Cold vacuum drying of honey is used for removing excess moisture at low temperatures to preserve natural enzymes, aromas and product quality.
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Production of dulce de leche and the equipment used for artisanal or industrial scale preparation.
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We tested a new vacuum unit, which produced excellent non-alcoholic wine.
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The process of extraction and concentration under vacuum used in food processing
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We have recently opened our new online store gastroprocessor.com
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We have recently shipped a condensed milk production line to Turkmenistan.
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JAMS, MARMALADE
The piston-operated pneumatic liquid dispenser is a semi-automatic filler used for dispensing various low viscosity liquids ranging from 10 to 100 ml in volume.
- Compact tabletop installation
- Simple control with two operating modes: manual and semi-automatic
- Suitable for liquid products with low viscosity (from water to oil)
- Optional compressed air compressor available
- Material: Stainless steel
- Operation mode: Semi-automatic
- Principle of operation: Continuous mode
- Voltage: 220-230V
A professional mixer for the production of mayonnaise, sauces, soups and other homogenized products. The price depends on your production capacity, as well as the technological requirements.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 100l/ 200l
- Total power, kW: 6
Semi automatic packaging machine for filling and capping jars.
- Material: Stainless steel
The price is indicated without the control unit
The heat exchanger is designed for efficient and gentle heat treatment: heating and cooling liquid and pasty products, including those with a high viscosity, such as jam, chocolate, caramel, glazes, creams, marinades, baby food, honey, fish or meat stuffing and many similar products.
- Uniform thermal processing of thick and viscous products thanks to the supply of the coolant into the duplicator
- Efficient heat transfer due to especially shaped blades
- Continuous operation that does not allow the product to locally overheat or overcool
- Intensive heat transfer due to the internal mixing of the product with scrapers
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Volume: 250l/ 500l
- Voltage: 380-400V
- Heat transfer area, m²: 2,7/ 5,4/
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,...
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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.
2025-02-19
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.
2025-02-11
The most effective and rapid method for the production of non-alcoholic wine while preserving its natural flavor and aroma is through vacuum distillation.
2024-11-25
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...
2024-10-31