For the processing of a variety of food products.
Cell breakdown or cell disintegration
For preparing meat products (salami, cooked sausage, etc.), sauces, and grinding all types of food products.
Rolling or flaking of raw material
For grinding, fine mincing or mixing.
For reducing particle size, e.g. in chocolate.
For the cutting (cubes or strips) of food products.
For creating stable emulsions, disperse powders with minor aeration, fine grinding.
For grinding dry and wet products into a fine powder
For the milling of food products.
Versatile, robust technology that converts wet solid products into smooth emulsions