Equipment for the food industry - Import export

VESTA spark arrestor quenches 100% of sparks, flames from chargrills, barbeques and ovens that work on open fire.

Cooling of confectionery and bakery products before packaging is one of the most long-run (up to 5 hours or more) processes in production. The conveyor belt with the length of more than 300 m is necessary to transport the products during this time. Сура СKБ spiral conveyor is the best option for a conveyor system for cooling products for a long time. Due to the spiral geometry of the belt arrangement in space, it is possible to provide a large length of the belt in a minimum volume that essentially saves production space. In addition, the product is transported on a spiral conveyor belt as softly as possible, without rolling from one lay to another like in multilayered systems.

It is designed for high-quality and uniform coating of various confectionery products with various types of glaze: chocolate fat sugar syrup, etc Due to the tank heating jacket and a mixing device, the glaze is heated to the operating temperature. The glaze is pumped into the glazing tank, and then the tank slide gates are opened and adjusted to obtain a straight, steady stream. The products to be glazed are placed on the feed conveyor and the conveyor is powered up. The products are transported on the large conveyor to the glazing area and then to the blowing area to remove excess glaze from the top. The bottom of the product is smoothed with the special rollers and then the products are transported to the cooling area. The glazing machine can be equipped with a decorator. Products can be glazed separately from the top, bottom or all sides. The machines for glazing with sugar syrup are manufactured considering some modifications necessary to operate the fast-hardening products.

Highly automated machines is designed for dosing of dough of various shapes and sizes without or with filling from different confectionery products on a baking pan by extrusion: -shortbread dough (hard or soft); -gingerbread dough; -dough for oatmeal cookies; -biscuit dough; -protein mass (souffle sweetmeat, pastille, marshmallow) The two-hopper mechanism of Сура СД and Сура СДУ depositors ensures the dosing of dough for double-color products or single-color filled products. All Сура С, Сура СД, Сура СДУ machines in standard version are equipped with mechanisms for rotation of draw plates and movement of the conveyor in the vertical plane. Сура СДУ universal depositor can be equipped with a diaphragm cutting unit where the diaphragms can be arranged both in single row and in staggered rows. Possibility to equip any Сура С, Сура СД, Сура СДУ machines additionally with a string cutting unit given that the frame of all machine s are equipped with the connection elements.

IntelleStamp is a modern molding and extruding two-component auger-type complex for molding products from dense masses (toffee, nougat, hematogen, choux pastry for pryaniks, soft nut brittle, chilled dense curd mass) with liquid fillings. It allows you to extrude masses with the addition of particles of 3-5 mm (nuts, raisins, candied fruits, etc.).

Water-soluble food dye gel KREDA-WG is used for coloring bases of up to 50% fat content (we may provide a food dye for any base). It can also be used to make dishes more various in colors according to HoReCa food sector, to produce children’s creativity goods or cosmetics. The basic color range has 26 colors, basic colors can be easily mixed to obtain an additional color variant. Any color variant may be ordered. Due to the gel formula it is easily added to the base. It has no taste and no odor. It doesn’t change the product properties. The food dye is heat resistant up to 200°C, color is sustained when heated. And it is also frost-resistant. The food dye is safe and free of propylene glycol and refined products. KREDA products and production are certified: EAU, CE: Guarantee for product safety; ISO 22000, HASSP: Guarantee for production safety.