Fresh pasta processing spirals and food-processing systems
Fresh pasta processing spirals and food-processing plants
We supply spiral pasteurisers for pasta factories, spiral proofers for the production of pizza, pinsa flatbread and any other kinds of leavened products. We also provide solutions for sterilising packaged products, spiral coolers and spiral freezers for fresh pasta and other foodstuffs.
Drying
Cell at +90, +98°C
- Vegetables, Mushrooms: Drying on a spiral tower with settable temperature and humidity
- Pasta: Drying on a spiral tower with settable temperature and humidity
- Fruit: Drying on a spiral tower with settable temperature and humidity
Leavening
- Pizza, Bread, Cookies, Cake, Croissants, Bakery Products: Dough proofing on a spiral tower with settable temperature and humidity
Pasteurisation
Cell up to +120°C
- Ready-Made Dishes: Pasteurisation on a spiral tower with a 100°C-temperature unit
- Pasta: Pasteurisation on a spiral tower with a 100°C-temperature unit
- Fruit and vegetable juices: Pasteurisation on a spiral tower with a 100°C-temperature unit
Sterilisation
Cell up to +120°C
- Ready-Made Dishes: Sterilisation on a spiral tower with a 100°C-temperature unit
- Pasta: Sterilisation on a spiral tower with a 100°C-temperature unit
- Fruit and vegetable juices: Sterilisation on a spiral tower with a 100°C-temperature unit
Cooling
Cell at +15, -8°C
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Pizza, Bread, Cookies, Cake, Croissants, Bakery Products: Cooling at the end of baking on a spiral tower with settable temperature.
Cooling at the end of baking on a spiral tower without a cooling unit at room temperature -
Ready-Made Dishes: Cooling at the end of cooking on a spiral tower with settable temperature.
Cooling at the end of cooking on a spiral tower without a cooling unit at room temperature -
Yogurt: Cooling after filling cups on a spiral tower with settable temperature.
Cooling after filling cups on a spiral tower without a cooling unit at room temperature. - Pasta: Cooling after pasteurisation on a spiral tower with settable temperature
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Deep-fried Products (Meat, fish, vegetables): Cooling at the end of cooking on a spiral tower with settable temperature.
Cooling at the end of cooking on a spiral tower without a cooling unit at room temperature -
Fruit and vegetable juices: Cooling after pasteurisation on a spiral tower with settable temperature.
Cooling at the end of cooking on a spiral tower without a cooling unit at room temperature
Cooling at the end of cooking on a spiral tower without a cooling unit, with cold water jets directly sprayed onto the product
Freezing
Cell at -40, -35°C
- Pasta, Pizza, Bread, Cookies, Cake, Croissants, Bakery Products: Freezing after baking or filling on a –35°C spiral freezer
- Ice cream, Creamy ice cream: Freezing on a –35°C spiral freezer
- Ready-made Dishes: Freezing after cooking on a –35°C spiral freezer
- Vegetables, Mushrooms: Freezing on a –35°C spiral freezer
- Pasta: Freezing on a –35°C spiral freezer
- Fish, Shellfish, Seafood: Freezing on a –35°C spiral freezer
- Meat, Hamburgers: Freezing on a –35°C spiral freezer
- Fruit: Freezing on a –35°C spiral freezer
- Deep-fried Products (Meat, fish, vegetables): Freezing on a –35°C spiral freezer
