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Continuous

Powders of extremely high fineness can easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.


<h2>Efficient chocolate refining</h2>
The Vertical ball mills for chocolate refining from Royal Duyvis Wiener have replaced conventional labour-intensive production methods, by introducing the versatile Choc-1250 and Choc-1500 machines: convenient and economical solutions for the continuous refining of compounds, coatings, fillings, and spreads.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner. Both the Choc-1250 and Choc-1500 ball mills guarantee high production flexibility, quick payback time, and great product quality. All ball mills are energy-efficient to ensure a low product temperature.

Vertical ball mills for chocolate refining

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

solid

Powders of extremely high fineness can be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills can be used for the refining of chocolate and other cocoa products. A horizontal ball mill with a high flow rate design can achieve ultra-fine refining below 20 microns (D90).


<h2>Ultimate fine chocolate refining</h2>
The FM-150 Ball mill system from Royal Duyvis Wiener is a high performance horizontal conical agitator ball mill for the refining of compound, coatings, creams and bread spreads in small batches is suitable for both crystal and powdered sugar based recipes.

The horizontal and conical grinding unit has a high flow rate design which allows an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

The main feature of the Horizontal ball mill for chocolate refining, is the equal distribution of the grinding balls inside the grinding unit for maximum efficiency and there is no clogging effect.

Horizontal ball mill for chocolate refining

Batch

Mix cocoa liquor, cocoa powder, sugar, and lecithin in a small scale and refine small batches of chocolate compound in one easy to use system.


<h2>Small-batch production of chocolate compound</h2>
The Wiecon Mixer-Refiner from Duyvis Wiener is a complete solution for the small-scale production of chocolate mass, compound, coatings, creams, and bread spreads.

With its proven track record for compound mixing and small-batch production: The Wiecon is easily adapted to fulfill a variety of compound and chocolate mixing processes. It efficiently handles the mixing and grinding processes simultaneously, refining your product to the required particle size, saving you time and energy.

It is available in two models: 25, with a batch content of 275 Kg, and the Wiecon 50, with a batch content of 450 kg.

Mixer and refiner for chocolate compound

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.

Mixing

liquid

The ball mills are a type of grinder, with a cylindrical shape, used in the process of grinding (or mixing) and refining chocolate and other cocoa products. This chocolate laboratory ball mill is used to test and develop new chocolate recipes in any laboratory or technology center, suitable for quality control and to be used before production to design coatings.


<h2>Test and develop new chocolate recipes</h2>
The w-1-s-laboratory-ball-mill from Royal Duyvis Wiener is designed and manufactured to meet worldwide industrial standards. With its manually adjustable agitator speed and a 2.5 kg capacity grinding tank, the laboratory ball mill is out on its own.

Its temperature is controlled with a screw pump, re circulates the chocolate through the laboratory ball mill during processing. The w-1-s-laboratory-ball-mill includes a complete laboratory grinding line for variable media sizes.

Ball mills are perfect for making cocoa products and energy efficient designed to ensure a low product temperature.

Chocolate laboratory ball mill

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills and liquid conching.


<h2>Compact in-house processing of chocolate masses</h2>
The Qchoc 500 – 2500 from Royal Duyvis Wiener are continuous weighing, mixing and refining lines for the production of real chocolate. The ideal, compact in-house system for the continuous processing of chocolate masses, compounds, coatings, spreads, and fillings.

From the mixer, the mass is pumped through the vertical grinding chamber of a Wiener ball mill. When the chocolate has the right fineness, the moisture, volatile amino acids and off-flavors are extracted from the mixture. The product is fed first into a high shear chamber. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.

Continuous chocolate line with vertical ball mills

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

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

When you need a pump for cocoa liquor or to fill a cocoa butter press, you need a pump that is especially designed to transport viscous and abrasive masses.


<h2>Designed to transport viscous and abrasive masses</h2>
Cocoa and Chocolate Pumps from Royal Duyvis Wiener are a cocoa liquor pressing pumps capable of high pressure and high capacity. Specially designed to transport viscous and abrasive masses, which require a relatively high pressure.

This pump is perfectly adjustable for filling the cocoa butter presses. As result of the high pressure, cocoa butter will start flowing during the filling process prior to the actual pressing. Due to its high durability and excellent performance, the pumps can be utilized as transport pumps for cocoa mass as well.

Cocoa and chocolate pumps

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable conveying system include the nature of the product, its physical state, the desired conveying rate, and sensitivity of the product to heat and mechanical shock. Conveying systems are used in the food, pharmaceutical, chemical, biomass, and mineral industries to transport bulk powders, granules, and grains for processing and filling.

Conveying

Feeding technology allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding systems are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow.

Feeding

Wet milling and grinding of viscous liquids or pastes containing solid particles such as peanut butter,mustard, and lubricants is successfully carried out by mills using rotating corundum disks.  Equipment with excellent grinding performance, adjustable process parameters, and many customizable options will give you an edge in these challenging applications.


<h2>Powerful and controllable wet grinding from a reliable, modular machine</h2>
The MCD 2000 Corundum Disk Mill from IKA is an inline mill for wet milling and grinding of viscous liquid or paste-like products. The mixing chamber consists of two corundum disks, one rotary and one stationary. The corundum disks are available in different grain sizes (grit) depending on the grinding process requirements. The units offer an adjustable milling gap to accommodate various particle or droplet sizes. This, together with the many customization options make the machine adaptable to a wide variety of wet grinding applications.

The systems are designed for use in food-grade production and can include FDA certification and IQ/OQ documentation when required.  All variants of hte MCD 2000 are easy to clean with CIP or SIP capability.  The large range of sizes available ensures that your process is readily and reliably scalable.  Units are available with flow rates from 20 to 4500 liters per hour.

Corundum disk mill

High temperatures, oxidation and evaporation from long sessions of conventional cooking can impact negatively on food flavour, colour and volume.


<h2>Boil, braise, mix and cut whilst vacuum cooking</h2>
The Firex High-P vacuum cooker is a new system of cooking at low temperature that combines new mixer technology, patented for cutting and homogenisation, with sous vide cooking methods. Dynamic vacuum operation preserves liquid, giving greater yield of finished product in a fraction of the time, avoiding oxidation and leaving food taste intact. Designed for processing raw materials into dressings, sauces and jams, the High-P can be used for multiple food processes, making it indispensable in any professional kitchen.

&nbsp;

Industrial sous vide cooker

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

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

Raw materials need to be processed into finished, cooked products most quickly and efficiently with minimal movement around the kitchen.
<h2>Cook and chill in one programmable boiling pan</h2>
Flexible and simple, with double walls and a built-in mixer, the Baskett line from Firex consists of highly professional tilting kettles designed for large catering services and food production. Double jacket cooling technology allows the circulation of network water and frozen water to cook and chill even delicate foods. With 99 cooking programs available, the pan is easily set up and then monitored via the control panel throughout the cooking process. Once completed, emptying is easy using the tilting mechanism.

Industrial tilting pan with cooling system

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.

Cooling

For the small and medium food industry, economical use of time, space and human resources is critical whilst still maintaining product quality. This industrial sauce pan may be just the solution for you.


<h2>Cook and mix automatically in programmable bratt pan</h2>
Cucimix by Firex is a truly versatile, compact all-in-one multi-functional industrial sauce maker. Without requiring constant attention from kitchen staff, the electric tilting bratt pan has direct heating and a built-in mixer with full monitoring and electronic control throughout the process. With a 70 liter capacity pan, yet only occupying less than 2 cubic meters of kitchen space, the Cucimix is available in electric and gas versions.

Industrial sauce pan

An emulsifier is used to mix two immiscible liquids. Heating or cooling requirements during emulsification, overpressure or vacuum requirements, the need for wall scrapers, design of the mixing head, the viscosity of the liquids, and the desired droplet size are all important considerations when selecting an emulsifying system. Emulsifiers are typically used in the food industry for the production of batters, creams, and sauces, in the pharmaceutical and cosmetics industry for the production of creams and lotions, and in the chemical industry for the production of paint and other emulsions.

Emulsifying

Optimizing production processes and human resources to reduce energy consumption and save time and money is a priority, especially in the most advanced centralized kitchens.


<h2>Reduce energy bills using multifunctional pressure cooker</h2>
The Firex Cucimax combines autoclave cooking benefits with those of a pre-programmable automatic mixing function, allowing you to cook food and mix at the same time. Fully configurable, this high pressure electric cooker allows different types of preset cooking ie. steaming, boiling, pressure cooking, braising and browning, to produce everything from sauces to jams, meat dishes to steamed vegetables, and much more. With a 30-40% shorter cooking time and up to 70% reduced water consumption, there is less shrinkage in weight resulting in better quality food production and the added bonus of a 40-60% saving in overall energy consumption.

Industrial pressure cooker

Safe, reliable cookers that operate unobtrusively are required in any kitchen where space and time are at a premium.


<h2>Compact cooker with programmable control</h2>
The new Fastline Cucimix 30 automatic cooker encloses all of Firex's experience and technology in just 30 litres. It can cook a wide range of foods and offers excellent performance for small, medium and large size food service operations or for cooking particular dishes which would otherwise interrupt normal kitchen work flow. Electronic control of temperature from 20 to 200°C, together with a programmable mixer, guarantees exact temperature detection and swift reaction times.

Compact industrial sauce pan

Milled beans need further reduction in particle size before they can be sent to a conche for processing. The grinding action can generate excessive heat which may affect the flavor of the product.


<h2>Reduce particle size in a chilled refiner</h2>
The 5 roll refiner from JAF INOX delivers superb particle reduction of cocoa mass, chocolate, compounds, and creams. Five, hardened, high-precision, polished-seel rollers ensure a homogeneous particle distribution. The rolls are cooled by a chiller with digital temperature control of the cooling water. Volume valves can also be used to regulate the flow of water in each roll. The rolls are driven by a 20hp engine with a digital driver to vary the speed. The distance between the rollers can be mechanically adjusted to obtain the desired rheological properties. An adjustable scraper is installed on the fifth roll. The roll refiner has an easy-to-clean, hygienic design with stainless steel material contact components. An optional automatic feeding system is also available. JAF INOX roll refiners are available in 3 sizes: 10 cm x 20cm with 20-30 kg/H capacity, 20cm x 50cm with 80-120 kg/H capacity and 20cm x 80cm with 100-150 kg/H capacity.

Chocolate refiner with chiller

<span style="font-weight: 400;">When producing high quality prepared food, concentrating products for sauces, flavourings, purees and concentrates is a vital step in many recipes. Traditionally this can take a large amount of time, slowing production speed and reducing efficiency. An industrial food processor which can speed up the concentration process whilst maintaining quality and taste can give a competitive advantage.</span>


<h2>Advanced solution for quickly producing quality concentrates</h2>
<span style="font-weight: 400;">The Roboqbo Qbo series is the perfect choice for speeding up your production of concentrated products such as tomato puree, reduces sauces, flavourings, and many more.</span>

<span style="font-weight: 400;">Available in many different capacities to suit your exact needs, the Qbo series is easy to use with a 10.1” touchscreen control panel and unique Roboqbo software. This means all cooking processes can be fully automated and recipes can easily be stored and recalled. It features capacities from 8 to 550 litres, to suit your scale of operations.</span>

<span style="font-weight: 400;">The bowl and entire system can be sealed for both vacuum and pressure cooking processes and this makes concentration processes extremely rapid, without impairing flavour, texture or quality. The unit uses its built-in steam generator with energy saving technology and condensate recovery to achieve this. Perfect, even, and extremely rapid cooking is possible thanks to this heating system, where nutritional properties are preserved. The Advanced Power Steam (APS) unit is fully sealed and maintenance-free. </span>

<span style="font-weight: 400;">The jacketed bowl can be heated up to 120°C as well as cooled using the built-in water system, allowing total control of temperature including rapid changes. Cleanup and maintenance is simplified with automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning.</span>

Vacuum cooker for concentrating sauces and purees

<span style="font-weight: 400;">For the development and production of high sugar pastes in the food industry, the use of a combination food processor speeds up production times. Products with greater fructose quantities require extremely accurate temperature control to preserve quality, flavour and taste. Automatic processes using recipe recall and rapid heating and cooling improve the efficiency and quality of production.</span>


<h2>Complete solution for sweet pastes with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qbo series is the perfect choice for developing and producing fruit, chocolate and hazelnut pastes in all quantities, from small batch and R&amp;D through to full scale large production, with capacities from 8 to 550 litres.</span>

<span style="font-weight: 400;">The Qbo series is very simple to use, featuring a 10.1” touchscreen control panel powered by bespoke Roboqbo software that allows full automation and advanced recipe storage and recall functions. </span>

<span style="font-weight: 400;">The unit features a built-in steam generator with energy saving technology and condensate recovery. This Advanced Power Steam (APS) unit is completely sealed and requires no maintenance. Highly accurate temperature control is available, including rapid heating up to 120°C, as well as controlled cooling using the built-in water system to assist with setting and geling. Optional chilling systems are also available. The entire system can be sealed to allow both vacuum and pressure cooking processes, perfect for the most delicate fruit pastes and other high-fructose ingredients.</span>

<span style="font-weight: 400;">Cleanup and maintenance is simplified with automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning.</span>

Multi-functional food processor for a high sugar percentage pastes production

<span style="font-weight: 400;">In a bakery environment fruit jams are often used for the decoration or filling of a wide range of pastries and other baked goods. Making fruit jams in-house to your own recipe and consistency is an excellent way to reduce costs and improve quality. A combination food processor allows for the fully automated production of high quality jams with consistent results time after time.</span>


<h2>Complete solution for fruit jams with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qbo series is the perfect choice for developing and producing fruit jams for use with pastries and other baked goods.</span>

<span style="font-weight: 400;">Suitable for all sizes of bakery, from small independent to large-scale production, the Qbo series is available in a range of capacities from 8 to 550 litres, to perfectly suit your scale of operations.</span>

<span style="font-weight: 400;">The Qbo series is extremely simple to use thanks to its ten inch touchscreen that runs Roboqbo’s own custom software. This allows all jam-making processes to be completely automated, and allows large numbers of recipes to be stored and recalled.</span>

<span style="font-weight: 400;">Perfect for delicate fruit jams, the entire system can be sealed to allow both vacuum and pressure cooking processes. The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, allowing perfect temperature control with rapid heating and cooling. Optional chiller unit is also available for speciality products.</span>

<span style="font-weight: 400;">Perfect, even, and extremely rapid cooking is possible thanks to the Qbo’s APS heating system. This Advanced Power Steam (APS) unit features a built-in steam generator with energy saving technology and condensate recovery and is completely sealed and maintenance-free, increasing the machine lifespan and reducing downtime. Full control over the entire jam-making process means nutritional properties and taste are preserved and enhanced.</span>

<span style="font-weight: 400;">Cleanup and maintenance is easy thanks to automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning, perfect when cleaning after producing sugar-rich products.</span>

Food processor for making fruit jams for pastries

<span style="font-weight: 400;">For the development and production of high quality gastronomy sauces and pastes for use in catering or food production, the usage of an automatic combination food processor speeds up processing times and increases quality. These combination machines cook, cool, concentrate, knead, refine, cut, mix, homogenise and pulverises all types of food products extremely quickly whilst preserving quality and providing exceptional results - perfect for developing high-quality sauces and pastes.</span>


<h2>Complete solution for high quality sauces with advanced features and ease of use</h2>
<span style="font-weight: 400;">The Roboqbo Qb series is the perfect choice for developing and producing restaurant-quality sauces and pastes, and is available in a range of capacities suited to everything from R&amp;D and micro-scale production through to high-volume mass production, from 8 litres to 550 litres</span>

<span style="font-weight: 400;">The Qb series has been developed with ease of use as a priority, and features a 10.1” touchscreen control unit driven by proprietary software that allows complete automation of sauce and paste making, as well as storage and recall of recipes.</span>

<span style="font-weight: 400;">Perfect, even, and extremely rapid cooking helps to maintain the highest quality of sauces and pastes, and the Qbo delivers this thanks to its APS heating system. This Advanced Power Steam  unit features a built-in steam generator with energy saving technology and condensate recovery. The unit is completely sealed and requires no maintenance and allows for perfect temperature control. The entire processor system can be sealed to allow both vacuum and pressure cooking processes, meaning advanced techniques can be used to ensure nutritional properties and taste are preserved in your gastronomy sauces.</span>

<span style="font-weight: 400;">The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, with an optional chiller unit providing more rapid cooling where required.. </span>

<span style="font-weight: 400;">Cleanup and maintenance is simplified with automatic Clean in Place (CIP) features including an automatic wash programme and separate steam nozzle for external cleaning.</span>

Easy to use food processor for gastronomy sauces and pastes

<span style="font-weight: 400;">The production of accurately proportioned and homogenous slurries is a vital first step before cooking in many confectionary processes. Traditional volumetric measurement devices are prone to errors due to temperature, humidity and density variations, leading to inconsistencies and reduced product quality. A purpose-built weight-based mixer provides consistent highly accurate results, improving product quality and reducing costs through wastage.</span>


<h2>High accuracy ingredients weigher and homogenizer</h2>
<span style="font-weight: 400;">The Baker Perkins Autofeed unit is a compact, fully automatic unit that can weigh and dose up to 8 different dry and liquid ingredients. It then thoroughly mixes them into a uniform homogenous slurry that is ready for feeding into any of the specialist cookers in the Baker Perkins range.</span>

<span style="font-weight: 400;">The Autofeed takes ingredients fed sequentially from bulk handling systems into a combined weighing and mixing tank. The use of a single weighing hopper ensures correct proportions are maintained, irrespective of calibration.</span>

<span style="font-weight: 400;">All ingredients are mixed during the programmed fill cycle, and the order in which they are added can be easily changed as part of the recipe programming to ensure the highest levels of slurry consistency.</span>

<span style="font-weight: 400;">The highly sensitive weight measurement system produces a class-leading accuracy of 0.1% in each 180kg (200 litre) full batch. An easy to use touchscreen HMI shows full process visualisation, storage for up to 20 recipes, alarm handling and data logging, plus per-batch reporting of ingredients usage. Level control of the reservoir tank, and the weighing and mixing sequences is fully automatic, with no manual intervention required.</span>

<span style="font-weight: 400;">The Autofeed can also provide effective cost control. Thanks to its comprehensive reporting output for each batch its possible to produce highly accurate ingredients usage statistics on a regular basis.</span>

<span style="font-weight: 400;">Finally, an impressive range of options is available to tailor the Autofeed to your exact requirements, including efficient clean in place system, heavy duty upgrades for high viscosity slurries, twin tanks to avoid contamination across recipes, sugar-free syrup unit, and more.</span>

Automatic weigher and mixer of confectionery ingredients

A crucial step before your products leave the production line is a quality check for dosage and standards. Equipment for measurement and control employs a range of technologies to detect inconsistencies in volumes, sizes, weights, and fill levels as well as to inspect goods for quality against a set of criteria. Specialized systems allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

<span style="font-weight: 400;">The addition of colourings and flavourings increases value and quality for confectionery products, but traditional additive methods can be wasteful and inconsistent. The latest generation of fully integrated additive systems ensure consistency and high quality while reducing costs by using highly accurate dosing methods.</span>


<h2>Modular systems for highly accurate addition of flavours and colours</h2>
<span style="font-weight: 400;">The Baker Perkins Colour/Flavour Addition (CFA) System offers a complete range of modular units designed specifically for consistency and accuracy. CFA modules can be automated to various degrees, from completely manual through to total automation, matching your requirements exactly.</span>

<span style="font-weight: 400;">The CFA system consists of a number of optional components, including dynamic mixers, in-line mixers, mixing cones, and feed systems for smaller additions and powders. These can be configured and combined for the exact number of flavours and colours you require, lowering your installation costs compared to non-modular alternatives.</span>

<span style="font-weight: 400;">CFA Mixing Cones offer simple manual operation with minimal shear, and can be fitted with single, two and three way gravity split feed systems for one, two or three colour candies.</span>

<span style="font-weight: 400;">CFA Dynamic Mixer gives high efficiency mixing in an enclosed cylinder, including volatiles, minimising costly losses due to flash-off and evaporation. CFA Dynamic Mixer allows up to 18% less flavour to be required compared to conventional systems.</span>

<span style="font-weight: 400;">CFA Small Additions Feed System allows highly controlled, accurately metered additional, including colours, flavourings and acids into mixing system. Able to be used with automatic and manual mixers, peristaltic pumps provide precise delivery control.</span>

<span style="font-weight: 400;">All CFA modules are available with a range of options to hold ingredients in optimum conditions, including heating, recirculation and mixing facilities. CFA systems can be fully integrated with existing line control systems allowing seamless interfacing with Baker Perkins cooking and depositing systems.</span>

In-line colour or flavour addition for confectionery

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.

Decorating

Depositors are also used to fill, layer, or cover your food items with other ingredients and perform a range of operations to ensure the consistent preparation of the products. Your ingredients are passed into the equipment and poured into equal parts from heads to serve either mono-mixtures or tiered recipes before they proceed to the next phase in your production process.

Depositing

Chocolate paste and other viscous liquids require special handling to obtain the optimum filling results. By opting for a purpose-designed pressure dosing system with hygienic construction you will see increased reliability and throughput.
<h2>Rotary volumetric food filling machine for viscous pastes</h2>
The Triblock MPI series from CMI Industries is a high quality food-grade rotary volumetric filling machine that is designed to dose any form of liquid product, including high viscosity items like chocolate pastes and spreads.

The MPI uses pressure volumetric dosing technology, able to handle the viscosity levels found in paste-like products with ease. Automatic detection systems reject any missing or imperfectly sealed caps.

The MPI features a 20 jet electronic blower for jar preparation, 16 highly accurate volumetric dosers, and a capper with 6 pick and place heads. The system can achieve throughputs of up to 10,000 units per hour with 400g doses, and 7,000 units per hour with 750g doses with a rapid “no tool” changeover process that minimises the downtime associated with format changes.

MPI is available in stainless steel or plastic construction, to suit the end-product. It has been designed to be quick and easy to clean and is able to be used for food and non-food products.

Filling machine for viscous products

Industrial filling equipment solutions are used to package a measured mass or volume of a product, at the end of a production line, into a packaging container suitable for the product. The choice of filling system or filling line depends on the physical state of the product, the packaging container of choice, the desired mass or volume per container, the required production volume, and considerations of sterilization and safety.

Filling

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate produced by others to create their own confections. An affordable, small scale bean to bar machine can allow small-scale producers to create handcrafted chocolates to their own recipe, adding significant value to their product by selecting specific beans, including single-origin.


<h2>Compact machine to produce high-quality chocolate directly from cocoa nibs</h2>
The Multiprocess C from Tecno 3 is the first small-scale machine to produce chocolate directly from nibs. The unit combines all the processes for chocolate production in one easy-to-operate unit. Process steps include nib grinding, ingredient mixing, ball milling, conching, tempering, and refrigeration. Ease of use and maintenance is ensured by the lack of any pumps or connection pipes, making cleaning straightforward. The entire machine is constructed of AISI 304 stainless steel for strength, longevity and hygiene.

The bean to bar machine is available with 3 mixer sizes allowing the production of batches of 5kg, 25kg or 50kg of chocolate. As well as high-quality bars of dark, milk or white chocolate, the Multiprocess C can also produce Gianduja chocolate, chocolate spreads, nut pastes, and creamy chocolate fillings, providing even more flexibility to small-scale confectionery producers. Designed to be easy to use by a single operator, the Multiprocess C is fitted with a Siemens touch screen HMI to adjust recipe parameters and to monitor the chocolate production process.

Entry level bean-to-bar machine

Dosing systems include hoppers, feeders, filling machines, and checkweighers. The selection of suitable dosing equipment depends on the need to dose by quantity, the size of each dose, and the desired dosing rate. The physical form of the material, health and safety requirements and the container to be filled are also important considerations. Dosing systems are used for filling containers in the pharmaceutical industry and for accurate dosing of ingredients in the food and chemical industries. Discuss your dosing challenge with us to receive advice on the most suitable solution for your application.

Dosing

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

Preparing your dough products with a moulding machine guarantees a uniform shape, weight and size. A sheeter gently flattens the dough mix to a thin piece as it passes through a series of rollers. The sheet is then cut into the specified shape and, depending on your final product, may be rolled on itself using a curling chain. Other ingredients may be added before the products are conveyed for baking or freezing.

Moulding

Chocolate is passed through a heating and cooling cycle to give your final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products.

Tempering

Inspection of glass jars and bottles for foreign object contamination is a vital part of product and consumer safety in the food production industry. Traditional x-ray solutions can be slow, reducing line throughput, and can also offer sub-100% coverage for glass packaging. A dedicated 100% coverage x-ray machine for glass jars and bottles that can operate at high speeds will increase your efficiency and offer complete protection from high-density foreign objects as well as imperfect filling or sealing.


<h2>Panoramic X-Ray machine with mobile emission source for glass jars and bottles</h2>
The Raybox Panoramic from Raytec is an X-Ray inspection system designed specifically to offer 100% coverage of glass bottles and jars.

Featuring an x-ray transparent conveyor, the RayBox Panoramic examines the product by aligning the source with the jar lid, and using panoramic vision it inspects the cover and bottom of the container.

Running at line speeds of up to 100m per minute, the Raybox Panoramic can inspect jars with diameters up to 160mm for maximum flexibility.

The system can detect and reject jars containing high density foreign objects such as metal, glass, ceramic, stone, Viton rubber, and so on. In addition the system can reject fallen jars, glass defects, low filling levels and incomplete twist cap seating.

For rejecting defects the RayBox is fitted with electro-pneumatic actuators that enables containers of any size to be ejected with high precision.

X-ray inspection machine for jars

Separation process to separate components of a liquid mixture, for recovering dissolved solids from liquids. Choice of a suitable technology depends on the identification of the key physical or chemical property, such as size, mass, density, or boiling point, which sets the product of interest apart from the rest of the components. Separation technology are widely used in the pharmaceutical and chemical industries for the isolation of active ingredients and high purity chemicals.

Separation

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vital to achieve thorough emulsification and homogenization to ensure product quality. Traditional homogenizing solutions can be slow and difficult to clean, increasing downtime between batches. A modern vacuum-based system offers the flexibility to produce a wide range of products quickly, with exceptional quality and short cycle time.


<h2>Vacuum processing plant for emulsions, suspensions and gels</h2>
The MultiVacH from Enoop is a state-of-the-art processing plant for the production of high-quality sauces, mayonnaise, <a href="https://making.com/ketchup/">ketchup</a> and other liquid and viscous products.

Designed to be completely flexible, MultiVacH can be used whenever liquids or powders need to be thoroughly mixed and offers both cooling and heating to suit all production methods.

Ingredients are circulated via vacuum pump to a high-shear mixing element, then recirculated. This allows for extremely fast processing, as the circulation of product provides additional macro-mixing.

Downtime associated with batch or product changes is reduced to an absolute minimum thanks to fully pumped emptying via the recirculation line. In addition, rotating clean-in-place nozzles speeds up cleaning, allowing the MultiVacH to be used in multi-recipe environments.

Heating and cooling are via a double-jacket system, with direct steam injection available for high-temperature recipes.

Control is via a Siemens PLC with 12” touchscreen display, allowing observation and control of all parameters. Production can be manual, semi-automatic or fully automatic to your requirements.

Vacuum based homogenizer

Homogenization

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate well enough to ensure quality. By installing a modern flexible batch cooker with multiple operation options and varying batch sizes you can quickly enhance efficiency and flexibility. A flexible solution allows multi-product batch cooking, enhancing return on investment.


<h2>Flexible batch cooker with vacuum and overpressure cooking</h2>
The MultiCook from Enoop is a highly innovative tilted vertical vacuum batch cooker for the widest range of food products, including jams, soups, sauces, ready meals, baby foods, fruit fillings, and many more.

As well as being completely constructed of stainless steel and complying with all HACCP hygiene requirements, the MultiCook has a tilted design to improve mixing and emptying, reducing batch times.

The body of the cooking vessel is double-jacketed and externally thermo-insulated, and it is heated via saturated steam and cooled with cold water. The heating/cooling is divided into 3 zones. This enables processing of different batch sizes without risk of burning smaller volumes of product.

In addition to the heated jacket, the MultiCook has an internal heated cone. This further reduces cooking times and increases productivity.

Available in two sizes to meet your requirements, MultiCook features frequency controlled speed of impellers to allow even delicate mixing to preserve fruit pieces. Teflon-coated scrapers improve mixing capability and heat transfer.

Industrial vacuum cooker

In the beverage industry, beverages need to be pasteurized in order to destroy pathogens, and increase their shelf life while retaining their quality and freshness. A simple and energy efficient solution is required for the pasteurization of beverages when both the package and the product get pasteurized.


<h2>Efficient, reliable and economical pasteurizer for packaged beverages</h2>
Petek Proces’s Tunnel technology comprises of a tunnel pasteurizer, cooling tunnel, cooling tunnel with pasteurizing zone, and heating tunnel. The process involves taking cans or bottles filled with your beverage and running them through a hygienic stainless-steel tunnel where hot water is sprayed onto the finished product.

The tunnel pasteurizer for beverage, pours the liquid into bottles and cans, which are then moved into an enclosed conveyor. Heat exchange is then provided by recirculation of water inside a closed cycle by recuperating the energy through various, automatically controlled temperature zones. Its optimized nozzle system allows extremely good heat exchange between the water and your product.

Tunnel pasteurizing is a complex process, combining functions such as pasteurization, re-cooling and warming which consume a lot of energy. This solution comes with an in built central hot water unit along with a water saving system. Thus all excess water produced during the operation is collected in the pasteurizer saving both water and energy while maintaining high hygienic standards.

Tunnel pasteurization isn’t typically used with kegs because of their compact size. However, in comparison to flash pasteurization this process is not as cumbersome. Tunnel pasteurization does not require different processes and stages depending on the type of beverage. Therefore, it can be applied in the beer and beverage industry, fruit and vegetable processing, making sauces and jam etc.

Tunnel pasteurizer for beverage

Pasteurization is the method of subjecting liquids to mild heat and quickly cooling them down again in order to destroy pathogens in your fermented or semi-fermented products. Untreated microorganisms may lead to diseases, spoilage, or unwanted fermentation. Most pasteurization systems operate in a continuous method using plate heat exchangers to keep a uniform level of sterilization.

Pasteurizing

Sterilization is a key procedure across many manufacturing processes. Sterilization processes and methods are found in food, healthcare, pharma as well as in the medical field. Specialized equipment is used to kill harmful microorganisms from containers before you fill them up with your goods. Most sterilization equipment employs high temperature pressurized steam to completely eliminate bacteria and disinfect surfaces from any spores. Other methods include radiation sterilization or the use of chemicals such as hydrogen peroxide for disinfection.

Sterilizing

The food and beverage industry are faced with constant challenges. Contamination and cross infection by microorganism pose to be a big risk during production. A hygienic, energy efficient pasteurisation system can negate these risks while maintaining the quality of taste of the end product especially useful for beer production.


<h2>Efficient and high capacity pasteurizer retaining beverage quality</h2>
Petek Proces’s Pastuerizing unit is available as an individual block version which allows quick displacement and in-line assemblage with other bottling equipment. It is flexible and can cover a wide range of products and capacities, which also provides a quick and easy connection to the energy source. It provides you with wide capacity range, constant process parameters and dynamic pasteurizing units.

This flash pasteurizer provides thermic treatment to your liquid product by using plate or tube heat exchangers which have suitable number of sections. It provides to you, options for a hot outlet, cold outlet, or even both for treating products with varying viscosity. It also provides automatic temperature control with registration and synoptic records on pasteurization and cooling temperatures.

The flash pasteurizer for beer allows you to control the flow with an electronic flow meter and a frequency-controlled pump. It ensures that your product is never over-pasteurized which results in good taste, aroma and colour of your product. Apart from beer, its applications also include, manufacturing of soft drinks (carbonated or non-carbonated), juices, milk, fruit puree, sugar syrup, sauces, jams and liquid foods.

Flash pasteurizer for beer

It is vital to have precise and long-lasting labels on bottles to avoid any accidents or overdosage. Labels on these bottles are constantly exposed to liquids and everyday handling; therefore, they require special care so that they can stand up to the challenge of remaining intact even after rough use.
<h2>Precise and reliable self-adhesive labeling</h2>
The ETIMA  MLP-3000 is built to provide longer-lasting self-adhesive labeling on various containers, including oval, flat, and cylindrical surfaces with complete precision, and to meet different labeling requirements such as partial position labeling or full-body labeling. Whether they are made from glass, tin, or plastic, the MLP-3000 easily ensures self-adhesive labeling for all materials.

This labeling machine can be formatted to deliver a maximum output of 5,000 containers per hour. Designed with NOVEXX labeling heads and a centering system knows as the ORBITER, this labeller delivers an exceptional performance, even at incredibly high application speeds. Lastly, MLP-3000 is specifically designed for the pharma, chemical, food, and personal care sectors.

Self-adhesive linear labeling machine for bottles

Bottling is the process of drawing a measured quantity of ready product from a holding tank and filling it into bottles. The bottles may then be capped, labeled, and sealed for distribution. Bottling solutions differ in the product metering system they employ, the nature and consistency of the product they can handle, sterilization level, and the type of bottles and sealing system used. Bottling solutions are widely used in the beverage, pharmaceutical, and food industries.

Bottling

Labels provide customers with important information about both your product and your brand. Different labeling technology attaches the printed film to the packaging using a range of methods such as shrink wrapping, side sealing, and adhesives. For added traceability and protection, you may also use serialization coding equipment and anti-tampering labeling systems.

Labeling

Packaging preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Choosing the best packaging solution depends on the nature of the product, its end-use, and your production process.

Packing

Donuts quite simply need decorations. The added value through unique and visually appealing decorations provide a taste for the eyes and the mouth. And so, if you are looking for a sophisticated unit that is capable of just that, you are at the right place.


<h2>Multi-nozzle donuts decoration with full customization</h2>
The SDL (Stationary Depositor Large) from Foodjet is a stationary, high-speed donut decorator that can work with individually controlled FJ28 nozzle jets, making this system a suitable option for mass donut decoration. It is available in deposition widths ranging from 600-1600mm.

Furthermore, with nozzle sizes ranging between 400-1500 micron, the unit can accurately dispense between 50-750L/hour of foodstuffs. Decoration can be made in a range of different fully customizable patterns with accuracy better than 0.5 mm, allowing for unique and attractive new decoration designs. Unique vision system ensures that the design is perfectly printed in the donut without any spilling. The pump unit can hold up to 70L of liquid foodstuff at a time, making this system ideal for mass production. Furthermore, the unit is very low maintenance as there are no moving parts that can get worn out or damaged over time.

High speed decorator for donuts

It is not uncommon for ice-cream decorator units to become faulty and produce a visually disappointing product. In order to keep customers happy, you need to find a solution that can live up to the promise.


<h2>Decorating extruded ice cream with chocolate</h2>
The Mobile Depositor Small (MDS) unit from Foodjet can easily work with up to 4 depositor FJ28 heads with nozzle sizes ranging between 400-1500 micron and depositing width of up to 600mm with accuracy better than 0.5mm. Due to the functional properties of the FJ28, the MDS can safely and accurately decorate the ice-cream basing on design and shape of the product.

The IP67 design frame promotes very minimal cable visibility that requires an insignificant amount of maintenance and cleaning attention, making this particular unit a great addition to any business. Moreover, the unit’s integrated vision camera ensures minimum waste when decorating the ice-cream.

With flow rates between 50-750L per hour, such a unit is ideal for ice-cream manufacturers who are looking for a single solution that can effectively decorate ice-cream of different texture, flavors, and shapes.

Chocolate decorator for extruded ice-cream

In the past, there were not many ways to make waffles or wafers colorful, tasty, and attractive to the customer, however, with the advancement in technology, that no longer is the case. With an automated &amp; programmable solution, you have the complete freedom to decorate your products in designs that suit your requirements and brand characteristics.


<h2>Accurately decorate waffles with high speed</h2>
Available in 600, 800, 1000, 1200, 1400, 1600mm depositing widths, together with the FJ28 and the Pump Unit Large (PUL), the Stationary Depositor Large (SDL) by Foodjet is a simple and effective solution for the mass decoration of waffles and wafers. The FJ28 depositor head is capable of spreading foodstuff through the individually controlled nozzle-jets with accuracy better than 0.5mm. Together with the FJ28, the PUL can effectively distribute between 50-750L of liquid foodstuff per hour, making this unit the perfect partner for fulfilling bigger capacities.

Unique Foodjet Designer Studio allows to design droplet-patterns for depositor's heads. In combination with an in-built vision system in ensures perfect decorated waffles with no waste.

High speed waffle decorator

Filling or decorating biscuits was always a difficult task. Sometimes biscuits are not perfectly aligned, and the filling ends up not being straight, sometimes there is too little filling, sometimes too much. All these problems together lead to a not-perfect product. Having an automatic decorating system would bring the product up to customers’ expectations.


<h2>Precise filling jam in biscuits on high speed</h2>
A depositing solution like the SDL (Stationary Depositor Large) from Foodjet is fully capable of fulfilling the task. Together with the 70L liquid stuffing tank, the FJ28 depositor head and its nozzle sizes ranging between 400-1500 micron, it has the ability to process a large number of cookies or biscuits and dose the decoration with a precision better than 0.5mm

Furthermore, the SDL is integrated with an illuminated vision camera hood on the entry side in order to maximize productivity by ensuring that every biscuit is precisely filled while minimizing the waste of foodstuff.

High speed decorator for filled biscuits

Manufacturers of tiger bread and other similar consumables often find that achieving perfect results is more complicated than it looks. The use of specially designed modern solution guarantees accuracy and consistency when depositing foodstuff.


<h2>Accurately depositing tiger wash at high speed</h2>
The Mobile Depositor Small (MDS) by Foodjet is a mobile C-frame designed to operate with up to 4 FJ29 depositor heads for larger production capacities. With the help of a range of supply piping, a Volumetric Servopump, and individually controlled nozzle-jets, no foodstuff goes to waste and the final product has top quality. The fully customizable nozzles ranging in size between 1.5 -3mm allow the operator to easily deposit the right amount of product onto the tiger bread for an even and complete finish with accuracy better than 1mm.

All areas on the unit that food can reach are made of stainless steel 316 which makes the machine easy to clean and last for a long time. Additionally, the liquid foodstuff circuit is CIP-able, meaning the foodstuff automatically flows on demand with nominal flow rates between 0-250L per hour. The VPS option in the Volumetric Servopump allows the operator to control the amount of liquid foodstuff that is pumped out of the heads.

Mobile depositor of tiger wash

Pre-made cup fillers are mostly used by food companies to assist in the mass production of salad dressings, sauces, spreads, dips, and dairy products. These pre-made cups help keep the food fresh, extend shelf life, and make it easier to eat salads and saucy foods. However, when it comes to product safety, it’s essential to use a quality machine that ensures complete sterilization and is in compliance with all the latest hygiene standards.
<h2>Quickly and safely fills cups for sauces and dressings</h2>
The DFB-C, designed by Wick Machinery, boasts a filling range of 1 to 1000 ml and can deliver an output of up to 400 cups per minute. It features a cup dispenser, film die and foil cutters, and a heat-sealing station to prevent spillage. It also has a sealing station for pressed caps and allows product-specific filling.

Moreover, this model boasts several different application-specific dosage systems, enabling users to fill products with different toppings or layered products. Lastly, it can also be attached to screw stations designed for special cups and labeling machines, enabling users to print the expiry date on the pre-made cups. The DFB-C is also ideal for multi-component filling, such as six-layer dips and products with two or three toppings.

Pre-made cup filler for salad dressings

In the food industry, from a microbiological point of view, different types of foods are subject to the growth of food poisoning microorganisms. For this reason, clean room conditions are required when they are processed. However, there are some products such as ketchup, mayonnaise, dip sauces, or jam/honey, that don’t require a special controlled environment, as they are considered low-risk foods. Adhering always to the hygiene standards, these products can be processed in a FFS machine with a standard environment which could be the right cost/benefit solution for mini portions production.


<h2>A thermoforming solution customizing cup shape and size</h2>
The Thermoforming machine designed by Newpack (Alimenta Group), is a horizontal Form-Fill-Seal machine that forms a container, fills it with a product and then seals it in a single process. The machine handles food products from liquids to semi liquids, even high viscosity ones like jam, honey, spreadable chocolate, dip sauces, and more.

The Thermoforming machine is adjusted to the demands of the product to be processed and its demands in regard to shelf life. Newpack customises the shape and size of the cup in accordance with manufacturer’s end product requirements. Depending on hygiene levels, Newpack has different versions: Standard, High-Clean, Ultra-Clean and Aseptic. For products such as jam, spreadable chocolate, ketchup, mayonnaise and dip sauces, that are not sensitive to the growth of food poisoning microorganisms, a Standard version is suggested.

Starting from a reel of thermoformable plastic film, the Newpack Thermoforming machine forms the bottom of the container according to a pre-established shape, by heating the plastic film and shaping it through a mould. At this point, cups are automatically filled by a cup filling station. Based on the product to be packed and the shape of the cup, the filling system type changes. Afterwards, the machine applies a lid on each cup by heat sealing it. When cups arrive to the cutting station, they’re cut and separated.

Machine capacity depends on the product and volume of the cup; generally speaking, 9,000 - 15.000 c/h is the minimum production capacity.

Standard FFS machine for spreads and sauces in mini portions

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Having a multipurpose machine allows one to perform different tasks like cooking, frying, braising, and candying, making the production area more efficient and providing additional space for other process equipment.


<h2>Cooking, sterilizing, candying system for vegan sauces, condiments, and jams</h2>
The Jolly Chef Multifunction Cooker from Frigojollinox is a single tank used for cooking agri-food preserves such as vegan sauces, condiments and jams up to 140 degrees Celsius. It is built entirely in stainless steel and can be used to sterilize food packaging such as cans and bottles up to 100 degrees Celsius. It features an indirect heating system using a gas burner or electric heaters for even heat distribution. It also has automatic systems for mixing at variable speeds and cooling of sterilized containers. The functions are controlled through its touch screen control panel with smart control systems that can also be controlled remotely through smartphones, tablets, or PCs. The tank sizes are available in three different capacities: 54, 117, and 216 liters.

Vegan Sauce Processing System

When producing jams and marmalades, preserving the natural flavours, aromas and colors of the fruit can be challenging if no gelling agents or sugars are added. This is something important to consider when you are choosing the right jam making machines and equipment for cooking and sterilizing your products.


<h2>Vacuum Cooking and Sterilizing Your Fruit Jam and Marmalades</h2>
The BM50 Top Multifunction Bench from Frigojollinox is a complete marmalade and fruit <a href="https://making.com/jams/">jam</a> processing system. The vacuum cooker consists of two tanks working autonomously and automatically. Comprising of the sterilization of raw materials and the other, vacuum cooking of the product.

Vacuum cooking method cooks the jam at a lower temperature and at a shorter period. Thus, helping retain the natural flavors, aroma, and colors while saving time. This processing machinery features stainless steel tanks with a non-stick finish. This prevents the products from sticking to the bottom or to the wall of the tanks.

The Vacuum tank for cooking has a capacity of 54 liters and the Stery tank for sterilization has a capacity of 70 liters. This is the perfect processing machinery for a complete jam production line. All the way from with start with the raw materials, to the final end product, the MB50 is the ultimate processing and filling machine.

This machine has a touch screen control panel and intelligent control features that manage the system through wireless connections such as smartphones and tablets. This allows you to control the machine with out being physically present at the production line.
<h3>More Than Just a Jam Processing Machine</h3>
Besides for the ability to process jam from start to finish, the MB50 can also fry and braise. This makes it not only good for the production of marmalades and fruit jam, but it can also be used to <a href="https://making.com/fruit-juice/">produce fruit juices</a>, as well as sauces such as ketchup, soups as well as various other condiments. The functionality that this jam making machine provides makes it a great investment to any food production plant.

Marmalade and Jam Processing Machine

Microorganisms and pathogenic forms in fresh fruit jams can shorten storage time. In small food industries like canteens and cooking centres that preserve jams or other food liquids which are stored in cans, lengthening the shelf life of these products is necessary.


<h2>Pasteurizing by immersing the product in heated water</h2>
Fixpan of Firex is an industrial pasteurizer for preserves that pasteurise products like sauces, jams, liquids and semi-liquids, but can also cook. The jars that are filled with the product are put in a basket, lowered down in the machine and immersed in water, where a needle probe detects the temperature at the core of the product, during the pasteurisation process. The process of pasteurisation involves heating the product for a set amount of time in order to kill the vegetive form of bacteria harmful to the product. Depending on the product, the pasteurisation time and the temperature is set accordingly. A forced circulation system of running water (that is optional) allows to keep the temperature homogeneous in all areas of the tank. It also comes with a valve, to discharge liquid or semi-liquid products, or to connect with automatic dosing systems.

There is an electric, gas and steam version of the pan. They all come in versions that hold 100, 150, 200, 300 or 500 litres. The electric pan has the heating controlled by the electronic board with automatic insertion of the minimum 2°C before the setpoint, and by the pressure switch. The electric one has armoured heating elements in “Incoloy 800” alloy, installed inside the cavity. The steam pan has feeding (from the user circuit) via a minimum/ maximum modulation valve, controlled by an electronic board.

Jam pasteurizer with temperature control

New ways of packaging products are popping up all the time on the market. These new types of packaging, such as display tray with a lid, allow manufacturers to keep up with the latest market trends, make the product more appealing to customers and at the same time save cardboard and reduce costs.


<h2>Pack your products in wraparound, shrink-wrap, and tray with lid packaging</h2>
The Multifunction system provided by Baumer is an all-in-one complete packing system capable of wraparound carton packaging, shrink wrapping, and other special functions such as providing special lids or covers in combination with trays. With its wide array of formats, this system can provide packaging that is ready for display at retailers or stores. The system also features touch screen panel controls that can change the configuration of the production.

Multifunction case packer for bottles and jars

Cartoning involves erecting a folded carton, filling it with the product, closing the flaps, or applying a lid and sealing with glue or adhesive tape. Choosing a cartoning solution involves, considering the type of primary packaging, the production volume, the size and count of the product in a carton, and the desired level of automation.

Cartoning

Wrapping is the final step before your finished products are ready to leave the manufacturing site. Packages are bundled tightly together with a low-density polyethylene wrapper to secure the goods inside during transportation and distribution. Automatic or semi-automatic wrapping machines cloak the palleted load in stretch film at high speeds and precision.

Wrapping

When producing fruit-based products such as marmalades or ice cream toppings, the process of cooking fruits needs special attention, as it can directly affect the organoleptic features of the final product. If the fruits are cooked for a long time at a high temperature, they may lose its flavor and discolor. Cooking under vacuum and below 80 °C helps preserve the flavor, color, but also vitamin content of the fruits in the most natural way possible.


<h2>Vacuum cooking fruits at low temperatures while keeping their natural taste</h2>
The Concentration Boule, from Ghizzoni, is a vacuum cooking system designed specifically for the preparation of fruit or vegetable-based products. It has a vertical cylindrical boule equipped with a scraper that prevents products from sticking to the vessel sides or burning. The vacuum cooker also features a double bottom wall for the indirect steam heating of fruits and vegetables. The vacuum technique reduces water content in the product through evaporation at low temperatures. This makes it possible to cook jams and concentrates evenly while preserving the natural taste of the product and requires less time compared to traditional cooking methods. The system has a safety feature that stops the stirring automatically when the lid is opened while cooking. This unit operates as a batch system with a capacity range from 20 kg to 7000 kg.

Vacuum and pressure cooker for fruits and vegetables

An autoclave is a must-have machine for canned food production lines. It performs sterilization, which ensures a longer product shelf-life and eliminates the risk of contamination. However, autoclaves typically generate high water and energy consumption, which in the long run also means very high operating costs.


<h2>Sterilizing canned products with a separating compartment while saving water and energy</h2>
The Industrial Autoclave from Ghizzoni is a patented sterilizing system for canned products. It is a cylindrical autoclave that has a separating compartment for products that will be treated. Thanks to this separated space, the total volume that needs to be heated or cooled is reduced, and so is the time of the sterilization process and the amount of energy used. The system also features indirect heating and cooling of the products, so there is no need to worry about the cross-contamination risk. The water used for each batch in heating and cooling is reused for the next batch to save time and energy. This system is applicable for canned fish products, vegetables, ready-made food, baby food, pet food, etc.

Autoclave sterilizer for food cans and jars

Fruit puree is often an ingredient of various <a href="https://making.com/yoghurt/" target="_blank" rel="noopener">fruit-flavored yogurts</a>, which sometimes, come with bigger fruit pieces. To ensure these pieces are not destroyed in the fruit puree production process, the concentration stage needs to be handled very gently. In addition, in order not to heavily alter the physical and organoleptic properties of the fruit, a shorter cooking process time is needed.


<h2>Evenly heated fruit products for jams using a horizontal rotating coil</h2>
The Rotating Coil Concentrator from Ghizzoni is a fruit concentrating unit that features a patented rotating coil that distributes heat evenly enabling a shorter cooking time. The coil is heated by a continuous flow of steam and slowly rotates at around 10 cycles per minute; this makes sure that the product is mixed slowly and gently. Rotating Coil Concentrator design helps preserve the texture and natural taste of the fruits in preparation for fruit jam, puree, or marmalade production.

Concentrator for fruit puree preparation

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit pulp is a half-processed product, when delivering it, you need to make sure that its organoleptic features are intact and that there are no hidden burnt pieces.


<h2>Steam cooking through double wall heating with agitator and scraper</h2>
The Cooking Boule, from Ghizzoni, is a steam-heated cooking system that can also mix and scrape the inside wall of the bowl to minimize waste and avoid burning of the product. The ingredient dosage can be done manually through wheeled tanks or automatically. After the product is cooked, it can be discharged through a central drain valve opening or by simply tipping the bowl. Models of different capacities are available from 30 liters to 2,000 liters. The system also has a safety feature that stops the machine automatically when the lid is lifted.

Batch cooker for fruit puree

When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. However, oftentimes these machines have a complex structure with many spare parts that require a lot of maintenance and make it difficult to clean the machine. Improper cleanliness level can in turn create the risk of compromising the sterilization process. To avoid this, you might want to consider a machine with a simpler construction.


<h2>Removing seeds, stems, and skins of fruits to produce pulps</h2>
The Pulping and Refining Equipment Group from Ghizzoni is a system that removes seeds, stems, or skins from fruits to produce pulps. It is applicable to most fruits and vegetables. For fruits with a kernel such as plums or cherries, they first need to go through a destoner before proceeding to this machine. The input product of the pulping and refining machine is fruits that are also already precooked, preheated, or minced. The machine has no scrapers and just a few parts, making it easier to clean and maintain. It is available in different models with outputs ranging from 50 kg/h to 10,000 kg/h. The rotor used in the system is controlled by an inverter, making it possible to adjust the rotational speed.

Fruit pulping machine

Extracts from plant material, such as seeds, leaves, flowers, roots, and bark provide essential oils and active ingredients used in the pharmaceutical and food industries. The three most commonly used methods of extraction are steam distillation, cold press extraction, and solvent extraction. Considerations for selecting suitable extraction equipment include the type of plant material to be processed, heat sensitivity of the extract, and volume of production. Extraction equipment is applied in the pharmaceutical industry for extracting active compounds from medicinal plants or herbs. It is also used for the recovery of essential oils, oleoresins, aromas, natural extracts, and proteins in the food industry.

Extraction

<span style="font-weight: 400;">In a bakery environment fruit jams are often used for the decoration or filling of a wide range of pastries and other baked goods. Making fruit jams in-house to your own recipe and consistency is an excellent way to reduce costs and improve quality. A combination food processor allows for the fully automated production of high quality jams with consistent results time after time.</span>


<h2>Complete solution for fruit jams with advanced features and ease of use</h2>
<span style="font-weight: 400;">This machine series is the perfect choice for developing and producing fruit jams for use with pastries and other baked goods.</span>

<span style="font-weight: 400;">Suitable for all sizes of bakery, from small independent to large-scale production, this series is available in a range of capacities from 8 to 550 litres, to perfectly suit your scale of operations.</span>

<span style="font-weight: 400;">This is extremely simple to use thanks to its ten inch touchscreen that runs own custom software. This allows all jam-making processes to be completely automated, and allows large numbers of recipes to be stored and recalled.</span>

<span style="font-weight: 400;">Perfect for delicate fruit jams, the entire system can be sealed to allow both vacuum and pressure cooking processes. The jacketed bowl can be heated up to 120°C, as well as cooled using the built-in water system, allowing perfect temperature control with rapid heating and cooling. Optional chiller unit is also available for speciality products.</span>

Food processor for making fruit jams for your pastries

Moisture considerably depletes the shelf life of nut products. At the same time, however, manufacturers want to retain the oil content that gives nuts their aromas and nutritional benefits. Keeping a precise temperature control that ensures both qualities is a primary challenge in nut roasting processes.


<h2>Accurate temperature control and efficient roasting for different types of nuts</h2>
The TFS Series by Tecno 3 comes with 3 different nut roasting stages (drying to eliminate moisture, roasting, and cooling down). Thanks to independent drying and roasting chambers, the nut is treated in a delicate manner to preserve its structural characteristics.
Built for vertical functionality, the machine is compact and offers easy accessibility. Moreover, the roasting and drying processes can be automatically managed by the PLC. The machine reaches a maximum capacity of over 2 tons/hour and starts at 100kg/h.

Industrial Nut Roaster

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Drying technology exploits the modes of industrial heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements including toasting and drying.

Roasting

Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocolate result in a sandy consistency, while too fine a particle makes the end product feel watery. Producing the right chocolate texture at 20-30 microns keeping the ideal Gauss curve requires precise handling of the refining process.


<h2>Continuous chocolate refining</h2>
The P10S-CI Series by Tecno 3 is a high-precision refiner using a proprietary refiner with 10 vertical rolls. Designed with three grinding units, the technology simplifies the large-scale continuous processing of chocolate and chocolate fillings. The feed goes first through a pre-refiner stage before reaching the refiner. After that, the process is finished in the ball-mill section.
Each refining unit reaches a maximum capacity of 750 kg/hour, achieving high outputs in a one-step procedure. The P10S-CI has a compact build, saving on floor space.

Refining plant for chocolate

In a production setup of agri-food preserves, sauces, and other condiments, vacuum cooking at 50 °C and in a short time helps retain the natural taste, aroma, and organoleptic properties of fruits or vegetables. Overboiling or cooking the product at longer times can alter the products’ taste and aroma and may even require additional gelling agents or sugar to compensate for the loss of organoleptic properties.


<h2>Vacuum cooking with built-in condensation system for steam extraction</h2>
The Vacuum concentrator BV 150 from Frigojollinox is a vacuum cooking system that is capable of concentrating at a temperature as low as 50 degrees Celsius, making it ideal for the production of jams, marmalades, and sauces. This helps preserve the flavor, aroma, color, and organoleptic properties of the ingredients without adding gelling agents or sugar. It can also cook at temperatures up to 140 degrees Celsius at atmospheric pressure. The equipment features an indirect heating system using either a gas burner or electric heater and a mixing system with variable speed options. It is also equipped with a plate-type exchanger system that is specifically designed to extract steam during the concentration process and convert it to condensate. The stainless steel tank has a 157 liter capacity and a non-stick finish to prevent the products from sticking to the bottom or walls of the tank during cooking. This equipment has a production capacity of 130kg/ cycle, which is good for small and medium-scale food manufacturers.

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Industrial jam vacuum cooker

In production lines that involve sterilization processes, jars that are not properly capped may explode as the temperature rises over 100 °C during sterilization. This not only results in a waste of material but also in having to do the packaging step all over again. Capping jars or other bottled products with the right amount of torque is necessary to ensure proper sealing and no leakage which leads to less product waste.


<h2>Cap up to 600 pieces per hour with twist-off bottle caps</h2>
The stainless steel Jar Capping Machine from Frigojollinox is a semi automatic bench pneumatic bottle cap machine for containers with twist-off or plastic screw caps. This heavy duty piece of equipment features an adjustable capping head height of up to 330mm. This means that it can work on bottles of various different sizes. As long as the height is no more than 330mm. This makes the unit the perfect asset for any type of production, process or system where capping would be necessary.

Torque applied during the process can be set up to 11Nm and the spindle rotation speed can also be adjusted according to the requirements. The system has an adjustable locking system by means of a pneumatic piston and a magnetic spindle that can hold the twist-off lids in place. The magnetic spindle is made on the cap diameter and is provided in 2 sizes of the customer’s choice. Production capacity can go as high as 600 pcs/ hour at high speed. This machine will cap your products with efficiency and reliability. Thus, leading to less wasted resources and in quicker time than most other machines out there.

Capping Machine for Jars

A bottle cap seals the top opening of a bottle to guard the product against leakage and spoilage. The selection of a bottle capping machine also depends on the shape, size, and material of the bottle, production speed, nature of the product, and sterility requirements. Bottle cappers are used in the food industry for sealing soft drinks, oil, ketchup, jam, and water bottles; in the pharmaceutical industry, they are used for sealing vials and syrup bottles. In the cosmetics industry bottle cappers are used for sealing shampoo, cream, and lotion bottles.

Capping

Filling containers manually with liquid and viscous products is the method often used by small manufacturers. However, this can be time-consuming and can even result in product waste due to an inaccurate filling procedure. By making the process semi-automatic, you can improve the filling accuracy while minimizing waste during operation, and of course, significantly increase your food beverages production speed. This can be achieved by using semi automatic volumetric fillers for liquids.
<h2></h2>
<h2>Fill up containers with liquid products automatically or manually via foot pedal</h2>
The Filling Machine ECO FJ from Frigojollinox is a semi-automatic volumetric filling machine for small-scale production of liquid and thick products. The system allows adjustments to the volume of dosage and gives you the option to operate automatically (continuous filling) or manually through a simple switch. A foot pedal is provided for manual filling of containers. It is equipped with stainless steel parts in areas where your product comes into contact. The height for the container disk support is adjustable to accommodate containers of different sizes. The system is available in different models with a wide range of dosage volumes from 5cc to 1500cc and is also suitable for high-viscosity liquid products.

Semi-Automatic Volumetric Liquid Filling Machine

Production of marmalades, jams, fruit concentrates, and sauces requires multiple steps. These jam production steps include cooking, concentrating, candying, and pasteurization. Using an all-in-one system that can automatically perform these steps simplifies production and minimizes the footprint of the production line.


<h2>Cooking, concentrating and pasteurization of fruits and vegetable-based products</h2>
The BM30easy, from Frigojollinox is a 3-in-1 marmalade processing system equipped with a tank that can perform cooking, concentrating, and pasteurizing of fruits and vegetables to produce agri-food preserves. This piece of equipment is perfect for small batches, no matter what jam recipe you're following. Vacuum cooking can be performed as low as 50 degrees Celsius at shorter times to retain the natural flavors, color, and aroma of the products. Cooking at atmospheric pressure can go as high as 140 degrees Celsius. Food processing has never been this simple!

The unit also comes with a perforated basket with separate shelves that can rotate at variable speeds for even distribution during candying process. The system features stainless steel materials with a non-stick finish that prevents the products from sticking at the bottom or wall of the tank. The function is similar to that of a jacketed kettle, however, the BM30easy has many more features and is designed quite differently. The system can also perform automatically by setting the parameters through its touch screen control panel or through remote control via smartphones and tablets.

Simply add your fresh fruit, along with your choice of fruit juices and let the machine take care of the rest. From start all the way to the end, where you'll be presented with filled jars containing your favorite jam recipe. Including strawberry jam, apricot jam, peach jam and literally any other type you can think of.

Small Scale Industrial Jam Cooker

From food to pharma, homogenization is an essential step in the production process that provides uniformity to the product by improving its physical properties. If not homogenized, the fluid product might degenerate over time, leading to the formation of sediments and phase separation. This will lead to the loss of desirable product properties like uniformity, viscosity, consistency and reduced shelf life. 
<h2>Reducing product particle size using cavitation provides fluid stability</h2>
High Pressure Industrial Homogenizer from HOMMAK facilitates permanent homogenization of heterogeneous fluid products like milk, fruit juices, creams, ointments and more. The homogenization effect is achieved by reducing the product particle size through cavitation, shear force, impact velocity and turbulence effect under pressure, thereby preventing phase separation in the product.

The homogenizer consists of two main elements – the compression block and the homogenization unit. As the name suggests, the compression block compresses the ingredients under high pressure. The homogenization unit micronizes the decomposed particles to the specified size per the product.

The equipment's design and manufacturing considerations like capacity, pressure, material selection and valve design are tailored to its specific industrial application.

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