Euro tub food trolley / Stainless steel meat trolley

The vacuum homogenizer with an inclined design is designed for processing and manufacturing a wide range of liquid, pasty and viscous products with different requirements for their production conditions and other products including those with a high viscosity.

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

The Mak Mix tilting mixer is designed for preparing liquid and semi-liquid doughs. It's suitable for mixing dough for waffles, pancakes, cakes, and other baked goods.

• Made entirely out of stainless steel
• Features a tilting system with three working positions (up to 110°) for gravity mixing and quick emptying of the mixing bowl
• Frame mixer with a professional industrial motor
• Reinforced high-speed mixer for intensive mixing and kneading
• Safety switch on the top housing for safe operation: the mixer is switched off when the lid is opened
• Simple and easy to clean; the lid and mixer can be quickly and easily removed for cleaning

The price is indicated without gastro containers

Use this all-stainless steel water bath for gradual heating or cooking. The device is equipped with a practical drain tap for easy emptying of the container and is suitable for use with gastronorm containers.

• Compact installation
• Simple controls
• Safe operation
• Wide range of applications

Universal cooking kettle with a built-in mixer, used for cooking and stirring a variety of food products, cosmetic emulsions, creams and much more.

• Easily removable self-adjusting scrapers
• Lid opening sensor for safe stirrer maintenance
• Hygienic temperature sensor for the product
• Large diameter outlet valve
• Safe steam outlet on top of the boiler lid

The price is indicated for the basic version of the vacuum reactor without additional options, the final cost depends on the modifications

The vacuum homogenizer is an ideal solution for the production of food, for example mayonnaise, it is also suitable for the cosmetics industry - the production of toothpaste. This model of the homogenizer is based on a vacuum reactor with an external homogenizer and an external circulation circuit, the parameters of which are selected as options.

• Tilted design - 25% more efficient mixing
• Easily disassembled reinforced frame mixer, for thick and viscous products
• Jacket for the coolant around the bottom and walls of the working reactor
• The vacuum reactor can withstand a vacuum up to -0.8 Bar
• A large number of options to choose from to suit various requirements

The 1000 L vacuum cooker is used for cooking, concentrating, and evaporating food products under reduced pressure, allowing gentle heat treatment, improved flavor retention, and precise control of moisture content.

For a price quote, send us a request.

A large stainless steel pot with a drain valve and a temperature sensor can be used on any cooking surface: electric, gas, induction.

• Large 6/4'' drain valve
• Multi-layer sandwich bottom
• Cooking pot wall thickness 1 mm
• Professional, high-temperature temperature sensor

The vacuum crystallizer-cooler is specifically designed for sweetened condensed milk. Crystallization with cooling is one of the most important stages in the production of condensed milk according to GOST and is necessary before dosing and packing the finished product.

• After crystallization, condensed milk has a delicate structure with small crystals
• Condensed milk has a homogeneous shape and attractive consumer properties
• The shelf life of condensed milk is extended without changing the quality of the product

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

Price depends on the chosen option. 

The cooling tank is designed for storing milk and other beverages.

The vacuum cooking and concentration unit is designed for concentrating products at low temperatures (about 60 degrees) in a reactor with a discharged environment to preserve the color, nutritional value and useful natural substances in present in food products. Evaporation and concentration units are often used when cooking jams, sauces, as well as fruit or vegetable concentrates. The vacuum concentrator allows you to boil and concentrate heat-sensitive products without damaging or destroying their structure or proteins, such as milk.

• Inclined design - allows for gravity mixing, which is 40% more efficient than usual
• Quick and 100% emptying of the tank thanks to the inclined design with the mixer on
• Heating/cooling jacket (duplicator) for the working tank and bottom
• High hygiene standard - the output valve is located at the lowest hydraulic point of the reactor

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

The IBC containers are manufactured with a capacity of up to 3500 liters. The featured liquid storage unit is designed for storing oil and has a capacity of 1000 liters. For more information, send us a request. 

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