After the first experiences in the manufacturing of evaporators, dated back to the seventies,FBR-Elpo, during the early nineties, started the tests and further industrial construction of a forced flow circulation evaporator. This evaporators, calledEco Energy, was designed with the precise aim to obtain remarkable energy and structural savings, in comparison with the traditional equipment with same capacities. The valuable peculiarities of this new product, can be summarized as follows: special position of the tube nests, that allows to use low capacity pumps and, consequently, lower installed power; high performance condensers; reduced overall dimensions. The control systems, resulting from the well-known aseptic equipment, is undisputed master of the field.
Energy saving evaporators
Plate style liquid traps
MontenegroTapered-Step design for plate-style series of Magnetic Liquid Traps is structured to hold ferrous debris against its solid tapered step to prevent wipe-off of tramp iron and fines even in high-density applications for volumes up to 40.000 litres per hour. By designing industry-leading Liquid Traps with the tapered-step, Bunting has increased the magnetic strength and reach-out into the product stream and the holding force is increased substantially as well. This is an ideal product for processes where higher viscosity products require purification.
Emulsifying processes
IMA Industries machinesare carefully designed and tested to guarantee the quality of products. The newStephanmachines areUMSK 24andMCH 20(photo). The UMSK 24 is part of the Universal Machine range which handle almost all the tasks involved in the production of confectionary: from mixing and chopping, emulsifying and vacuum deaeration to heating and cooling. The machines are available for batch sizes from 2.5 up to 170 lt. They follow the unique Stephan principle (all-in-one) and can be relied upon to carry out the entire process with all production steps. The MCH 20 is part of the Microcut machines range which are compact and easy to use.
Rice milk powder
Healthy, nutritious, tasty and suitable for all types of diet: this is the rice milk powder ofL’Italiana Aromi, historic Italian company with a strong vocation for research and development. Manufactured using germinated brown rice grown in Italy using biological agriculture, it is full of potential for the entire food industry. It is an ingredient which is totally free of lactose, cholesterol, gluten, animal fats, yeasts, allergens and GMOs and is, therefore, particularly versatile.
Breakfast cereals extruders
布勒公司’s extrusion technology is a possible way of further processing flour and the byproducts obtained in the process. Extruders are used in a wide variety of flour processing applications. The most important resulting products are breakfast cereals, baby food, breadcrumbs, croutons, etc. The extrusion process is particularly suited to the modification of flours because it does not require the use of any chemicals whatever. These flours are therefore suitable also as ingredients in products subject to a “clean label policy.”
Planetary mixers
TheTekno80/100/120 planetary mixers are specifically designed for medium and high production capacities. These machines are provided with a Control Board Tekno SP41 with timer, emergency status LEDs, inverter speed control and electric bowl lifting. Particularly notable with these units is the heavy duty design, that require minimal to no maintenance. The versatility of the series mixers allows to utilize in both bread and pastry applications which require flexibility and durability. The Planetary Mixers are optimally suited to process dough ranging from dense pastry and breads. The design and features allow to carry out very precise work cycles. The panel allows the operator to control mixing time.
A single oven for each type of bread
The electric ovenPulsarofTurri Group适用于烘烤各类面包、确保the following: perfectly and evenly baked products, user-friendly operation, independent adjustment of baking temperature each deck, independent temperature adjusting for ceiling and bedplate in each deck, quick adjustment to the different set temperature, abundant vaporization at any time, ensured by independent steamers in each deck, minimized maintenance, which can be easily performed from the oven front side. All baking decks are equipped with their owns electronic control panel to memorize up to 30 baking programs. In each program it is possible to set: n. 3 baking times, n. 3 temperatures, percentage of power for ceiling, percentage of power for bedplate, length of steam puff. On request is available the economizer in two different versions: only for oven or for the whole bakery.
Multipurpose ravioli machine
LB Italiaproduces Five Machine in One: mixer, sheeter, cutter, extruder & ravioli, for the independent production of ravioli, dough-sheet, noodles of several sizes and length. The dough can be obtained with any type of flour of the traditional pasta made with white flour, durum semolina, filled pasta and non, with the addition of eggs, water and flavoured powders. Extrusion ravioli/tagliatelle of all types of short and long pasta is possible by using the suitable dies. Construction data: continuous output 80/100 kg/hours of laminated pasta one stainless steel mixing tank with stainless steel shaft and blades; one laminator with stainless steel rollers; one conveyor belt to form the pasta roll, completed with micro-switch which stops the belt when the roll if formedone ravioli machine to produce double-sheet ravioli, with two couples of rollers with adjustable thickness; one filling feeding system. The machine is sold with one ravioli die included (standard size, at choice). An automatic pasta cutter completed with three standard noodles sizes and possibility to produce sheet of pastry for lasagne thanks to a special cutting system, it is possible to regulate product length and weight.
Extrusion and molding
In molding,Pavanproposes the combinedMKS, a machine producing puff pastry for lasagne, tagliatelle and cannelloni combining a proven dosing and pre-dough system with real dough tank and sheeter. The new absolute vacuum version (Pavan patented) combines the technology of dry pasta and fresh pasta. The effect of the vacuum, especially if used since the first mix of flour, water and eggs, better preserves its color by inhibiting the non-enzymatic oxidation processes, forming a compact, durable and consistent pasta.
Laser marking, ideal solution for packaging
An increasing number of companies, particularly in the beverage sector, currently make use of laser technology. The reasons for this choice are mostly economic and performance such as high-speed production lines, process accuracy and repeatability and total absence of environmental contamination (the latter usually caused by vapors and residues of solvent and ink). Without adding any external element to the substrate to be encoded, laser technology eliminates every problem of adhesion and sealing as soon as it arises, guaranteeing absolute security.