Goglio’s offer is represented by theFres-co Systemtrademark, whose novelty is devoted to food aseptic packaging: theGNovasterilsystem, which includes preformed z-belt sterile pouches and latestGNovaseries product. The pouches are sealed, previously sterilized with irradiation , and the double-belt structure assures process continuity and reliability.
Aseptic packaging
Technology and consulting
Right from the start, one of the main targets ofConpart已经满足the more and more qualified and specific market demands, both in design and manufacturing phase and in after-sales service, boosting case-by-case consultancy. Actions say that the goal was achieved, as evidenced by the diffusion of products and customer loyalty on international markets.
Form-fill-seal包装
Benco Pack, Form-Fill-Seal Division ofSacmi Filling, has recently delivered a new fully aseptic packaging line equipped with ISA, the integrated device for cup decoration with shrink sleeve labels, to a main European bottler of water and soft drinks.
This FFS packaging line, developed in cooperation with the sister company Sacmi Labelling and patented worldwide, thanks to an innovative and integrated process, allows packaging and labeling up to 18.000 cups/h. Thanks to this technology unique in the world it is possible to thermoform, fill, seal and sleever the cups in line starting from packaging materials supplied in rolls.
The thermo-shrinkage integrated into the line, allows to apply the sleeve labels onto the cups by steam jets of varying duration but in any case less than 0,8 seconds. The steam consumption of this system is directly proportional to the working speed and much reduced vs the traditional thermo-shrinking tunnels as pre-heating is not necessary and steam jets are de-activated whenever the line is in stand-by.
Eco-friendly and affordable films
Kronesis premiering a new type of labeler, called theSleevematicES, designed for handling stretch-sleeve films. These allow an extremely high stretch rate on beverage containers of up to 55%. Based on LDPE (low-density polyethylene), these films constitute an attractive alternative to sleeves made from PVC (polyvinyl chloride). The recyclable LDPE films are a far eco-friendlier product. And with their inherent characteristics, they give those responsible for the product concerned an excellent marketing tool permitting superlative dress options. Thanks to its high stretching capability, this new kind of sleeve is smaller, and consequently requires less material.
Automatically-operated applicators
AltechpresentsALsleeve,sleeve labeling machines with an automatically-operated systems designed to apply plastic, heat shrink sleeves to provide body decoration and/or effective tamper evident seals on caps and lids for food. Sleeves are obtained from a flat, continuous tubing made of heat shrinkable plastic material (PET, PVC, Polypropylene) wrapped in a roll, which is first cut at a programmable height (or at a specific mark) and then applied onto the product with a synchronised mechanism activated by a product tracing photocell.
Stretching and molding machine for small productions
Minicompactstretching and molding machine produced byCMT达到大约100公斤/小时输出。制成的人工智能si 304 stainless steel (UNI X 5 Cr Ni 18 10), it is reliable and easy-to-use and clean. The possibility of processing curds from different types of fermentation (biological, chemical or mixed) allows obtaining products with different organoleptic and physical characteristics. Both bottom of the mixing vat and the molding head have an air gap to feed hot water from outside and keep the process temperature. After stretching, the movable locking device of the mixing vat is removed and the dough enters into the moulding section, composed of a tilted feeding auger that pushes the dough towards a cylindrical molding roller in food polyethylene.
Stretching system
MilkyLabis specialized in cooker-stretcher by steam for fresh mozzarella, pizza cheese, analogue mozzarella, processed cheese and spreable cheese. With effect from 2007, equipment carries 3A Sanitary Standard certification to give the customer the assurance of using machinery built in compliance with the dairy industry’s hygiene, design and safety standards. The news stretching system as well as increasing output by 10% over traditional stretching systems, and steam consumption is reduced to 50%.
Steam stretcher
Almacsteam stretcherFV 2000is designed for the production of pasta filata cheeses, foodstuffs and processed cheeses, using as row materials, industrial curds, fresh curds, cut cheeses, animal fats and food ingredients. The row material to be transformed is directly introduced into a processing chamber and it is subject to the combined action of two counter-rotating augers and ten steam injectors.
Continuous spinner-forming
FromInox Arte,Uniblock FFC/500produces mozzarella, bites, braids, milk cheese, etc. Made of stainless steel Aisi 304, all parts in contact with the product are coated in teflon Dupont, sintered at high temperature. Cutter circular, mounted on the machine, with tilting on itself for washing operation. Compartment Augers (cooking curd) consists of a double chamber for maintaining the temperature and double screw extruder. Compartment Mixing (spinning) system equipped with mechanical arms. Compact unit: cutting, spinning and forming, with output until 400 kg/h.
Pasta drying technology
TheTred Tecnologydrying machines adopt the patented technology based on process dehumidification with continuous fresh air, ensuring it with homogeneous characteristics at any moment and in any point of the treatment room. This prevents humidity stagnation and/or increases caused by continuous release of water from the product, and it is also possible with suitably designed and mounted air diffusers. The process reduces drying time (temperatures under 50° C), preventing products’ oxidation and maintaining their chromatography, fragrance and protein parts. Machines that produce ready-to-use products are based on this technology, which makes complete and/or partial dehydration followed by freezing. The process prevents the formation of water crystals inside the food, and consequently molecular break, making it easier to thaw out and cook. The machines have energy recovery systems to reduce consumption.