Technology Database: Food-Processing Idustry

Food-processing industry: technologies and equipment for bread, confectionery, sausage and others kinds of a food-processing industry.

Improved Technology Of Cedar Oil Production

A number of improvements have been developed to enable the conventional technology of cedar oil production to maximally preserve its healing properties and food value.

Versatile rack-revolving convection ovens

Ovens "Musson-Rotor-7.1", "Musson-Rotor-9.7" and "Musson-Rotor-14 Super" are designed for baking a wide assortment of bread and confectionery (pan loaves, bread baked in the hearth, long loaves and baguettes, buns and rolls, gingerbread and others) at major breadmaking plants and bakeries of medium and small capacity.

Versatile deck ovens of HPE series

The HPE ovens are intended for baking different kinds of bread and confectionery, roasting and heating of dishes from meat, fish, vegetables and other food.

Versatile convectional oven with a proofer

The "Musson-Turbo" versatile oven Iwith the proofer "Breeze-P" is intended for baking different kinds of bread and confectionery from both fresh and frozen dough, for cooking meat, fish and other dishes.

Versatile travelling tray oven Cyclone-Rotor-216

The "Cyclone-Rotor-216" oven is designed for making, primarily, pan loaves, as well as bread baked in the hearth and confectionery. It works on gas or liquid fuel.

Intermediate proofer BREEZE PLUS

The equipment enables to mechanize the process of intermediate proofing of dough articles from wheat flour on their rounding.

Dough-Kneading machine of PRIMA series

The "Prima-40 " and "Prima-160" machines are intended for making high-quality dough from wheat, rye and mixed flour, for confectionery and other products.

Dough dividing machine VOSKHOD TD-1

The machine is designed to divide dough into portions equal in volume. The operation principle of the "Voskhod TD-1" is based on vacuum suction of the dough mass into the dough dividing drum cylinder, which excludes grinding, compaction of dough, preserves its structure.

Microclimate facility

It is intended for creation of microclimate (high-accuracy setting and sustaining of working temperature and humidity) in the chamber for dough pieces proofing.

ROLL-AUTO machine for pastry rolling out

The "Roll-auto" ensures obtaining a uniformly rolled I out pastry sheet of the needed thickness.

Diffusely-pulsating device (DPA)

Extraction of beet juice during manufacture of sugar.

New method of grade characteristic of cheeses and improvement of their quality

Increase of quality of dairy industry.