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Debagging
The Alpha F-520 is suitable for the automatic removing of foil off foil-ripened cheeses. The Alpha F-520 ensures a hygienic and ergonomic process as it replaces the manual unpacking of the cheese. The machine can be easily adjusted to process different cheese types, sizes (for example Euro size and Cheddar size) and foil types. -
Defrosting & Tempering
Ferrite
Whether you are interested in Tempering, Drying, Cooking or Boost Heating – Ferrite has a microwave system designed specifically for your application. Ferrite customizes every system to suit the customer facility and requirements and designs and manufactures custom cavities and applicators to fit non-standard requests. Learn More
Travaglini
Since 1950, Travaglini has been a leading company in the designing and developing of thawing systems for all kinds of meats and various fish products. Travaglini guarantees a perfect temperature uniformity in all points inside the room, with reduce shrinkage throughout the entire thawing cycle which may vary from 12 to 36 hours depending on the size of the product. Learn More
Günther
Günther Thawing-Technology is a unique process combination of direct and indirect heat transmission. In addition to the standard defrosting application with indirect glycol heat transmission through double jacket and baffles, the system generates a hot vapour phase injected into the drum and surrounds the meat blocks. Due to this Günther achieves a faster defrosting time with minimized denaturation of the product. Learn More
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Delinking
Inotec offers customized and specific solutions for the loading of sausage cutting and declipping machines. Manual, semi automatic and automatic feeding devices link the Inotec cutting machines and declippers to all kinds of packaging machines (flow wrapper, thermoformer, tray sealer). Reference Inotec WT99 Learn More
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Derinding
Groba’s fully automatic derinders are suitable for naturally matured cheeses, ensuring high-precision, smooth and ultra-thin derinding. Refer OMEGA 301 Learn More
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Derinding & Skinning
Weber Derinders
Robust high-performance machines for industrial use. Automatic initial cut controls ensures a clean first cut and the highest of yields. New hygienic design for trouble free cleaningWeber Skinners
Weber skinners are ideal for beef, pork, lamb & game meats with their product specific toothed rollers and adjustable blade settings that meet all requirements. Reference ASE Membrane Skinner Learn More
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Dicing, Cubing & Shredding
Foodlogistik
Foodlogistik offers a range powerful, reliable and accurate clean-cut machines suitable for the continuous cutting a variety of food products into cubes, strips, sticks and slices. Reference DICR Classic 90/96 Learn More
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Dicing, Cubing & Shredding
Groba
Groba has a range of automatic and semi-automatic cheese cutting machines for cutting cubes, sticks, portions or blocks as well as cutting processed cheese blocks into triangular shapes, cheese sticks, cheese slabs, cheese portions or other shapes. Reference Lambada 4001A Learn More
Foodlogistik
Foodlogistik offers a range powerful, reliable and accurate clean-cut machines suitable for the continuous cutting of cheese cubes, strips, sticks and slices. Learn More -
Dicing, Cubing & Shredding
Foodlogistik
Foodlogistik offers a range powerful, reliable and accurate clean-cut machines suitable for the continuous cutting of meat into cubes, strips, sticks and slices. Reference DICR Classic 90/96 Learn More -
Dicing, Cubing & Shredding
The RB 400 and 600 are versatile machines that pre-cut cheeses and pieces of cheese into cubes that are suitable for grating. Accepts practically all cheese types as well as several cheese sorts, sizes and even waste cuts. The machine can be programmed in such a way that it provides a continuous flow of cheese to a grater. Available in various executions, depending on the cheese width. -
DicR Classic 90/96
Hand diced results are achieved by using the unique four-dimensional pre-compression. This guarantees perfect cutting edges all-around while holding the fresh meat firm while it is being cut through extremely long grid blades. The refined shape of the slice-cut knife ensures a powerful, smooth and clean cut. As a standard feature, these ergonomic single-handed operations with lengthwise chamber openings have extra durable cutting grids to cope with heavy workloads. A time saving double chamber system assures loading and dicing together. Piston advance can provide continuous high volume cutting with a double or four-bladed knife or intermittent cutting with single cut knife, achieving precise cubes. Minimum set up time to change grid sets, no tools required. -
Emulsifying
The Inotec range of emulsifiers are designed for the * Production of fine minces * Production of fine emulsions of either meat, vegetables and fruits * Also suitable for use in baby and hospital foods, sweets and for the production of pet food. Learn More
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Encapsulated Oleoresins
Encapsulated Oleoresin is Kancor’s delivery platform that captures the essential oils, oleoresins and natural food colours in the highly stable encapsulated format. Encapsulated Oleoresin retains the character of the spice(s) in their natural form while providing the user with the convenience of active delivery. The product is designed for single and multiple active ingredient solutions. Micro Encapsulation is the process by which tiny solid particles or droplets of liquid are surrounded by a coating to give micro capsules. Main purposes of microencapsulation are to- Increase stability and shelf life
- Control the liberation of the core material
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Essential Oils
Essential oils are volatile, liquid aroma compounds from natural sources, usually plants and spices. Essential oils impart the characteristic fragrance and flavor of the chosen plant or spice. These oils are obtained through steam of hydro distillation, extraction and expression. Learn More -
Fermentation
The WA fermenting unit is a high-performance air treatment unit and humidification system for fermenting, high cooling and heat connecting load. The WAX provides fermenting units with a high temperature option. This high-performance air treatment unit and humidification system is ideal for fermenting, high cooling and heat connecting loads. It operates to a temperature function of up to 55°C. Learn More -
Fibrous Casings
Fibrous casings, used for meat processing such as bologna, salami and ham, are produced by impregnating hemp paper, formed from Manila hemp, with viscose made from wood pulp and then adding a softening agent. This unique composition of fibrous casing enables excellent smoke permeability. As its structure is reinforced by Manila hemp, fibrous casing is superior than other casing in size consistency, especially in larger caliber processed meat products and withstands high-speed stuffing with machine. Features:- Excellent smoke permeability
- Excellent strength
- Reliable size consistency of the finished meat products
- Sustainable, Biodegradable
- Regular (V Type)
- Easy Peel (E Type)
- Good Adhesion (G type)
- Shirred. Cut. Clip. Loop. Pre-sticking. Vent Holes
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Flavours
MANE's Flavours provide the food and drink industry with cutting-edge solutions to a wide spectrum of taste challenges: from creating unique organoleptic experiences to enhancing taste perceptions or covering off-tastes. Combined with an unrivalled knowledge of natural raw materials, Mane’s cutting-edge flavours, seasoning blends and a unique expertise for designing sweet to savoury products ensure that Mane brings you the best of nature. MANE masters the different flavour forms: liquid, powder, granules, capsules, paste, adjusting the formulation to the requirements of customer’s processes and market regulations. MANE innovation efforts focus on 4 research platforms:- PURE CAPTURETM natural solutions
- SENSE CAPTURETM flavour solutions for taste sensations
- N-CAPTURETM encapsulation solutions
- TREND CAPTURETM creative solutions for changing consumers
