Boiling Pan 60L

An evaporating unit is utilized to remove moisture from sweet substances through heating, transforming them into concentrated syrups or solutions.

The price is set for the basic fryer version without additional modules. If purchasing the fryer together with both of the additional conveyor modules – the double conveyor fryer and the paddle conveyor fryer – we offer a discount of 300 EUR.

The versatile modular conveyor fryer with a single conveyor belt is used for the continuous frying of a variety of products with a low moisture content, that do not require forced immersion beneath the surface of the oil for even frying.

• Adjustable frying time from a few seconds up to an hour!
• Ability to use the unit as a continuous blancher or cooking boiler for cooking products with a delicate structure
• Modular system, expanding functions with each new module
• Compact, desktop version
• Possibility of periodic frying of products with automatic unloading

You can watch a video of the modular 400/1100/12 fryer on our Youtube channel.

The Economy series of the cooking kettles comprise a thick-walled stainless steel container with an electric mixer mounted on the quick-release upper housing. The installation allows you to mix and stir products during processing. The thick bottom of the pot allows it to be installed on all types of heating surfaces (gas, induction or electric stove).

The Economy version is recommended for use with low-viscosity liquid products; If processing more thick and viscous products is necessary, we offer the Premium version of the cooking kettle or the caramel & syrup cooking kettle for extra thick substances.

• Sandwich bottom (multilayer) for use on all types of hobs, including induction
• Quick release lid with an electric stirrer
• Safety grid under the upper hull hatch - safe handling when stirring
• Possibility of visual inspection through the safety grid during processing
• Safe loading of components even during mixing

The tabletop continuous screw cooker & blancher is designed for continuous thermal processing of small batch products and powders in research laboratories, pilot production facilities, and food development centers. It provides controlled cooking or blanching with a continuous product flow, making it ideal for recipe development, process optimization, and small-scale production.

• Continuous operation eliminates repeated loading and unloading of baskets
• The processing time can be controlled by adjusting the screw speed
• Gentle product transport minimizes mechanical damage
• Compact stainless steel construction for pilot plants, small businesses
• Suitable for vegetables, fruits, rice, pasta, legumes, seafood, meat products and other food applications

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

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

It is ideal for cooking jams, marmalades, syrups, sauces, creams and other products.

Price depends on the chosen option. 

The CookMak Mix is an electric tilting cooking kettle with an integrated agitator system for professional batch production. It is designed for cooking, heating and mixing liquid, semi-viscous and thicker food products such as sauces, soups, jams, fruit preparations, creams, fillings and syrups. The tilting system enables efficient mixing and complete product discharge, while the heated sandwich bottom ensures uniform heat transfer. It is available in working volumes from 20 to 150 liters.

Uniform heating

Continuous mixing

Complete discharge

Gravity mixing

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.

Universal processing units for the production of food products. A diverse range of volume options available ranging from 100 to 900 liters, allowing you to select a model for production at any scale. Suitable for a wide range of applications.

The electric caramel cooking kettle with a reinforced mixing system and manual tilting is designed for processing thick and viscous products such as caramel, syrups, jams, fillings, creams, pastes and similar high-viscosity mixtures. The unit combines intensive electric heating with a powerful geared mixing system and stainless steel bottom scrapers for continuously removing the product from the heated surface, leading to efficient heat transfer during thermal processing.

• Built-in electric heating with a multi-layer sandwich bottom for uniform heat distribution
• Powerful geared mixing motor designed for thick and viscous products
• Stainless steel self-adjusting scrapers included in the basic version
• Manual tilting and unloading system with 8 working positions and a maximum tilt angle of 110°
• Professional bimetallic thermometer with a calibration function

Complete set of equipment for processing shelled beans, and the production of a soy base with a capacity of 800-1000 liters per hour.

Vacuum evaporator with remote circulation using a heat exchanger is one of the most efficient evaporation methods. This evaporation system is suitable for boiling and concentrating heat-sensitive products such as milk, cream, etc.

• No mixing device required, the product has forced circulation!
• Modular system: possibility to choose the vacuum generator, power and heat exchanger type
• Inclined design and bottom valve for 100% product discharge without losses and blind spots
• Insulated upper hatch of the unit for heat retention and safety
• Tangential product inlet into the vacuum vessel for guaranteed evaporation in a thin layer

A Vacuum cooker is a versatile device used in culinary settings to cook food under vacuum conditions, enhancing flavors and textures while also reducing cooking times.

We offer various different cookers.

The price is stated including the unheated conical side panels

The frying pan of the WOK type with direct electric heating is designed for fast and intensive heat treatment of products with a maximum heating temperature of up to 220 degrees. This equipment allows you to sauté, fry, stew, boil, cook and concentrate various products, including thick and viscous ones thanks to the frame mixing device and an automatic tilting system for unloading the final product.

• Fast and efficient heating of up to 220 degrees
• Automatic tilting and unloading system
• Lid opening sensors for safe operation
• Safe steam exhaust system on the top lid
• Lid latches in the open position

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