Ausgabe zur ANUGA FOODTEC 2018

G o into any supermarket and you'll be confronted by an impressive array of marmalade, jams, compotes, sauces and other fruit- and veg- etable-based products on the shelves. In former days, most of these were home-made – but times have changed. As develop- ments are made in the foodstuff sector, the range of products continues to increase accompa- nied by a shortening of product cycles. And this has consequences for production methods. For instance, batch sizes are tending to be- come smaller while numbers of batches that need to be produced are growing. In order to cope with such changes, it has become es- sential to adapt the equipment and plants used to these new requirements. In this situation, the advantage of batch cooking plants becomes apparent, as with these it is far easier to manage recipe changes and adapt to re- quired batch sizes. Not only that, but batch-based processing also facilitates compliance with the various quality requirements. Our batch cooking plants designed for the production of fruit prepa- ration, jams, marmalade, com- potes, vegetables and sauces are based on a modular concept and are available as single appara- tuses, assemblies and complete production lines. With modules and equipment such as this, it is possible to reduce product loss to a minimum, shorten cleaning times and retain the natural col- ours and taste. To meet the needs of different applications, our range includes vertical and horizontal cookers and coolers with capacities of 100 to 5000 litres for use in sin- gle or multi-stage production lines. Special agitator systems are used for mixing and these are particularly suitable for products in which the retention of pieces respectively the lumpiness is de- sired. Products are heated and cooled by the forced circulation system in the double jacket and the spirals of the agitator system, making short cooking and cooling times possible. In situations in which production volumes are small, our turnkey standardised cooking modules are particularly effective. These units are ideal as cost-effective solutions as an extension and op- timisation of production process- es, as pilot plant or for small-sized businesses in the food industry The fact that the cooking and cooling/thickening processes are necessarily as a time shift means that energy management repre- sents a challenge during batch operation. This factor needs to be taken into account at an early stage of construction of a new production line. The additional investment designed to improve energy consumption is amortised over a period of 1 to 3 years. Customised production aids, equipment for the foodstuffs industry We can supply ready-for-connec- tion compact systems designed to customer specifications that will optimise the processes re- quired to safeguard quality and reproducibility or that will sim- plify handling aspects. To achieve this, decades of experience, a high level of engineering skills, well-founded specialist foodstuff expertise, extensive knowledge of the corresponding directives and a distinct awareness of the needs of quality are required. The following are a selection of projects we have executed for cus- tomers in the foodstuff sector: •Crèmeur for the production of processed cheese •Curd (quark) mixer with coaxial agitator for the even and smooth blending of the various ingredients •Fat-oil station for the melting of solid fat blocks and the mixing-in of other ingredients •Fat melter for melting solid fat blocks •Cheese mixer with various capacity of for example 200 litres •Jam, marmalade heater for baking lines and very short process times •Bag gassing chamber for the sterile sealing of powder-based products in bags •Tipping station with weighing cells that facilitates the handling and monitoring of 1000-litre containers •Dough hopper with dough drum and shredder for the production of different types of dough. KASAG Swiss AG CH-3550 Langnau/Switzerland www.kasag.com Batch cooking plants for the fruit preparation, jams, marmalade, compotes, vegetables and sauces