Jam cooking boiler with mixing and a filling system MGJC

The price is indicated with a semi-automatic control panel

The vacuum cooking kettle is designed for use in public catering establishments (restaurants, hotels, catering companies) and small manufacturing businesses. This equipment enables boiling, blanching, frying, evaporation, pasteurization, mixing or stirring.

• A unique multifunctional device
• Possibility to cook/fry under atmospheric or vacuum conditions
• Laboratory version of a Vacuum Fryer
• Built-in condensation and secondary steam removal system
• Intense electric heating
• Sectional basket with a lid
• Built-in system for separating and removing excess liquid from the product

Double-jacket stainless steel cooker for marmalade and jam production.

Heating: electric and steam - combination

Model VMG S is an effective and reliable vacuum homogenizing unit designed to produce a wide range of liquid, pastry and viscous products with different requirements for the production conditions.

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

The steam cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, pots, pasta, milk dishes, teaspoon cooking, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared, ready-to-cook meals, heating or steaming.

The cooking equipment is not suitable for roasting or baking. 

Wide range of catering equipment for restaurants, canteens and all kinds of food serving establishments.

Modern equipment with a wide range of applications in pastries, bakeries, catering facilities.

Industrial kettle for cooking and stewing meat, vegetables, seafood, legumes, cereals under pressure up to 0.5 and temperatures up to 110 °C bar. 

The stated price does not include the steam generator

The unique sectional cooking kettle is intended for high-performance cooking/blanching/frying of a wide range of products with subsequent cooling to avoid damaging their structure. An essential part of this technology is the efficient cooling section, necessary for halting the cooking process after unloading. This function is also necessary when processing vegetables to the "aldente" state, when vegetables retain their structure and natural color after thermal treatment. This model provides heating by direct injection of purified steam into the heating section (steam generator - option).

• Suitable for cooking small-sized products
• Fast and intense heating due to direct steam injection
• Intensive hydro-stirring
• Automatic basket lifting system

Universal cooking kettle with a built-in mixer, used for cooking and stirring a variety of food products, cosmetic emulsions, creams and much more.

• Easily removable self-adjusting scrapers
• Lid opening sensor for safe stirrer maintenance
• Hygienic temperature sensor for the product
• Large diameter outlet valve
• Safe steam outlet on top of the boiler lid

It's compact cooking equipment for catering and gastronomic sphere: cafes, bars, canteens. The cooking equipment is designed for boiling, stewing, frying and mixing products of different viscosity.

We sell many different types of cooking equipment, with a mixer or without, tilting, electric/steam/gas heating system, and many different modifications.

The vacuum homogenizer is designed for whipping mayonnaise, ketchup, various sauces, confectionery pastes and fillings, condensed milk, jams and marmalades, canned goods, as well as similar liquid or pasty products with a homogeneous structure.

• Homogenizer in an external circulation loop
• Built-in vacuum generation and retention system
• Modular design with numerous options
• Possibility of automatic dosing of ingredients (optional)
• No additional pump required for loading/unloading
• Automatic top cover lifting system

The Atmospheric Evaporating Pan efficiently concentrates liquids by evaporating them on a large surface area, while also being suitable for various cooking methods including braising, cooking, and roasting.

The electric cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, broths, pasta, milk dishes, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared meals, heating or steaming. The equipment is not suitable for roasting or baking.