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Non-alcoholic wine production
We tested a new vacuum unit, which produced excellent non-alcoholic wine.
New video on our YouTube channel
Drying food using an industrial drying cabinet
New article in our blog
The process of extraction and concentration under vacuum used in food processing
New online store Gastroprocessor
We have recently opened our new online store gastroprocessor.com
New 150l kettle for viscous products
New large capacity cooking kettle for mixing thick products such as syrups, caramel and sugar paste.
Shipment of a condensed milk production line
We have recently shipped a condensed milk production line to Turkmenistan.
Cooking kettle test – Making sugaring paste
We uploaded a new video demonstrating the production of sugaring paste using our 50 L cooking kettle
Colloid mill test – almond paste
We have recently tested our small-scale colloid mill on almonds.
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JELLY

A circulation-type vacuum evaporator refers to a combined version of an evaporator that also takes advantage of other types to improve evaporation efficiency particularly by reducing concentration time and when processing heat-sensitive products such as milk.

  • The external circulation circuit with heating intensifies the cyclic evaporation process.
  • The forced circulation system ensures a decrease in the risk of localized product overheating.
  • The condenser enables a deep vacuum and maintains a low evaporation temperature.
  • Utilizing a mixing device with a spray system facilitates product evaporation in a thin layer, mimicking a film-type evaporator.
  • Heating: Steam
  • Material: Stainless steel
  • Operation mode: Semi-automatic
  • Country of origin: Slovakia
  • Total power, kW: 2,4
  • Voltage: 380-400V

The price is set for the basic version of the vacuum evaporation unit, without additional options and with basic controls (mixer motor switch). The control unit is customized based on individual customer requirements.

A compact vacuum evaporation unit that allows you to concentrate solutions, mixtures, and various products by evaporating the solvent. A modular version based on the basic version of the 110/100 vacuum reactor.

  • Gravity mixing - 25% more efficient
  • Reinforced agitator design with no blind spots
  • Bottom ball valve with no dead zones
  • Condensation and secondary vapor removal system
  • Easy to disassemble mixing device
  • Large heat exchange area
  • Ability to measure and monitor condensate volume (optional)
  • Material: Stainless steel
  • Engine power, kW: 0,25
  • Principle of operation: Continuous mode
  • Country of origin: Slovakia
  • Volume: 100l
  • Voltage: 220-230V
  • Max vacuum: -0,8 Bar
  • Working volume: 50-80l
  • Condensing capacity, l/h: 45-55
  • Steam consumption, kg/h: up to 150

The high-performance screw pump is used for pumping both thick and viscous food products, as well as various masses containing pieces or solid inclusions such as in the cosmetics, cosmetology, and other industries.

  • High performance
  • All parts in contact with the product are made out of AISI304
  • Does not damage products containing solid pieces
  • Additional options: by-pass
  • Material: Stainless steel
  • Engine power, kW: 1,1/ 1,5 / 3
  • Principle of operation: Continuous mode

Cooking kettle for making syrups, caramel, sugaring paste as well as processing and producing various thick and viscous products. Often used for dissolving sugar and producing various saturated and supersaturated solutions.

  • Built-in heating with thermal oil up to 150 degrees Celsius
  • Anchor frame stirrer for rapid dissolution
  • Conical bottom design of the working container without dead zones
  • Heating: Electricity
  • Material: Stainless steel
  • Country of origin: Slovakia
  • Volume: 200l/ 300l
  • Total power, kW: 19

The device is designed for the pasteurization of a wide range of products in various types of packaging material such as cans and jars.

  • Heating: Mixed
  • Productivity: 300 l 400 l 500 l
  • Material: Stainless steel
  • Principle of operation: Batch mode
  • Type of the equipment: Individual machine

Vertical shell and tube heat exchanger is designed to heat and cool such viscous/pasty products as sauces, mayonnaise, creams yogurts, jams, caramel, baby food, honey etc. 

  • Material: Stainless steel
  • Principle of operation: Continuous mode
  • Country of origin: Slovakia
COOKING EQUIPMENT

A versatile atmospheric kettle suitable for cooking various products, including jams, syrups, sauces, fruit and vegetable juices, and many others.

  • Material: Stainless steel
  • Country of origin: Slovakia
  • Volume: 250l/ 300l
Universal cooker VKE
Out of stock

Filling machine is designed for pumping and filling high viscosity liquids, such as jams, confiture, sauces, dressings, syrups, and like products.

  • Productivity: 200–600 bottles per hour
  • Material: Stainless steel
  • Principle of operation: Continuous mode
Vacuum extraction and concentration in food processing
Extraction and vacuum evaporation allow for the production of high-potency concentrated extracts from heat-sensitive raw materials, to preserve the flavor, aroma, and bioactivity in food,...
Honey creaming - Advantages and the technology behind it
Vacuum honey creaming refines texture by producing a smooth, uniform consistency that remains stable over time while preserving honey’s natural enzymes, nutrients, and beneficial properties.
Sectional cooking kettle Cook & Chill
The Cook & Chill processing principle combines cooking and cooling in one unit, which ensures that food is stored safely and retains its original taste, texture and quality.
Non-alcoholic wine - New healthy beverage trend
The most effective and rapid method for the production of non-alcoholic wine while preserving its natural flavor and aroma is through vacuum distillation.
Differences between single-phase and three-phase motors
Any cooking machine is equipped with a motor. In some units, it is possible to choose one of two types of motors - a single-phase or three-phase motor. But very often the question arises about...
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