Constant product quality due to precise process control
Continuous processing enables high production capacities at high precision. The Stephan® Conti-Lines are based on a modular concept. Customer specific solutions are designed by combining these modules according the project requirements.
Due to the high degree of automation the operating effort is minimized. A precise process control system ensures a constant product quality.
Advantages for your production
• High degree of automation
• Constant product quality
• Precise process monitoring
• Minimized manpower
• Safe production
• Excellent CIP cleanability
• Customizes Solutions
• Turn Key Solutions
See the processes (To see, please click on the left or right arrows)
Processes : • Mass proportional metering• Continuous mixing• Emulsifying• Homogénéisation• Homogenising • Direct heating • Indirect heating• Cooling
As the Stephan® Conti-Lines are based on a modular system, they can be combined according to the customer requirements.
In the basic system liquids are metered mass proportional and mixed continuously. The Stephan Microcut® can be integrated for inline homogenising.
The product can be heated indirectly by heat exchangers or indirectly by the Stephan direct steam injection techniques. The systems are CIP-cleanable.
Example for compact Stephan toato ketchup line :
• See a Conti-Line Stephan®
Animation : To visualize the explanations, please click on
Key componen t: Stephan® Continuous Cooker
The Stephan® Continuous Cooker consists of a high shear mixer with direct steam injection nozzles. The product is heated instantly by steam condensation.
Burn-on is avoided. The short heating time is colour and flavour protecting.
Advantages for your production : • Instant heating • Avoiding of burn-on • Processing of particulates • Flavour saving process • Colour saving process • Minimized residuals
• Direct steam injection nozzles • Emulsifying or mixing tools • Heating up to 96 °C • Controlled through put • Controlled temperature • Short heating times • Variable rotor speed
Stephan® Conti-Line Mayonnaise
Mayonnaise basically consists of an aqueous phase and an oil phase.
Egg yolk or egg yolk powder is used as an emulsifier.
Continuous processing lines for mayonnaise include mass proportional metering of the liquid, pre-mixing and dispersing of the powders and emulsifying.
Example : Low Fat Mayonnaise
• The application
Click on the image to see the data
Options :Conti-Line CL 5000 & Conti-Line CL 10000
• Emulsifying module
• Indirect Heating module
• Drum discharging module
• Direct Heating module
• Cooling module
• Data management system
Documentations and high resolution photos Documentation
in .pdf* Conti-Lines
2High resolution photos Conti-Lines
3High resolution photos C/Cooker
(Closing by a simple click)
Contact for more information
• Conti-line at the Interpak exhibition
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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