Selection of 54 products among
72
HYGIPOST INOX
WARNING
The hands represent the main way of transmission of the micro-
organisms responsible for infections and contaminations :
hands’ flora is either resident or established in touch with the environment or other persons.
RECOMMENDATIONS :
So much in the agro-food sector than in the medical one, it is essential to check the antisepsis
of the operators and actors’ hands and gloves, HYGIPOST answers this obligation.
PRINCIPLE
An infrared system detects the presence of the hands and activates an automatic pulverisation
of a registered product which disinfects the hands: after 30 seconds of rubbing the hands,
these are disinfected and dry.
SECURITY
The automatic using of HYGIPOST excludes every contact with an “activating button”,
therefore it is absolutely sure.
RECOMMENDED PRODUCT
Self-drying disinfectant with wide spectrum certified bactericidal (alcohol base).
HYGIPOST is conceived to work on the 240 v 50 Hz sector;
in option, it could be connected to a 12 volts source (firemen vehicles, ambulances,Ö)
>>>
View the product on gastrodirect.fr
HYGIPOST PLASTIC
WARNING
The hands represent the main way of transmission of the micro-
organisms responsible for infections and contaminations :
hands’ flora is either resident or established in touch with the environment or other persons.
RECOMMENDATIONS :
So much in the agro-food sector than in the medical one, it is essential to check the antisepsis
of the operators and actors’ hands and gloves, HYGIPOST answers this obligation.
PRINCIPLE
An infrared system detects the presence of the hands and activates an automatic pulverisation
of a registered product which disinfects the hands: after 30 seconds of rubbing the hands,
these are disinfected and dry.
SECURITY
The automatic using of HYGIPOST excludes every contact with an “activating button”,
therefore it is absolutely sure.
RECOMMENDED PRODUCT
Self-drying disinfectant with wide spectrum certified bactericidal (alcohol base).
HYGIPOST is conceived to work on the 240 v 50 Hz sector;
in option, it could be connected to a 12 volts source (firemen vehicles, ambulances,Ö)
>>>
View the product on gastrodirect.fr
AS - FOOD TRIPLE TUBE
The HRS Spiratube AS Series is a tube in tube heat exchanger. With this type of heat exchanger the smaller inner tube and larger outer tube carry the service media whilst the process media passes
through the annulus between the two tubes. The tube diameters range from 1? inner tubes to 6? outer tubes as standard, with unit lengths available in three or six metres. Manufactured from AISI 304 / 316 stainless steel the HRS AS uses innovative corrugated tube technology. Three types of corrugation are available, dimple for low Reynolds numbers, hard corrugation for high Reynolds numbers and soft corrugation for medium Reynolds numbers.
Corrugated tube in tube heat exchangers have many benefits and advantages over comparable smooth tube versions:
- Heat transfer coefficients of up to 2? times higher can be generated.
- There is no significant obstruction to the flow area of the tube so that they can be used for fluids with a high solid or fibre ??content with no fear of blockage.
- Increasing the tube side heat transfer coefficient brings the temperature of the tube wall closer to the temperature of the ??bulk fluid, minimising fouling.
- Due to the higher coefficients achieved, heat exchanger size can be reduced by as much as half.
- In-situ cleaning is improved because of the increased turbulence generated by the corrugated tube, which in lower ??viscosity fluids minimises the tendency for deposition fouling to occur. If fouling does occur the deposits are normally ??very easy to remove since corrugation leads to an uneven film thickness.
TYPICAL APPLICATIONS
Heating, cooling, pasteurising / sterilising, freezing, cooking and concentration for the food and dairy industries.
>>>
View the product on hrs.co.uk
HRS Heat Exchangers
PASTO-XP CARPIGIANI ELECTRONIC PASTEURIZER
This new model of Carpigiani pasteurizer originates from Carpigiani’s experience; it is a user-friendly and easy to operate machine,
designed to be as helpful as possible in every ice-cream
laboratory and to produce any kind of ice-cream mix, in the best
health conditions.
PASTO XP is equipped with automatic programs aimed to:
1. pasteurize milk-cream mixes at 65C°
to better keep the freshness of the milk cream in your ice-cream.
2. pasteurize milk-egg mixes at 85C°
to achieve top hygiene in the heating treatment of the egg yolk.
3. pasteurize cocoa-milk mixes at 90C°
to solubilize vegetable fibres contained in cocoa.
After heating, every mix remains at an high temperature for the time needed to complete sanitation; then, it is quickly cooled
until reaching 4C°; a visual and acoustic signal warns the operator that the cycle has ended. From that moment on, the mix
starts being aged.
In the PASTO XP, the mix can be kept up to three days.
The extraction of any quantity of liquid mix is quick and simple, because it is performed through the front tap according to
your needs.
PASTEURIZATION
This is a thermal treatment discovered in 1864 by the
French scientist Louis Pasteur, to sanitise food from
pathogenic microbes without disrupting vitamins
and proteins. This is achieved through sanitation
that preserves the nutritional content.
DISPLAY
Controls are designed to be user-friendly; every
pasteurising batch is continuously monitored on the
display, to allow the operator to follow all the phases
of the production of his mixes.
TANK
Compact and in stainless steel, of rectangular shape,
the lid is adequately designed to prevent any accident.
Heating and cooling operations are performed
in dry conditions, with constant effectiveness,
without the typical problems of liquid-based systems.
HALF TANK
This control is useful to allow partial use of the heating
system, due to a little quantity of mix present in
the machine; this allows to perfectly pasteurize only
30 litres of mix, without wasting energy.
AGITATOR
Built in stainless steel, ideal to stir liquid ingredients
and to disrupt all dry components like glycols. It can
be extracted from the machine without any trouble
and it is very easy to be cleaned.
TAP
Conceived as user-friendly tool, to better regulate the
amount of mix extracted. In order to maintain it in
top health conditions, after every extraction the
auto-cleaner will activate to wipe out all the mix residue.
Easy to disassemble, to clean and to inspect.
BLACK-OUT
In the event of a blackout, the machine will monitor
the condition of the mix as electricity starts circulating
again. If the temperature is comprised in the critical
phase between 15C° and 45C°, it restarts the
pasteurising process from the beginning; if not, it
starts back from where it was suspended.
CLEANING
Water hose with double command. It is designed to
be plugged to the hot water of the laboratory, to
clean the whole machine; it features command lever
fully open to maximize the flow; time-regulated
security stopping the flow every 3 minutes.
>>>
View the product on carpigiani.co.uk
CARPIGIANI UK LTD
FOOD PROCESSING
Can be defined as the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals.
Common food processing techniques include :-
Removal of
unwanted outer layers, such as potato peeling or the skinning of peaches
Brine mixing & storage equipment
Chopping or slicing e.g. diced carrots.
Mincing and macerating
Liquefaction, such as to produce fruit juice
Fermentation e.g. in beer breweries
Emulsification
Cooking, such as boiling, broiling, frying, steaming or grilling
Deep frying
Baking
Mixing
Addition of gas such as air entrainment for bread or gasification of soft drinks
Proofing
Spray drying
Pasteurisation
When designing processes for the food industry the following performance parameters may be taken into account:
Hygiene, e.g. measured by number of micro-organisms per ml of finished product
Energy consumption, measured e.g. by ton of steam per ton of sugar produced
Minimization of waste, measured e.g. by percentage of peeling loss during the peeling of potatoes
Labour used, measured e.g. by number of working hours per ton of finished product
Minimisation of cleaning stops measured e.g. by number of hours between cleaning stops
>>>
View the product on ppma.co.uk
PPMA Ltd
