The Stephan® Combitherm is ideal for efficient and economic processing of dressings, purred food and baby food as well as spreads, paté and processed cheese.
A wide range of processes are covered.
Cutting, dispersing and emulsifying at vacuum conditions can be supplemented by the well-known economic Stephan® direct steam injection technology.
Advantages for your production :
• Aroma and colour of the products is preserved •The structure of the food is optimised •Energy is utilised efficiently due to direct steam injection •Damaging processes such as burn-on are avoided •The quality of the food is increased by the fast heating process
Design
The Stephan® Combitherm consists of a tilted processing vessel. Equipped with high-speed knives and an additional mixing element in the bottom of the machine.
The proven Stephan® geometry of the knives ensures ideal flow conditions and the specific vessel design ensures efficient mixing.
Applications and process steps
Click on the image to see the data
Features: :
• Inclined processing vessel
• High speed cutting tools
• Full size automatic cover
• Mixing arm
• Processing temperature: max. 95 °C
• Discharge bottom seat valve
• Vacuum processing
Options :
• Direct steam injection
• Lifting/tilting device
• Jacketed vessel
• Direct metering systems
• Processing temperature: max. 125 °C
• Discharge microcut
• Discharge pump
Documentations and high resolution photos Documentation
in .pdf* Combitherm
3 High resolution photos Combitherm
•Machine
•Machine
•Machine
(Closing by a simple click)
Contact
for more information
Trials
Do not hesitate to contact us if you wish to realize some trials or to have a demonstration on our machines.
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Combitherm
