For the cooking of various food products.
For ultra-high temperature (UHT) heat treatment of liquid food products.
Cell breakdown or cell disintegration
For the smoking, baking, roasting, grilling, thawing, drying and cooking of various food products.
For the processing of a variety of food products.
For steaming, baking and frying.
For the preparation of different types of cheese (Gouda, St-Paulin, Cheddar, Feta,…).
For the sterilisation/pasteurisation of tin cans, pouches/bags, plastic bottles, glass jars and bottles, and sealed trays.
For heat treatment of liquid food products.
For preparing meat products (salami, cooked sausage, etc.), sauces, and grinding all types of food products.
For baking on a metal or stone plate. Steam injection is optional.
For the fermentation of liquid products, melting of solid high fat products, and the batch heating of products.
For the creation of stable emulsions, dispersion of powders without lumps and shear.
For grinding, fine mincing or mixing.