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Salad dressing emulsifying Equipment

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

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

<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

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

Sauce cookers and mixing machines have traditionally been designed to suit one process. This can mean they are an inefficient choice for multi-recipe production. By installing a modern, fully flexible stainless steel machine that can handle a wide range of processes, you can produce a range of high-quality products more efficiently. All while still maintaining the maximum quality of sauce or food that you wish to make.


<h2>Fully-flexible cooking and sauce mixer machine for a wide range of food products</h2>
The MultiMix from Enoop is a highly advanced full automatic mixer and cooker unit that has been designed from the outset to be incredibly versatile.

Able to mix, chop, cut, cook, cool, concentrate, emulsify, and perform vacuum deaeration and homogenisation, the MultiMix can handle the widest range of product recipes. From chili sauce to any other type of mixing you can think of.

The MultiMix cooking mixer machine is fitted with a vacuum system, as well as cooling and heating up to 125 Celsius. Thus, allowing a full range of sauce cooking operations to be formed by the same machine.

For rapid changeover, full clean-in-place system ensures quick and thorough cleaning. The 90-degree tilting bowl and pneumatic dispensing valve make emptying after sauce mixing, quick and easy.

Full Siemens PLC with touchscreen control allows simple operation. The recipe management system allows step-by-step parameter programming and recipe store and recall. Additionally, HACCP compliant data recording is available for this cooking mixer machine.

Universal Mixer and Cooker for Sauces

Emulsions enhance foods with a creamy mouthfeel and richer flavors. But the immiscible nature of oil-and-water mixtures makes it challenging to maintain consistency in textures and taste across batches.


<h2>Versatile, powerful, and reliable</h2>
The ProxxD® high-shear emulsifier from ProXES guarantees reproducibility batch after batch. The built-in proprietary automation system hands full control over the shear energy input and other critical parameters.

Droplet distribution impacts emulsion stability and the sensory profile of the final product. FrymaKoruma specializes in droplet size control and is the world market leader in emulsion-based food processing systems.  Its technology solution disperses fine droplets with precision to create superior-quality foods and extend their shelf-life.

The ProxxD® is a highly versatile system that is easily adaptable to match your exact processing needs. Besides emulsification, the ProxxD® performs a range of food processing functions, including dosing &amp; weighing, mixing, and vacuum deaerating.

The integrated unit has been redesigned with a small footprint but large capacities, reaching up to 5,000 kg/hour depending on the product recipe.

Batch processing system for emulsions and suspensions

When selecting a sterilizer for your ready meals, finding the right size that would fit the number of your containers per batch can be challenging. Aside from the size, having a sterilizer that can handle any type of container – cans, plastic containers, trays, jars - can help make your life easier and speed up the sterilization process.


<h3>Sterilize cans and other containers in batches of 200 to 300 pieces</h3>
The Stery2000 from Frigojollinox is a computerized horizontal autoclave. It has a capacity of 370 liters which fits around 300 pieces of 200ml cans or containers per batch.
<h3>Sterilization Temperature</h3>
It is a compact unit with an integrated electric boiler for its high temperature heating system that can go up to 135 degrees Celsius. The nebulizing system used for cooling down reduces water consumption and time cycle. This unit also comes with a stainless-steel basket and trolley with removable and adjustable shelves for easy loading and unloading of the products.

Pressure and Temperature controls allow you to steam products at ambient pressure. As well as under a pressure of 135°C or less.
<h3>Sterilization Cycle</h3>
It has low electricity consumption of 10kW/hr and a backup battery to prevent power supply interruptions during operation. Valve operations for steam, air, and water are fully automatic. The whole system can be programmed from its touch screen control panel or through its smart control feature, allowing remote control through smartphones, tablets, or PC. This allows you to set sterilization times

Autoclave Steam Sterilizer Machine for Ready Meals

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

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

Frigojollinox is an Italian company specialized in the manufacturing of equipment for the canning, dairy, fishing, confectionary, and cosmetic industries.

Although not as highly regarded as their white or black winter varieties, summer truffles are the absolute first choice in preparing <a href="https://making.com/truffle-cream">truffle cream</a>. When making truffle cream, utmost attention must be paid to the sterilization step. Summer truffles are just as delicate as the more expensive varieties and could be ruined and lose 100% of their flavor if the temperature is too high.
<h2>Pasteurization or sterilization? How much does temperature matter?</h2>
Well, that's basically all that matters. The temperature demanded to destroy pathogenic microorganisms depends on the acidity of the food. High-acid foods, with pH below 4.5 require <a href="https://making.com/equipment/milk-pasteurization-machine">pasteurization</a> temperatures (up to 100 °C) to be considered safe for consumption. Protein-based, low-acid foods such as truffle cream, require <a href="https://making.com/technologies/sterilizing">sterilization</a> temperatures (120 °C – 130 °C) to kill microorganisms quickly. So, we've got a dilemma here. Truffles are heat-sensitive products and could be damaged at such high temperatures, risking losing their aroma completely and even burning. But still, they need to be sterilized to eliminate all microorganisms and spores. So, what to do?

https://www.youtube.com/watch?v=DKU8_EMR86c
<h2>Zero is the number - sterilize your truffle cream using the F0 value</h2>
The Project Manager at Frigojollinox Maurizio Pettini points out that the standard sterilization temperature is 121°C because 100°C is still insufficient to eliminate all bacteria, especially spores. “<em>However, the actual sterilization begins when the temperature exceeds 100 degrees</em>,” says Pettini.

Every product needs a different sterilization temperature depending on its characteristics. In the case of truffle cream, Pettini explains that the right temperature is between 116-117 °C.

“<em>To get the best result without any damage to the product</em>,” he continues, “<em>equipment must automatically calculate the sterilization temperature based on the F0 value</em>”. The F0 value determines the correct exposure time and temperature to achieve the same lethality (microbial inactivation) of 121 degrees for one minute. In plain English, the F0 algorithm automatically calculates the sterilization time and temperature according to the product to be sterilized, considering both the heating and cooling steps.

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The power of zero - how to sterilize truffle cream without damaging it

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

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Salad dressing emulsifying Equipment

Which salad dressing emulsifying technology do you need?

Easy to use food processor for gastronomy sauces and pastes

Vacuum based homogenizer

Universal Mixer and Cooker for Sauces

Batch processing system for emulsions and suspensions

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