Compact pasta making machine SIPM

The dough mixer is a batch type mixing equipment, working in the opposite direction, to produce a wide range of dispersions and emulsions of varying viscosity.

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

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

The industrial planetary mixer is mainly used in the confectionary industry. Available in three different sizes: 120, 140 and 170 L.

The NDM + drum mixer is designed for thorough mixing while retaining the structure of loose products without dead zones and with relatively low consumption and short mixing time. Made for mixing products such as coffee, tea, nutrients and supplements, baby food and many others.

Running of various production processes such as cutting, mixing, crushing, refining and emulsifying different types of product in a single unit.

Butter churner with a volume of 50 L and a usable volume of 25 L for the traditional production of butter from cream.

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

Meat tumblers are designed to remove air and draw moisture and marinade into the meat under vacuum conditions.

A spiral mixer with a fixed bowl and an electronic control panel. Available in various different capacities.

The homogenization of butter is carried out in order to improve the butter's consistency and taste stability under storage conditions.

The mixer is designed for mixing large quantities of dough as well as meat mixtures. 

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

Vacuum homogenizer VMG M is the ideal solution for the production of pilot batches and the industrial production of a wide range of products of small and medium production. The price depends on the production capacity.

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.

The price is set for the basic version of the vacuum evaporation unit, without additional options and with basic controls (mixer motor switch). The control unit is customized based on individual customer requirements.

A compact vacuum evaporation unit that allows you to concentrate solutions, mixtures, and various products by evaporating the solvent. A modular version based on the basic version of the 110/100 vacuum reactor.

• Gravity mixing - 25% more efficient
• Reinforced agitator design with no blind spots
• Bottom ball valve with no dead zones
• Condensation and secondary vapor removal system
• Easy to disassemble mixing device
• Large heat exchange area
• Ability to measure and monitor condensate volume (optional)