Romaco FrymaKoruma at Gulfood 2011
Effective homogenizing technology using the FrymaKoruma MaxxD vacuum processing unit
The FrymaKoruma MaxxD vacuum processing unit manufactures liquid and semi-solid forms, such as suspensions, emulsions and gels. In the food sector, this technology is used in the production of mayonnaise, sauces, dressings, ketchup and praline fillings, amongst others. The heart of the machine is the homogenizer, located below the vessel and designed according to the rotor-stator principle. The mixer, homogenizer and feeder located in this multichamber system provide rapid outflows and effective processing of the ingredients. A powerful ring vacuum pump vacuums up both liquid and dry product components directly from the feed hoppers into the mixing chamber. Large quantities of dry materials can be rapidly drawn in and processed.
The integrated vacuum system of the MaxxD is completely controllable, so that the vacuum can be adjusted at any time to individual operations. The vessel temperature is controlled automatically through the double-walled insulating jacket, and the product can be heated or cooled as required. During the heating phases, a scraper agitator prevents the product mass binding to the interior wall of the vessel. This continuous circulation of the mass provides homogeneous mixing of individual phases. The programmable process parameters guarantee high levels of product reproducibility regarding taste and quality. FrymaKoruma technology is particularly impressive in small batch sizes and frequent product changes thanks to short production times and its highly effective operation.