Vacuum Homogenizer
  • Vacuum Homogenizer
  • Joghurt
Universal vacuum pressure reactor VMG NS 300

The Vacuum Homogenizer with gravity mixing is a versatile solution for the processing of food products in a medium-sized production facility.

Price: 18600 EUR

Volume, l
 

Delivery Policy - ex works, delivery time depends on the individual equipment

 

Refund policy - as stated in the TERMS AND CONDITIONS

The biggest benefit of vacuum cooking is that cooked foods retain all their naturally beneficial substances, vitamins and minerals, without damaging the color and taste.

The food is juicy, has a unique and inimitable taste and aroma. Their tempting appearance is another bonus of this cooking.

The vacuum reactor is capable of operating at pressures up to 0.5 bar with a tank volume of 300 L. The emulsifying mixer can also be used for the production of cream products in the cosmetic and medical industries, especially for the dispersion of pectin materials with high solids content. Our vacuum processing vessel has a wide universal use due to the amount of diverse processing modules installed.

The essence of vacuum cooking is that vacuum cooking lowers the cooking point of the food being prepared.

The higher the vacuum, the lower the temperature required to remove moisture.

It's not just about healthy cooking, some foods explicitly require the use of this method of cooking. For example, in the production of confectionery, vacuum cooking is indispensable.

  The boiling point of the water / sugar solution differs from the solids ratio. For example, a 75% sugar solid solution begins to boil at atmospheric pressure at a temperature of about 105 ° C. As the water evaporates, the solids ratio increases and the boiling point also increases. The ideal% dry matter for a typical hard candy is 97% -98%, this occurs at a temperature of about 150 ° C, which is the temperature when the sugar begins to caramelize.

The characteristic features of our processing vessel its inclined design and gravity mixing.

The inclined design  makes it easier to unload the product after processing, because the centrifugal force and gravity force! The main advantage of gravity mixing is 20-25% more efficiency than have conventional mixing.

vacuum homogenizer for ketchup

Next equipment's benefit is the vacuum that ensures air removal process and guarantees to maintain high product quality thanks to lower processing temperature.

Ongoing processes- depends on option (additional module of the machine)

  • Heating
  • Cooling
  • Mixing
  • Evacuation
  • Dispersion
  • Emulsification
  • Homogenisation
  • Deaeration

Benefits of vacuum processing vessel

  • Possibility of processing a wide range of liquid, pasty, viscous and high viscosity products.
  • Gravity mixing, which is 20-25% more efficient than conventional one. 
  • High performance.
  • Reliable construction and long trouble-free operation.
  • Fast transition to new product types.
  • Simple operation, maintenance and sanitation.
  • Low noise level.

Technical features

  • Inclined design
  • Material: AISI 304
  • Geometric volume, L:300
  • Stirrer with scraper - Included
  • Preparation for CIP ball
  • Heating: duplicator up to 0.5 bar (it is necessary to connect a source of compressed air)

Additional equipment -at extra cost

For additional information, please email your requirements at sales@foodtechprocess.com or call us at +421902400321

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