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vacuum-cookers

Vacuum-cookers

Vacuum Cookers

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

Cooking

<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

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

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

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

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

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.

Continuous

Industrial

In the food processing industry, producing high-quality sauces and condiments often requires managing intricate cooking and concentration processes. Using traditional methods can lead to degradation of flavors, colors, and nutrients, especially when cooking at high temperatures over extended periods.
<h2>Efficient cooking and concentrating at lower temperatures</h2>
The Industrial Vacuum Kettle by Inox-Fer is designed to produce sauces, jams, marmalades, and condiments efficiently by concentrating, cooking, and dehydrating products at lower temperatures. The vacuum system reduces the boiling point, preserving the organoleptic characteristics such as flavor, color, and nutrients. The kettle's vertical cylindrical structure includes scraping paddles and a double bottom for indirect steam heating, preventing product burning. It is equipped with a high-performance vacuum unit, shell, tube condenser, and liquid ring pump. An automated dosing system manages ingredient addition, either through a mixing tank with litre counters or load cells. The kettle features speed-adjustable agitators, automatic condensate drainage, and a product suction and discharge valve. The entire construction is in AISI 304 stainless steel for easy sanitization and durability.

Industrial vacuum kettle for sauce production

Blending

Concentration

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

Filling

liquid

In medium to large-scale food processing, creating a finished product from raw materials efficiently and with minimal waste is essential. Challenges include ensuring homogenized mixing, maintaining temperature control, and minimizing downtime.
<h2>Cut, mix, cook, and cool with precision</h2>
The ProCut System Industrial Cooker by Inox-Fer is a versatile cooking kettle designed to produce finished food products from raw materials in a single cycle. It can cut, mix, cook up to 120°C with or without vacuum, homogenize, concentrate, and cool, all within one system. The ProCut comes in three models with capacities of 80, 300, and 500 liters, making it suitable for various production scales. The conical shape of the vessel prevents residue build-up, ensuring full product utilization without waste. An integrated condenser optimizes vacuum concentration by speeding up the process, thus preserving the organoleptic qualities of the food. The system is built to minimize downtime, thereby reducing production losses, and features a discharge pump designed to prevent bacterial contamination.

Industrial cooking kettle for food processing

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

Cutting

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

Mixing

solid

Batch

In the food production industry, achieving consistent and high-quality results across various product types is crucial. Producers of processed cheese, sauces, baby food, and other specialized foods require reliable systems for blending, heating, and de-aeration to maintain product integrity.
<h2>Blend, cook, and de-aerate diverse food products</h2>
The FreeTherm 150 by Hochland Natec Network is a batch processing system designed to handle a wide variety of product types and viscosities, including processed cheese, pasta filata, sauces, purees, baby food, meat, and pet food. The system features two independently controlled augers that gently mix ingredients, while unique direct steam injectors provide effective heating without creating hotspots. An integrated vacuum system de-aerates the product, ensuring density control and color stability. The temperature is monitored by self-cleaning probes, and the processed product is held in an insulated buffer tank with an agitator before being delivered to downstream systems. Options for additional functions include a bin lifter for ingredient addition, level measurement for dosage accuracy, and a shear pump for spreadable cheese. The FreeTherm 150 supports a production capacity of up to five 150 kg batches per hour, translating to 750 kg per hour.

Batch processing system for processed cheese and various food products

Deaeration

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

Monitoring

In meat processing, achieving consistent marination and tenderization while maintaining production efficiency can be challenging. Fast loading, thorough cleaning, and programmability are critical aspects for streamlining these processes.
<h2>Efficient inline marination and tenderization</h2>
The Type C vacuum tumbler by Henneken Tumbler features two opposing openings, making it ideal for inline production. This design facilitates fast loading and discharge, as well as thorough cleaning. With container sizes ranging from 1,800 liters to 11,000 liters, it can cater to various production scales. The robust drive system employs four heavy-duty wheels and a frequency controller for adjustable speeds between 1 and 10 RPM, ensuring versatility. User-friendly SIEMENS touch panel allows precise control and programmability of all tumbler parameters, enhancing operational efficiency. With a power range from 3.5 kW to 30.0 kW, based on model size, the Type C ensures reliable performance for diverse meat products.

Vacuum tumbler for inline meat processing

Batching

Marinating

In snack production, frying high-sugar products like apple chips and sweet potato snacks often results in browning due to high temperatures. This presents a challenge for maintaining product quality and consistency.
<h2>Produces chips without browning</h2>
The Unitized Vacuum Fryer from Heat and Control uses an integrated vacuum to eliminate the need for an external vacuum chamber, saving floor space and labor. It boils off moisture at lower temperatures, resulting in crisp, tasy snacks without browning. An integrated centrifuge minimizes finished oil content, enhancing the texture and shelf life of products. Ideal for high-sugar snacks, it also controls acrylamide formation by keeping frying oil temperatures below 248°F. The unit is designed for easy access, cleaning, and maintenance.

Vacuum fryer for high-sugar snacks

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

Vacuum

In the food processing industry, ensuring that products like potato slices, fruits, and vegetables are dry before frying or freezing is critical. This step reduces energy consumption and improves product quality.
<h2>Quickly removes surface water and debris</h2>
The AirSweep® Water Removal System by Heat and Control combines vacuum action with Air Knife technology to effectively remove surface water, starch, and scraps from freshly washed food items. The system is especially beneficial for potato slices, fruits, and vegetables, prior to further processing like frying or freezing. Using a combination of vacuum and high-velocity air, it ensures a drier, cleaner product, significantly cutting fryer fuel usage and increasing freezing efficiency compared to systems that use only Air Knife technology.

Industrial water removal system for food preparation

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

Handling

In the food processing industry, maintaining precise portioning and high-quality standards is crucial from small-scale to industrial production levels. Ensuring product consistency and meeting stringent hygiene requirements can be challenging without the right equipment.
<h2>Ensure precise portioning and high-quality standards</h2>
The VF 808 S from Handtmann is a compact vacuum filler designed to cater to food processors ranging from small-scale to industrial scales. It offers a scalable production output and adapts flexibly to changing production requirements. The system can optionally integrate with the GD 455 inline grinding system for optimized processes and maximum product quality, especially in sausage and meat products. Featuring excellent ergonomic and hygienic design, the VF 808 S is Industry 4.0 capable, enhancing modern production management. It handles a wide range of products—from fluid to medium chunk sizes—with accurate, gram-precise portioning. Noteworthy is its efficiency, facilitated by low-wear vane cell feed system and energy-efficient servo drives, reducing operating costs.

Compact vacuum filler for small to industrial scale food processors

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

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

Grinding

Portioning

In industrial sausage production, traditional casings often lead to interruptions due to casing changes. This can result in longer production times and higher costs. A continuous solution for creating sausage products in customizable casings could improve overall efficiency.
<h2>Produce sausages in customizable alginate casings</h2>
The Handtmann ConPro system is designed for continuous production of sausage-shaped products in alginate casing. Using two Handtmann vacuum fillers, the system ensures seamless feeding of the alginate paste to the co-extrusion head. The alginate casing is created as the product is conveyed, minimizing interruptions. The technology supports diverse applications such as meat-based, vegan, and kosher products. The system can produce sausages with calibres ranging from 8 to 32 mm and cut into portions starting from 40 mm. Capable of producing up to 3,000 portions per minute, it offers up to 40% cost savings compared to conventional methods. Further processing is compatible with standard systems like smoking and cooking units, ensuring quality and consistency.

Industrial co-extrusion system for sausages with alginate casing

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

Conveying

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

Feeding

In confectionery manufacturing, producing a variety of candy types like toffees, eclairs, and chewy candies requires a flexible and efficient cooking process. Challenges such as preventing burning, achieving consistent quality, and accommodating different recipes in short timeframes are commonly faced.
<h2>Handles diverse recipes with quick changeover</h2>
The UNIBATCH® from Hänsel-Processing is a versatile batch cooker designed for the production of various confectionery masses including fillings, caramels, fondant, and chewy candies. Its key feature is high flexibility, allowing it to cook under vacuum, overpressure, or atmospherically, ensuring reproducible results. Equipped with an integrated vacuum pump, it can rapidly cool masses after cooking. The cooker is available in four different sizes to meet different production requirements. The robust anchor agitator with Teflon scrapers is optimal for preventing burning. Its versatility enables processing of different recipes without lengthy changeovers, making it a globally approved solution for confectionery manufacturing.

Batch cooker for confectionery production

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

Batch-wise cooking and aerating system for aerated candies

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

Aeration

When developing new OTC products or testing formulations in a lab, consistent production in small quantities is crucial. A precise, scalable system can ensure that raw materials are mixed uniformly and dosed accurately.
<h2>Produce small quantities with scalable quality</h2>
The Lab+ unit by Hänsel Processing is designed to produce from 8 to 16 kg/h continuously, making it ideal for small batch production and research and development. It has an integrated raw material preparation station with a high-shear mixer, allowing homogeneous mixing of various materials including crystals, powders, and liquids. The system includes an option for integrated weighing, a frequency-controlled dosing pump for precise delivery, and subsequent vacuuming to lower temperature and water content. The Lab+ unit does not require a compressed air connection or steam installations, simplifying setup. Direct access to process parameters is also provided, which is critical for product development. The system is designed for quick installation and fast start-up, minimizing product loss and ensuring an excellent price/performance ratio.

Laboratory unit for small quantity production and r&d

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

Powder

In large-scale confectionery manufacturing, achieving a consistent and homogeneous caramelization process is essential. Challenges include controlling temperature and residence time to avoid burning while ensuring high-quality caramel products.
<h2>Ensures uniform caramelization without burning</h2>
The Caramaster® caramelization system from Hänsel Processing employs a double-jacketed, warm-water-heated container to ensure continuous caramelization of the confectionery mass. The process parameters—residence time and temperature—can be individually adjusted, allowing for precise control over the caramelization process. The fill level and residence time are reproducible at any time, guaranteeing consistency. Temperature adjustments are managed via a separate pressurized water circuit. Additionally, the agitator features Teflon scrapers to promote uniform caramelization without burning. Dynamic spray nozzles in the dome cover facilitate quick cleaning, ensuring the system's high availability.

Caramelization system for industrial confectionery production

In meat production, achieving consistent and flavorful marination in a hygienic environment is essential. Traditional marination techniques often struggle with even distribution and maintaining the integrity of the meat.
<h2>Ensures uniform marination with integrated vacuum pump</h2>
The Marinater from GLASS Maschinen is designed to provide consistent and efficient marination in meat production. Featuring an integrated vacuum pump, the system ensures that marinades fully penetrate the meat, resulting in uniform flavor enhancement. The electronic interval control includes 10 programs, allowing for customizable marination cycles. The Marinater’s exchangeable drum can be either transparent or stainless steel, catering to different processing requirements. Its hygienic design ensures quick and easy cleaning, reducing downtime. Available in volumes of 20, 25, and 50 litres, it is suitable for both small and large-scale operations. The BestClean water separator ensures that the system maintains optimal performance with minimal maintenance.

Vacuum marinater for meat production

Pilot

In small-scale food production and research, precise ingredient mixing at various speeds and temperatures is often required to develop and perfect products. Challenges include maintaining consistency, ease of control, and reliable data recording for research and quality assurance.
<h2>Versatile mixing with temperature and speed control</h2>
The LabMix by GLASS Maschinen is a flexible laboratory mixing plant designed to cater to a wide range of food production needs. The system features a pivoting mixing container available in 15, 25, and 40 litres, providing adaptability for different batch sizes. Its variable speed settings and touch-panel operation ensure precise control over the mixing process. Additionally, the double-jacketed design with temperature control and direct steam injection offers meticulous management of product temperatures, essential for processes requiring specific thermal conditions. Integrated equipment such as a vacuum pump, humidification setup, and various cooling devices further enhance its capabilities. Removable hygienic seals without motor dismantling facilitate easy cleaning and maintenance, ensuring high sanitary standards. EHEDG-compliant design guarantees adherence to the latest hygiene guidelines, making it suitable for convenience food, delicatessen, meat production, and confectionery applications.

Laboratory mixing plant for small scale food production

In food processing and chemical industries, achieving a uniform emulsification of liquid and pasty products is crucial for consistency and quality. Traditional methods often struggle with efficiency and cleanliness, particularly when dealing with large batch sizes and varying viscosities.
<h2>Ensures uniform emulsification with integrated temperature control</h2>
The AGM Emulsifying Plant from GLASS Maschinen is designed for precise and efficient emulsification of both liquid and pasty products. The plant features capacities of 80, 150, and 300 liters, catering to various production requirements. The automatic lid operation and motor-driven swivel drum simplify handling and ensure ease of use. Equipped with a cutter head and hygienic seals that can be replaced without disassembling the motor or gear unit, it minimizes maintenance downtime. Additionally, the integrated vacuum pump and direct steam injection system allow for optimal temperature control, enhancing product quality. Cooling equipment and precise dosing devices further contribute to the equipment's efficiency. The EasyClean drain valve flush with the drum wall ensures thorough cleaning, maintaining hygiene standards.

Emulsifying plant for pasty and liquid products

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

When producing specialty coffee on a wholesale level, maintaining consistent quality and efficiency is crucial. Challenges include managing batch sizes, maintaining precise temperature controls, and ensuring a uniform roast profile across large quantities.
<h2>Automates roasting process for high-quality results</h2>
The W60A by Giesen is a fully automatic coffee roaster designed for specialty coffee production at an industrial scale. It offers batch sizes between 30-60 kg, with a capacity of up to 240 kg per hour. The integrated Roast Profile System allows you to create, repeat, and save precise roasting profiles. Green beans are automatically poured into the hopper and released into the roasting drum, ensuring a continuous operation. The cooling fan cools down each 60 kg batch in just 3 minutes. This roaster also supports additional equipment like the External Cyclone and Green Coffee Conveyor for enhanced efficiency and emission control. Certified with CE standards and capable of operating on natural, propane, or butane gas, it is suitable for large coffee roasteries aiming for high-quality and consistent results.

Large-scale coffee roaster for specialty coffee production

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

In food production facilities, manual handling of products can lead to inefficiencies and increased labor costs. Automation of the entire production process is crucial to maintaining consistency and scaling up operations efficiently.
<h2>Automates your production process seamlessly</h2>
The Garos VFS is a unique vacuum filling system designed to automate the entire product transport and handling process within food production facilities. Utilizing completely automatic transport via tubes, it eliminates the need for manual handling and transport in carts. The system offers high flexibility by allowing modular construction and expansion as production demands increase. The VFS can handle product transportation from raw material tanks to subsequent processes such as salt injection, grinding, and tumbling, ultimately delivering the product to the filling area. This makes it particularly suitable for meat processing plants and other food industries aiming to optimize efficiency and reduce labor inputs.

Vacuum filling system for automated food production

transportation

When producing essential oils, engineers face the challenge of extracting high-purity oils while maintaining cost-effectiveness and scalability. This involves handling variable production capacities and using techniques like direct steam heating or vacuum conditions to ensure optimal yield and quality.
<h2>Efficient extraction with customizable capacities</h2>
The essential oil production plant by Frilli (Omnia Technologies) is designed to offer versatile and efficient extraction of essential oils. These plants are constructed with stainless steel pot stills and can be tailored to any required production capacity. Flexibility in extraction is a key feature, allowing for processing with or without cobation under atmospheric, pressure, or vacuum conditions. The system can be heated using direct or indirect steam, catering to different operational needs. This solution is ideal for industries seeking robust equipment for the high-purity extraction of essential oils.

Essential oil production plant

Industrial extraction equipment unlocks the valuable compounds hidden away in natural materials. Automated extraction equipment is applied in the pharmaceutical and cosmetic industries to extract active compounds from medicinal plants or herbs. For example, extracting cannabinoids from cannabis plants. But the process is also fundamental to the food industry, recovering various components like aromas, oleoresins, and proteins.  Considerations for selecting suitable extraction technology include the type of plant material to be processed, the extract's heat sensitivity, and the production volume.

Extraction

In large-scale food processing, particularly in sausage manufacturing, consistent and efficient portioning is essential. Challenges like maintaining filling precision, managing high-speed production, and ensuring product quality are common hurdles that producers face.
<h2>High-speed, precision filling and portioning</h2>
The F-LINE F103 Vacuum Stuffer from Frey Maschinenbau is a fully electronic solution designed for continuous straight filling, portioning, and linking tasks. This vacuum stuffer boasts a filling capacity of up to 3,000 kg/h, supported by a robust stainless steel housing and a 120-liter hopper. Key features include a digitally controlled vacuum system and an electrically locked step for safety. The vacuum pump operates at 21 m³/h, while the total connected load reaches 10.5 kW. The machine utilizes an intuitive FREY TC 266 touch control system, featuring an 8.4-inch color display for ease of operation. It supports high-speed communication with attachments via a CAN bus and includes Ethernet and USB interfaces. The portioning range is highly adaptable, from 5 to 100,000 grams, with a maximum portioning speed of 600 portions per minute. Additional features include error display, memory for 200 filling programs, and a flow-reverse mechanism. The F-LINE F103 SA model further enhances precision with a high-speed servo linker, also compatible with the optional WK98 grinding head system.

Industrial vacuum stuffer for high-volume food production

In pharmaceutical manufacturing, achieving uniform coating on tablets can be challenging, especially when dealing with multiple coating types like film, sugar, and solvent. Ensuring precise and efficient coating processes is crucial to meet industry standards and regulatory requirements.
<h2>Adapt to various coating processes efficiently.</h2>
The Integrated Plenum HI-COATER® by Freund is a versatile tablet coater designed for aqueous, solvent, and sugar film coating applications. Its unique plenum design encapsulates airflow within the coating pan area, making it especially effective for solvent coatings. This system can handle batch sizes from 50% to 100% of rated capacities, offering flexibility in production. The anti-marking coating pans feature abrasion-resistant perforations and a sanitary mirror-smooth finish. The AT-PRO™ Anti-Bearding Spray Gun allows precise control over atomization and pattern air, enhancing coating uniformity and efficiency. Optional features include inline PAT monitoring for real-time coating thickness measurement and the EcoClean™ technology for reduced water and solvent usage. The system is available in multiple models with batch capacities ranging from 72 kg to 1200 kg, and pan diameters from 1000 mm to 1700 mm.

Integrated plenum tablet coater

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

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

Measurement &amp; Control

Producing large quantities of pharmaceutical tablets efficiently and with minimal downtime requires specialized equipment designed to handle continuous high output while maintaining precision and consistency.
<h2>Streamline tablet production with advanced technology</h2>
The i Series from Fette Compacting is a line of advanced tablet presses designed for high-efficiency pharmaceutical production. Notable features include the SmartInterface for real-time data monitoring, an RFID operator login system for enhanced process reliability, and the TRI.EASY design for user-friendly operation. These presses offer flexible configuration options, such as the F20i’s innovative turret changeover system which minimizes handling time. The tablet output ranges from 324,000 to 1,584,000 tablets per hour, depending on the model, making them suitable for both small and large-scale production. The compact design allows for space-efficient installation, and containment options ensure safety in processing environments.

Industrial tablet press for high output production

Pressing

Producing high-quality lotions, creams, and gels requires specialized equipment due to the complexity of mixing and homogenizing high-viscosity products. This ensures uniform texture and optimal product quality, which traditional methods often fail to achieve efficiently.
<h2>Homogenize and mix with precision and speed</h2>
The EKATO UNIMIX vacuum processing units offer a versatile solution for producing various high-viscosity products such as lotions, creams, gels, and toothpastes. Combining the patented EKATO PARAVISC impeller and the EKATO S-JET homogenizer, these units ensure rapid, effective mixing and homogenization. The PARAVISC impeller provides excellent axial mixing, while its open design allows for the use of a central baffle and wall scrapers, optimizing heat transfer. The S-JET homogenizer is designed for internal and external homogenization, enabling swift and precise product dispersion. The system supports capacities ranging from 100 liters to 20,000 liters and includes features like heating and cooling functions, automated feeding, and Cleaning in Place (CIP) systems. It meets ASME, PED, and SELO standards, ensuring reliable performance across industries such as cosmetics and pharmaceuticals.

Vacuum processing units for high-viscosity products

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

In the cosmetic and pharmaceutical industries, developing new formulas and small batch productions requires precise control of mixing parameters. Traditional methods often fall short in maintaining consistent conditions for scale-up, leading to unreliable results.
<h2>Enable precise, small batch production</h2>
The UNIMIX laboratory and pilot plant mixers from EKATO are designed to address the challenges of scaling up from product development to production. The UNIMIX LM, available in 3 or 6 liter versions, allows for adjustable speed, temperature, and pressure, ensuring reliable data collection and scalability. The integrated homogenizing system is advantageous for both internal and external homogenization while also serving as a cleaning and emptying pump. For medium-sized batches, the UNIMIX SRT series, available in sizes from 15 to 70 liters, offers similar control and design features, making it ideal for producing creams, gels, and other cosmetic and pharmaceutical products. Both systems are available for testing and rental, providing flexibility for various development needs.

Vacuum processing units for lab scale applications

Industries working with extrusion and filtration parts often require a method to clean thermoplastics and mixed plastics without damaging sensitive components. Traditional methods can lead to damage, high costs, and incomplete residue removal.
<h2>Efficient, automated cleaning of thermoplastics and filters</h2>
The Pyrolysis Furnace EPO from Econ is designed for the environmentally friendly and careful cleaning of extrusion and filtration parts. It operates by gradually raising the temperature within a vacuum chamber, causing thermoplastic materials to decompose without oxygen, also known as pyrolysis. This method ensures residue-free cleaning, extending the lifetime of your tools and filter parts. The furnace includes an advanced absorber that cleans exhaust gases, allowing them to be released into the environment without emissions. It features a low-maintenance, oil-lubricated vacuum pump that eliminates the need for process water, reducing operating costs. Available in multiple models to accommodate different load capacities and chamber sizes, the EPO provides fast and reliable cleaning with TÜV-certified environmental safety.

Pyrolysis furnace for thermoplastic and filter parts cleaning

Industrial cleaning equipment is used to wash or disinfect machinery and the production/warehouse area. It may also be used to sterilize the product, equipment, tools, floor or work surfaces and to purify or clean the product by removing impurities. Choosing a suitable cleaning system depends on the type of product or equipment to be cleaned, the sensitivity of the product to heat, pressure, and chemicals, and the level of sterility desired.

Cleaning

Producing high-quality fruit-based products such as jams, marmalades, and chutneys demands precision in dissolving pectin, vacuum cooking, and maintaining hygiene standards. Ensuring gentle mixing and controlled heat transfer is essential to preserve the quality of fruit particulates.
<h2>Efficiently produce delicate fruit-based products</h2>
The fruit processing system from Dutch Process Technology is designed for the efficient production of a wide range of fruit-based products. It specializes in hygienic, easy-to-clean processes including pectin dissolving, vacuum cooking, and aseptic production. The system features gentle mixing and controlled heat transfer, critical for processing delicate particulates without damage. Suitable for products such as jam, marmalade, chutney, aseptic fruit for yogurt, high brix fruit concentrates, pie fillings, and apple sauces or compotes. The technology allows flexibility and precision, making it ideal for diverse applications in fruit-based product production.

Fruit processing system for jams and marmalades

Producing high-quality caramel requires precise cooking techniques and maintaining consistent temperatures. Traditional methods often result in uneven textures and burnt flavors, posing a challenge for confectionery manufacturers.
<h2>Cook caramel with controlled heat transfer.</h2>
The caramel cooking solution by Dutch Process Technology is designed for the precise preparation of caramel in confectionery production. This solution incorporates advanced heat transfer mechanisms to ensure even cooking and prevent burning. The system is built with hygienic, easy-to-clean materials that meet industry standards, making it suitable for a wide range of sugary products such as caramel, dulce de leche, and other confectionery creams. The unit supports powder dissolving and inline cooling of viscous fillings, providing flexibility and efficiency in production. The integrated design allows for seamless integration into existing production lines, minimizing downtime and enhancing overall productivity.

Caramel cooking solution

In industries such as pharmaceutical, food, and chemical, the efficient extraction of valuable essences and active ingredients from natural raw materials is essential. The challenge lies in optimizing yield while minimizing resource consumption and processing time.
<h2>Extract natural essences with efficiency and precision</h2>
The DEVEX extraction plant is designed to obtain valuable essences, colorings, flavors, and active ingredients from natural raw materials. It supports various extraction processes including percolation, maceration, and liquid-liquid extraction in both batch and continuous operations. Integrated percolation technology reduces production times and minimizes solvent use. The system's advanced measurement technology ensures full control over the extraction process, guaranteeing high-quality outputs. The plant can handle over 300 different raw materials and solvents, making it ideal for diverse industrial applications. With vacuum-assisted extract drainage in batch operations, it ensures higher yields with less loss. Customizable solutions are available to meet specific client requirements, supported by experienced engineers and technicians. DEVEX focuses on sustainability and cost-effectiveness, offering solutions that conserve resources while saving costs. Additionally, their plants can extract secondary materials from waste streams, enhancing resource utilization.

Extraction plant for natural essences and active ingredients

When producing high-quality dried food or pharmaceutical products, methods that maintain product integrity and extend shelf life are essential. Traditional drying techniques may not be sufficient to meet the stringent requirements of these industries.
<h2>Facilitate gentle and efficient drying processes</h2>
The drying plants from DEVEX specialize in state-of-the-art vacuum and freeze-drying processes used in the food and pharmaceutical industries. These plants enable the production of high-quality dried products with extended shelf life, reduced transport weight, and low biological activity. The drying systems are adaptable, offering batch or continuous processes depending on the task. DEVEX's unique liquid freeze-drying technology preserves valuable ingredients by gently drying liquids directly from the liquid phase. Thanks to these gentle drying methods, high product quality is ensured. Industries such as food (including dried fruit, vegetables, instant food, and drinks) and pharmaceuticals find these plants particularly beneficial. DEVEX provides custom solutions and expert advice to meet specific production requirements, ensuring efficiency and sustainability.

Vacuum and freeze drying plants for food and pharmaceuticals

In large-scale ethanol extraction labs, maintaining extremely cold temperatures is essential for reducing post-extraction processes and ensuring high-quality outcomes. Managing this efficiently without taking up excessive lab space is a common challenge.
<h2>Quickly chills ethanol to -40°c in 20 minutes</h2>
The DC-40 Direct Inline Chiller from Delta Separations is a compact solution designed to quickly lower the temperature of ethanol to -40°C, significantly improving the efficiency of the cold ethanol extraction process. By eliminating the need for bulky ultra-low freezers, the DC-40 saves valuable lab space and minimizes post-processing time. The system includes an ETL Certified condenser, a VFD ethanol pump, and a microprocessor controller for precise temperature management and compatibility with Modbus or Ethernet controllers. This chiller can cool 30 gallons of ethanol from 20°C to -40°C in just 20 minutes, making it a critical component in high-capacity extraction labs.

Inline chillers for ethanol extraction

In the production of clear and clean sugar syrup, it's essential to remove color and impurities. Typical challenges include effective decolorization and maintaining the quality and mineral-free nature of the syrup.
<h2>Handles pasteurization, filtration, and decolorization efficiently</h2>
The Simple Syrup Processing and Decolorization unit by Della Toffola (Omnia Technologies) is designed to process syrup through pasteurization, filtration, and decolorization using active carbon or ionic exchange resin. The system employs an anionic/cationic resin mechanism and filter banks, which ensures the production of clear, clean, and mineral-free sugar syrup. The decolorization process involves traditional active carbon (NF filter) with spent cake recovery (Vacuum Drum Filter) or ionic exchange processes. The unit can be customized to meet the specific needs of clients, and the clarification process can include several stages to achieve the desired outcomes. This makes it ideal for the beverage manufacturing industry.

Simple syrup processing and decolorization unit

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

Filtration

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

When producing high-viscosity products like ice cream or syrups, ensuring air-free and lump-free mixtures can be challenging. Traditional mixing methods often fall short in delivering the homogeneity required for high-quality end products.
<h2>Ensure homogeneity with high shear and vacuum</h2>
The VacuumMaster is a high shear mixer developed by Daniatech for handling medium to high viscosity products. It features a directly driven high shear mixer at the bottom and a top-mounted agitator. The vacuum function allows for automatic powder dosing directly from big bags or silos, efficiently drawing powder into the liquid and creating instant wetting. A controlled vortex, along with the vacuum, effectively separates air from the liquid, producing a stable, air-free, homogeneous dispersion within seconds. This mixer can operate as a batch or in-line mixer, requiring a circulation loop for the latter. The compact design ensures energy-efficient operations and minimal maintenance. It is suitable for various applications, such as spray drying products, soft drinks, ice cream, and soups.

Vacuum high shear mixer for medium to high viscosity products

In industries dealing with solvent-based extraction, exhaust gases containing solvent vapors pose a significant environmental and safety challenge. Effective recovery of these vapors is critical to reduce emissions and prevent atmospheric discharge.
<h2>Recover solvent vapors efficiently with mineral oil absorption</h2>
The Mineral Oil Absorption System from Crown Iron Works is designed to recover solvent vapors from exhaust gases using cold mineral oil. This system captures and absorbs the solvents before they are released into the atmosphere, offering a safe and economical solution. The system can be customized with chiller systems for warm climates to enhance performance. Ideal for oilseed extraction and other solvent-based processes, this system minimizes environmental impact while ensuring compliance with safety regulations.

Mineral oil absorption system for solvent vapor recovery

Purification is the removal of contaminating substances and by-products to increase the level of purity of the desired substance. Considerations for choosing a suitable purification system in the industry, include the physical state of the mixture, the desired product, required level of purity, the type of mixture, heat sensitivity of the product, number of purification steps needed, and the production volume. Industrial purification systems are used for the production of pure water in the food pharmaceutical and biotech industries.

Purification

Recovery

Whole muscle meat products, such as hams, require precise processing to achieve optimal texture, flavor, and yield. Traditional massaging techniques can be time-consuming and inconsistent, posing challenges in maintaining product quality and achieving high throughput.
<h2>Achieve consistent meat quality with vacuum massaging</h2>
The Cozzini Vacuum Massager/Mixer Style (CVMM) series is designed to meet the demands of whole muscle meat processing. This equipment offers variable speed agitators for gentle to aggressive massaging, ensuring thorough and uniform cure distribution. The CVMM series addresses temperature control with glycol jacketing or CO2 injection, crucial for maintaining meat quality. It features quick and easy vacuum loading, reducing massage and holding times. Capacities range from 2,200 lbs (1,000 kg) to 20,000 lbs (9,100 kg), accommodating different production scales. The unit is equipped with standard or fully programmable Allen-Bradley controls, facilitating easy operation and customization. This series is both USDA accepted and CE approved, built in conformity with AMI sanitary equipment design principles.

Vacuum massager for whole muscle meat processing

Creating precise and consistent casing and flavoring liquids is vital in the tobacco industry. Manual processes often lead to inconsistencies and inefficiencies, impacting product quality and production timelines. Advanced preparation systems are necessary to maintain high standards and enhance operational efficiency.
<h2>Automate casing and flavoring liquid preparation</h2>
The Casing and Flavor Preparation Kitchens by Comas, part of the Coesia Group, are designed for the tobacco industry to handle various aspects of liquid preparation. These kitchens are customizable, offering solutions such as bulk ingredient transfer, dry powder handling, and homogeneous mixing. The systems utilize steam or electrical heating and include fully automated vessel and pipework cleaning. Highly accurate flow control ensures precise liquid transfer, and integrated recipe and batch traceability help maintain consistency. All systems are pre-assembled in Italy, using AISI 316 grade stainless steel for hygienic transfer pipework. They comply with ATEX or other local explosion-proof regulations, ensuring safe operation.

Casing and flavor preparation kitchens for tobacco industry

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

Hard candy production system

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Tempering

Entry level

In laboratory settings, producing various types of jellies requires precise control over ingredient mixing and temperature. A common challenge involves achieving homogeneous hydrocolloid mixtures without manual intervention, often necessary in ensuring consistent product quality while scaling down from industrial-sized production processes.
<h2>Utilizes high shear mixing and vacuum technology</h2>
The PRINCESS® JELLYMASTER by CHOCOTECH is an advanced lab equipment system designed to streamline the production of jellies. The system features a mix tank with a high shear mixer specifically for hydrocolloids, ensuring uniform mixing and consistency. A slurry metering pump feeds the integrated Sucrotwist® pressure dissolver, and the complete vacuum chamber along with the vacuum system allows for the production of all types of jellies. Additionally, the system includes a 'Direct Steam Injection' (DSI) jet cooker, ideal for pressure dissolving high amylose starch. The entire system is PLC-controlled, providing precise and automated operation, enhancing accuracy and replicating production-sized unit capabilities within a lab-scale environment.

High shear mixer system for hydrocolloids

When producing various confectionery products like caramel, binders, and jelly, maintaining precision in the cooking process is crucial. Achieving homogeneous and lump-free masses, while ensuring efficient and consistent ingredient integration, poses a significant challenge.
<h2>Smoothly cook and integrate confectionery masses</h2>
The CARASTAR® by CHOCOTECH is a flexible batch cooker designed to handle various confectionery masses, including caramel, jelly, and sugar solutions. The unit is available in different sizes, with batch capacities ranging from 60 kg to 250 kg and throughput rates of up to 750 kg/h. It stands out due to its versatility in cooking methods, enabling atmospheric, under pressure, under vacuum, post-vacuuming, and cooling processes. For greater automation, it features load cells for automatic ingredient feeding when a batch weigher is unavailable, and a high shear mixer for homogenization. Additional options include a vacuum installation, CIP booster pump, and dairy valving for inline washing using 360° spray balls. The system often incorporates a reservoir tank for continuous downstream processing, making it ideal for large-scale confectionery production.

Batch cooker for confectionery masses

In breakfast cereals production, achieving uniform heating of raw grain products is crucial for ensuring consistent quality. Conventional systems often struggle with uneven heat distribution, resulting in variable product quality and lower efficiency.
<h2>Uniform steam heating with maximized productivity</h2>
The rotary cookers by CEREX use the unique Bichsel system to uniformly heat products with steam. These cookers have a specialized vessel geometry and steam admission process, allowing them to be loaded with more material without compromising quality. This design leads to higher productivity, as three CEREX cookers can outperform four or more conventional cookers. With a volume of 2700 liters and throughput capacity up to 500 kg/h, these cookers operate under pressures up to 4.5 bar. They feature process-optimized vessel geometry and internal lid design to prevent dead zones, ensuring consistent heating. The cookers can handle various mixing and cooking phases and are easy to clean. They are available with or without insulation and require low maintenance.

Rotary cooker for uniform steam heating in cereals production

In high-temperature processes, managing the cooling phase efficiently is crucial to protect the integrity of both the samples and the equipment. Without rapid cooling, extended downtime and potential thermal damage can occur, affecting productivity and operational costs.
<h2>Achieve rapid cooling without damaging samples</h2>
The fast cooling options by Carbolite Gero are tailored solutions for high-temperature furnaces, designed to ensure rapid cooling of samples while maintaining their integrity. Techniques include moving the sample into a cool area, using movable insulation panels, and blowing ambient air into the furnace chamber. These methods provide a variety of configurations to suit different applications. For instance, in the BLF bottom loading furnace, the sample can be lowered into ambient air for cooling, protected by a safety hearth cage. For more extreme cooling, the LHT vacuum chamber furnaces offer a water-cooled chamber with an inert gas blaster. Additionally, automatic flaps and fans are available in industrial ovens like the HT and LGP ranges for ambient air cooling. These methods are designed to minimize thermal shock and stress, extending equipment lifespan and enhancing productivity.

Fast cooling system for high-temperature furnaces

When producing wine, managing sulphur dioxide levels in the must is critical. Excessive sulphites can lead to poor taste and regulatory issues. It's crucial to have an efficient system to eliminate sulphur dioxide while maintaining the must’s quality.
<h2>Remove sulphur dioxide effectively</h2>
The C 37 Desulphuriser from Cadalpe is designed for wine producers needing to remove sulphur dioxide from mute must effectively. The system operates under vacuum, ensuring high technology performance. Key features include a descending veil for brief contact times and excellent heat output, a flexible stripping column, and a patented absorption and neutralizing chamber that limits lime consumption. Additionally, a washing system allows periodic cleaning of all parts without disassembly. A centralized control panel with electronic instruments automates the main phases of the process, conserving the must's chemical, physical, and organoleptic characteristics while avoiding sulphite contamination of the outlet water and reducing energy consumption.

Desulphurisation of mute must

Processing

Achieving long-lasting biological stability in beer and wine production requires an effective method to inactivate yeasts and bacteria throughout the entire circuit, including bottles. Traditional methods often fall short, necessitating a streamlined, reliable solution.
<h2>Ensures sterilization of products and packaging</h2>
The C 8 thermostabilizer from Cadalpe is a robust system designed for the thermic inactivation of yeasts and bacteria in beer and wine production. This ensures permanent biological stability of the final product. Constructed entirely from AISI 304 stainless steel with AISI 316 exchange plates, it offers exceptional durability and sanitary conditions. The system includes sophisticated instrumentation for precise temperature and pressure control, enhancing the reliability of the sterilization process. Available in single, double, or three-stage configurations, it can also be coupled with a degassing unit if required. Optional features include a column for carbon dioxide saturation or a vacuum-operating chamber for deoxygenation.

Thermostabilizer for beer and wine sterilization

Degassing

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

Sterilization

In the juice processing, chemical industries, and depuration processes, reducing energy and concentration costs is critical. Efficient processing technologies are needed to achieve better product quality and cost savings.
<h2>Achieve optimal concentration with minimal energy use</h2>
The C 19 vacuum concentrator by Cadalpe is designed to offer superior concentration for juices and chemicals while minimizing energy costs. It employs a multiple-effect vacuum system with a descending film to enhance product quality through minimal contact time and low temperature differences. Lower water evaporation costs are achieved via process vapor recovery and reutilization, thermal compression, and heat recovery. The concentrator operates continuously, controlled by a centralized automated system. For added efficiency, an optional stripping column for preliminary desulphurization is available. Industries such as chemical processing and beverage production can benefit from this advanced concentrator, which ensures high-speed heating and considerable water savings.

Vacuum concentrator for juice and chemical processing

Evaporation technology is used to reduce or remove the moisture content of a mixture. Considerations for choosing suitable evaporation equipment include the moisture content in the mixture, the boiling point of the solvent, heat sensitivity of the product, and the amount of material to be processed. Evaporators are used for applications such as obtaining fruit and vegetable concentrates in the food industry, concentrating aromas and herbal extracts in the cosmetics industry, and isolating active ingredients in the pharmaceutical industry.

Evaporation

In large-scale bakery operations, achieving consistent dough quality for various products like croissants and biscuits can be challenging. Maintaining optimal texture and volume, while also ensuring efficient production, often requires multiple steps and various pieces of equipment.
<h2>Unify mixing, kneading, and pressure treatment</h2>
The ContiMix Continuous Dough Extruder from Bühler is designed to seamlessly combine mixing, kneading, and pressure/vacuum treatment into one streamlined process. This system excels in producing doughs that have improved volume and crumb structure, essential for high-quality end products. With precise temperature control, it enhances the taste of baked goods that use butter or margarine. The system also offers the potential to reduce or eliminate downstream process steps, saving both time and investment costs. The closed processing zone ensures a continuous product flow and higher food safety standards. Ideal for bakeries aiming for consistent quality and shorter production times, the ContiMix significantly optimizes the dough preparation process.

Continuous dough extruder for baked goods

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

Extrusion

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

Forming

Kneading

For accurate total fat determinations in food and feed samples, breaking down matrix structures that enclose fat fractions is essential. This process requires a reliable method to ensure compliant and reproducible results.
<h2>Ensures precise and reproducible fat content analysis</h2>
The HydrolEx H-506 from Buchi is a semi-automated system designed for acid hydrolysis as a preparatory step for total fat determination. Using 4 M hydrochloric acid, the robust system allows for high sample volumes of up to 10 grams, ensuring accurate results regardless of sample composition. Safety is enhanced through effective FKM sealings, which prevent exposure to harmful fumes. The system is equipped with specialized hydrolysis vessels that minimize foaming. A powerful vacuum source provides smooth filtration, while individual stop cocks allow for easy control. Integrated rinsing funnels facilitate rinsing and ensure complete transfer of the hydrolyzed sample into the Soxhlet extraction chamber using reusable glass sample tubes. The HydrolEx H-506 is particularly useful for laboratories performing fat analysis in compliance with official regulations.

Acid hydrolysis system for total fat determination

In fruit and vegetable processing, maintaining the desired texture while removing unwanted air is crucial. Degassing helps in preventing oxidative reactions and preserving the quality of juices and purees.
<h2>Efficient degassing for quality maintenance</h2>
The Vacuum Degasser TEC110 by Boema S.p.A. is designed for the extraction of air from juices and purees, including those with fruit and vegetable pieces. The unit consists of a vertical tank connected to a shell and tube condenser, which can be flanged to a convex cover for flavor recovery or installed sideways for condensate extraction. It employs cold water and a vacuum pump for effective degassing. The product inlet piping features an automatic valve and diffuser to facilitate the degassing process. This system is particularly beneficial for preserving the natural flavor and consistency of the product, making it ideal for puree and juice applications.

Vacuum degasser for juices and purees

In large-scale food processing, defrosting and heating fresh or frozen produce efficiently is critical. Using optimal technology ensures preservation of texture and nutritional quality during these steps.
<h2>Defrost and heat produce with rotating coil</h2>
The Continuous Cooker H52 by Boema S.p.A. is designed for defreezing and heating fresh and frozen vegetables and fruits, both with and without stones. It features a rotating coil system that varies in form, dimension, and the number of spirals, depending on the type of produce and processing requirements. Heating mediums such as pressure steam or heated water circulate through the coils, providing consistent and efficient temperature control. Additionally, the cooker allows for the integration of recipe components for sauces or drips, enhancing its versatility. This system ensures uniform heat distribution and precise control, making it suitable for various processing lines including vegetables, sauces, and purees.

Continuous cooker for vegetables and fruits

Defrosting

Thawing

When producing jam from fresh fruit or puree, challenges like precise mixing, controlled cooking, and airtight packaging must be met to ensure product quality and safety.
<h2>Efficiently mix, cook, and package jam</h2>
The Bertuzzi jam processing system is a versatile solution designed for both small-scale and industrial jam production. Using either fresh fruit or aseptically filled fruit puree, the system includes components for sorting, washing, mixing, cooking, and packaging. The vacuum evaporator cooks the mixture at approximately 65°C, ensuring consistency and preserving nutritional value. The Pomona 50 unit is ideal for small-scale operations, integrating mixing, cooking, and evaporation under vacuum, along with dosing and pasteurization in one compact system. For larger capacities, systems range from 100 to 2,000 kg/batch. Each system can be customized to include automated or semi-automated filling lines, capable of processing up to 1,000 jars per hour. Bertuzzi provides solutions that ensure high-quality jam production with flexibility to meet various production needs.

Industrial jam processing line for fresh fruit or puree

Packaging

When producing fruit bases for yoghurt, bakery, and confectionery, minimizing mechanical and thermal damage to the fruit is critical to maintaining product quality. Proper ingredient preparation and processing are key to achieving consistent results.
<h2>Blend, pre-heat, and pasteurize fruit bases</h2>
The Bertuzzi fruit base processing technology is designed to handle various fruits like apricots, peaches, and strawberries without compromising their quality. Sorting and preparation of fruits is conducted in a dedicated area, with fruits available in frozen, canned, or aseptic forms. Ingredients such as water, sugar, and citric acid are mixed in steam-heated tanks before being blended with the fruit. The blending process ensures even heating and deaeration using vacuum systems, helping maintain the integrity and shape of fruit pieces. The pasteurization unit, with adjustable steam pressure and specialized cooling mechanisms, guarantees safe and efficient pasteurization and cooling. Handling capacities are flexible, catering to different production volumes.

Fruit base processing technology for yoghurt and bakery

Sorting is the process of arranging items systematically, using a specified criterion, to categorize and group similar items and identify non-conforming items for removal. The choice of a sorting machine depends on the type of item to sort, the sorting criteria, the number of categories that the items need to be sorted into, sorting speed, and accuracy. Sorting machines can be used in the food processing industry for sorting and categorizing fruits, vegetables, empty bottles, crates, and other items; other examples include sorting of tablets and capsules by weight for quality control in the pharmaceutical industry. As well as sorting waste in the recycling industry. Manual sorting is a laborious task however, with the use of specialized equipment, manufacturers are able to automate their sorting at high speeds.

Sorting

In cosmetic and pharmaceutical production, achieving uniform texture and stable emulsions in creams and ointments is critical. Conventional methods often struggle with ensuring homogeneity and efficient mixing, leading to inconsistent product quality and potential waste.
<h2>Facilitates uniform mixing and homogenization</h2>
The Axomix 3 - 15 from Axomatic (Marchesini Group) is an advanced vacuum homogenizer designed for manufacturing creams, ointments, and other viscous products. It features contra-rotating slow mixing with Teflon scrapers and a homogenizing turbine operating at speeds up to 3000 rpm. The mechanical lifting of the cover and vessel tilting ensures easy discharge of finished products. The central bottom valves facilitate the suction of raw materials and discharge under vacuum. An inspection window with light allows monitoring of mixing phases. Optional features include check weighters, a cleaning system with spray balls, production data printing, and steam heating.

Vacuum homogenizer for creams and ointments

In industries where consistent and precise mixing of viscous products is essential, conventional mixing methods often fall short. Techniques such as slow mechanical stirring can be inefficient, time-consuming, and may fail to achieve the desired emulsification quality, especially under vacuum conditions.
<h2>Optimize mixing with vacuum and high-speed homogenization</h2>
The Axomatic Axomix 100 - 300 is a vacuum homogenizer designed for the thorough mixing and emulsification of viscous products. This equipment features contra-rotating slow mixing with teflon scrapers for consistent blend quality, even under high viscosity conditions. The high-speed homogenizing turbine operates at speeds up to 3,000 rpm, ensuring efficient particle size reduction and emulsification. The unit includes a hydraulic lifting cover and vessel tilting, which facilitate easy cleaning and product discharge. For monitoring mixing phases, it has an inspection window with light. Additional options include check weighters, cleaning systems with spray balls, and steam heating. Axomatic, part of the Marchesini Group, manufactures this homogenizer, making it an excellent choice for industries like cosmetics, pharmaceuticals, and food processing that require precise mix quality and operational efficiency.

Vacuum homogenizer for high-quality mixing and emulsification

Industrial inspection equipment is used for checking compliance with health, safety, and quality control standards. For that reason, inspection systems are most commonly utilized in the food and pharmaceutical industry but, they are also used in other industries too. Inspection solutions are often integrated into a production process or production line. Visual inspection systems perform checks to detect variation in size, shape, and color and ensure the presence of labels and closures. Check-weigh systems help ensure that product packages are not under or over-filled. Metal detection systems can help guard against the presence of foreign objects in product containers and X-ray inspection equipment is used to detect physical defects and to ensure high quality package seal integrity.