| Description: |
Vacuum Process Equipment EUROLUX Type A-700
used machine
Cat.-Nr. 09-2900-1
in a very good condition
for Ketchup, Mayonnaise, Dressing, Mustard
In the industrial production of salad dressings, and mayonnaise, you
will achieve optimum quality and maximum performance. The entire
process plant is built compact and on a central base frame, and this
allows easy transportation, quick installation and commissioning.
Low Commissioning Cost
Plant design ensures smooth production of your products
The plant is quickly ready for operation
Standardised Machines for best performance and value
Our vacuum-process systems are designed to produce products such as
Mayo,
Ketchup, dressing, sauces, etc. The products can be produced in hot
and cold method, also according to customer requirements. The product
heating, and cooling is via a double jacket with insulation. The
optional direct steam injection is used for rapid product heating,
for ketchup etc.. This heating system blow steam directly into the
circulating product. In the vacuum mixing vessel the
product-components are mixed, and homogenized over the special three
step homogenising tool. The integrated pump rotor, is feeding the
product in circulation back to the mixing vessel. If the production is
finished the homogenizer discharge the ready product without an
additional pump into a buffer tank. The plant is designed for hygienic
operation, and can be automatically cleaned by optional CIP rotating
nozzles. The control of the system is via a Siemens PLC control
system. All functions are manual, semi or fully automatic controlled,
with optional recipe management and monitoring system. all functions
and messages are displayed on a 5 \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\or
10\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ colour touch screen. The display
can be changed between several languages, by only pressing one button.
In addition the PLC-Control can be equipped with a recipe control
system, and fully automatic CIP-Cleaning.
Cold Production
Recipe for a 50% mayonnaise
Soya oil 50.00 %
Mayo-mustard 1.50 %
Salt 1.00 %
Sugar 3.00 %
Herbal Vinegar 4.00 %
Sodium benzoate 0.10 %
Potassium sorbate 0.10 %
Carotene 0.02 %
Egg-Yolk 0.10 %
Water 37.53 %
Emulsifiers 2.65 %
Production process:
1. Vacuum 500 mbar
2. Agitator START
3. Automatic dosage of 30.53 litres of water over counter
4. Homogenizer START
5. Sucking in of Premix (emulsifier, water, egg yolks, carotene,
mustard, sugar, salt, vinegar, N-benzoate, K-sorbate)
6. Automatic dosage of 50.00 litres of soybean oil over counter
7. Additional Homogenising time for approximately 30 seconds 8.
Discharge of the finished product E41122986 in the buffer tank
Hot Production is used especially when the raw materials not
available in high quality.
The manufacturing process is also a pasteurising process.
Hot Production
Recipe for the production of a ketchup
Water 37.00 %
Emulsifiers 1.20 %
Sugar 33.00 %
Salt 3.00 %
Vinegar 10% 8.00 %
Spices 0.80 %
Production process:
1. Vacuum 500 mbar
2. Automatic dosing of water
3. Agitator START
4. Homogenizer START
5. Heating up to 90°C
6. Sucking in from feeding vessel (emulsifier, sugar, salt)
7. Sucking in from feeding vessel (tomato paste)
8. Sucking in from feeding vessel (vinegar, spices)
9. Additional Homogenising time for approximately 30 seconds
10. Discharge of the finished product in the buffer tank
Operating Instructions Available
Other Products and price upon request.
For more Information please contact us under: Phone
+49(0)9353-909050
Fax: 09353-9090522, Mobile: 0171-6518248
Subject to prior sale.
All prices are valid Ex-Works, excl.VAT.
Freight Charges: depending on dimensions and destination.
seller
offer No. resale 09-2900-1
|