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Industrial Aerators

aerating-mixer

Aerating Mixer

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Batch

In confectionery production, especially for products like nougat and halva, achieving consistent aeration and precise cooking is vital. Limited space and the need for diverse recipes further complicate the manufacturing process.
<h2>Cook and aerate for diverse candy varieties</h2>
The SIEDOMAT® / TURBOMIX® by Hänsel Processing is a specialized batch-wise system designed for the production of aerated masses in confectioneries. This system combines the SIEDOMAT® vacuum cooker and the TURBOMIX® aerator to handle various challenging recipes efficiently. The unique process involves initial vacuum cooking in the SIEDOMAT®, followed by mixing in a whipping agent and a second vacuum step in the TURBOMIX®. This method is particularly suitable for hard torrone and halva production. For milky, aerated masses, the UNIBATCH® cooker can be integrated with the TURBOMIX®. This combination is effective for creating a wide range of textures and consistencies, making it versatile for many confectionery applications.

Batch-wise cooking and aerating system for aerated candies

Aeration

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

solid

Continuous

When dealing with stored powders in silos or hoppers, you might face issues where settled material becomes dense and behaves like a solid mass, hindering smooth flow. This challenge can disrupt processes and require time-consuming manual intervention to resolve.
<h2>Improve material flow in storage containers</h2>
The Bin Aerator from Gericke is designed to fluidize stored powders in bins, hoppers, and silos, without causing damaging vibrations. It works by continuously introducing air into the mass of stored powder, replacing naturally lost air and maintaining the air-to-particulate mixture ratio. This prevents the material from settling and becoming dense, ensuring it remains flowable. With a typical effective radius of 300 mm (12 inches), it is easy to mount using the optional external mounting plate. The compact and low-cost design requires virtually no maintenance, and it is available in both cast iron and 316 stainless steel with either a black Neoprene boot or an optional white FDA Neoprene boot for food applications.

Bin aeration system for silo and hopper material flow

Powder

Industrial

In confectionery production, achieving the right texture and consistency in nougat, chewy, and marshmallow products can be challenging. This often involves a precise aeration process to ensure a light, fluffy final product that meets high-quality standards.
<h2>Efficiently aerate candy masses with precise control</h2>
The PRINCESS® TURBOWHIP by CHOCOTECH is a specialized addition designed to aerate candy masses efficiently. It can be easily fitted to the PRINCESS® Candy system and includes a whipping basket and WAS infeed. The PRINCESS® TURBOWHIP enables uniform aeration, crucial for producing nougat, chewy, and marshmallow products with the desired consistency. Its wheel-in wheel-out feature allows for swift setup and removal, making it highly adaptable to various production settings. The device ensures consistent and homogeneous aeration, resulting in products with a stable structure and pleasing texture.

Aerator for candy masses

In confectionery production, achieving the desired texture for aerated sugar products can be a complex task. This challenge often involves precise heating and controlled whipping to create consistent quality in products like nougat and marshmallow.
<h2>Produces aerated sugar masses with precise whipping</h2>
The TURBOWHIP from CHOCOTECH is a specialized system designed to produce aerated sugar masses with precision. It consists of two main vessels: a thermosiphon cooker and a pressurized whipping tank. The thermosiphon cooker heats the sugar mass using an integrated steam coil and can operate at atmospheric pressure or under vacuum. Its large volume minimizes the risk of the product being sucked into the vacuum pump, allowing for optimal foaming. After cooking, the vacuumed sugar mass is transferred to the pressurized whipping tank where it is mixed with a whipping agent solution, such as egg white. This tank uses pressure to whip the mass into a fine-pored foam. The TURBOWHIP supports both batch and continuous downstream processes, making it versatile for various production needs. It can handle products like nougat, frappé, marshmallow, chewy candy, high-boiled and soft torrone, Nougat de Montélimar, and Halwa-Tahina. The system is available in different throughput capacities: TURBOWHIP 300 (300 kg/h), TURBOWHIP 600 (600 kg/h), and TURBOWHIP 1000 (920 kg/h), which includes 15% foam additions.

Aeration system for sugar masses

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

In large-scale confectionery and bakery production, achieving consistent aeration in sugar masses, chocolates, and baked goods is crucial. Uniform texture and structural integrity are often challenged by varying ingredient properties and batch sizes.
<h2>Ensures homogenous aeration with precise control</h2>
The TORNADO® by CHOCOTECH is designed to offer continuous aeration of sugar masses, chocolate, and bakery products. The system features an aerating head with a rotor and stator that can be tempered for both heating and cooling, facilitating intensive blending through meshing shearing pins. The process starts with a small pre-rotor and pre-stator combination that meters the whipping agent and starts the aeration process. This pre-foam is then introduced into the pressurized main aerating head along with the base mass, resulting in a fine-pored and stable foam. The system's rotor and stator are EDM finished for precision and can be easily disassembled for maintenance. This aeration technology ensures consistent and homogeneous blends across various confectionery and bakery applications. The TORNADO® series offers different models to handle light and heavy foam, with capacities ranging from 500 kg/h to 2000 kg/h depending on specific weight and foam texture.

Continuous aeration system for confectionary and bakery products

Blending

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

Cooling

Manual

In brewing, maintaining precise control over the oxygen levels in your wort is crucial. Inconsistent oxygenation can result in poor yeast health and undesirable flavors, making a consistent and effective method for aeration and oxygenation essential.
<h2>Achieve consistent wort oxygen levels</h2>
The inline aeration and oxygenation manual unit from Bucher Unipektin is designed for effective aeration and oxygenation of beer wort. The unit uses the Bucher Denwel injector to inject either oxygen or air, breaking it down into microbubbles for efficient and instantaneous saturation. This process ensures minimal pressure drop and eliminates gas loss, providing a fully hygienic solution. Sterile gas and steam filters are included in the system for sanitization. The unit operates at pressures between 2 to 5 barg (30 to 72 psig) and temperatures ranging from 0 to 15 °C (32 to 60 °F). The unit is made from stainless steel 304 with EPDM, PSU, and PP materials, and comes in various models to accommodate different flow rates and volumes. It connects via Tri-clamp with other options available on request.

Brewery inline aeration and oxygenation unit

liquid

Ensuring the consistent fermentation of beer often requires precise control of oxygen levels during wort aeration. Insufficient aeration can inhibit yeast reproduction, while over-dosing can lead to undesired substances and excessive foaming.
<h2>Control oxygenation and aeration in beer production</h2>
The Bucher Unipektin inline aeration/oxygenation unit is designed to provide accurate and automated air and oxygen injection into beer wort. Using the Bucher Denwel Injector, the unit splits gas into microbubbles, achieving efficient saturation with minimal pressure drop. The oxygen or air can be sterilized using micro and sub-micro sterile filters. An inline oxygen analyzer continuously monitors concentration levels, while a PLC system processes the output signal to control dosing. The high precision control valve adjusts injection rates to prevent over or under-aeration. It comes with Tri-clamp connections and operates under pressures between 2 to 5 barg and temperatures from 0 to 15 °C. This unit can handle air addition up to 15 ppm and oxygen addition up to 25 ppm, depending on pressure and temperature. Sizes range from 20 to 1000 hectoliters per hour.

Inline aeration/oxygenation unit for beer

Complex processes call for continuous tracking and monitoring systems that help you to keep the manufacturing operation under control. The technology analyzes the components in the production phase for divergence in behavior or changes in conditions. Based on advanced software applications, monitoring platforms make sure that your products satisfy the quality criteria while they are being developed.

Monitoring

Industrial sterilization processes are employed in different industries to completely eliminate all living microorganisms from the final product. For instance, in food processing, sterilization equipment is used to produce a stable product with a long shelf-life by eradicating harmful bio-contaminants. Instead, in the medical field, sterilization technologies aim to prevent the transmission of microbes to patients by sterilizing all the tools and medical devices that come in contact with the patient. Most sterilization equipment, such as autoclaves, employs high-temperature pressurized steam to destroy bacteria and disinfect surfaces from spores. Other methods include radiation sterilization or using chemicals such as hydrogen peroxide for disinfection.

Sterilization

In the production of chocolate and confections, achieving a homogeneous and nearly solid mass for fat-based centers without pre-cooling can significantly streamline the workflow. Traditional systems often leave room for inefficiencies that lead to increased waste and longer production times.
<h2>Achieve precise aeration and crystallization</h2>
The SuperNova Orbit from Aasted is tailored for the crystallization and aeration of fat-based masses, such as crème fillings. Capable of crystallizing the mass to an almost solid state, it enables transfer to open hopper wire cutters and extruders without the need for pre-cooling on conveyor belts. The unique constant velocity scrapers ensure uniform handling, making the mass pumpable and homogeneous. Air can be injected mid-crystallization, dispersing naturally due to shear adding, eliminating the need for traditional mixing heads. This dual-purpose flexibility minimizes waste and reduces production time, providing consistent results for both aerated and non-aerated applications. Suitable for various dessert chocolates and bar fillings, the SuperNova Orbit supports a wide range of densities and ingredient compositions.

Crystallization and aeration unit for fat-based center masses

Crystallization

In the confectionery and bakery industries, achieving uniform aeration in masses and precise depositing of fat fillings is crucial. This process often faces challenges such as maintaining consistent texture and preventing contamination, requiring specialized equipment for optimal results.
<h2>Achieve precise aeration and depositing</h2>
The ESA depositor from Aasted is an advanced solution designed for the deposition of aerated masses and fat fillings. The depositor's closed construction of the hopper and depositor head ensures contamination-free production. It features highly accurate and gentle movements, which create the finest aerated mass with consistent texture. The ESA is adaptable to any production line and includes optional features like built-in lifting of moulds or oscillating hopper movement during depositing. This technology is suited for medium to large scale production and is designed for easy cleaning and maintenance, ensuring minimal downtime and high productivity.

Depositor for aerated masses and fat fillings

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

When producing high-quality chocolate, maintaining consistency and specific texture throughout large batches is critical. Achieving this requires reliable aeration and aroma mixing processes to ensure uniformity and optimal incorporation of ingredients.
<h2>Efficiently aerate and mix chocolate masses</h2>
The Aasted Aeration & Aroma system is designed to aerate chocolate masses with capacities ranging from 1,000 kg/h to 2,500 kg/h. Its compact and mobile design facilitates easy movement across production facilities. The system incorporates complete built-in controls, including temperature monitoring for both the chocolate mass and the mixing head jacket water. It allows operators to control and store up to 20 different recipes, optimizing repeatability and efficiency in production. Ideal for chocolate and confectionery applications, the system can be easily connected to any moulding line, enhancing production quality and flexibility.

Aeration and aroma mixing system for chocolate production

<span style="font-weight: 400;">Aerated products can be difficult to mix thoroughly without reducing the volume of air in the mixture, leading to inferior quality. By using a dedicated high specification mixer with precision control of temperature and air/nitrogen injection, the highest product quality can be achieved in products like ganaches, mousses, creams and marshmallows.</span>


<h2>Continuous aerating mixer for increased product volume and improved structure</h2>
<span style="font-weight: 400;">The Tonelli Continuous Aerating Mixer - CAM is precision-engineered to increase the quality of aerated product mixes through it’s new features.</span>

<span style="font-weight: 400;">The vertical construction allows for optimal feeding into the aeration head, whilst the mixing heads can be easily swapped out to ensure the optimum size for each product type.</span>

<span style="font-weight: 400;">The mixing stator is fully jacketed, allowing for precise temperature control and therefore product quality via forced water cooling.</span>

<span style="font-weight: 400;">For high strength and maximum hygiene, mixing rotors and stator are machined from solid stainless steel, with no joints or welds. As well as ease of cleaning, this construction offers the maximum strength for long component life and minimal maintenance downtime.</span>

<span style="font-weight: 400;">Advanced control features of the Tonelli CAM allow for the production of complex or specialist products. For example, liquid ingredients can be injected straight into the aerating head, or liquids or solids can be injected downstream with no impact on the aeration quality (for example,food colourings, jellies, etc). CAM has also been designed to allow highly accurate control of air/nitrogen injection and product temperature, giving you complete control over product quality.</span>

Mixer for aeration of confectionery and bakery products

Fluid mixing is an important part of many industrial processes.  Thorough and consistent integration of the fluids is essential and the process must be tailored to the particular ingredients and desired output.  Mixing heads, input and output flow, temperature, and level of aeration all have a direct effect on the quality of the output mix and this equipment has the options needed to control them.


<h2>Accurately mix large volumes of a wide variety of liquids</h2>
The Uni-Mix from Hansa Mixer is a high-capacity aerator for pumpable media. It comes in two distinct variants, one for the food industry, and one for non-food industries. The machines are essentially the same as the food industry variant including design options for compliance with food industry standards and regulations. Uni-Mix from Hansa Mixer is a high-capacity mixing system for pumpable liquids designed for flexibility, accuracy, and efficiency.  Many options exist for the integration of unique mixing heads, flow sensors, cleaning systems, seals, control systems, and monitors.  The systems provide high production capacity precisely conforming to your recipe for a wide variety of input ingredients.  In this way, the production of large quantities of high-quality product formations is assured.

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High capacity aerator for pumpable media

Many processes in food production and standard industry require high-quality, customized mixing equipment to ensure consistent results. At the same time, successful producers are often faced with limited available floor space as their operation expands.  Here is mixing equipment specifically designed to use as little of your valuable floor space as possible without compromising on capability.


<h2>Accurately mix large volumes of a wide variety of liquids with a minimized footprint</h2>
The Compact-Mix from Hansa Mixer is a compact aerator for pump-able media. It comes in two distinct variants, one for the food industry, and one for non-food industries. The machines are essentially the same as the food industry variant including design options for compliance with food industry standards and regulations. Compact-Mix is a high-capacity mixing system for pump-able liquids designed for flexibility, accuracy, and efficiency. Up to 3 pumps are built into the frame and the use of additional dosing pumps allows exact dosing of additional substances into the mixing chamber.

Many options exist for the integration of unique mixing heads, flow sensors, cleaning systems, seals, control systems, and monitors. The systems provide high production capacity precisely conforming to your recipe for a wide variety of input ingredients.  In this way, the production of large quantities of high-quality product formations is assured while the machine is designed for a minimum overall floor space requirement.

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Compact aerator for pumpable media

Products such as mousse, yogurt, butter, cheese, and many more require mixing and aerating under sterile conditions and adherence to strict food production safety standards. A high degree of process control including gas introduction in a user-friendly and easy-to-maintain hygienic aerator will give any food producer an advantage over the competition.


<h2>Mix, whip, and aerate food products with excellent process control.</h2>
The Milk-Mix from Hansa Mixer is an aseptic aerator designed to meet the needs of applications in the dairy and other food processing industries. It includes all stainless steel construction and well-developed technology for sanitary seals which allows them to be rinsed even during the production process.  The mixing head is stainless steel and both the stator and the rotor are temperature controlled.  Even and thourough processing  is assured through careful design including injection ports located behind the mixing head.  An integrated gas controller allows the precise introduction of air or nitrogen into the mixing chamber for accurate and controlled aeration according to your recipe.  The system includes and is controlled by either a 175 mm or 250 mm color touch display.

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Aseptic aerator for food products

Many industrial processes and products require a consistent foam with very particular and tightly controlled characteristics.  From food products to carpet and chemical production, the production of a consistent aerated substrate is essential to product quality.  To ensure reliable foam production, equipment is needed with automatic gas dosing, displayed density levels, and other features specifically tailored to your particular process.


<h2>Accurately mix and aerate a wide variety of food and non-food ingredients.</h2>
The Eco-Mix from Hansa Mixer is an aerator for low-viscosity media. It comes in two distinct variants, one for the food industry, and one for non-food industries such as plastics and chemicals processing. The aerators are essentially the same as the food industry variant including design options for compliance with food industry standards and regulations.  Eco-Mix is a mixing and aerating/frothing system for pumpable liquids designed for flexibility, accuracy, and efficiency. Many options exist for the integration of unique mixing heads, flow sensors, cleaning systems, seals, control systems, and monitors.  The systems provide automatic gas dosing precisely conforming to your recipe.  Air volume/foam weight are digitally displayed.  Provisions for additional external pumps and lines are also provided

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Aerator for low-viscosity media

Highly viscous ingredients in both the food and chemical processing industries require specialized process equipment.  Production of consistent foams from highly viscous ingredients is vulnerable to equipment fouling, inconsistent mixing, and varying foam densities.  For these reasons, a high degree of process control and a high-quality temperature-controlled mixing head are essential.


<h2>Accurately mix and aerate a wide variety of high viscosity food and non-food ingredients.</h2>
The Top-Mix from Hansa Mixer is an aerator for high-viscosity media. It comes in two distinct variants, one for the food industry, and one for non-food industries such as plastics and chemicals processing. The aerators are essentially the same as the food industry variant including design options for compliance with food industry standards and regulations.  Top-Mix is a mixing and aerating/frothing system for high viscosity liquids designed for flexibility, accuracy, and efficiency.   The systems provide continuous mixing, aeration, whipping, or frothing in a well-controlled process to achieve your desired output products.  They are well suited to pilot plants and laboratories but also perform well on a production scale.  The mixing head is fabricated from a single piece and is temperature-controlled in both the rotor and stator.  A wide variety of liquid substrates can be processed including those with crystalline and particle percentages, cold or hot mixtures, mixtures of liquids and powders, and pastes.

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Aerator for high-viscosity media

Successful innovators in the food, chemicals, and plastics industries need reliable mixing and aeration equipment for producing high-quality consistent foams. Developing new products and processes in these industries requires laboratory equipment with production-level features like automatic gas dosing and precise control of process variables to ensure results that are reproducible. Here is laboratory equipment for the development of processes that are ready to be scaled to production levels.


<h2>A fully automatic aerator/foam generator for the laboratory</h2>
The Pico-Mix from Hansa Mixer comes in two distinct variants, one for the food industry, and one for non-food industries such as plastics and chemicals processing. The machines are essentially the same as the food industry variant including design options for compliance with food industry standards and regulations. Pico-Mix is a fully automated mixing and aerating/frothing system for pumpable liquids designed for flexibility, and accuracy. The process is tightly controlled to assure reproducible results in a production setting. Typical foam densities generated are between 50 a 900 g per liter. The mixing head is temperature-controlled and includes a double-action floating ring seal. The systems provide automatic gas dosing precisely conforming to your recipe. Air volume/foam weight are displayed and controlled via a user-friendly touch control panel. Contrary to other laboratory aerators, Hansa Mixer's Pico-Mix includes a gasket-free eccentric spiral pump and temperature-controlled receiver tanks.

Laboratory aerator for food products

Industries dealing with materials that do not flow freely from silos and containers face challenges in ensuring smooth discharge. These bulk materials often require additional mechanisms to facilitate flow, preventing blockages and ensuring consistent output.
<h2>Ensure smooth discharge from silos</h2>
The range of discharging systems by Hosokawa Alpine addresses the issues of handling difficult bulk materials. These solutions include vibration, aeration, and mechanical agitation designed to suit specific product characteristics and operating conditions. The systems are categorized into four types: Solids Basic, Solids Clean, Solids Hygienic, and Solids Heavy, each designed to meet varying operational needs and standards. For example, the ‘ExtraVib’ vibration bin dischargers ensure mass flow discharge, reducing clearance volumes and segregation, thus supporting high load capacities and consistent flow. Additionally, aeration systems like the FLC type provide gentle discharge and homogenization of fluidizable powders. These systems are essential in industries such as chemicals, food processing, and pharmaceuticals, where material consistency and hygiene are critical.

Discharge systems for difficult bulk materials

Handling

In the chocolate manufacturing process, achieving a smooth and refined texture is essential. Conching is a critical step that influences the final flavor and texture of chocolate. Traditional conching, involving long mixing times and precise control of temperature and humidity, demands specialized equipment.
<h2>Conches chocolate in controlled batch processes</h2>
The Batch Conches HBC 3 to 6 by Hamburg Dresdner Maschinenfabriken are specialized for the chocolate making process. These batch conches enable you to mix, refine, and conche the ingredients in one integrated system. Available in capacities of 3 to 6 tonnes, these conches are suitable for both small and large production scales. The double-shaft design ensures thorough mixing and aeration, contributing to the breakdown of particles and smoothening of the chocolate mass. Precise temperature and humidity controls help achieve the desired texture and flavor profile, making these batch conches a reliable choice for high-quality chocolate production.

Batch conche for chocolate making

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

During the vinification of red wines, it is crucial to ensure that the must remains in continuous contact with the grape marc cap for optimal fermentation. Manual pumping over can be labor-intensive and inefficient, requiring frequent intervention and precise control.
<h2>Automate and optimize your red wine fermentation</h2>
The Evolution kit by GIMAR (Omnia Technologies) is an automated pumping over system specifically designed for the vinification of red wines. This system is customizable to fit storage tanks, fermentation tanks, concrete containers, and wooden vats. It utilizes the OXYCONTROL system to aerate the must while ensuring thorough mixing with the grape marc. The CONTROLWINE electronic board manages the preset cycles automatically and can integrate with the VINISUPERVISION program for remote control. The compact design allows for easy installation in various settings, making it both cost-effective and efficient. Additionally, the system is patented, ensuring unique technology tailored for winemaking needs.

Automated pumping over system for red wine vinification

The fermentation process stimulates enzymatic activity in organic substrates to transform their chemical composition. Fermentation is aided by storying the biomaterials in anaerobic environments, allowing the microorganisms to decompose their nutrient structures. The process is integral to some of the most popular products throughout time such as wine, beer, cheese, and kimchi. But besides the food sector, fermentation is also an important stage in the industrial manufacturing of chemicals, pharmaceuticals, and biofuels.

Fermentation

Entry level

In bio-pharmaceutical production or research and development, ensuring high cell culture yields is crucial. You might face challenges like maintaining sterility, optimizing growth conditions, and ensuring consistent agitation and aeration in your cell culture processes.
<h2>Enhance cell culture with precise control</h2>
The Bioreactor by De Dietrich Process Systems is designed to maximize cell culture yields. Ranging from 5 to 20 liters, it features a monobloc inner vessel with borosilicate 3.3 glass construction, meeting EN1595 standards. The vessel is available with or without a jacket, ensuring a consistent internal surface roughness of ≤ Ra 0.02 μm for optimal cleaning. To minimize agitation restrictions, the system uses mechanical or magnetic agitation. The cover and accessories are constructed from stainless steel 316 L or alloy with a ferrite content of less than 5%, finished with an electro-polished surface Ra < 0.5 μm. EPDM gaskets that meet FDA and USP certificates maintain the integrity of the assembly. Control options include entry-level variable speed control and, upon request, a 21 CFR part11 control interface that monitors pH, RedOx, temperature, aeration (KLa), and stirring speed. Industries that benefit include R&D and bio-pharmaceutical sectors.

Bioreactor for cell culture yield optimization

Agitation

In high-volume manufacturing environments, ensuring optimal material preparation before the vacuum conveying process can prevent operational bottlenecks. Understanding how to buffer materials effectively during big bag change-overs or other transitional phases is critical to maintaining consistent workflow.
<h2>Buffer and prepare materials for vacuum conveying</h2>
The Coperion K-Tron P-Series Feed Bin is designed to pre-condition materials for vacuum conveying. It is typically used under bulk bag unloading stations, providing a buffer during big bag change-overs or adjacent processes. Constructed from 316L stainless steel, it ensures easy cleanup and durability. The modular structure allows for upgrading to a bag dump station, featuring dust hoods with vents adaptable to central dust collection systems. A fully fluidized cone eliminates potential flow issues, while aeration pads and vibrators aid material handling. This feed bin supports various industries, including plastics, chemicals, food and pet food, pharmaceuticals, and minerals.

Feed bins for pre-conditioning materials

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable industrial 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 equipment is used in the food, pharmaceutical, chemical, biomass, and mineral industries to move materials around a warehouse as well as to transport bulk powders, granules, and grains for processing and filling. These types of systems are usually automated and there is a wide variety of solutions to choose when it comes to the type of conveyor. Types include screw, gravity, chain, roller and belt conveyors.

Conveying

Industrial feeding systems allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the vibrating hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding technologies are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow. Common feeder systems include centrifugal feeders, vibratory feeders as well as elevator, linear and pneumatic feeders.

Feeding

In the confectionery industry, producing high-quality hard candies requires precision in temperature control and ingredient mixing. Manufacturers face challenges such as preventing flavor loss and ensuring uniformity in candy mass, all while maintaining efficiency and high throughput.
<h2>Ensures precise temperature control and uniform mixing</h2>
The SUCROMASTER® by CHOCOTECH is a specialized system for manufacturing hard candy. It includes cooking, vacuumizing, screw extraction of mass, dynamic mixing, tempering, and optional aeration. This system efficiently produces various types of hard candy, including sugar and sugar-free, liquid-filled, powder-filled, milk, aerated, laminated, and medicated hard candies. Designed to minimize inversion and flavor loss through its high vacuum system that operates at low temperatures, SUCROMASTER® supports throughput ranging from 500 kg/h to 4000 kg/h with up to four different ropes. Each rope can have individual colors and flavors, and the mass is evenly spread on a tempering belt that cools and folds the candy at different temperatures in various zones. This ensures uniform mixing and high-quality end products.

Hard candy production system

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their 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. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

Vacuum

Pilot

When working in a lab or conducting small test production runs, achieving precise cooking conditions is essential. It can be challenging to manage various processes like atmospheric cooking, pressure cooking, and vacuum cooking with limited equipment.
<h2>Versatile cooking and processing in one unit</h2>
The PRINCESS® Candy by CHOCOTECH is a batch cooker designed for most cooking processes in laboratories and small-scale production. This self-contained unit, with PLC control, handles atmospheric, pressure, and vacuum cooking while also offering heating, cooling, and optional aeration with the TURBOWHIP™ whipping basket. The PRINCESS® Candy's versatility and high degree of automation make it an ideal choice for confectionery and food industry professionals aiming for precise and consistent results. Users benefit from customizable settings to accommodate various product requirements and easy integration of existing lab setups.

Batch cooker for lab or small test production runs

In the food processing industry, achieving consistent quality and efficiency is a common challenge, especially when dealing with complex recipes or mixed ingredients. Whether you are producing sauces, jams, or vegetable-based products, uniform heating and efficient mixing are essential for successful operations.
<h2>Ensure consistent cooking and mixing quality</h2>
The Vulcano Ultra by CFT Group is a high-performance industrial cooking kettle designed to handle complex recipes with ease. This multipurpose cooker supports a range of tasks from frying to cooking and eraeration to mixing. It features a high-capacity tank with a minimum capacity of 1,000 liters and a maximum capacity of 3,000 liters. The optimal heating surface-to-volume ratio ensures rapid and uniform cooking, reducing process times and boosting productivity. Equipped with scraped counter-rotating agitators and frequency converters, the Vulcano Ultra guarantees uniform mixing and precise temperature control, minimizing the risk of burning. Customizable temperature and pressure conditions allow it to meet a variety of culinary needs, making it suitable for the production of ketchup, sauces, and jams.

Industrial cooking kettles for food processing

Industrial-scale ice cream production requires consistent freezing and aeration of the cream mixture to ensure product quality and efficiency. Conventional freezers often fall short in maintaining precise control over these factors, necessitating more advanced solutions for uninterrupted operation.
<h2>Ensures consistent freezing and aeration</h2>
The Freezmat CPS Semi-automatic by Catta 27 is designed for continuous industrial ice cream production. Utilizing a piston pump and an integrated Freon compressor, this system ensures the even transfer of the cream mixture and air into the freezing chamber. Available in three models (K200, K400, and K600), it offers productions rates ranging from 100 to 600 liters per hour. The machine operates with various refrigerants, including R 404A, R 507A, and R 449A, and supports water condensation. Key features include beater power ranging from 3 kW to 7.5 kW and compressor power ranging from 4 kW to 15 kW, making it suitable for various scales of production.

Piston pump continuous ice cream freezer

Freezing

In the ice cream production industry, maintaining consistent texture and quality is paramount. Traditional freezing systems may struggle with solid inclusions, like fruit seeds, and ensuring proper aeration without affecting the final product.
<h2>Ensures uniform texture and efficient production</h2>
The Freezmat KSR Semi-automatic from Catta 27 is a continuous freezer equipped with patented lobe pumps, optimal for industrial ice cream production. These pumps allow for the smooth transfer of mixture, even containing solid parts, into the freezing chamber and ensure the final product retains a consistent texture. The system uses a Freon refrigeration unit and is designed for easy cleaning with a CIP cycle, eliminating the need for disassembly. Models vary in capacity from 100 to 1,500 liters per hour, powered by different configurations of dasher and compressor units. The advanced electronic system in the KSR models also supplies sterile air to maintain a steady volume increase, crucial for high-quality ice cream.

Lobe pump freezer for industrial ice cream production

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

In industrial ice cream production, maintaining the texture and volume while using a centralized ammonia NH3 system is a crucial challenge. The process involves transferring mixtures with solid parts and ensuring consistent aeration without compromising the final product quality.
<h2>Efficiently handles mixtures and increases product volume</h2>
The Freezmat KSN Ammonia by Catta 27 is a continuous freezer ideal for facilities with ammonia NH3 centralized systems. It features two patented lobe pumps that manage the transfer of mixtures with solid parts, such as fruit seeds, and sterile air into the freezing chamber. This ensures that the ice cream’s texture remains uncompromised for various uses. The pumps have a unique architecture allowing for Cleaning-in-Place (CIP) without disassembly. Models equipped with a PLC system and a touchscreen panel can automatically manage up to 99 recipes, adjust production parameters, and handle increased product volume and viscosity. The advanced electronic system supplies sterile air, which leads to a steady flow of air, a 20% faster production start time, and reduced wastage of the final product.

Lobe pump for industrial ice cream production with ammonia Nh3

When producing high-quality beverages like beer or cider, maintaining the sterility and propagation of yeast is essential. Without careful propagation and optimal conditions, yeast performance can suffer, impacting the consistency and flavor of the final product.
<h2>Propagate, store, and pitch yeast under sterile conditions</h2>
The Yeast Plant by Bucher Unipektin is designed for the vital propagation, storage, and pitching of yeast in beverage production. It offers a flexible design that caters to various yeast strains, ensuring the highest hygienic standards. The system includes features such as gentle homogenizing and optimized aeration to maintain yeast vitality. It also encompasses yeast harvest, treatment, and storage, as well as precise pitching, autolysis, and disposal. This comprehensive approach ensures that yeast remains effective and consistent, enhancing the quality of beverages produced. The system’s design focuses on reducing contamination risks while allowing easy adjustments to meet specific production requirements.

Industrial yeast propagation system

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

Almost all manufacturers will require industrial storage systems and solutions at some point during their production process. The raw materials that go into your products need dedicated storage solutions to protect them from spoilage and contamination before they enter the manufacturing cycle. Storage usually refers to particular storage space. For example, having enough warehouse storage. Or clearing out a production facility for more floor space.  However, in this case, we are referring to the equipment and solutions that make storage manageable and easier. Such equipment includes solutions such as storage racks, pallet racks and shelving systems. These are just some of many storage options available to manufacturers. Advanced technology facilitates the management of heavy duty and high density tank and silo systems by automating the delivery system and linking it with the rest of the production line.

Storage

In cell culture applications, ensuring optimal growth conditions for cells is critical. Challenges often include dealing with shear-sensitive cells, heat-instable media, and limited clean-room space. Addressing these issues requires advanced bioreactor solutions tailored to specific cell culture requirements.
<h2>Cultivate various cell cultures with precision</h2>
The bioreactors from Bioengineering AG are designed to address the specific needs of diverse cell culture processes. With capacities ranging from 30 to 25,000 liters, they offer solutions for mammalian, plant, insect cells, and virus cultivation on cells. Featuring systems for both suspended cells and adherent cells on micro-carriers, Bioengineering's bioreactors ensure precise control of environmental conditions. Special components and designs, such as gas-mixing stations, surface gassing, and bubble-free gassing, cater to shear-sensitive cells and ensure effective aeration. The perfusion systems, offering continuous production with internal or external spin filters, further enhance their efficiency. These bioreactors also integrate auxiliary vessels for metering solutions, reducing clean-room costs, and come equipped with super skids for faster installation and qualification times.

Bioreactors for cell culture processes

Formulation technologies are an integral process in many industries such as pharma and food. Chemical mixtures require strict handling to combine the separate ingredients into the homogenized recipe that makes your final product. Formulation technology stores, mixes and subjects the elements to a range processing parameters according to your specifications to develop the base material. The resulting formulas are then weighed, formed, packaged, or sent for further formulation.

Formulation

Handling bulk solids in powdered and granular forms requires efficient product feeding into closed material handling systems. Ensuring minimal dust exposure and preventing the entry of coarse materials are significant challenges.
<h2>Ensures efficient and clean bulk product feeding</h2>
The AZO Feeding Hopper ET...VS GA is designed for the effective feeding of bulk solids, in both powdered and granular forms, into pneumatic conveying systems or closed material handling setups. Its integrated vibrating perforated sheet prevents packaging residues and other coarse materials from entering the production line. The hopper features an automatic aspiration system that activates upon opening the cover, minimizing dust exposure. A top-mounted filter or a connection to a central aspiration system ensures efficient dust control. Constructed from chrome-nickel-steel with industry-specific surface finishes, the hopper is adaptable to a variety of downstream devices with its optimally designed outlet. Additionally, it can be equipped with rappers, vibrators, or aeration jets to aid in the discharge of bulk materials with poor flow properties. This feeding hopper is suitable for various industries, including food, chemicals, and plastics.

Bag feeding hopper for bulk solids

Industrial filtration equipment separates solid matter from liquid by using a filter medium. The filter allows only the fluid to pass through but retains the solid matter. The choice of filtration equipment depends on the particle size, the consistency of the mixture, and the nature of your product.

Filtration

When producing large quantities of chocolate with varied properties – such as solid chocolates, filled chocolates, and aeration – maintaining consistent quality and efficiency is critical. Addressing high production demands while ensuring flexibility in the types of chocolate products remains a challenge.
<h2>Handles diverse chocolate moulding tasks efficiently</h2>
The Aasted Universal Line is a high-capacity production system designed for industrial chocolate moulding. With a capacity ranging from 1,000 to 10,000 kg/hour, it supports continuous operation for up to 24 hours, ensuring long and uninterrupted production cycles. The line can handle various moulding tasks, including solid moulding, centre fillings, inclusions, caramel, one-shot, triple-shot, and aeration. It features the patented FrozenCone Shell System, which allows precise control over shell thickness, shape, and design. This system is optimal for products such as pralines, surprise eggs, and tablets. Customizable to fit specific production requirements, the Aasted Universal Line offers robust flexibility and high-quality output for large-scale chocolate production.

High capacity chocolate moulding line

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

In chocolate production, achieving consistent tempering is crucial for maintaining the quality, texture, and visual appeal of the final product. Variability in this process can lead to issues such as fat-bloom, inconsistent crystallization, and suboptimal mouthfeel, affecting both small-scale artisanal batches and large-scale industrial outputs.
<h2>Ensure precise chocolate tempering with easystart</h2>
The AMC SuperNova, by Aasted, offers a flexible and reliable tempering solution for various chocolate masses, including milk chocolate, nougat, and fat masses. Designed based on 65 years of continuous research, this system ensures the stabilization of high-quality tempered chocolate with the help of the integrated EasyStart technology. This software leverages embedded algorithms to adapt the tempering process according to the specific mass and fat content, making it accessible for operators of all skill levels. The system includes features such as a PLC screen for easy handling and quick visualization of the process, along with options for aeration, high viscosity masses, and stabilization of varying temperatures. With capacities ranging from 50 kg/h to 12,000 kg/h, the AMC SuperNova caters to diverse production needs, guaranteeing minimal maintenance requirements and cost-effective operation.

Advanced chocolate tempering system

Stabilization

When producing chocolate masses for extrusion, maintaining precise temperature control is critical to ensuring consistent product quality. Without proper cooling, the final chocolate can suffer from incorrect tempering, leading to texture and appearance issues.
<h2>Ensure precise cooling for extrusion processes</h2>
The Cooling Unit from Aasted is an essential component for extensive cooling of chocolate masses during extrusion. This compact unit integrates a small tank with a built-in agitator, providing optimal mixing and cooling. An optional aeration system is available to meet specific production needs. Designed with efficiency and flexibility in mind, the Cooling Unit ensures that the chocolate mass maintains the ideal temperature and consistency throughout the extrusion process. Easily attachable to existing production lines, this unit is ideal for chocolate manufacturers seeking reliable and precise cooling solutions.

Cooling unit for chocolate mass extrusion

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

The foaming process determines the quality of various confectionery products, from marshmallows and foam kisses to waffles and biscuit dough. Depending on the fluid ingredients used, each product requires different foaming times. A mixing system must provide the flexibility to process aeration and foaming for the widest variety of products quickly and consistently.


<h3><strong>Effective and precise mixing of a large number of ingredients with various mixing heads</strong></h3>
The Uni Mix, from Hansa Mixer, is a high-capacity flexible mixing system for large-scale  production. The system allows 3 or more eccentric screw pumps mounted in its solid stainless steel frame or on a separate rack. A frequency converter regulates the output of the pump and RPM adjustment of the mixing head. The mixing head is available in various configurations to accommodate different mixture applications. The sealing material of the mixing head is a non-contacting HANSA shaft seal gas,  preventing the medium from penetrating sealed parts during downtime. The machine ensures precise mixtures with a series of automatic regulating systems, such as volumetric or gravimetric flow sensors, foam height regulation, and temperature-controlled mixing heads.

Gas metering can be done manually through a needle valve or automatically through a gas controller, which regulates the volume of gas based on product flow for constant foam weights. The Uni Mix has a solid stainless steel frame with caster wheels and the mechanical components are accessible through lockable sheet-metal plates. Thanks to its compact dimensions and all-around fluid mixing capabilities, including the foaming process, the system allows more flexibility and productivity while reducing costs. The machine has a multi-stage air filtering system that protects measuring devices and helps maintain standard product quality.

Large capacity confectionary mixer

The process of mixing ingredients for confectionery products like marshmallows and meringues involves a series of steps. The mass is aerated, whipped, and precisely dosed to produce a final mixture that matches the manufacturer's demands. Combining and automating these process steps in one mixing system allows for greater precision and quality control.


<h3>Continuous aeration, whipping, and mixing of confectionery and bakery ingredients</h3>
The Compact Mix, from Hansa Mixer, is a precise mixing system for food industry applications. The design features a solid stainless steel frame and can be equipped with up to 3 eccentric screw pumps inside. Mechanical components are easily accessible with removable sheet metal plates. The unit has a dynamic stainless steel mixing head available in different configurations depending on product application and operates at a continuous electrically-controlled RPM adjustment with a digital display. The mixing head also features non-contacting HANSA shaft seal-gas as a sealing material to prevent the medium from leaking into sealed parts during maintenance.

Gas metering can be done manually using the needle valve or automatically through a controller regulating the gas volume according to product flow. Exact injection of additives can be done through the mixing head or by direct feed using additional dosing pumps.. The compact unit combines all-round fluid mixing capabilities, including foam generation, in a small footprint.

Compact & pumpable food media mixer

When making a cake, the proper mixing of liquid batter is critical to ensuring it looks its best. If that’s not the case, the cake will have holes caused by air bubbles and will rise unevenly.


<h2>Mixing ingredients for cream and batters via emulsification or aeration</h2>
The TT Italy Turbo Mixer for cream and liquid batters uses a three-part approach to handling your mixing needs. First, the pre-mixer prepares the necessary ingredients. It includes two separate systems for cream and liquid batter. The cream system has blades that rotate on a horizontal axis, while the batter setup has blades rotating on a vertical axis.

The buffer tank that follows, feeds the Turbo Mixer constantly. It features a stainless-steel body to keep the pre-mixed components safe from sedimentation. The patented technology of the Turbo Mixer consists of a special design of the pins (teeth) that allow better homogeneity and aeration. The mixer emulsifies and aerates the contents with air, producing a suitable specific gravity. The air or gas injection feature in the turbo head allows air to move through.

Mixing system for batter and cream

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

Prepare your ingredients for any whipped or aerated product component. This is a pressurized whipping machine and batch cooker for producing soft fruit candy, nougat mixtures, chocolate bar core mixtures, and other whipped and aerated products.


<h2>Consistent, whipping and aeration from an automatic batch cooker</h2>
The Preswhip system from Buhler Group is an automatic batch cooker using either thermosiphon or TBT batch cooking technology. The system also includes an integrated pressure whisk mechanism for substrate aeration. The whipping and cooking processes are independently controlled to adapt to a wide range of process needs.

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Whipping machine for soft candy

Scaling up microbiological synthesis processes from the laboratory to small-scale production requires precise and reliable equipment. This is vital for applications in pharmaceutical production, veterinary chemicals, and biotechnology research centers.
<h2>Facilitates efficient scale-up and small-scale production</h2>
The BRS pilot fermentors and bioreactors by Brs Biotechnology Equipment serve as a crucial link between laboratory-scale experiments and larger production scales. These units, with volumes ranging from 5 to 80 liters, are designed for small-scale pilot production of agricultural and veterinary chemicals, pharmaceutical production, and diverse biotech processes. Their platform-mounted, open-frame modular construction allows easy access for maintenance and operations. Central connections for steam, water, and air minimize start-up time and effort. Advanced models feature automatic air flow metering, optical density sensors, and remote control systems via SCADA. The fermentors support a wide range of processes involving enzymes, bacteria, fungi, algae, and various cell cultures. Compliant with GMP and FDA standards, they are optimized for medium and process optimization in research settings.

Pilot fermentors for biotech processes

When working in R&D or university labs, efficient and scalable bioreactor systems are essential for accurate experimentation and development. The challenge often lies in finding compact and reliable solutions that facilitate both scale-up and scale-down processes without compromising on quality and compliance.
<h2>Supports flexible bioprocesses with modular design</h2>
The NLF by Bioengineering is a bioreactor designed for small production volumes, offering high reliability and space-saving features in a modular unit. Equipped with several automation levels, it is ideal for both low-budget and high-budget production scenarios. The system adheres strictly to FDA and GMP standards, which guarantees compliance for preclinical applications. The design of the NLF makes it optimal for scale-up and scale-down studies, assisted by matched system designs that reflect larger production environments. The bioreactor is constructed with robust, long-lasting components and includes the BioSCADA control software, which ensures precise data collection and analysis. Available in various configurations, from single fermentors to multi-configurations or as part of larger production plants, the NLF meets versatile production needs. With features like automated sterilization (SIP) and cleaning (CIP), and multiple ventilation, stirring, and gas module options, it promises efficient and flexible operation.

Modular bioreactor for low-volume production

Stirring

In the food industry, mixing processes often involve solid and liquid combinations such as flour and vegetable oil or milk powder and water. Conventional technologies perform these processes in batches. However, a continuous system able to mix multiple dry and wet ingredients simplifies the production process and ensures product consistency.


<h3>Compounding and mixing of powders and grains with liquid ingredients</h3>
The Various Mix, from Hansa Mixer, is a versatile mixing system that compounds and mixes up to 3 dry substances (including powder and granules) with up to 10 liquid substances. The capacities of the mixing vessels range from 60 to 100 liters, and the speeds of the mixing head and the eccentric screw pump are regulated by a frequency converter.

The mixing head and frame are  made entirely of stainless steel and the removable sheet-metal plates make the mechanical components easily accessible.Recipes can be adjusted through its touchscreen controls. System options include automatic filling devices for the dry substance hopper, automatic dosing of additives, volumetric or gravimetric flow metering, and remote control operation. The mixer’s frame has 4 or more caster wheels for improved mobility.

Continuous mixer for pumpable media

To produce multiple sponge cake varieties and keep up with the changing industry trends, a production line requires versatility. The line must be ready to produce new products without having to go through a time-consuming format changeover. A unit that can switch formats in minutes is ideal to save time and speed up your production.
<h2>Switch between cakes through different cutting and roller configurations</h2>
The TT Italy Sponge Cake Production Line uses a turbo mixer to prepare the batter and cream materials. A roller depositor then dispenses a layer of batter on the oven belt. The line can prepare decorations before everything moves into the baking area.
After moving through the baking and cooling sections, the cakes will reach a workbench section where a longitudinal cutter and syrup dosing unit work. A filling dispenser is also suitable for filled goods.
A transversal cutter will create the proper cuts measured for your use. An ultrasonic cutter can also work with items with heavy cream content, preventing the squeezing of filling while cutting, ensuring end product uniformity and desired looks.

Sponge cake production line

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

Cutting

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

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

In recent years, hard seltzer has been booming on the market. Especially for producers of alcoholic beverages, including the hard seltzer in the portfolio could be an interesting opportunity to expand the customer base. As the beverage would require carbonated water in its production process, the proper amount of carbon dioxide must acquire the desired taste.


<h2>Dissolving carbon dioxide by absorption and injection</h2>
The EASY.CarboS and the EASY.CarboV are two types of carbonation systems designed by A Due. The EASY.CarboS is used to add carbon dioxide to water. The system features an automatic carbon dioxide regulator that automatically adjusts the pressure of carbon dioxide in the tank depending on the product temperature. Carbon dioxide is added at a low temperature of 2 to 4 degrees Celsius and at a high pressure of 6 bars, which is ideal for carbon dioxide to dissolve into the water.

EASY.CarboV employs a carbon dioxide injection system that allows faster and more efficient gas solubility in the liquid. A fully automatic carbonation system with a special carbon dioxide injector ensures stability and precise carbon dioxide injection for a more uniform distribution. The EASY.CarboV is available in 5,000 to 60,000 liters production capacities.

Carbonation machine for beverages

Choosing a dessert is one of the great dilemmas. The decadent creations that satisfy our sweet tooth come in all tastes and consistencies. Fruit-based or dairy-based, baked or frozen, the possibilities are endless. Thankfully, dessert making equipment is less baffling. Ingredients are mixed, heated, formed, cooled, and packaged. But the process is carefully configured according to the parameters of each product.

Dessert

Foam kisses are known by different names, but their unique texture is unmistakable no matter what you call them. The chocolate mound with a frothy filling is an all-time favorite, but creating that crispy-fluffy contrast is no longer a job of approximation. Specialized foam kisses machines range from mixers to enrobers. But the magic of the delightful confection happens with aeration technology.

Foam kisses

Neige de lait in French or neve di latte in Italian, as referred to in very old texts and both meaning milk snow, has been used in recipes since the 15th century. Withstanding the test of time, whipped cream is still one of the most beloved dessert toppings. What starts with milk ends as a silky delicacy with the help of whipped cream equipment and specified manufacturing processes.

Whipped cream

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