Romaco FrymaKoruma at Anuga FoodTec 2012
MK corundum stone mill for pastes of all kinds
The Romaco FrymaKoruma MK 95 corundum stone mill is primarily used in the food industry to manufacture different pastes based on mustard, sesame, cocoa or meat. The fineness of the end product is determined by the infinitely variable mill gap, which can be adjusted automatically during a production run. This results in particle sizes of between 40 and 150 micrometres (µm). Stones with various grains from 20 to 120 are available. The mill system is based on the rotor-stator principle: the rotor turns against the fixed stator at speeds of up to 50 metres a second. The feed pressure, milling temperature and fill level in the mill are monitored throughout the grinding process by means of sensors. The conical milling space and the inclined pipelines guarantee optimal evacuation of residues. Aseptic O-ring seals additionally prevent the formation of deposits. MK corundum stone mills can be supplied in either an offline or an inline version. The enclosed types are ideal for all fully automatic cleaning processes such as CIP (cleaning in place). Only minimal effort is necessary to retool the machines as toothed colloid or perforated disc mills for other formulations like juices, hazelnut pastes or soy milk. Maximum flexibility is assured in a wide range of applications with particle sizes from 40 µm to 10 cm.
MaxxD vacuum processing unit for ketchup, mayonnaise and dressings
The FrymaKoruma MaxxD vacuum processing unit is used in the food industry in the production of ketchup, mayonnaise, sauces, dressings and praline fillings. The heart of the machine is a homogenizer, located below the vessel and designed according to the rotor-stator principle. The mixer, homogenizer and feeder incorporated in this multichamber system provide rapid outflows and effective processing of the ingredients. Both liquid and dry product components are vacuumed up directly from the feed hoppers into the mixing chamber. Large quantities of dry materials can be processed. The MaxxD's integrated vacuum system is completely controllable, which means the vacuum can be adjusted at any time to individual operations. The vessel temperature is automatically controlled through the double-walled insulating jacket, and the product can be heated or cooled as required. The constant circulation of the product mass ensures that the individual phases are mixed homogeneously. The programmable process parameters guarantee high levels of product reproducibility regarding taste and quality. Thanks to its short production cycles and very efficient operation, the MaxxD technology is particularly impressive in small batch sizes and frequent product changeovers.
The products will be on show at Anuga FoodTec in Cologne, Hall 10.1, Aisle G, Stand 049 from March 27 to 30, 2012.