Machines for emuslifying, cooking, vacuumizing, cutting and cooling.
Machines for cutting and emulsifying of food. The MicroSlicer is working according the rotor-stator-cutting principle. In the cutting ring, which determines the clearance between 3 and 0,2mm, rotates the cutting head. By using a double cutting set several cutting acts can be done within one process step.
The machine heats the product in the process bowl through double jacket or - very product-gentle - directly through steam injection. Even the cooling is done through double jacket. Per four-winged blade the product can get cut and emulsified. Mixing is done by the agitating an deflector arm. It is also possible to work under vacuum as well as under pressure.
For production of delicatessen, cheese and sweets products as mayonnaise, marinades, dips, ketchup, dressings, pestos, tapenades, sauces, pasta sauces, baby food, soups, pastries, dough, masses for bars, marzipan and pralines, processed cheese, cheese sauces and meat products.
For production of delicatessen products as sauces, soups, convenience food, fruit preparations, scalded sausage and desserts.
Mixing, emulsifying, working under vacuum, direct steam injection, indirect heating, cooling, emulsifying in circulation procedure and gas injection.