Embarking on larger food processing projects can be daunting but starting small with food processing equipment can lay a solid foundation for future success. By investing in smaller-scale equipment initially, you gain valuable experience, refine your processes, and minimize risks before scaling up.

 

Below is a selection of equipment from some of our manufacturers for the smaller production process. From NPD and test kitchens through to full processing requirements for smaller batches.

 

Continuous Vacuum Filler – Omet F7

 

 

OMET F7 Continuous Vacuum Filler

The continuous vacuum filler model F7 is the ideal compact machine for the small businesses. This vacuum filler has options for a portioner, twist linker and a hydraulic loader (90 or 120 litres) for the production of sausages, burgers, meatball and many other food products.

• Strong construction completely in stainless steel
• Smooth surfaces and absence of corners for fast and effective cleaning
• The high manufacturing precision of mechanical parts of the pump set (with 8 or 12 vanes) in high resistance steel guarantees a delicate treatment of the product and long lasting use
• A standard asynchronous motor controlled by an inverter and an extremely simple control panel programmable with touch screen control, make this continuous vacuum fillers machine, simple to use, reliable and easy to maintain
• The joined effect of the 20 m³ vacuum pump and the auger with the counter-auger in the hopper assures compact and air-free products even with hard and low temperature raw materials
• Option to install (& after purchase) a hydraulic loader for 90, 120L. Hopper size of 90 & 160 litres available

 

Frozen Block Reducer – Magurit Fromat 042 Eco

 

 

Magurit Fromat 042 Eco 

The Magurit Fromat 042 Eco is a frozen block reducer and is ideal for the cutting of frozen meat blocks into slices, or when fitted with a cross-knife head, into smaller sized pieces; perfect for further downstream processing equipment. Various different machines cater for production rates up to 800Kgs, cutting at temperatures as low as -25 degrees centigrade. Magurit models are stainless steel constructed and because of the very robust build, these machines will give many years of service.

The Fromat is gravity fed via slope, on which the blocks slide down to the cutting area. All machines have a strong hydraulic drive for operation of the knife head. The Fromat is the perfect machine for pre-cutting of blocks for further processing in bowl choppers and grinders. This type is suitable for all standard block shapes and sizes. The Fromat can cut meat at very low temperatures. The final cut pieces are typically used in raw sausage production. With different knife heads the desired cutting result will be obtained. The extremely sturdy machines work with high efficiency in butcher shops and industrial plants. Handling and cleaning are easy.

Magurit Fromat 042 Eco, frozen meat cutter with manual lift, cutting dimensions up to 480mm x 250mm x 750mm, processing temperature -25°C

 

                                                   Click on the image below to link to a video of the Fromat 042 in action

 

 

 

Lab Cheese Cooker – Blentech Cheeztherm

 

 

Blentech Lab Cheeztherm

Blentech’s laboratory cheese cooker – The Lab Cheeztherm is the efficient way to cook processed or analog cheese on a small, experimental scale. This system utilises twin horizontal agitation technology that has proven to produce high-quality finished products using a variety of processed and analog cheese formulations.  The laboratory scale CheeseTherm is ideal for bench-top product formulation development allowing preparation of products on a small but scalable system. The cook chamber and agitator geometry is proportioned to deliver excellent mixing properties and even distribution of heat.

The counter-rotating twin solid screw agitator design gently blends the cheese while it imparts a controlled shearing action – improving quality. The “double action” of the two adjacent agitators moves the cheese in opposite directions continuously stretching the cheese. This stretching action is especially beneficial in developing the fibrous texture of mozzarella cheese.

The blending action and variable RPM of the counter-rotating twin agitators quickly “fuse” the steam and cheese particles together while kneading the moisture into the dry ingredients allowing them to hydrate properly.

 

Highlights:

• Dual Agitator
• Safety Features
• Automation
• Variable Speed
• Temperature Control
• Direct Steam Injection

 

If you would like further details or would like to discuss a project then please get in touch by calling us on 01580 764321.

 

Kind regards

 

The Paragon Processing Solutions team