Universal vacuum module for making milk-based ice cream mixtures 100
The price is indicated for the basic version of the set of equipment with a homogenizer
The equipment for the production of ice cream mixtures is based on a universal vacuum reactor with a coolant jacket and a multi-stage dispersant/homogenizer in an external circulation loop.
- Special type of a stirring device for easy disassembly and cleaning
- Processing with minimal product loss
- The bottom outlet valve is included in the basic version of the installation
- Multi-stage disperser for intensive wetting and homogenization of the flowing mixture
- External circulation circuit with a three-way valve for operation/washing of the equipment
- Reinforced agitator drive for thick and viscous mixtures
- Built-in vacuum pump
The vacuum module for the production of liquid milk mixtures is specifically designed for medium and small-scale production facilities and fast/street food companies, allowing for the rapid and efficient dissolution of powder mixtures within the working liquid, dispersing and homogenizing them, resulting in a stable emulsion. If necessary, it can also cool or pasteurize, by supplying the installation's jacket with a thermal heat transfer agent for heating/cooling (optional).
This mixer for the production of milk-based mixtures for ice cream is suitable for both “cold†and hot technological processing methods.
Advantages:
- A special type of a multi-stage disc homogenizer for highly efficient dissolution and mixing, which does not require an additional pump thanks to its strong self-priming function.
- No dead zones during stirring, mixing, homogenization due to the special shape of the stirrer and the bottom valve. The bottom valve also minimizes possible product losses during unloading and maintains a high hygienic standard during sanitation.
- The vacuum system for the basic version includes a special Venturi pump operating on compressed air; at the customer’s request, a contact vacuum gauge can be installed to maintain and adjust the vacuum depth (optional).
- Fluoroplastic scrapers are already included in the basic version; they help clean the walls and bottom of the installation; suspended scrapers guarantee maximum pressure applied on the walls and bottom of the working reactor. The scrapers have a high durability, good ductility, and low friction coefficient! They hold certificates for use in the food industry.
- An inclined version of the installation with gravitational mixing of the product, which is 50-60% more efficient than the classic mixing method.
- A small-volume “jacket†for the coolant (up to 0.5 Bar), installed along the entire height of the working tank, including the bottom, which at the same time boasts a large heat transfer area, while exhibiting low “inertiaâ€Â when switching from cooling to heating and back. This significantly reduces energy losses when replacing the coolant (heating/cooling) depending on the required technological process.
- Professional bottom temperature sensor made out of stainless steel (PT100)Â with a food-grade certificate for direct contact with the product. This sensor enables precise temperature control of the mixture, allowing for regulation through a temperature controller and the use of a coolant from an external source (optional).
- The module is capable of complete self-cleaning with the installation of CIP heads for washing (optional).
- The installation allows for the vacuuming of working mixtures.
Basic version
It consists of a 3-layer inclined vacuum reactor on a supporting structure, equipped with a jacket for the coolant from an external source, a mixing device with a reinforced electric drive, an external circulation circuit with a multi-stage homogenizer with two operation circuits, backup connections for CIP heads for sanitation, a bottom DN40 valve, and a vacuum generation system. A three-way valve allows for changing the operation mode of the installation from homogenization to cleaning and maintanance. The control system incorporates a soft start for the homogenizer and the mixing device.
The vacuum generator requires a source of compressed air with a pressure of 6-10 bar.
Options:
- Thermal insulation. Depending on the temperature conditions of processing, a low-temperature insulation option can be selected, or a high-temperature type of thermal insulation - made out of mineral wool.
- Wheel swivel supports, resistant to loads and physical wear, with a brake mechanism and a special coating for food production.
- CIP heads (nozzles) for washing are made out of food-grade stainless steel; as an additional option, rotary nozzles can be ordered so that you could cover all surfaces of the container, including the opening hatch of the equipment.
- Vacuum loading through a special pipe with a hose for vacuum filling the container through the bottom valve up to the level of the working fluid.
- A special low-speed air compressor with a working pressure of 6-10 Bar.
- Professional flow-through stainless steel filter with a quick-change cartridge for cleaning.
- Circulation pump (if the filter option selected).
- Electrical cabinet made out of carbon steel with IP54 protective coating containing signal, safety, and control electrical components (relays, contacts, etc.).
- Single-phase control design.
- Sources of hot/cold coolant (water heating systems and ice water stations).
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 100l
- Total power, kW: 3
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
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
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 650l
- Total power, kW: 13,5
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
We produce atmospheric honey homogenizers with a batch load ranging from 7500 up to 22 000 kg of honey. The homogenizers HPL are designed for thoroughly mixing, blending, and homogenizing various kinds of honey to improve its qualities.
The price depends on the options you choose.Â
The mixers are made up of a double-walled cylindrical stainless steel vessel with cavity, with drain hole and 50 cm diameter butterfly valve. The cavity is filled with water which is heated by an electric resistance thermostat. The honey is mixed by blades with a marine propeller profile, adjustable in height along an oblique shaft.Â
For a price quote, send us an email to sales@foodtechprocess.comÂ
The homogenizer is designed for emulsifying thick fluids and other viscous materials within the food, chemical and cosmetic industries. Its working principle is based on the rotor/stator principle.Â
For more information, send us email at sales@foodtechprocess.comÂ
Vacuum mixer processing plant for viscous products is an ideal solution for the production of pilot batches and the industrial manufacturing of a wide range of products from small to medium capacity.
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.
For a price quote, send us an email to sales@foodtechprocess.com
Homogenizer for the production of whipped cream, ice cream, and much more. It allows you to obtain stable liquid emulsions of food mixtures.
- The homogenizer can be installed directly into the container with the product
- High productivity - in just 8 minutes, it is possible to whip up to 60 liters of milk mixture
- The peripheral speed of the knives is 16 m/s
- Engine power, kW: 0,37/ 2,2
- Voltage: 380-400V
The homogenizer is designed to homogenize, mix and disintegrate / grind different fluids and components into small particles.
For a price quote, send us an email at sales@foodtechprocess.com
The peculiarity of this unit is the combination of several functions: homogenization and drying of honey. The vertical vacuum dryer allows you to dry honey weighing up to 3300 kg in a short time while preserving its useful properties, color, taste, and organoleptic qualities. The vacuum honey dryer has a number of significant advantages over classic atmospheric honey dryers due to the reduction of processing time and the preservation of its beneficial properties, which is achieved by drying at a lower temperature.
- The drying process occurs much faster due to the evaporation of moisture under vacuum.
- High degree of homogenization of honey due to the operation of a special mixing device.
- The narrow vertical design does not require large production areas while boasting high productivity.
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 30
- Principle of operation: Batch mode
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
The VMG S 650P vacuum homogenizing unit can be used for making toothpaste as well as a variety of similar products with complex production requirements.
- The vacuum ensures effective air removal, eliminating the conditions for the development of bacteria and other pathogenic organisms.
- The special shape of the mixing device is tailored for the thickest and most viscous products.Â
- The Ultra Shear submersible homogenizer creates a stable emulsion.
- The cavitation processes aid in activating hydrodynamic mixing.
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 29
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 650l
- Total power, kW: 52
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
The homogenization of butter is carried out in order to improve the butter's consistency and taste stability under storage conditions.
For more information regarding our homogenizers, please email us at sales@foodtechprocess.com
The price is set for the basic version of the installation without additional equipment.
The vacuum homogenizer is designed for a wide range of processes such as for the production of mayonnaise, ketchup, various sauces, confectionery pastes and fillings, liquid or paste like products with a homogeneous structure. It is also suitable for the production of various creams, gels, shampoos and other products in the cosmetic industry.
- Built-in Ultra Shear bottom homogenizer
- Mixing device with movable scrapers
- Tilting version for easy unloading
- Wide range of applications
- Entirely made of food grade stainless steel AISI304/ AISI316 - option
- Compact design
- Lots of additional options to choose from
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 20l/ 50l
- Total power, kW: 2,3/ 2,4
- Voltage: 220-230V
- Max vacuum: -0,8 Bar
Multifunctional vacuum mixer/homogenizer for grinding, mixing, and homogenizing products to obtain homogeneous masses.
- Built-in jacket for the bottom and walls of the unit.
- Cutter knives with a powerful electric drive
- Slanted design for efficient mixing and chopping
- Forced circulation circuit (optional)
- Wide range of options
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 350l/ 650l
- Total power, kW: 13/ 17
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
This high-shear inline homogenizer can be used for grinding, and the production of thick substances such as sauces, pastes or spreads, chocolate creams and margarine emulsions.
The butter texturizer FBHG is intended for mechanical processing of frozen blocks of butter, animal fat, margarine and other plan fats, without prior defrosting.
For more information about our homogenizers, please email us at sales@foodtechprocess.com