All foods - Import export

DMOM series are new generation mobile bowl mixers. It has a fast and practical system that allows kneading without losing time thanks to the spare mobile bowl.It has a double-speed motor and belt pulley equipment. The anchor lifting and bowl locking systems are hydraulic. Slow and fast cycle times can be determined by setting the time with the automatic operation mode.It has a faster kneading feature than standard dough kneading machines and the dough kneading process is completed in 15 minutes.It is aimed at meeting fast mass production needs. It can be used in the production of dough, raw meatballs, butter, minced meat, cream, tobacco, snacks and similar products. PRODUCT SPECIFICATIONS Touch Screen PLC Control Panel Hydraulic bowl locking and anchor lifting Differential-free system Water dosing Time setting Double-speed and powerful motor All surfaces in contact with food are made of 304 quality stainless steel

Stainless steel or carbon steel reactors, which can operate under high pressure and vacuum, are often used in the chemical and food industries. All of the GEO reactors with heating or cooling jackets, suitable for pressure and high temperatures, with high corrosion resistance are manufactured in accordance with international standards. 1 – 80 m3 capacity range Heating and cooling: Jacketed or half-pipe serpentine on the outer body, serpentine from seamless pipe on the inner body Thermosiphon cooled mechanical seal or soft seal Dismountable Mixer wings and baffles Specially designed hive construction With Filled Columns or Condensers, Heat Exchangers Delivered with CE certificate if requested.

The dragee machine is used for coating the nuts with sugar. The heating system placed underneath of drum keeps the sugar melted. While the drum is rotating sugar gets sticks on the products. The machine is usually used for coating the almonds here in Turkey. The machine can be used for making dragees as well. Then comes the very delicate coating phase. Through a complex mechanism, sugar heaten to more than 100 ° is sprayed onto the cores in the form of multiple drops. The operation lasts more than three hours : time to get a sugar shell of the desired thickness before the final stage.To color the dragee is added sugar syrup. The varnish aspect is provided by a food varnish. All the steps to make a dragee last 72 hours. The more sugar layers, the longer the process lasts.Four to five person daily sort by hand : they look for the slightest imperfection. Little damaged, improper size or shape, uneven color … the slightest default dragee is departed.

ALL VEGETABLES, FRUIT, FOOD, CHICKEN