Thermal product treatment includes many different applications. This term means treating a product at various temperatures. The time-to-temperature ratio plays a major role, and the design of such systems requires precise energy planning using energy sources available on site.
Pasteurization systems
Pasteurization is just one area of thermal product treatment. This involves heating food to a minimum of 72°C and a maximum of 100°C. The special systems designed for it maintain these high temperatures and ensure continuous, even heating.
The products are manually, or mostly automatically placed in the water tub and from there are transported through the system by a lower and/or upper belt. The design of the system depends on the product and is available in various standard versions. Then the products are moved out of the hot water tank and can be transferred to a cooling tank or blow-off.
Multi-path for various products, cooling system, blow-off, UVC disinfection, feed technology, removal technology, movable for cleaning.
The system must be completely lathered and can be cleaned with any conventional cleaning agent. Moreover, the system can be equipped with a lifting system, so that complete internal heating coils and conveyor belts can be moved out for cleaning.
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Output: |
approx. 0.5 to 5 tons per hour |
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Model: |
Belt speed adjustable from touch panel Temperature monitoring with alarm signal |
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Continuous cooking/cooling systems
These systems have a similar design to pasteurization systems, but differ in the temperatures to be reached and their cleanability. Because fresh or open products are often moved through here, it is indispensable to be able to move the systems to clean the tubs, including the pipes.
The products are manually, or mostly automatically placed in the water tub and from there are transported through the system by a lower and/or upper belt. The design of the system depends on the product and can be created in various versions. To cool the products before the downstream packing process, an identical or somewhat longer cooling system is added, which can stand lengthwise from or beside the cooking system. As soon as the products are packaged, then can then be sent to a pasteurization system.
Multi-path for various products, cooling system, blow-off, UVC disinfection, feed technology, removal technology, movable for cleaning.
The system must be completely lathered and can be cleaned with any conventional cleaning agent. Moreover, the system is usually equipped with a lifting system, so that complete internal heating coils and conveyor belts can be moved out for cleaning.
| Output: |
approx. 0.5 to 6 tonnes per hour |
| Model: |
Belt speed adjustable from touch panel Temperature monitoring with alarm signal |
For detailed information on our services and products, please use our contact form or give us a call.
Spiral systems
The name of the program is here. Spiral systems in various models can be an advantage for the customer. Either only for overcoming heights, product buffering or for thermal product processing, spirals are used for many purposes.
The products flow either manually, but mostly automatically into the spiral. The objective here is to use the smallest possible deflections and special belt technology to prevent any kind of product from slipping, so that they can be transferred to downstream feeders such as pick-and-place solutions in a controlled manner at the machine exit.
UVC disinfection, feed technology, removal technology
The system must be completely lathered and can be cleaned with any conventional cleaning agent.
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Output: |
approx. 250 sausages / min. (depending on product) |
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Design: |
in stainless steel, solid and torsion-resistant build, suitable for wet cleaning |
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Conveyor belt: |
Toothed belt; transfer belt with rounding, indexing belt with welded cleats |
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Drives: |
Servo gearmotors with thermal sensors |
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Switch cabinet: |
in stainless steel, mounted to the frame |
For detailed information on our services and products, please use our contact form or give us a call.
Screw blanchers
As the name suggests, the objective here is to blanch food, i.e. the flash thermal processing of food in boiling water or hot steam. These systems, as all other systems in this section as well, are designed in cooperation with the customer and its energy technology and are customized specifically for the product.
The products are manually, or mostly automatically placed in the water tub and from there are transported through the system by a lower and/or upper belt or by means of an auger conveyor. The design of the system depends on the product and can be created in various versions.
Multi-path for various products, cooling system, blow-off, UVC disinfection, feed technology, removal technology, movable for cleaning.
The system must be completely lathered and can be cleaned with any conventional cleaning agent. Moreover, the system is usually equipped with a lifting system, so that complete internal heating coils and conveyor belts can be moved out for cleaning.
|
Output: |
approx. 250 sausages / min. (depending on product) |
|
Design: |
in stainless steel, solid and torsion-resistant build, suitable for wet cleaning |
|
Conveyor belt: |
Toothed belt; transfer belt with rounding, indexing belt with welded cleats |
|
Drives: |
Servo gearmotors with thermal sensors |
|
Switch cabinet: |
in stainless steel, mounted to the frame |
For detailed information on our services and products, please use our contact form or give us a call.
DryMaster
Der DryMaster entfernt Oberflächenfeuchtigkeit nach Koch-, Kühl- oder Pasteurisierungsprozessen schnell, schonend und hygienisch. Gleichzeitig bietet er maximale Produktflexibilität und schafft optimale Bedingungen für effiziente nachgelagerte Verpackungsprozesse.
Der DryMaster wurde für die zuverlässige und schonende Oberflächentrocknung von Lebensmitteln nach Koch-, Kühl- oder Pasteurisierungsprozessen entwickelt. Die Anlage entfernt Oberflächenfeuchtigkeit effizient und kontaktlos und schafft damit optimale Voraussetzungen für nachgelagerte Verpackungs- und Produktionsprozesse.
Durch den Einsatz leistungsstarker, stufenlos regelbarer Hochleistungs-Zentrifugalgebläse sowie höhenverstellbarer Luftklingen wird der Luftstrom exakt auf das jeweilige Produkt abgestimmt. Unterschiedliche Produkte wie Würste, Knödelteig, Gemüse, frische Pasta oder andere Lebensmittel können über produktspezifische Rezepte reproduzierbar und prozesssicher getrocknet werden.
Der DryMaster überzeugt durch eine hohe Trocknungsleistung, maximale Produktflexibilität sowie eine hygienegerechte Konstruktion für den dauerhaften Einsatz in modernen Lebensmittelproduktionen.
Ein- oder mehrspurige Ausführung, Individuell anpassbare Arbeitsbreiten, Stufenlos regelbare Bandgeschwindigkeit, Höhenverstellbare Luftklingen, Produktspezifische Rezeptverwaltung, UV-Entkeimung der Prozessluft, Ansaugfiltersystem, Individuelle Einbindung in bestehende Produktionslinien, Sonderabmessungen und kundenspezifische Ausführungen
Der DryMaster wurde konsequent nach hygienischen Konstruktionsprinzipien entwickelt. Die vollständig aus Edelstahl gefertigte Konstruktion verfügt über glatte Oberflächen, leicht zugängliche Komponenten und eine reinigungsfreundliche Bauweise.
Alle trinkwasserberührenden Komponenten werden gemäß der Trinkwasserverordnung sowie den DVGW-Richtlinien ausgeführt. Das hygienische Maschinenkonzept reduziert Reinigungsaufwand, minimiert Kontaminationsrisiken und erfüllt höchste Anforderungen der Lebensmittelindustrie.
| Ausführung: | Edelstahl 1.4301 |
| Trocknungssystem | Hochleistungs-Zentrifugalgebläse |
| Luftführung | Höhenverstellbare Luftklingen |
| Bandtyp | Edelstahl-Stabgeflechtband |
| Bandgeschwindigkeit | Frequenzgeregelt |
| Steuerung | Rezeptverwaltung mit produktspezifischen Parametern |
| Luftaufbereitung | Ansaugfilter, optional UV-Entkeimung |
| Ausführung | Ein- oder mehrspurig |
| Integration | Individuell an Produktionslinien anpassbar |
For detailed information on our services and products, please use our contact form or give us a call.
