Line for the production of soups and vegetables

Production unit for the production of pumpable vegetable products and soups or stews. The required sauce is produced simultaneously with the vegetables. Via corresponding weighing and transport devices, the individual components are transferred to the cooking kettles. Via pumps, the finished product is transferred to the filling unit. A PLC process control with recipe administration guarantees a constant quality.

Belt conveying system for vegetables

With weighing hopper and belt elevator for various kinds of vegetables.

Cooking kettle system with horizontal agitator.

This system is designed for cooking and mixing. All products are dosed by means of transport conveyors and pumps with flow meters. Above the kettle system, an extraction hood for vapours for the disposal of vapours is installed with filters and fans. The control of the complete unit is made via a PLC system.

Weighing system

A belt weigher controls the quantity and kettle allocation of vegetable products.

Plant for sauces and infusions

The dispersing kettle with homogeniser and pump provide the production of homogenous sauces and infusions.

Tilting cooking kettle type KIPPKO

In this line, the tilting cooking and roasting kettle type KIPPKO is used for the simultaneous production of the ingredients for soups or vegetables, like for example rendering of greaves for red cabbage, steaming of onions, production of mean and bone broth etc.

Tilting frying pan

In the tilting frying pan, roasting processes for specialities or small batches can be made. The semi-finished products are later added to the products in the kettle.