Whether direct or indirect heating, roasting, gentle cooking or preservation by UHT - ProXES offers its customers premium systems that are optimally adapted to their products and production processes.
Direct steam injection is used for gentle and rapid heating. The culinary steam is injected directly into the product through steam nozzles and heats it up to four times faster than with indirect heating.
In indirect heating, steam is fed into the double jacket to heat up the product. Thanks to surface temperatures of up to 184°C (Maximum working pressure up to 10bar g) , naturally formed roasting aromas are created, which gives the product a typical taste of home-style cooking. For gentler heat, the steam pressure is regulated lower. With surface temperatures of up to 152°C, products can thus be heated without additional condensation.
With Stephan UHT systems from ProXES, processed cheese products can be heated to a temperature of over 140 °C. Than they have a shelf life of up to twelve months at room temperature because heat-resistant bacterial spores are inactivated.
ProXES batch systems achieve optimum mixing due to the special vessel geometry and scrapers, agitators and working tools adapted to the 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.
Our experts for heating and cooking:
Your contact person for Food-Applications:
Stephan Lyke
+49 173 744 30 89
Your contact person for HPC, Pharma and Chemical applications:
Thomas Schöck
+49 1607 2743 50