MultiCook 2018-07-05T09:11:42+00:00

MultiCook

The modern industrial food production requires equipment and technologies which can satisfy the increasing market demands in compliance with rigorous sanitary standards yet preserving the product as natural as possible. Moreover they should assure reliable and constant quality. At the same time the equipment needs to be versatile and flexible suitable for different applications and allowing quick product changes at optimal economy.

OUR SOLUTIONS IN BATCH COOKING TECHNOLOGY

MultiCook

The modern industrial food production requires equipment and technologies which can satisfy the increasing market demands in compliance with rigorous sanitary standards yet preserving the product as natural as possible. Moreover they should assure reliable and constant quality. At the same time the equipment needs to be versatile and flexible suitable for different applications and allowing quick product changes at optimal economy.

OUR SOLUTIONS IN BATCH COOKING TECHNOLOGY

  • Jams, Marmalades
  • Ketchup
  • Ajvar
  • Fruit and chocolate toppings
  • Baby food
  • Sauces, Soups
  • Ready meals
  • Fruit fillings
  • Jams, Marmalades
  • Ketchup
  • Ajvar
  • Fruit and chocolate toppings
  • Baby food
  • Sauces, Soups
  • Ready meals
  • Fruit fillings

VESSEL COVER

Standard equipment of vessel cover:

  • Coaxial agitator
  • Sight glass with lamp
  • Automatic manway for solid ingredients
  • Dosing tree for liquid ingredients
  • Manual manway for inspection
  • Evaporator and vacuum connection
  • Spray balls for CIP cleaning

AUTOMATIC MANWAY

For incorporation of solid ingredients, such as individual frozen fruit, crystal sugar

TILTED VESSEL

Tilted position of vessel ensure better mixing and smooth drainage of product

COAXIAL AGITATOR

Multicook is equipped with two universal impeller systems with independent drive system. Standard equipped with flushed mechanical seals.

Frequency controlled speed ensure gently mixing of fruit pieces.

Teflon surface scrapers improves product homogeneity and heat transfer efficiency.

HEATING OF MULTICOOK

Specially designed heating consist from heated outer jacket, heated bottom and heated inner cone.

Heating of Multicook is divided in three, individually controlled, heating zones which allowed us to cook small batches economical and without burning of the product on the heated surface.

AUTOMATIC VALVES

Two-way butterfly valves with feedback signal and visual light inspection for open and close status.

VESSEL COVER

Standard equipment of vessel cover:

  • Coaxial agitator
  • Sight glass with lamp
  • Automatic manway for solid ingredients
  • Dosing tree for liquid ingredients
  • Manual manway for inspection
  • Evaporator and vacuum connection
  • Spray balls for CIP cleaning

AUTOMATIC MANWAY

For incorporation of solid ingredients, such as individual frozen fruit, crystal sugar

TILTED VESSEL

Tilted position of vessel ensure better mixing and smooth drainage of product

COAXIAL AGITATOR

Multicook is equipped with two universal impeller systems with independent drive system. Standard equipped with flushed mechanical seals.

Frequency controlled speed ensure gently mixing of fruit pieces.

Teflon surface scrapers improves product homogeneity and heat transfer efficiency.

HEATING OF MULTICOOK

Specially designed heating consist from heated outer jacket, heated bottom and heated inner cone.

Heating of Multicook is divided in three, individually controlled, heating zones which allowed us to cook small batches economical and without burning of the product on the heated surface.

AUTOMATIC VALVES

Two-way butterfly valves with feedback signal and visual light inspection for open and close status.

Vertical vacuum cooker

Tilted vertical vacuum cooker is a state of the art vacuum cooking vessel. It has an integrated interior cone and a vertically built-in special counteractingcoaxial double agitator with scrapers. The vessel is heated by means of saturated steam and cooled by means of cold water through the outside double jacket and through the internal cone. The body of the vessel is double-jacketed and externally thermo-insulated. Heating/cooling jacket is divided into three zones which enables the processing of different batch sizes (different product quantities). In addition to the external heating jacket, the vessel also has an internal heated cone to enhance heating, which results in shorter cooking process time and consequently in higher productivity.

Vertical vacuum cooker

Tilted vertical vacuum cooker is a state of the art vacuum cooking vessel. It has an integrated interior cone and a vertically built-in special counteractingcoaxial double agitator with scrapers. The vessel is heated by means of saturated steam and cooled by means of cold water through the outside double jacket and through the internal cone. The body of the vessel is double-jacketed and externally thermo-insulated. Heating/cooling jacket is divided into three zones which enables the processing of different batch sizes (different product quantities). In addition to the external heating jacket, the vessel also has an internal heated cone to enhance heating, which results in shorter cooking process time and consequently in higher productivity.

Tehnical details

Tehnical details

Horizontal vacuum cooker

It is a horizontal type of the vacuum cooking kettle equipped with a horizontally built-in heated agitator with scrapers. The body of the vessel is double-jacketed with two separate heating/cooling zones: bottom and walls and it is thermoinsulated externally.

Horizontal vacuum cooker

It is a horizontal type of the vacuum cooking kettle equipped with a horizontally built-in heated agitator with scrapers. The body of the vessel is double-jacketed with two separate heating/cooling zones: bottom and walls and it is thermoinsulated externally.

Tehnical details

Tehnical details