Cookers - ProXES

Cookers

Our cooker systems are the optimum solutions for your needs. The special container geometry and scrapers, agitators and working tools are individually adapted to your application. Furthermore, our special heating process technology enables you to process your products in a gentle way. Thanks to the homogeneous temperature and particle distribution, scorching is reduced to a minimum and a constant product quality is guaranteed over a long period of time.

COOK-IT® compact batch cooking solution
- Capacities up to to 3,600 l/hour*
- Functions:
  
  heating up to 95 °C
  
  tiltable vessel
  
  direct steam injection
  
  double jacket heating and cooling
- Main applications:
  
  Stew, soups and sauces
  
  Side dishes
  
  Processed cheese
*Application: low viscous products
SAM®aseptic multifunctional processing unit
- Capacities up to 1,600 l/hour*
- Functions:
  
  heat- processing (direct)
  
  cooling (indirect / condensing)
  
  CIP
  
  SIP
- Main applications:
  
  baby / senior food
  
  pureed food / fruit puree
  
  classical sauces
  
  sauces & soups with particles
  
  fruit preparations
  
  desserts/ milk desserts
*Application: low viscous products
Vacutherm efficient hot & cold processing
- Capacities up to 4,800 l/hour*
- Functions:
  
  mixing
  
  emulsifying
  
  dispersing
  
  direct/indirect heating
  
  indirect cooling
  
  Vacuum processing
- Main applications:
  
  mayonnaise
  
  ketchup
  
  dressings
  
  dips
  
  baby food
  
  sauces
*Application: low viscous products
Terlothermcontinuous fast heat exchanger
- Capacities up to 10.000 kg/hour
- Functions:
  
  pasteurization
  
  cooling
  
  heating
  
  crystallization
  
  cooking
  
  heating
- Main applications:
  
  soups & sauces
  
  dairy
  
  fruit & vegetables
  
  confectionary & pastry
  
  potato mash
  
  creams & lotions
Combitherm flexible and multifunctional batch processing
- Capacities up to 4,800 l/hour*
- Functions:
  
  mixing
  
  emulsifying
  
  dispersing
  
  direct/indirect heating
  
  frequency controlled knifes
  
  vacuum processing
- Main applications:
  
  mayonnaise
  
  ketchup
  
  dressings
  
  dips
  
  baby food
  
  sauces
*Application: low viscous products
Universal Machine perfect for small & medium batches
- Capacities up to 1000 l/hour*
- From lab to industrial scale
- Functions:
  
  direct/indirect heating up to 125 °C
  
  Vacuum processing
  
  Mixing, cutting and emulsifying
  
  indirect cooling via double jacket
- Main applications:
  
  dairy (processed cheese)
  
  convenience food (purées, saucen)
  
  confectionary (ganache)
*Application: low viscous products

**Exemplary illustration
UHT Systemcontinuous ultra-high temperature processor
- Capacities up to 6,000 kg/hour
- Functions:
  
  pre- heating if required
  
  heating up to 145 °C
  
  vacuum deaeration
  
  Flash- cooling down to 80…85°C
  
  Creaming
  
  Homogenizing if required
- Main applications:
  
  Heat treatment of processed cheese from low to high viscosity