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... through the cooker (autoclave) to the discharge device. This ensures particularly gentle treatment of sensitive products. Classical applications of the SCHULE belt cooker include the production of bulgur ...
The cooking system type WKS is perfect for cooking and blanching food products. Depending on the design, they are also able to pasteurize packaging in the passing process. Options: •Cooking meat ...
... fresh-pasta cookers are suitable for cooking dough sheets, short-cut and filled pasta. Depending on your pasta-making requirements, the machine will be provided with various features ...
Tank volume: 30 l - 500 l
Max temperature: 260 °C
Mixer speed: 15 rpm - 100 rpm
... immersed in unsalted water through a conveyor belt. Built in stainless steel, with a cooking tank and a zone for washing and cooling the product. The water in the cooking tank is heated by a steam-fed ...
... ease of use and cleaning. Production varies according to the product type and project requirements. MACHINES: - Continuous cooker with drying area - Cooler Capacity ranges up to 1500 kg/h
• Capacities up to 6.000 l/hour* Functions: • cutting • dispersing • emulsifying • homogenizing Main applications: • processed cheese • vegetable purees • ketchup and other sauces • *Application: spreadable processed cheese ...
... Cabinplant belt cooker is designed for continuous cooking and cooling of vegetables, fish or other products and can be designed to meet individual requirements. Cooking ...
Cabinplant A/S
Continuous multistage steamer · We can set electric heater system or steam heater system as user's order. · It can be used for soaking noodle, steaming noodle and steaming potherb. · The buckets ...
The purpose of the tunnel cooker is to perform pre-cooking of the product in order to speed up preparation of the dish by the consumer. It may come in different dimensions and shapes depending on the type of product to ...
... Direct Steam Injection RotaTherm® Continuous Cooker is available in a various sizes. The range of cookers sizes caters for throughput rates of 150 – 8,000+ kg/hr. All RotaTherm® cookers ...
Gold Peg International Pty Ltd
Combination blancher/cooker-coolers were first designed in 1995 for blanching and cooling pasta, rice and vegetables. The basic process differences between a blancher, cooker or pasteurizer are retention ...
... Vacuum in continuous and interval mode Working hours with rotation and break times Infinitely variable container speed Optional Weighing cells Feedstocks Wireless temperature ...
... and flexible dry cooker stretcher for mozzarella. GoldPeg’s innovative dry cooker stretcher produces high quality natural Mozzarella and Pasta Filata with identical composition, sensory & functionality ...
The Turatti full immersion drum blancher allows more homogeneous blanching, since all the products are totally submerged. Blanching conditions are adjusted by means of two independent direct steam injection systems, while precise retention ...
The machine is suitable to cook – in heated water by steam inlet – of fruits and fresh vegetables (whole or in pieces), legumes and pasta. The cooker can also be used to blanch potatoes to be frozen, ...
... resistances, turbine, ambient probe and core probe Machine Flexibility - Cookers can be configured for dry, wet and vacuum cooking. Wet Cooking - Injection bars diffuse low-pressure ...
We manufacture continuous cookers, custom designed according to the specifications of the customer. All the parts are built and assembled in our factories and our technicians follow the customer from ...
... standards and remarkable reduction of noisiness. Safety device to cut off power when well is raised. Speed-adjustable continuous stirring system with the possibility of inverting the direction of rotation. ...
The continuous submersible cooker allows the product to be cooked by immersing water, thus reducing steam consumption, obtaining more efficient and compact cooking, as well as reducing product waste. Technical ...
... Contact Cookers can be used to grill a wide variety of products. They give the product the right colour, bite, flavour and texture. Contact cooking is a cooking technique using conduction ...
... of a standard line: Automatic continuous mixer Automatic transport system for dough and filling Sheeter Cappelletti forming machine Ravioli forming machine Transport belts Rotary ...
For continuous curd cutting and cooking-stretching of any kind of “pasta filata” cheese: mozzarella, fior di latte, pizza-cheese, provolone, scamorza, …. The machine is complete with curd slicer and ...
Dima s.r.l.
Injection nozzle steam flow: 380 kg/h - 2,000 kg/h
Electrical power: 1, 2 kW
• continuous heating of the product and maintaining an even temperature, as well as cooking of the product Mode of operation The product is transported through the cooker with a screw ...
CEMMI
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