Food & Beverages Integrated Lines

Filters used to separate powder and air in pneumatic conveying line receivers, where large volumes of air are involved, are specifically designed for high hygiene dust filtering applications such as powders for baby food (milk powder and cereals), dairy, nutritional and dietary products and supplements

Cleaning paddle mixers  is a time-consuming job that can take about 90 minutes for one operator. Compare this to our new cleaning method using Air Jet technology that takes only 30 minutes each time.

The equipment can be used to:

• crush lumps before product enters the line. Typically used when powder raw materials are stored in a damp environment or when powder characteristics change with temperature.
• remove foreign body up to the selected mesh size from the process line.

Drying means that the water in a liquid product is removed, so that the product takes on a solid form. The water content of powder products typically ranges between 1.5 and 5 %. Microorganisms are unable to reproduce at such a low water content. Drying extends the shelf life of the milk, simultaneously reducing its weight and volume.

For many food and beverage processors, production starts by opening bags of powdered ingredients. As a result, this step ultimately influences everything that comes downstream.

Among ice cream lovers, tastes vary wildly. From flavour to texture and mouthfeel, different people want different things.

Is it possible to give your consumers too much of a good thing? Delectable inclusions are a great way to enhance the flavour and appearance of your ice cream products, but you need to get the balance just right.

For enriching any type of ice cream product weather filled, moulded or extruded with chocolate, caramel or other liquid sauce a pump station is required. The liquid must be stirred and supplied to the production line at a precise temperature to obtain the perfect ice cream product.

We offer our customers several unique advantages in ice cream filling. Thanks to a recent breakthrough, our cone filling machines have the highest cone dispensing accuracy on the market. Cutting down both product waste and line stops, accurate cone dispensing is one of the keys to an efficient line.

If you're planning to produce novelty ice creams or 'Disney' characters, extrusion is the way to go. Running at 200 cuts per minute, Tetra Pak's extrusion equipment is almost twice as fast as any of our competitors.

We offer equipment for both rotary and inline moulding, depending on the customer's priorities. Rotary moulding has the advantage of reducing product waste, while inline moulding allows for more process steps when producing complex products such as multiple flavour fillings.

Gently taking the product off the mould, removing it from the extrusion plate, lifting it and turning it upside down to be dipped in chocolate, holding it until the chocolate is frozen and putting it into a paper wrapper – all this is called 'handling'.

Fast freezing in a hardening tunnel limits the growth of ice crystals and air bubbles to give you the desired ice cream texture. Our equipment is designed for rapid, efficient cooling.

A pneumatic drive is standard in this unit, but it can also be delivered with a patented servo controlled stick inserter drive. This enables full control over insertion speeds and forces, even at high speeds. It also consumes less power and prevents sticks from getting damaged.

We offers the best wrapper for ice cream on the market. Besides being designed to the highest hygiene standards, it also has several additional efficiency features that reduce wrapping costs.

With evaporation, the challenge is to remove as much water as possible from your product as efficiently as possible. It can either be done using electricity or steam, depending on the most readily available source.

Drying means that the water in a liquid product is removed, so that the product takes on a solid form. The water content of powder products typically ranges between 1.5 and 5 %. Microorganisms are unable to reproduce at such a low water content. Drying extends the shelf life of the milk, simultaneously reducing its weight and volume.

Block forming is done by putting the salted curd chips into a curd distribution tank (CDT) then transferring it by means of vacuum, through pipes, into block forming columns.

Because the chips have been salted and acidified, they have to be forced to fuse into blocks.

Curd making is at the heart of cheese production. It is where the final composition of your cheese – its moisture, pH, and physical characteristics - is determined.

Tetra Pak has the world’s largest installed base of curd making vats and the most varied product-portfolio.

Tetra Pak offers a completely unique processing system for cheddar and pasta filata cheeses - the world’s only continuous production system for such products. This allows producers to achieve very precise salt and moisture content, and a high pH accuracy.

Tetra Pak provides a fully automatic and continuous system for whey drainage, pre-pressing, accurate cheese block formation and mould filling in one sequence. Our equipment is unbeatable in terms of running times, capacity, control of whey drainage, and weight and moisture accuracy of the final product.

Cottage cheese curd is made by fermenting milk with lactic acid bacteria. The curd is then cut and cooked to achieve the right moisture content. Afer this, the whey is drained off, the curd is cooled and rinsed in water before finally being blended with the dressing.

Cheese is a world of diversity, with each category offering its own unique taste. Global consumption increases every year and growth is predicted to continue. Expansion of the fast-food industry combined with changing lifestyles in emerging economies are boosting the global demand1 and re-shaping the cheese market of tomorrow.

To achieve the proper fibrous structure found in pasta filata "plastic curd", the curd must undergo plasticizing and kneading treatment while being heated in a cooker stretcher.