hardness, luster, color, and shape. For example, the diamonds we use to make jewelry are very hard minerals while talc is a soft mineral; gold is a shiny mineral while others are less so.

Minerals

Battered nuts, also known as cracker nuts or Japanese style peanuts, are a variation of peanut snack products. The general manufacturing process includes peeling and slicing the peanuts, coating these with batter and seasoning, frying in oil, cooling, and packing, ready for consumption.

Battered nuts

Can you think of anything better than a slice of bread with some spreadable cheese for a snack? Production of cheese spread is similar to other types of processed cheese, but it contains more moisture to be soft and spreadable. Cheese spread starts with one or more types of cheese along with other ingredients and food additives such as stabilizers and emulsifiers. After mixing and vacuum cooking these ingredients, you can pour them into molds for cooling before packaging.

Cheese spread

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

In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

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 making equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to bottling once reaching a satisfactory consistency.

Mayonnaise 

Reduce mixing time for a range of batters, creams and emulsions

Flexible operating capacity means better return on investment

  Operate with manual or automatic dosing of ingredients

Highest quality results with even delicate mixes

Reduces costs as it can be used as a scraps mixer

<span style="font-weight: 400;">Batters, creams and other delicate sauces and emulsions take time to mix, reducing production efficiency. The technology employed by centrifugal mixers speeds up the production time of these products without impacting on quality. This improves throughput and increases return on investment.</span>


<h2>Flexible centrifugal mixer for fast production of lighter bakery and confectionery mixes</h2>
<span style="font-weight: 400;">The Tonelli Centrifugal Mixer-MU has been designed specifically for the high efficiency production of batters for cakes, meringue premixes, and the homogenization and mixing of creams, sauces and mayonnaises.</span>

<span style="font-weight: 400;">Centrifugal mixing technology allows for thorough mixing or emulsifying at much higher speed than traditional mixers without compromising on quality.</span>

<span style="font-weight: 400;">Suitable for a wide range of production environments, the Centrifugal Mixer-MU has a variable operating capacity from as little as 10kg up to 400kg. This makes it extremely flexible as well as providing the ability to increase capacity as future production volumes grow, removing the need to acquire new machinery.</span>

<span style="font-weight: 400;">Centrifugal Mixer-MU has a range of ingredient loading options, including manual load, volumetric and pump dosing, as well as loading cell scales.</span>

<span style="font-weight: 400;">Adding even more versatility the Centrifugal Mixer-MU can also be used as a scraps mixer, improving the return on investment even further.</span>

Centrifugal mixer for batters and creams

A sauce is a liquid, cream or semi-liquid substance served with, or used in preparing food. It adds flavour, moisture and visual appeal to a dish. Sauces can be used for sweet and savoury dishes. Their texture can range from smooth liquids, like mayonnaise and dressings to highly viscous and even grainy or chunky dips like pestos and salsas. Sauces are essential in all cuisines but also vary in taste worldwide.

Sauce

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

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

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

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

Corn flakes

It all 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

Nut paste

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 sauces concentrates, purees, jams, soups, ready meals, baby foods, and other prepared foods can be a time-consuming process that may deteriorate the quality and nutritional value of the product. Sealed cookers allow the cooking process to be carried out in a vacuum or under pressure to improve retention of nutritional properties, texture, and flavor or to speed up the cooking process. The choice of a suitable thermal vacuum cooker depends on the batch size, cooking temperature, vacuum/pressure requirements, steam cooking, and condensate recovery requirements. An easy-to-clean and easy to operate stainless steel design can speed up the transition between products while maintaining the optimal level of hygiene.

Vacuum cookers

The preparation of foods requires a homogeneous cooking process of ingredients in large quantities and volumes. Using stainless steel industrial cookers you can perform one or a combination of processes including heating, pasteurization, broiling, frying, and mixing. Cooker systems typically focus on specialized applications that cater for different requirements within the foods industry.

Cooking

Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries. 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.

You may use different technologies to control the transfer of heat into your product. Industrial heating equipment varies in two ways: the type of material it can process and the reaction you want to achieve. Depending on the industry and temperature required for your product category, specialized machines use different heating systems for both batch or continuous processing approaches.

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

Chinese legend has it that tea was created by accident over 2700 years BC. A servant boiled drinking water for his emperor when leaves from the Camellia sinensis tree fell into it – and the emperor decided to taste the drink. While to make tea nowadays on a medium to large-scale you need tea processing equipment like dryers instead of just a tree and wind blowing it, mythology adds a special flavor to the tea industry story.

The classification of sunflower seeds changes according to the pattern of its shell or hull. If the shell is solid black, it is an oilseed sunflower. With these, you produce sunflower oil. If the shell is striped, it is a non-oil sunflower seed or confectionery sunflower seed. These usually become snack food products. Whether to make them as snacks or oil, processing sunflower seeds include steps like drying, screening and cleaning, grading, roasting and de-hulling, flavoring, grinding, pressing, refining, and packing.

Sunflower seeds

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

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate cashew processing machinery.

Cashews

Hazelnuts

Black pepper

Sugar is the fuel that drives photosynthesis in plants. The leafy organisms constantly convert water and carbon dioxide into glucose. But it takes manufacturers specialized sugar processing technology to extract the sweet crystals from them. Today, most sugar products are derived either from sugarcane or sugar beet.

Sugar

Sweets, candies, ice lolly, confection, lollypop, and even popsicles - lollipops, the hard candies attached to a short stick, go by different names. While choosing your lollipop equipment now is very different from the time of its creation, back in 1908, the opportunities to differentiate the product in the market are wider.

Lollipops

Ground cinnamon

When packaging products such as seeds, cereal, snacks, candies, nuts, tea, dried fruits and many other bulk or small products, a pillow bag is one of the most popular packaging choices. It saves on space, is light, easy to open, and most importantly – cost effective. For gaining the best profit, it is also important that a pillow bag machine is fast and flexible. A packaging machine that works at a good speed and uses pillow bags as a packaging form, is a great cost-effective fit.


<h2>Top loading the product in the bag and sealing it shut</h2>
The Basis17, designed by Basis, is a fast model for packing bulk production a so called pillow bag, gusset bag or stabilo bag.  The machine reaches a speed of up to 120 packs per minute. A pillow bag is formed from a continuous roll of packaging film and guided over a forming tube. Seal bars bond the film on the two long sides of the bag after which the shorter bottom side is sealed by a separate seal bar. The product is then loaded into the bag through a forming tube and once the bag is filled, the top of the bag is sealed as well. The long film that forms several bags is now separated by a knife to form individual bags. After this stage, the end product is discharged from the machine.

The Basis17 gives the opportunity to pack the product in a wide range of packages, including pillow, gusset and stabilo bag. It can be integrated with weighters such as a volumetric rotary, a volumetric auger, a weight vibration (linear) or a combination (multi-head) of types. It is possible to pack products in the weight range from 25 gram to 1000 gram.

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