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Maker - Product Challenge

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Changemakers

Industrial Cookers

Cooking liquid and semi-solid foods like jams and sauces is a time-intensive process. Sealed thermal cookers speed up the step by cooking in a vacuum or under pressure. Besides greater time efficiency, vacuum cooker technology retains nutritional properties, texture, and flavors. The choice of a suitable thermal vacuum cooker depends on the batch size, cooking temperatures, and vacuum/pressure requirements. These parameters vary on the recipe and product type. One of the main considerations when selecting vacuum cooking technology is the cleaning process following use. An easy and quick cleaning system reduces downtime and maximizes on-site operations.

Vacuum cookers

Industrial food processors are a vital component of the food processing industry. Large-scale food processing is made possible with the help of food processing equipment and automated food processing systems. Food production lines that utilize these technologies can increase efficiency, reduce costs, and maintain consistent quality control. But what exactly does an industrial food processor do? Simply put, it's a machine that processes raw materials into finished products. There are three types of food processors: batch processors, continuous processors, and combination processors. Batch processors are used for small-scale production runs, while continuous processors are ideal for high-volume production.

Food Processors

Industrial ovens

Retort Solutions

cooking-process

Cooking-process

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

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Spreads

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

Cereals are also defined as breakfast food made from roasted grain and typically eaten with milk or yogurt. Cereal grain is a small, hard, and dry seed, which mainly harvests for human or animal consumption, like wheat, maize, or rye. Processed from the edible components of the grains, breakfast cereals contain rich nutrients and usually serve as the main course during breakfast meals. Different cereal manufacturing equipment allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted into cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrient content and convenience.

Breakfast cereal

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

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.

Food

Pet food is a specialty food mostly based on formulated ingredients for various nutritional and dietary requirements. Pet food formulas are becoming more diverse and complex, considering the special health conditions and needs of young and aging pets that live in cities. The production of pet food is similar to processing food in general when it comes to fresh feedstock and flesh products.

Pet food

A cheeseboard demonstrates the different possibilities that milk and dairy can take. There are hundreds of recognized cheese recipes worldwide, but the main ingredients remain the same: milk, fermenters, salt, and time. Cheese manufacturers combine these elements to craft unique flavors, aromas, and textures. Advanced cheese making equipment provides better control over these elements to create ever more diverse cheeseboards.

Cheese

There is a pasta type for every mood. Curly, straight, ridged, or smooth, pasta has quickly grown into a staple food. The simple combination of milled wheat and water is transformed by pasta making equipment into a rainbow of shapes, colors, and sizes. But producing pasta with the right firmness, elasticity, and color profile is as intricate a process as preparing an authentic lasagna.

Pasta

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.

Producing functional gummies or jellies with functional ingredients at an entry-level production level requires optimal product control. This involves maintaining exacting standards during preparation and cooking to prevent pre-gelling and the deterioration of the nutraceutical contents. Key elements such as uniform ingredient blending, meticulous control of cooking temperatures, and precise weighing of gummy mass are vital in achieving high-quality results.


<h2>Accurate weighing, homogeneous mixing, and temperature-controlled cooking</h2>
The OTC 400S NS Kitchen, from Tanis, is a multi-functional preparation and cooking system for the production of nutraceutical gummies. The system is equipped with a pre-blending vessel that guarantees a homogeneous mixture of the ingredients. It also has a continuous cooking system with temperature control to prevent products from burning. An integrated vacuumizer removes air bubbles and excess moisture while rapidly reducing the temperature, resulting in visually appealing gummies that last longer. The Additive Blending System (ABS) has a feature in the system that ensures accurate weighing of gummy mass before other pre-weighed additives such as colour, flavour, acid, and active ingredients are added and mixed thoroughly. The system is easy to operate through its user-friendly touchscreen controls. The entire system is designed with easy maintenance in mind to keep downtime at a minimum.

Entry-level cooking system for vitamin and CBD gummies

Cooking

<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

Batch

<span style="font-weight: 400;">In food industry production, the development and production of ready-meal recipes is enhanced by the use of a combination food processor with rapid cooking and advanced automated preparation processes. High quality machines produce excellent results that are repeatable thanks to in-built recipe memory functions.</span>


<h2>Complete solution for ready meals 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 ready meals. It’s available in a range of sizes to suit your exact requirements, from large production scale, through to small-scale use for R&amp;D or for farms and other niche producers.</span>

<span style="font-weight: 400;">The Qbo series is extremely simple to use with a 10.1” touchscreen control panel featuring proprietary Roboqbo software that allows processes to be fully automated and recipes to be stored and recalled. It’s available in capacities from 8 to 500 litres to provide the perfect fit for your requirements.</span>

<span style="font-weight: 400;">The Qbo’s advanced automated processing features mean that ready meals of different consistencies can be prepared, mixed and cooked with ease.</span>

<span style="font-weight: 400;">The units feature 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. Perfect, even, and extremely rapid cooking is possible thanks to this APS heating system, where the taste and nutritional properties of your ready-meal ingredients are preserved. The jacketed bowl can be heated up to 120°C as well as cooled using the built-in water system, speeding up the process of getting your ready-meals prepared for packaging or further processing.</span>

<span style="font-weight: 400;">The entire system as well as the bowl can be sealed for both vacuum and pressure cooking processes, offering even more scope for ready-meals containing larger chunks of ingredients that need even cooking.</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>

Industrial food processor for cooking ready meals in different consistencies

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

liquid

solid

High-value products like CBD gummies demand precision equipment such as starchless machinery. This facilitates cleaner ingredient profiles, aligning with this industry's trend toward more natural and transparent product labeling. It also guarantees no cross-contamination, ensuring product purity and enhancing gum and jelly production efficiency.


<h2>Produce CBD gummy formulations safely with a modular system</h2>
The complete line from Tanis comprises a range of specialized equipment designed to work seamlessly together, maximizing production output for the start-up production of CBD gummies. CBD gummy production begins with the OTC 400S NS Kitchen, which features a pre-blending vessel for the homogeneous mixing of ingredients and a continuous cooking system with temperature control for precise cooking without burning the blended ingredients. The system also has an integrated vacuumizer to remove air bubbles and excess moisture during cooking.

The Additive Blending System (ABS) accurately weighs the gummy mass before incorporating pre-weighed additives. The mixing system ensures a thorough and even blend for the perfect gummy formula. After cooking, the mixture goes to the OTC 400S NS depositor, which features heated contact surfaces to prevent pre-gelling of the product and is equipped with a closed jacketed pump housing for accurate dosing of the moulds provided. Each mould is made of hygienic and rigid polycarbonate or silicon material.

The loaded moulds are then stored in the OTC 400S NS Conditioner, which features integrated air handling units with a desiccant dryer capable of uniformly distributing airflow between trays within an environmentally controlled closed system to dry the gummies quickly. As soon as the gummies are dried and ready, they are loaded into the OTC 400S NS Demoulder, which features an automated system for removing CBD gummies from the trays without any physical contact from the operator using sanitary compressed air.

All pieces of equipment have hygienic designs suitable for handling high-value products like CBD gummies and are also designed to match the capacity of the next equipment, which allows easy adjustments to the settings of the operation.

Start-up production line for CBD gummy production

Blending

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

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. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

<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

By gradually investing in the individual parts, a production line grows along with the company, allowing startups to enter the world of automated confectionery &amp; nutraceutical manufacturing.


<h2>Develop nutraceutical gummy formulations safely with a modular system</h2>
The complete production line from Tanis involves several pieces of equipment designed to function together to maximize laboratory-scale production output for nutraceutical gummies. Gummy production begins with the OTC 400S NS Kitchen, which features a pre-blending vessel for the homogeneous mixing of ingredients and a continuous cooking system with temperature control for precise cooking without burning the blended ingredients. The system also has an integrated vacuumizer to remove air bubbles and excess moisture during cooking.

The Additive Blending System (ABS) accurately weighs the gummy mass before incorporating pre-weighed additives. The mixing system ensures a thorough and even blend for the perfect gummy formula. After cooking, the mixture goes to the OTC 400S NS depositor, which features heated contact surfaces to prevent pre-gelling of the product and is equipped with a closed jacketed pump housing for accurate dosing of the moulds provided. Each mould is made of hygienic and rigid polycarbonate or silicon material.

The loaded moulds are then stored in the OTC 400S NS Conditioner, which features integrated air handling units with a desiccant dryer capable of uniformly distributing airflow between trays within an environmentally controlled closed system to dry the gummies quickly. As soon as the gummies are dried and ready, they are loaded into the OTC 400S NS Demoulder, which features an automated system for removing CBD gummies from the trays without any physical contact from the operator using sanitary compressed air.

All pieces of equipment have hygienic designs suitable for handling high-value products like CBD gummies and are also designed to match the capacity of the next equipment, which allows easy adjustments to the settings of the operation.

Lab scale production line for nutraceutical gummy production

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

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 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

Manual processing of dairy products can cause inconsistent quality between batches due to possible differences in parameters such as pasteurization temperature, time and mixing speed. By switching to an automatic milk pasteurization machine system, these temperature and time parameters can be set and maintained for each batch, helping you make standard dairy products with the same quality.


<h2>Heat and mix raw milk using an all-in-one system to produce dairy products</h2>
The Yo-fast from Frigojollinox is an all-in-one automatic milk pasteuriser and processing system. This piece of equipment is an ideal system for producing a wide range of different types of cheese, yogurt, ice creams, beverages and other dairy products from raw milk. It features an indirect htst heating system using a gas burner or electric heaters with a cavity for water to provide even heating distribution. High temperature heat treating and heat exchanges have never been easier! The system can also mix at variable speeds while providing heat for cooking up to 100 degrees Celsius. It can cool down the products using water from the main source or through an optional external chiller that can cool down up to 5 degrees Celsius.

This stainless steel milk processing equipment is provided with a spray shower for washing and a touch screen panel to set the time, temperature, and mixing controls. The operation can be recorded and controlled using its smart industry 4.0 system via wireless connections such as smartphone, tablet, or PC. The entire system is available in four models based on tank capacities from 24 liters to 216 liters. Depending on your pasteurization process, this machine helps to make everything simpler and more efficient. If you are looking to produce pasteurized milk or other similar products, this technology is for you.

Pasteurization Machine for Milk

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

The Pasteurization process is the method of subjecting liquids to mild heat at a specific temperature and time, and quickly cooling them down again in order to destroy pathogens in your fermented or semi-fermented products. Thus, increasing the shelf life of the manufactured products. Untreated microorganisms may lead to diseases, spoilage, or unwanted fermentation. Most pasteurization equipment operate in a continuous method using plate heat exchangers to keep a uniform level of high efficiency sterilization.

Pasteurizing

Continuous

The key to making a flavorful and crispy bag of potato chips is the frying temperature within the frying machine. Uniform cooking conditions ensure a consistent taste, bite, and color when it comes to potato chips processing. But maintaining steady temperatures across the entire processing line can be challenging, particularly when frying potato chips at high capacities.


<h2>Distribute the frying temperature evenly with multiple oil injection points</h2>
The semi automatic Potato chips production line frying plant from Kuipers uses multiple fully automatic oil injection points to deliver even temperature distribution within the potato chips machine. Manufacturers can manage heat across the width and length of the system to maintain optimum frying conditions throughout the whole process. Distinct oil injection zones facilitate temperature control which needs to be optimal for quality, tasty products.

A full turnkey system for producing potato chips is included in this production line. The machine includes washing, peeling machine, cutting potato slices, blanching, packing machine and most importantly, fries potato chips. For a small scale or full scale potato chips plant, this stainless steel production line does it all so you can successfully make potato chips from start to finish including packaging.

The chip fryer is designed for processing all styles of potato-based fried snacks, including chips, sticks, and hard-bite-style crisps. As well as sweet potato chips, banana chips and french fry style crisps. Capacities are offered from 250 kilograms per hour output to 1000 kilograms per hour output depending on oil volume. The best oil will produce the best final product.

Potato chips production line

Frying was an early method for preserving food. The most common technique, immersing foods in boiling oils, dehydrates the items and decreases microbial growth. But even with alternative decontamination and preservation methods, frying remains a popular cooking technique. The oils add complexity to the natural flavors and textures of foodstuffs. One of the main challenges of fried products is maintaining oil freshness. Industrial frying equipment processes large volumes of food homogeneously by strictly controlling the temperatures in the frying chamber. However, oil efficiency is also crucial, and temperature control must balance oil levels in the line.

Frying

Pellet-style snacks represent a broad food sector category. They are consumed worldwide and vary according to the market. Popular types include prawn crackers, puffed cheese, pork rinds, and bugles, to name a few. Under the right frying conditions, these snacks expand and acquire the crispy texture that makes them such popular nibbles. However, transferring the pellet snack through the frying line is a delicate process that could compromise the final product.


<h2>Transfer fried pellet snacks gently through the production cycle</h2>
The PP snack pellet frying line from Kuipers combines an efficient transportation system designed for pellet-style snacks. Also, the deep fryer uses gentle heat transfer technology to ensure consistent cooking to preserve the desired flavor and texture as the pieces move to the next production stage.

In addition, a dirt removal system at the pre-frying stage maintains oil quality for longer. Furthermore, the automatic PP system is fully controlled via PLC and handles production of 50 kilograms per hour output to 1,000 kilograms per hour output.

In order to produce different varieties of pellet snacks, you need different temperatures and frying time. Fortunately, this piece of equipment is completely adjustable in terms of frying time and temperature which means it can be used to make a wide array of snack pellets.

Kuipers have created a way to remove dirt from the oil which means that the oil does not need to be changed. This results in higher quality oil which is essential when deep frying these types of food products.

Pellet snacks frying line

Pelleting equipment transforms powdered, mashed, or grounded material into a denser cylindrical shape. Pellet processing compresses the fine material against a perforated die, where it will be shaped and cut. Although granulating and extrusion also produce pellet-like products, manufacturing pellets is a distinct process.

Pelleting

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

Fruit puree is often an ingredient of various fruit-flavored yogurts, 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 <a href="https://making.com/yoghurt/">fruit-based yogurt</a>, puree, jam or marmalade production.

Concentrator for fruit puree preparation

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

Large restaurants around the world can always do with more prep and cooking time. With all the pans and pots on the stove and more chores in the kitchen, flexibility by automation is always welcome. Being able to cook large quantities of pasta, often a staple product –without too much supervision would mean having a big win on time.


<h2>Automatic cooking of food products in multicooker</h2>
The Multicooker by Firex is an industrial automatic cooker for pasta, rice, boiled meat, vegetables, broths and more. The machine has multiple steel baskets in which the food is put, after which it is cooked in the water in the closed machine. The time can be set according to food preferences and the baskets will overturn (auto lift) when the product is ready. The machine has a valve, to discharge liquid or semi-liquid products, or to connect with automatic dosing systems. There’s also a shower head added, for easy cleaning of the machine. Wheels underneath the cooker, make it easy to move around. It comes with an insulated or heated trolley

This range of machines for the food and large catering industry consists of 21 models, with one or two tanks, from 120 to 480 litres, all equipped with independent baskets. Also the multicooker can be paired with a cooling tank for rapid lowering of the temperature and comes in an electric, gas or steam version.

Commercial pasta cooker with auto lift

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

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

Potato blanching in an industrial or commercial kitchen within the right amount of time and at the right blanching temperature preserves their flavor. It also keeps their texture, and color, making them ready for cooking. For that, a blanching machine is used to help you get rid of the skin, eliminate bacteria and microorganisms in a short time while keeping the natural colour of your products.


<h2>Blanching Machine: Scalding and boiling potatoes for further processing</h2>
The Kappa Scalding blanching machine from Frigojollinox is a tank for blanching vegetables like potatoes and for boiling food products such as potato chips. The blanching machine tank can boil or steam potatoes up to 100 degrees Celsius. using its integrated gas burner with an electromechanical panel for controls. It is made of stainless-steel materials, including a reinforced stainless-steel basket for vegetable loading, and unloading. It also has a simple manual system for filling water or other liquid used. This specialised blanching equipment is available in three different tank capacities, 163 liters, 240 liters, and 370 liters.

Blanching is a different process to what a regular frying machine would do. Whilst frying cooks the food, blanching is used as a food preparation step. What this will do for potatoes is generally loosen the skin which makes peeling them a lot easier. This is especially useful if the potatoes will be further processed using a peeling machine. The same goes for other vegetables as well as nuts. Blanching is also used to improve the colour of vegetables but to also soften them. Furthermore, the blanching process is very quick and usually lasts no longer than 60 seconds, depending on the quantity being added. Vegetables (including potatoes) can be blanched in either hot oil or boiling water. When making french fries, it is very common for them to be blanched in hot/boiling water.

Potato Blanching Machine

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 liquorice and other sticky or viscous food products, during the cooling or heating process, components in the product might stick to the machine surface. This leads to fouling and loss of heat exchange, which is inefficient and should be avoided for obvious hygienic reasons.


<h2>Using scraper blades to ensure transfer of heat when cooking liquorice</h2>
The MCE Cotator from Mattoc Confectionery Engineering is a food safe, scraped surface heat exchanger to cook, pasteurize or cool viscous masses like liquorice, fruit paste, caramel, mashed potatoes or marshmallows. It is designed with stainless steel scraper blades and a stainless steel heat exchange surface that comply with hygiene standards. At the start of the process, the product is pumped into a heat exchange tube where there is a rotational shaft carrying blades that scrape the tube surface. A geared motor drives the rotor to match the viscosity of the product. For heat exchange, a second tube surrounds the first and contains either steam or oil for heating or water for cooling that travels in the opposite direction to the product. The blades continuously remove the food product from the wall of the tube to ensure a thorough and even transfer of heat from the heating or cooling medium to the food. The food exits from the opposite end of the tube via a temperature probe and pressure control valve to maintain the correct heat exchange conditions for the process.

The machine is available in 600, 1,200 and 2,000 mm length, depending on the desired production capacity. It is designed to handle both viscous and heat sensitive products at rates between 100 and 2,000 kg/hr with motor powers between 3 and 15 kW.

Licorice cooker

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

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

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

The creation of high-quality, flavourful crunch bars, brittles and similar products depends on careful and consistent cooking. For small batch producers, hand mixing and manual temperature control is labour-intensive, time-consuming and provides inconsistent results. An automatic cooker that provides perfect temperature control and constant mixing allows the production of superior quality products even in small-scale production environments.


<h2>Automatic cookers for high-quality crunch bars and similar cereal products in small-scale production</h2>
The C Mod range of automatic cookers from MIA Food Tech allows smaller-scale producers to increase their efficiency and product quality by introducing automatic, precision cooking to their crunchy cereal product manufacture.

The C Mod line includes 4 different variants, offering cooking capacity of either 30 or 60 litres, and single spatula or planetary mix options to suit your exact requirements.

These MAI Food Tech cookers offer an efficient electrical heating system which maintains the ideal cooking temperature throughout the cycle, avoiding burning syrups. For maximum mix efficiency they use both head and bowl rotation, ensuring a perfect product mix in less time.

With all stainless steel construction, the C Mod range of cookers are quick and easy to clean, reducing the downtime associated with cleaning, sanitisation and changeover. The mixing bowl is electrically operated allowing for simple one-person operation when emptying, cleaning or filling.

Entry level cooker for cereal bar production

<span style="font-weight: 400;">Fondant creme is used in the production of a range of confectionery items and its quality has a major impact on the finished products. The goal for a high quality fondant is to produce consistent texture with very fine crystals. Traditional systems require specially trained operatives to ensure the best results. A dedicated, fully automatic fondant and fondant creme production system can allow the production of high volumes of top quality fondant with lower costs and improved product quality.</span>


<h2>Dedicated production plants for continuous supply of high quality fondant</h2>
<span style="font-weight: 400;">The Baker Perkins Fondant &amp; Fondant Crème Preparation Systems are designed for continuous production of both base fondant and fondant creme with consistency and high quality.</span>

<span style="font-weight: 400;">Base fondant is usually boxed and sold on as an ingredient to bakers and confectioners. The Baker Perkins Base Fondant System integrates units for fully automatic ingredient weighing and mixing, followed by cooking and cooling. In a final stage a specialist fondant beater agitates the mass leading to fine crystal formation for a high quality finish.</span>

<span style="font-weight: 400;">In the creme fondant production system, the crystallised mass carries on into a secondary processing which develops it into a liquid confectionery crème with extra fine crystals. This is usually then passed to a depositing machine. Prior to this a wide range of colours, flavours, and other additives can be introduced.</span>

<span style="font-weight: 400;">The whole fondant plant is integrated and controlled from a central PLC control unit with a single HMI for simple operation. The fondant system can also be easily integrated with external downstream components like a despitor for a truly seamless production environment.</span>

System for continuous production of fondant or fondant crème

<span style="font-weight: 400;">Production of toffee and caramel products requires accurate and consistent cooking, and equipment choice needs to be carefully aligned to product type and quality. Traditional systems can be inflexible when it comes to meeting your exact requirements. A modular toffee and caramel system that can be specified to your exact requirements will improve product quality and increase efficiency across a range of confectionery lines.</span>


<h2>Modular toffee and caramel cooking plant with many process options and outputs</h2>
<span style="font-weight: 400;">The Baker Perkins Carablend modular toffee and caramel cooking plants enables you to specify exactly the right system to meet your product requirements. For example, Carablend can be tailored to produce a premium traditional toffee product at low volumes, or to provide excellent quality for budget products at high volumes. A wide range of toffee ingredients can be catered for, including those with high proportions of milk and fats.</span>

<span style="font-weight: 400;">At its heart, The Carablend system is built around a horizontally-mounted scraped surface heat exchanger. The scraper has a variable speed drive to cater to a range of throughputs, and has been designed with a unique forward and backward movement which provides exceptionally thorough mixing, ensuring high quality.</span>

<span style="font-weight: 400;">Outside the cooking unit, there is a choice of process units depending on your exact needs. The TCB Carablend process is used for cooking and caramelising toffees and caramel syrups at low to medium volumes. Cooking and caramelising occur simultaneously, and the end-product provides the “home-made” appeal of traditional toffees. On the other hand, the EC Carablend process provides a totally independent control over cooking and caramelising stages - this is needed when high throughput is needed with excellent quality and flexibility.</span>

<span style="font-weight: 400;">The modular concept of Carablend means that every system includes a Baker Perkins Autofeed fully-automatic weigh and mix system to produce a quality slurry. Reservoir tanks provide continuous feed to the whole system, and a pre-heater continuously dissolves or pre-heats syrups before cooking and caramelising, using either the TCB or EC processes chosen.</span>

Cooker for toffee and caramel products

<span style="font-weight: 400;">In confectionery production flexibility can be the key to increased efficiency and improved return on investment. For lower-output manufacturers producing a range of confectionery products, operating dedicated cookers for both jelly products and hard candies is inefficient. A modern, highly energy efficient cooker that can handle both product types and changeover with ease is a boon for production lines of 100kg per hour or less.</span>


<h2>Cost-effective cooking system for low to medium confectionery production</h2>
<span style="font-weight: 400;">Smaller-scale production environments can benefit hugely from the Baker Perkins Turbofilm cooker. As well as offering a high quality, low energy use cooking system for jelly products, the Turbofilm can also easily switch to single-stage cooking for a range of hard candies. This flexibility combined with low running costs makes Turbofilm a highly attractive solution for production lines from 100kg per hour up to 1000kg per hour.</span>

<span style="font-weight: 400;">For cooking jellies, Turbofilm can process a wide range of products including pectin jelly, gelatine jelly and starch jelly. At the start of the process is a plate pack heat exchanger. This dissolves the sugar and hydrates the starch. The product syrup then moves to a jet cooker which takes the flow of candy and subject it to a rapid drop in pressure. This reduces the moisture content to the required recipe level using the minimum energy whilst giving excellent results.</span>

<span style="font-weight: 400;">In hard candy operation mode, Turbofilm can handle sugar and sugar-free hard candy syrups. The plate pack heat exchanger dissolves sugar in water creating the syrup, which is then cooked atmospherically, using a flash vessel to reduce the moisture content to the appropriate level. For smaller production volumes this system is more cost effective than larger scale options such as the Baker Perkins Microfilm cooker.</span>

<span style="font-weight: 400;">Changeover between product types has been made simple and quick. Because Turbofilm combines dissolving and cooking systems in one compact unit, cleaning is simple and maintenance is kept to a minimum, with all product contacting parts in 316 stainless. For integrating with existing lines the Turbofilm controls can be integrated with upstream or downstream systems, or operated in standalone mode.</span>

Compact flexible cooker for confectionery products

<span style="font-weight: 400;">When developing new breakfast cereal products it is expensive and time-consuming to take your full-scale line out of production to run new recipe samples or to test new product lines. A dedicated lab-scale cereal cooker and processor that offers scalable results allows maximum flexibility in research and development with no impact on existing product lines, saving time and cost.</span>


<h2>Fully scalable cereal cooking system for product development and research</h2>
<span style="font-weight: 400;">The Baker Perkins Laboratory Scale Cereal Cooking System precisely reproduces all the processes in a full-scale cereals production plant. The cereal cooker takes smaller batches of grains (up to 125kg maximum) and cooks them using pressurized steam in a slowly rotating vessel.</span>

<span style="font-weight: 400;">The cooking vessel has been designed with a unique double conical profile which allows constant movement and turning of cereal grains which provides thorough and even cooking. The whole design philosophy of the lab scale cooker is to provide a highly stable and repeatable cooking process.</span>

<span style="font-weight: 400;">The lab scale cooker precisely replicates the conditions found in the Baker Perkins Cook Master full-scale cereal cookers precisely, meaning that results obtained in the lab will scale up perfectly to your large scale production line. This removes any need to take your full-size line out of production in order to run trail batches or recipe samples.</span>

Laboratory scale cereal cooker

<span style="font-weight: 400;">Coating cereal products adds variety, interest and value to breakfast products. The addition of syrups, frostings, glazings and coatings needs to be accurate and consistent to maintain top product quality. An easily expandable, specialised and fully automated syrup and coatings cooking, mixing and coating system increases quality and consistency whilst reducing costs.</span>


<h2>Modular systems for high quality automatic coating of cereal products</h2>
<span style="font-weight: 400;">The Baker Perkins range of syrup preparation and coating systems offer highly consistent and accurate coating solutions for a range of cereal-based product.</span>

<span style="font-weight: 400;">Options available are extensive, from glazed and glossy coatings through to frostings and chocolate coatings. To address the need for healthier products, all coatings can be made as sugar-free alternatives.</span>

<span style="font-weight: 400;">Advanced process control systems mean that preset parameters for sugar dissolving and evaporation are </span><span style="font-weight: 400;">accurately maintained. Fine control of final solids ensures that the coatings adhere evenly, are not sticky and provide the required appearance and texture every time.</span>

<span style="font-weight: 400;">Baker Perkins coating systems use double coating drum systems. This means one drum can always be operational whilst the other is being cleaned. This reduces your line downtime to an absolute minimum.</span>

<span style="font-weight: 400;">All components are designed specifically for the required coating task, but are completely modular. This allows for simple and cost-effective expansion. Systems are available from batch dissolvers to continuous, skid-mounted systems. This flexible set-up means each system can be specified to meet individual product requirements.</span>

Fully-automated syrup cooker, mixer and coater for cereals

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

<span style="font-weight: 400;">Controlled steam cooking of whole or milled grain products is the best way to ensure best texture and flavour, while maintaining nutrient content, both important in breakfast cereal products. By using a specially designed, dedicated high-output cereal batch cooker you can take advantage of high levels of efficiency and reduced costs while delivering the best quality and consistency of product.</span>


<h2>Dedicated grain batch cooker for high quality cereals</h2>
<span style="font-weight: 400;">The Baker Perkins Cook Master rotary cereal cooker has been designed and engineered specifically for the production of high quality breakfast cereal products. The automated control system means the cooker requires minimal operator input.</span>

<span style="font-weight: 400;">Batches of grains are carefully cooked by high pressure steam in the cooker drum, which rotates slowly to promote gentle and even cooking. Alternating steam flow is available further enhance consistency of cooking within and between batches.</span>

<span style="font-weight: 400;">Featuring a special double-conical design for efficient product discharge, the cooker chamber is completely free of lifters or other potential snag points. Coupled with the shaft-free design, this achieves the highest levels of product consistency.</span>

<span style="font-weight: 400;">As well as a hygienic and easy-clean cooking chamber, the Baker Perkins Cook Master features an automated slide valve designed to reduce washdown times and allow for quick and easy allergen cleans. The seal can be changed by a single operator without tools in under 15 minutes, minimising downtime.</span>

Batch cooker of cereal foods

<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;">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 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;">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;">The production of creams, sauces, ragouts, ready-to-bake, and similar products require combinations of mixing, heating and cooling, necessitating several pieces of equipment. By combining temperature treatments and mixing processes in one machine, cost can be reduced and efficiency increased, all while maintaining excellent product quality.</span>


<h2>Combined mixing and thermal treatment system for a wide range of products</h2>
<span style="font-weight: 400;">Tonelli has used it’s well-known industry experience to bring together cutting-edge mixing and thermal treatment processes in one unit - the Tonelli CombiTherMix.</span>

<span style="font-weight: 400;">The CombiTherMix features a centrifugal homogenizer that offers 3 different types of rotating impeller, allowing you to achieve the optimal results for your product.</span>

<span style="font-weight: 400;">Integral scrapers and interchangeable mixing tools make this a fully flexible machine able to handle recipes from delicate sauces to hearty ragouts, or robust pâtés.</span>

<span style="font-weight: 400;">The CombiTherMix features a host of cooking options including saturated steam, food-grade steam injection, and hard vacuum treatments. For cooling and freezing it has the facility to use pumped iced water or liquid nitrogen. All are available in the same single unit, saving you money over having multiple production equipment.</span>

<span style="font-weight: 400;">Featuring an aseptic discharge valve for hygiene, the CombiTherMix is constructed of stainless steel for easy cleaning and hygienic practice. </span>

Temperature-treatment mixer for bakery &amp; gastronomy

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.

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Industrial sous vide cooker

Continuously cook ingredients for your hard caramel-based product. This is a three-staged Continuous cooker for hard caramels, high clarity deposited, and formed solid candies. A short cooking time is required, meaning a low inversion causing efficient, high-quality processing of sweets including ingredients like milk, butter, and fruit juices as well as sugar-free recipes.


<h2>Consistent and efficient preparation of more complex caramel based substrates</h2>
The Rotor Cooker line from Ter Braak is a continuous cooking system for the production of substrate mass for hard caramel confectioneries. The system consists of dissolving, cooking, and vacuuming processes. Efficient heat exchange ensures short cooking times and low inversion for consistent high clarity output. This is a highly flexible system that allows for independent control of temperature and vacuum as well as the closed-loop addition of ingredients via metering pumps. Control and integration options exist for PLC systems as well as highly automated supervisory, control, and data acquisition (SCADA) for complete system optimization.

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Continuous cooker for hard caramels

The original technique for making gums and jellies exploited the non-stick properties of starch to form candies. However, the use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Make quality products free from starch</h2>
The low output ServoForm Mini system for gummies and jellies from Baker Perkins is designed for 100% starch-free production for a variety of products. Based on Baker Perkins’ high-output ServoForm confectionery depositing technology, the ServoForm Mini deposits high quality products with a consistent size and shape, and high piece weight accuracy.

The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding processes. Low scrap rate, quick product changeovers and continuous processing mean a rapid payback is assured.

Full servo control and detailed recipe management allows for complex mixes with up to 4 components and unlimited shape designs. The ServoForm is optimized for full 3D gummies as well as striped, layered, and center-fill options.

Low Output Production Line for Gummies and Jellies

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

The traditional method for gummy and jelly production uses starch to keep the ingredients from sticking to the mold trays. But, as an organic byproduct, starch raises concerns about microbial contamination. Moreover, starch leads to coarser edges of individual sweets, lowering the quality of the end products. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.

<h2>Make high-definition gummies that are free from starch</h2>
The ServoForm Flexi system for gummies and jellies from Baker Perkins is designed for starch-free production. Starch-free depositing is both more hygienic and economic than traditional starch mogul production for the lower throughputs that are typically required for functional, nutraceutical and healthcare markets.

The ServoForm Flexi system offers the capability to produce gummies and jellies with longer setting times. 3D, solid, striped, centre-filled and layered products with gelatin, pectin or specialized gelling agents are deposited at final solids so no drying is required, only setting/conditioning.

A unique single-piece plastic mould allows for rapid product changeovers. The strong, rigid construction provides resistance to twisting to maintain depositing accuracy and stack stability, and is designed to survive both manual and automatic handling for multiple cycles. They are temperature resistant to allow hot product and automatic washing.

Flexible Output Line For Gummies and Jellies

Mainstream technology for the preparation of gummies and jellies relies on a coating of starch on mold trays to avoid the stickiness of the sugary mix. But starch creates risks of microbial contamination. In addition, the entire operation of layering and removing starch from depositing stations slows down the gummy manufacturing process. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Remove starch from the depositing stage to make higher quality confectionery</h2>
The ServoForm system for gummies and jellies from Baker Perkins is designed for high output starch-free production. The depositor technology produces high quality, high-definition gummies and jellies and eliminates the formation of crusts typically caused by starch.

Instead of traditional starch trays, cooked syrups and fruit pastes are deposited into solid molds made from metal, polymer, or rubber for maximum hygiene. These molds, combined with continuous, accurate depositing at final moisture, create high quality confectionery pieces that are perfectly shaped, with a beautifully smooth surface finish.

Devised for rapid production and quick product changeovers, the depositor technology can produce an almost unlimited variety of solid, striped and layered confectionery with multiple flavours and components. Fillings and inclusions can be incorporated easily.

Consistent product size, shape and weight contribute to improved wrapping efficiency, and enhanced hygiene features reduce cleaning and maintenance costs throughout the line.

High Output Industrial Production Line for Gummies and Jellies

Frying is one of the most common preparation methods for nut snacks. Oils bring out distinctive flavors, textures, and aromas, but the absorption percentage in nuts is significantly lower than for other products. For this reason, an efficient system is necessary to achieve an adequate rate of oil turnover in order to maintain the quality of frying oil.


<h2>Increase the frying oil turnover rate while reducing the total volume</h2>
The NU frying plant by Kuipers requires up to 40% less oil volume than conventional systems. Lower oil volume facilitates faster oil turnover time, ensuring better frying oil quality across the production process.

Equipped with an optimized product transportation system, the frying plant efficiently routes nuts and unwanted particles to an advanced paper filtration unit. Besides preventing oil deterioration caused by any nut residue, this method further contributes to lowering overall oil volume.

The NU frying plant integrates into a complete nut processing line with 500 kilograms per hour output capacity.

Frying line for nuts

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

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

In the snack food industry, most products are often fried or extruded with a cooker, before being dusted with oil and flavours. This makes it difficult filling the demands for more healthier, low-fat snacks. Having equipment that adds minimal oil in the process could be an answer to the market demand.


<h2>Expanding snacks in hot air</h2>
The TORBED Food Processor by Torftech is capable of expanding the ‘semi’ finished snack pellets of a wide variety in hot air, producing an oil free base product that can then be flavoured with minimal oil addition (of 7 to 10 percent). The machine, capable of drying, roasting, toasting, puffing and heating food, uses high velocity hot air to cook the food product. The machine suspends a rotating bed of free flowing food particles above a ring of static vanes through which high velocity air is achieved with the whole surface of each particle being uniformly heated. This rapid heat transfer system allows extruded snack pellets to be 'puffed' in the machine at a high temperature. A big difference in oil use, compared to the traditional method, where deep frying is more common.

The processor can easily be changed for different products with different characteristics. The processing rates of the series are 70, 250 and 500 kilograms per hour.

Puffed snack making machine

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. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Roasting

Proofing is a phase in the baking production line that can’t be rushed. It’s an essential process for well-risen, well-shaped baked goods with a good flavor. A quality proofer should provide the right conditions for rising dough; slow airflow, controlled temperature and time as well as right humidity level will make all the products rise evenly.


<h2>A Spiral conveying system industrially proofs pastry before freezing</h2>
The Spiral Proofer by ICS Spiral Freezers provides the right climate conditions for every proofing stage. The system is provided with an air treatment unit located on the top of the spiral, that can control temperature, moisture and air speed parameters throughout the whole proofing process ensuring evenly sized products. For large capacity proofers, its robust and site-built concept ensures a fast assembly and sound operation. The Spiral Proofer can process capacities up to 6000 kg/hour or more.

To prevent the slip and stick effect (when pastry doughs bump on each other, which leads to product waste), the Spiral Proofer is fitted with a Direct Drive System that allows the belt to go on without interruptions. With the DDS (Direct Drive System) manufacturers don’t have to worry that products will move on the belt and stick to each other– the belt engages the drum with special teeth which makes it unmovable. Thanks to this technology, products stay in the original position throughout the entire proofing process.

The Spiral Proofer ensures a hygienic design and accommodates easy cleaning and low maintenance. Easy cleaning comes with a spray nozzle system, known as a CIP (Cleaning In Place) system that allows a cleaning without removing any equipment. The series of steps (rinsing, washing, disinfection and drying) can vary depending on customer needs.

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High capacity spiral proofer for pastry

Freezing

The market for fried in-shell seeds as snacks is growing. If you are a small-scale food factory or a large producer, a simple and economical solution is needed to cash in on this market. A flexible and effective way of producing a high quality product is optimal frying oil handling and heat treatment for the seeds.


<h2>High product quality for your local demand</h2>
Kuipers’ complete processing lines for various snacks are designed as a turnkey project and incorporated into a mainframe with two sidebars which gives the entire <a href="https://making.com/process/industrial-fryers/">fryer plant</a> a clean and safe design.

The sunflower seeds frying line is configured to ensure optimal heat distribution and heat treatment regardless of the type of snack you wish to process. This ensures the lowest possible Free Fatty Acid development and frying oil turnover time. It is especially designed with low heat load heat exchangers combined with constant removal of the dirt allowing the quality of the frying oil to remain adequate much longer than other conventional systems. This oil can then be used for a longer time period which saves processing costs drastically. It is also equipped with a centralised control panel which is embedded into a computer program and continuously communicates with the other control boards, thus checking and controlling all the process parameters.

The frying oil in the fryer can be heated either with thermal oil or electrical elements. The <a href="https://making.com/deep-frying-equipment/">continuous frying lines</a> can be customised and applied to process other snacks like onion, mash potato products, peanuts, shrimp crackers, mini croutons, samosas or corn nuts to cater to the local demands.

Sunflower seeds frying line

Fried peanuts are a very popular snack around the world. If you are looking to start a nut processing plant to capitalise on this market, maintenance of product quality and taste is key. When frying nuts, optimal heat distribution and oil quality are the most crucial factors. A state-of-the-art fryer and process are needed to deliver the exact heat load needed to fry your product efficiently while maintaining its taste.


<h2>Save time, frying oil and labour costs</h2>
Kuipers’ production line for nuts and seeds is configured for optimal frying-oil handling and heat treatment resulting in the lowest possible development of Free Fatty Acids as well as lowest frying oil turnover time in the industry.  It is a frying oil heating system with an innovative design that uses circulating thermal oil as a heat carrier. This allows the reduction of the amount of frying oil required to its lowest .

The <a href="https://making.com/peanuts/">peanut processing machine</a> and frying line keeps in mind the importance of oil quality as it not only acts as the heat transfer medium but is also absorbed by your product. It is thus equipped with a unique filtration system where constant removal of the dirt allows the quality of the frying oil to remain adequate much longer than other conventional systems. It is an automatic and continuously operating filtration system.

All Kuipers lines allow the option to heat the frying oil in the fryer with either thermal oil or electrical elements. With a few additions, the plant can also be upgraded to produce coated and <a href="https://making.com/battered-nuts/">battered nuts</a>. It can be applied for the frying of peanuts, <a href="https://making.com/cashews/">cashew nuts</a>, almonds, macadamias and other nuts or seeds.

Peanut frying line

If you are in the peanut processing industry, bringing out delicious varieties for your customer can help you increase sales as well as cater to the growing demand in diversity and tastes. Coating peanuts involves adding various spices to the batter, to give flavor to the peanuts and to make them crispy. There is a need for a technology that guarantees uniformity and efficiency while coating your product.


<h2>Uniform and efficient coating of nuts</h2>
Kuipers’ coating machine has an innovative design to enable automatic and continuous coating for <a href="https://making.com/peanuts/">peanuts manufacturing</a>. It is a stand-alone unit that can process up to 300 kg of coated peanuts per hour depending on the type of coating you require. It can be either incorporated into your existing process line or combined with one of Kuipers nut frying lines. For a bigger scale production, various units can be combined into one line.

The continuous automatic coating machine for peanuts is unique as it presents a continuous and automatic coating design allowing gradual addition of the coating substance in nine steps. The peanuts are collected and fed into compartments, one by one via its dosing system. The machine passes the peanuts through nine chambers while gradually adding the coating mix. Each compartment has an individual water spray and powder supply with adjustable intervals which combined form the coating on the peanut. The machine uses a rotating motion instead of sliding to ensure all sides of the product are covered uniformly. The coated nuts are then passed to the fryer via a dosing elevator.

Continuous, automatic coating machine for peanuts

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 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

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

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

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

For the highest quality chocolate production, complete control of the entire process is desirable. For small scale, artisanal producers this often means sourcing raw cocoa nibs from specialist producers. By investing in a dedicated, small form factor cocoa bean processing line, small scale producers can now take complete control of the chocolate production process by ensuring the cocoa beans you select are handled to your exact requirements and recipe.


<h2>Compact, space-saving machine to process raw cocoa beans for small-scale producers</h2>
The Multiprocess R from Tecno 3 is purpose-designed for the small-scale production of cocoa nibs as the first part of a “bean to bar” production process. This machine has been designed to be compact and portable, and yet it is able to dry, roast, sterilise, crush and winnow cocoa beans - all in one unit. The drying and roasting unit uses a partial air removal system to control moisture, and the roast is achieved via internal hot air circulation. Temperatures and times can be fully customised for drying and roasting times, allowing complete control of the process.

Three UV units ensure that the roasted beans are fully debacterialised. A screw feed and three belt system ensure that the beans are separated and exposed to UV on all sides, ensuring quality. After sterilization, the beans can either be removed from the process whole, or sent to the crusher and winnower, where the nibs are sieved into four sizes ready for chocolate production. Adding to the Multiprocess R’s flexibility, the machine can also be used to roast, peel, sanitise and crush various nuts, such as almonds, hazelnuts, and pistachios.

The entire system is constructed of AISI 304 stainless steel for strength and hygiene and is mounted on wheels for easy movement if required. Designed for single-operator use, the Multiprocess R features an easy-to-use Siemens touch screen and the entire process is visible to the operator thanks to transparent Lexan guards. It also makes an attractive sight if placed in an area where customers can see it operating.

Small scale cocoa beans processing machine

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Industrial separation equipment encapsulates the separation process which is to separate components of a liquid mixture, for recovering dissolved solids from liquids. The 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 is widely used in the pharmaceutical and chemical industries for the isolation of active ingredients and high-purity chemicals. As well as in waste management and recycling industries.

Separation

Cereal and grain bars are increasingly popular, both as snack foods and as functional foods using natural ingredients. Traditionally, a higher-quality softer bar has been difficult to produce economically in small-to-medium production environments. Additionally, standard machines have only been able to produce either moulded dry-grain based bars or extruded dried fruit paste-based bars, limiting production flexibility. A modern, purpose-designed machine that can address these issues is therefore an attractive proposition.


<h2>Flexible bar machine for grain or fruit paste-based products</h2>
The Bar 2 from DSC is a flexible entry-level machine for the production of extruded or moulded soft cereal bars.

For dry cereal mixes, the product is dosed onto a conveyor which passes it through a laminating roller to assert the initial thickness. A further laminating roller then produces the final product dimension.

For dried fruit pastes, two specially designed rollers shape the pre-mixed product into a fully adjustable extrusion.

For both product types the final stage is to cut to final product size. Cut dimensions can be selected by means of the built-in touchscreen control interface.

The HMI allows the creation and storage of multiple product recipes for easy recall, meaning simple one-person operation.

The whole machine has been designed to be simple to clean, with all product contacting surfaces easily accessible for hot water washdown.

Entry-level cereal bar making machine

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.