Cocinas

Sistemas de cocción y calefacción individualizados

Nuestros sistemas de cocción son las soluciones óptimas para sus necesidades. La geometría especial del recipiente y los rascadores, agitadores y herramientas de trabajo se adaptan individualmente a su aplicación. Además, nuestra tecnología especial de procesos de calentamiento le permite procesar sus productos de forma cuidadosa. Gracias a la distribución homogénea de la temperatura y las partículas, el quemado se reduce al mínimo y se garantiza una calidad constante del producto durante un largo periodo de tiempo.

Nuestros expertos en cocina y calefacción:

Cook-ItCompact 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
SAMAseptic 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
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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