Cutter (vacuum, cooking)
For preparing meat products (salami, cooked sausage, etc.), sauces, and grinding all types of food products.
Filter
M4E test unit (Magnets for emulsions)
For the creation of stable emulsions, dispersion of powders without lumps and shear.
bain marie; 2 barrels; large
For the fermentation of liquid products, melting of solid high fat products, and the batch heating of products.
Bain marie; 4 barrels small
Baking oven
For baking on a metal or stone plate. Steam injection is optional.
Sterilisation and pasteurisation installation (UHT, in-line) - Small unit
For heat treatment of liquid food products.
Sterilisation and pasteurisation installation (UHT, in-line) - Large unit
For ultra-high temperature (UHT) heat treatment of liquid food products.
Cheese tank
For the preparation of different types of cheese (Gouda, St-Paulin, Cheddar, Feta,…).
Sterilisation and pasteurisation installation (autoclave - retort, in container)
For the sterilisation/pasteurisation of tin cans, pouches/bags, plastic bottles, glass jars and bottles, and sealed trays.
Steamer
For steaming, baking and frying.
Mixing, homogenising and emulsifying device (universal)
For the processing of a variety of food products.
multifunctional chamber (air drying, cooking, steaming, smoking)
For the smoking, baking, roasting, grilling, thawing, drying and cooking of various food products.
cooking kettle
For the cooking of various food products.
Pulsed Electric Field (PEF)
Zellzerfall oder Zellauflösung
3-roll walls
For reducing particle size, e.g. in chocolate.