Industrial dough mixer

The tank is designed for heating and mixing liquid food mixtures, including chocolate, butter, margarine, honey and similar products.

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

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.

Suitable for mixing a small amount of dough or meat as well as other thick mixtures.

A cooking kettle and a vacuum mixer for periodic deaeration of products such as mayonnaise, ketchup, various sauces, creams, gels and pastes. It is one of the modifications of a vacuum reactor and a vacuum evaporator. The presence of a vacuum system allows you to create a vacuum after the cooking process and perform vacuuming (deaeration) to remove air bubbles with potential contaminants and obtain a product with a denser structure. Thanks to vacuuming, the product has an extended shelf life, since pathogens and microbes contained within are removed together with the air.

• Inclined design with gravity mixing, which is 30% more efficient than usual
• 100% emptying of the product after processing due to the bottom valve
• Easy to disassemble removable mixing device
• Possibility of connecting it to a CIP station for cleaning and washing

The vacuum cooking and mixing tank is used to boil products at low temperatures, which helps preserve the natural color, taste and nutrients in the product.

Vacuum equipment is used for cooking premium-quality jams, sauces, fruit and vegetable concentrates.

• Inclined design
• Efficient emptying
• High hygiene standards

The laboratory vacuum cutter mixer is designed for uniform grinding, emulsifying and mixing of food, cosmetic and pharmaceutical products, chemical mixtures with the addition of oil, dyes, concentrates or liquid flavors.

The Z-Sigma Arm paddle mixer is designed for intensive mixing, stirring, kneading and plasticizing products with high and very high viscosity, such as chewing gum base, stiff dough with low water content, toffee mass, soap base, adhesives.

• Double Z-shaped blade
• Very high shear force
• Minimum gap between z blades and the working container
• Independent electric drive for each blade
• Electric tilting for automatic unloading up to 180 degrees
• The mixer is made entirely out of food grade stainless steel AISI304
• Possibility to choose the side of tilting and unloading

Paddle Mixer type is designed for fast and precise mixing for meat-mass production in meat processing factories. Can also be used for mixing products such as spices or tea.

The 60W / 250W Mixing lid transforms a standard 50-liter pot into a fully functional mixing unit. It is ideal for production processes involving low-viscosity products, requiring automatic, continuous, and uniform heat distribution via a mixing device, as well as creating and maintaining a homogeneous mixtures without intensive mechanical action.

• Efficient 60W or 250W drive for liquid  and semi-liquid products
• Asymmetrical anchor-type stirrer for uniform internal product circulation
• Basic version includes a safety grill on the mixer lid
• Easy-to-remove, sectional-opening lid with a handle
• Simple and secure attachment of the lid with a stirrer to any pot with handles
• Materials in contact with the product are made entirely out of food-grade stainless steel
• Visual, safe process control thanks to the safety grill
• Ideal for equipping 400mm vessels with an automatic stirring system.

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.

A vacuum diffuser is a device used in the food industry to remove oxygen from a product under vacuum conditions, primarily employed for enhancing the preservation of food by reducing oxidation and extending shelf life.

Vacuum paddle mixers are designed for fast and precise mixing meat-mass in a vacuum. Used in meat production in meat processing factories. 

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

The industrial mixing and homogenizing equipment is well-suited for small and medium-sized production enterprises engaged in the processing of food, cosmetics, and various chemicals.

The KWS mixing vessel is engineered for versatile operations, including heating, cooling, and mixing of liquid products, with a maximum heating temperature of 60 °C.