All-in-one plants for the food industry.
Multifunctional vacuum cooker-mixers from 15 to 860 litres for sauces, jams, creams, ready meals and complex preparations: chopping, mixing, emulsifying, cooking and cooling in a single closed, pressure-controlled cycle.
From lab to line: two series, one complete cycle.
Every capacity performs chopping, mixing, vacuum emulsifying, cooking and cooling in a single closed machine, with no transfer of the product between operations.
From 15 to 70 litres
- 15 · 25 · 40 · 70 L
- R&D labs, pilot production and small batches
- Complete cycle in a single closed machine
From 120 to 860 litres
- 120 · 250 · 350 · 550 · 860 L
- High production volumes
- Same complete cycle, scalable from pilot to line
One system, many functions
Cutting, mixing with wall scraping, cooking, emulsifying, fast cooling and automatic washing between batches, all in the same plant.
High-vacuum processing
Process chambers withstand intense vacuum cycles. Removing oxygen lowers the boiling point of liquids and allows low-temperature concentration, avoiding thermal stress, oxidation and enzymatic browning of food.
Particle Heat Exchange
Vessels are fitted with high-efficiency jacketed cavities for steam, superheated water or diathermic fluids. The HMI system manages a thermal delta with a precision of +/- 0.3°C.
Homogenisation and emulsification
Ultra-high-speed rotor/stator cutting groups reduce particles to micrometre size, for stable sauces and creams with no trapped air.
Automated CIP/SIP Protocols
Sanitary piping and valves integrate Clean-in-Place (washing) and Sterilization-in-Place (sterilisation) systems managed entirely by PLC logic, without dismantling parts.
Flexible loading and tailored texture
All-in or step loading, depending on the product; textures from smooth to chunky with whole pieces, up to ultra-fine refinement.
Direct steam injection
Heating with direct culinary-steam injection limits thermal stress, preserves solid pieces and brings the product quickly and precisely to the set temperature.
Process control and standardisation
Refractometric index monitoring to standardise the product, for example in chocolate and juice applications.
One machine, many product families.
Sauces, emulsions and dressings
Sauces, dressings and pesto: stable, smooth, air-free emulsions.
Soups, pasta sauces and ready meals
From raw material to finished product in the same cycle, with or without whole pieces.
Dairy, creams and spreadable cheeses
Melting and mixing of cheeses, creams and dairy preparations.
Baby and dysphagia foods
Purées and homogenised foods with controlled, uniform texture.
Vegetarian and vegan foods
Plant-based sauces, creams and preparations.
Creams, chocolate and pastry
Creams, fillings and toppings, with refractometric index control.
Jams, jellies, juices and nectars
Low-temperature vacuum cooking, with enzymatic inactivation.
Pet food
Wet preparations with meat and other ingredients.
