Brewing vessels

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

ProfiCut is an ideal solution for efficient and economical processing of dressings, sauces, baby food as well as spreads, paté and processed cheese with advanced processing techniques.

The sorption filter 3000l refers to non-pressure equipment of periodic action for filtering liquids using bulk filtering agents and different sorbents.

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.

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The kettle is designed for cooking qualitative jam, marmalade, confiture from different fruits, vegetables and berries. It's an ideal and affordable solution for cooking various products.

ACM mixing tank is intended for efficient cooling, heating, tempering and storing of mayonnaise, sour cream, chocolate, oil and similar products after their production.

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

Professional cooking boiler with a stirrer for particularly thick and viscous products. An excellent technical solution for the production of caramel, syrups and sugar paste for sugaring. The heating source is selected separately.

• The kettle can be used on all types of cooking surfaces, including induction
• The basic version has easily removable, self-aligning stainless steel scrapers
• Adjustable stirrer speed: 0–35 rpm (basic version), recommended range 10–25 rpm
• Professional 3-phase industrial motor
• The stirrer is turned on independently using a remote control with IP66 protection, connected to the boiler using quick-release connectors
• The unit can be connected to a 220-230 volt network even with a 3-phase motor!

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

Multifunctional vacuum unit MINI5 - is ideal for cooking, drying, concentrating, mixing and much more. Suitable for laboratories and small-scale production.

• Processing heat-sensitive products at lower temperatures
• Ideal for making creamed honey
• Possibility of vacuum drying honey

It is possible to order tubs with four perforated walls and bottom, with or without outlet drain or with a tap.

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

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.

This equipment is often used for temporary storage and transportation of liquid products, equipped with a specially shaped stirrer and heating / cooling "jacket".

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

The compact line of double-type vacuum cooking kettles comprises a complex of batch food cooking units designed for periodic thermal processing, vacuum mixing, and deaeration of various products under sub-atmospheric pressure.