Emulsifier for the food industry BMC series

Characteristics

Options

for the food industry

Description

For the production of fluid products and dry goods. For cutting and emulsifying in the production of meat, sausage, sweets or delicatessen.

Sample application
– Cutting of nuts and almonds
– Cutting of cookie or chocolate pieces
– Emulsification of sauces and dressings as a circulation process, for instance desserts, sauces, emulsions, dips, mayonnaise, ketchup, pastes
– Production of boiled sausage, sausage roast, rind emulsion
– Cutting and passing of fruits and vegetables

Advantages
– non-contact operation
– no abrasion
– low increase of temperature
– ideal cutting
– excellent cutaway view
– unvarying quality
– high durability
– cost effective
– user friendly