Food Service

Applicator for moisturising a wide range of products with egg white, batter or other suitable immersing agents.

Mixer for preparing liquid batter from powder and water and feeding it to a batter or tempura applicator.

Applicator for breading a wide range of formed and whole muscle products.

Applicator for improved batter adhesion and attractive, crunchy products for the convenience food and snack industry.

Breading machine for perfectly breaded products with uniform crumb distribution on all sides.

Applicator for moisturising a wide range of products with low viscosity egg white, immersing agent or batter.

High-grade oven with steaming, cooking and grilling capabilities.

Flexible heat treatment for the ultimate end product

For steaming, cooking or grilling a wide range of products at consistent quality.

Low-pressure former for filled or unfilled products with a handmade look, while retaining meat structure and texture.

High-pressure portioner and former for a variety of raw materials such as white meat, red meat, fish and potatoes.

Compact portioner that uses low pressure and releases products using only air for optimum retention of texture and structure.

Fryer for a wide range of crispy, consistent quality products with a golden brown finish.

Tumbler for even coating and marinating of product batches in short process cycles.

Continuous, high speed sausage production system for coextrusion of a continuous meat flow and an alginate casing.

Linker for filling, linking and hanging exact weight and length sausages in any type of casing with low giveaway.

Can maximise oven throughput by up to 20%.

Sausage production system for fixed-length and weight sausages in natural or collagen casings.

Produces the casing as the sausage is extruded from a continuous flow of meat batter and a layer of collagen.

Accurate removal of inedible casings from cooked and chilled sausages.

Tray loader for sausages in natural or collagen, or co-extruded casings, like breakfast, bratwurst and Chipolata sausages.

Sausage linker for filling, linking and hanging cellulose and collagen casing.