For one of our international partners specialized in the production of highly viscous foods, such as soy, we have designed and built a custom jacketed kettle with a capacity of 550 litres after a thorough analysis.
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La maionese è una preparazione versatile: scoprila ricetta per evitare grumi e ottenere un prodotto di alta qualità con il nostro cucitore industriale.
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Nella nostra linea di cuocitori industriali si fondono efficienza e versatilità: ecco la nostra ricetta per la preparazione della besciamella su ProCut Easy.
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Our line of industrial cookers combines efficiency and versatility: here is our recipe for preparing hummus on ProCut Easy.
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This industrial cooking kettle has been designed and manufactured to meet the solve problems concerning the production of several products.
It consists of a new generation vessel tiltable and insulated in order to distribute uniformly the heat on the product and guarantee an energetic savings in addition to a homogenous cooking. Once the product is cooked it is transferred through a receiving vessel with an elevator to the next phase of production.
This process is carried out by through heated water from the jacket where steam flows.
All operations are supervised by a single operator who manages:
Cooking time and temperature are managed automatically from the panel in order to avoid human errors.
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A few months ago we had the opportunity to test with brilliant results our mixing system for the dispersion of starch and additives concerning the preparation of dishwashing soap. Leading Italian companies in this sector rely on us to dissolve additives and starch in order to carry out a optimal result.
This depicts the versatility of our mixing system in different sectors (food, chemical and pharmaceutical).
The Triblender principle of the TMV model finds full application when it comes to processing and dissolving ingredients such as starches and additives. This also applies to other ingredients characterised by high viscosity and potential lump formation. Since dissolution takes place in the pump chamber, no additional in-line dissolvers or tools are generally required, as well as a second pump for recirculation or to transfer the mixture to another point in the plant.
With the TMV powder dissolver, mixing times are very short and dispersion/solution is instantaneous.
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An Italian company producer of organic products with fruit and vegetable proteins contacted us to solve plum fruit puree mixing problems. Fruit puree is cooked food, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. It is possible to distinguish concentrated purees according to the quantity of water contained in them and variable, also, based on the type of fruit of departure. Plum puree is a thick ingredient consisting of a liquid and solid part that encounters problems of mixing with vegetable fiber, products that tend to separate due to their properties.
The customer asked for a complete dispersion of fiber in the puree without the mixing damaging the natural consistency of the product. At this point a solution was designed with appropriate tests to meet these needs.
First of all, a TMV mixing system, suitable for treating products with high viscosity, was supplied to the customer for a tough ingredient such as plum puree.
Subsequently the tank was equipped with a special stirrer to complete the mixing and avoid the stratification of product inside.
High viscosity values have also made it necessary to integrate a special pump.
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The balsamic dressing is the result of the blend of Balsamic Vinegar IGP and a sweetener, such as honey, maple syrup, or brown sugar. Sweet and sour taste makes this product one of the best dressing for meat, fish, cheese and even dessert. The dressing can satisfy a large group of final customers offering the same features of the Balsamic Vinegar but with an affordable price.
Several years ago, we have studied and developed with one of our historical customers a complete balsamic dressing production plant. Nowadays this cutting-edge technology makes us leader in this field.
The customer had the following needs:
For the production of dressings is necessary to add other ingredients such as sugar and various thickeners. These highly viscous components are dissolved with TMV mixing system in order to obtain a homogenous Balsamic dressing.
The internal special conformation of the mixing chamber breaks all lump guaranteeing an optimal result. We have developed a production plant with the mixing station and the next thermal conditioning for product pasteurization. Furthermore, to obtain a continuous preparation cycle we have integrated 2 holding tanks with the function of “lung” for the filling machine.
In this way, the customer is able to produce a high-quality dressing without lumps, following the production target.
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Inox-Fer developed a fully customized topping preparation system. Below we will explore this product, the characteristics of the system and the plus for the customer.
The topping is used to garnish both sweet and savoury dishes. It finds application in several sectors from pastry shops to pizzerias. The standards imposed on manufacturing companies are increasingly stringent, with the consequent demand for tailored systems for the preparation of topping.
The main ingredients for the preparation of topping are thickeners (such as starched pectin, potassium sorbate, various powdered flavours and glucose syrup, just to name a few).
The common feature of these ingredients is their resistance to homogeneous dissolution using traditional mixing systems, including agitators or venturi dissolvers. For this reason, considering the high quantity of ingredients, TMV Triblender Mixing System is the solution.
The most difficult challenge was to build from scratch a unique system of its kind that unified a series of characteristics:
The goal of the customer was to start a new production process within the company, limiting the use of human resources and increasing the product offer and profitability.
The plant is composed of a Double Jacketed Steam Kettle with a Pectin Mixing system.
The topping preparation system is equipped with:
The process starts with liquid product loading and then the dry ingredients (pectin, glucose syrup) into the dissolver.
Subsequently, the pectin is loaded into the dedicated mixing equipment via vacuum and heated to approximately 80°C. The Brix degree reached is checked and finally, if necessary, the product is concentrated.
The next phases are marked by a pre-cooling and cooling at about 30°C.
The product can be recovered in the pipeline using water loaded in the Double Jacketed Steam Kettle and volumetric pump with control refractometer at the outlet to discard the product with water before the two storage tanks.
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Salt Brine Mixer is a machine able to support the preparation of an excellent Brine. The production of this solution is an essential step to distinguish and add value to the product from the competition. Brine is basically composed by water, salt and various flavourings depends on the recipe and the taste to impress on the preserved product.
It is used in the meat industry to flavour and increase the yield of the product, in the canning industry with the name of pickle and in the dairy industry as saturated brine to be applied to soft cheeses.
Considering as a solution to preserve, in fact the preparation of brine is an essential component for the success and customization of the food product. For this reason, the preparation of the brine has a strategic importance in terms of quality, final price and product conservation.
This pushes companies to invest in research of new recipes and mixers to give a real added value to the preparation of brine.
Achieving perfect dissolution is more difficult than it might seem. The extensive personalization, the various problems related to the difference in solubility and the specific weight of the ingredients are all variables to consider.
In the design of mixers Inox-Fer divides brine in 2 macro categories.
Simple brine consists of water, salt and other ingredients such as sugar and spices. For the preparation of this brine, the ideal dissolution system is the Venturi.
With this system the water flows through a restricted area creating the necessary suction so that the ingredients can be slowly but effectively dissolved.
With the addition of other ingredients such as protein isolates or starches the brine become heavier. The formation of lumps and no perfect dissolution can be real problems for the preparation of this type of brines.
To avoid these troubles other kind of dissolution system is desired. TMV Triblender salt brine mixer can manage thick brines even in large quantities.
By using this type of brine mixer the problem of lump formation is eliminated as well as the deposit of granular ingredients on the filters of subsequent processing. This dissolution system, designed by us, is characterized by greater power than Venturi and a faster and more effective dissolution principle for thick brines.
The vertical suction from the hopper directly on the pump inlet and the tangential liquid suction causes powder and liquid to come into contact directly in the mixing chamber.
At this point the solution is pushed by centrifugal force through a special filter which has the purpose of micronizing the product.
Since the breaking up takes place in the pump’s chamber, further in-line powder mixers or additional tools are not generally required.
In both cases, a perfect homogeneity of the brine is guaranteed combined with a simplicity of use of the machine which makes it ideal for the preparation of the brine.
We will be happy to answer any questions