Processing of vegetables

Steam extractor for fruit juice (Es-12 e Es-24 Mod.)

Stainless steel steam extractor for long-life fruit juice.

SPECIFICATIONS:

ES-12 Model

Made entirely of stainless steel:

  • Diameter: mm 280
  • Total height: mm 480
  • Drum capacity: lt 12 (kg 10/12 fruit)
  • The extraction time varies between one hour and 30 minutes and 3 hours depending on the type of fruit and the quantity of juice to be extracted.

ES-24 Model

Made entirely of stainless steel:

  • Diameter: mm 360
  • Total height: mm 550
  • Drum capacity: lt 24 (kg 20/24 fruit)
  • The extraction time varies between one hour and 30 minutes and 3 hours depending on the type of fruit and the quantity of juice to be extracted.

 

The extractor is used to extract the juice from fruit through the method of steaming. It can also be used for steaming vegetables.
The water placed in the lower container is brought to its boiling point on a stove in order to produce steam.
The steam passes into the loading drum through the central hole in the outer container. The action of the steam causes the cooking of the fruit contained in the drum. In juicy fruit the liquid part is separated from the pulp, it filters through the holes of the drum and is then collected in the external container. Through the straw and the closing tap, the hot juice is bottled in a container and immediately sealed with a hermetic stopper. This freezes the fermentation process of the juice that is preserved in a natural way for a long time. The extractor can also be used to steam vegetables or for the pre-cooking of fruit for jam.
The extractor cannot be used on induction cookers.

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Pasteurizer for cold-drawn juice (P-100 Mod.)

Heater in stainless steel (to match with a cooker about 10 kw)

Specifications

  • Juice container capacity: about 40 lt
  • Water tank capacity: 50 lt
  • Minimum temperature juice at output: from 75°C to 80°C
  • Maximum output: 100 liters/hour (it depends on juice density at the initial temperature and on the power of the heat source).

 

The pasteurizer is designed to heat to a given temperature the juice obtained from squeezing the fruit and conveniently prepared.
Liquids with high density (jams) or with fermentation process already in progress cannot be used.

The pasteurizer heats the juice through the immersion of the coil into warm water in order to avoid overheating, which would be generated by direct heating (for instance pot on cooker).

The juice heated to a temperature of at least 75°C (verifiable from thermometers) is bottled in a closed container and immediately sealed with a hermetic stopper. This freezes the fermentation process of the juice that is preserved in a natural way for a long time.

It requires a gas cooker (or other fuel) with suitable heating power for the heating and temperature maintenance of the water in the container of the coil.

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Appliance for producing rice or soy milk (Vegan Star Vital or Mizu Mod.)

Automatic electrical appliance.

Specifications

  • Weight: Kg 2,300
  • Power: 800 Watt
  • Material: plastica e metallo
  • Dimensions: cm 17x23x32h

 

With Vegan Star you can easily and quickly prepare homemade soy milk, rice milk, almond milk, etc…, to taste. The machine minces, mills, cooks (if necessary). The inner container and the knife are made of stainless steel.
Milk can be prepared several times in series. The usage is very simple, just wash the soy, rice, almonds, etc., pour them into the container and add water, plug the machine in, and turn it on. The cycle can last about 20-25 minutes, after that the product has to be filtered and the milk is ready.

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Hazelnut cracker

To break the shell of hazelnuts to be separated by hand afterwards.

Specifications

  • Operation: hand-operated by crank handle
  • Overall dimensions: cm 8x31x32 h
  • Weight: Kg 4,2
  • Material: aluminum and steel.

 

The use of this appliance is very simple.

Before starting the processing, it is necessary to secure the nutcracker to the corner of a table with the 2 clamps provided.

It is advisable to select the hazelnuts according to their size, at least roughly.
Start by inserting the bigger hazelnuts into the container, and regulate the passage through the black adjustment knob until the breaking is fine, then block with the locking ring.

Once you have found the right position, proceed with the work by placing the hazelnuts into the container and turn the crank clockwise.

Then separate the nuts from their shells and put the nuts that are still whole back into the container and repeat the process, making sure to find the appropriate adjustment according to the size of hazelnuts.

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Hand mill for hazelnuts and the like

Family hand mill to produce edible creams and paste.

Specifications

  • Grinding wheel: natural granite diameter 8 cm
  • Structure: painted aluminum and stainless steel
  • Casing: Brass
  • Machine weight: Kg 2,5
  • Overall dimensions: cm 16x30x26h

 

The machine produces edible creams or vegetable milk by grinding oily seeds and fruits with certain characteristics (hazelnuts, almonds, walnuts, sesame, soybean, etc. … suitably toasted).
The processing consists in the crushing of oilseeds.

The action takes place thanks to the rotation of a wheel driven by the operator through the crank.

Put into container a few seeds at a time.

Move the crank clockwise only.

For the production of vegetable milk, add water to the seeds introduced into the mill. Dilute the product to taste, then filter it.

Once you have finished using the mill, clean it immediately and thoroughly.

 

PRODUCTION OF CREAMSAfter shelling the hazelnuts, walnuts, almonds, peanuts, sesame, etc., semi-toast them at moderate temperature (from 100°C to 150°C) for a cooking time which can vary from 30 minutes to about 1 hour. The toasting is complete if when breaking a seed you see a rosy color up to the middle. Stir from time to time in order to obtain a homogeneous toasting.

In this process lies the secret for the success of the cream.

 

PRODUCTION OF VEGETABLE MILKAlmond and soy milk, etc. can be obtained by soaking the seeds in warm water for at least 12 hours.

For the almonds, after shelling them carefully, it is advisable to put them for a few seconds in boiling water in order to remove the pellicles, then soak them in warm water for at least 12 hours. During the grinding add an appropriate dose of water to dilute the mixture which will then be suitably filtered and diluted according to the needs.

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Electrical mill for oilseeds

Semi-professional stone mill to produce creams and edible paste.

Specifications

  • Structure: rigid construction welded with 4 points of support
  • Engine: Three-phase 1.5 Kw with single-phase power supply 230V 50Hz
  • Speed: adjustable
  • Grinding: grindstones at low speed
  • Average rotations of grinding wheel per minute: minimum 110 maximum 280 depending on the inverter setting
  • Containers: stainless steel
  • Average processing capacity:
    peanuts, walnuts, almonds, hazelnuts, 20-25 Kg
    cashew, pistachio, sesame, 10-12 Kg
  • Machine weight: Kg 68
  • Overall dimensions: mm 405x450x655 h
    CART
  • Overall dimensions: mm 420x550x300 h
  • Weight: Kg 11
  • Featuring 2 fixed wheels and 2 swivel wheels with brake.

 

The machine produces edible creams or vegetable milk by grinding oily seeds and fruits with certain characteristics (hazelnuts, almonds, walnuts, sesame, soybean, etc. … suitably toasted). Make sure the grinder adjustments is correct. Start the engine at the speed position suitable for the type of seed or fruit to grind (high speed 100Hz: hazelnuts, almonds, peanuts, seeds and fruits with high oil content; low speed 40Hz: sesame, pistachio, cashew nuts, etc, seeds and fruits with low oil content). Load the product into the hopper (it may be needed to move the product to avoid that it gets stuck in the hopper).
PRODUCTION OF CREAMS
After shelling the hazelnuts, walnuts, almonds, peanuts, sesame, etc., semi-toast them at moderate temperature (from 100°C to 150°C) for a cooking time which can vary from 30 minutes to about 1 hour. The toasting is complete if when breaking a seed you see a rosy color up to the middle. Stir from time to time in order to obtain a homogeneous toasting.
In this process lies the secret for the success of the cream.
PRODUCTION OF VEGETABLE MILK
For the almonds, after shelling them carefully, it is advisable to put them for a few seconds in boiling water in order to remove the pellicles, then soak them in warm water for at least 12 hours. During the grinding add an appropriate dose of water to dilute the mixture which will then be suitably filtered and diluted according to the needs.

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Hand-operated press for herbs

To produce juice for immediate drinking.

Specifications

  • Operation: hand-operated by crank handles
  • Overall dimensions: cm 20x15x28 h
  • Weight: Kg 2
  • Material: Tinned cast iron version

 

This press is used to produce fresh juices from herbs and vegetables.

If drunk immediately, they contain a range of minerals, vitamins and color (chlorophyll), with no oxidation and no loss of active ingredients.

It can also be used to extract juice from all kinds of herbs: Wheat, Spelt, Spinach, Yarrow, Calendula, Hypericum, etc … and fruit.

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Fermenter

Electrical model for the milk and fruit processing and slow pasteurization. 2 models available:

Fermenter Lt 24

SPECIFICATIONS

  • Diameter: mm 360
  • Total height: mm 400
  • Tap: din 40
  • Capacity: lt 24
  • Max qty. product to be inserted: lt 20
  • Weight: Kg. 11
  • Electrical resistance: 3 Kw 230 Volt single phase

INTENDED USE OF FERMENTER
It is used for the transformation of milk into yoghurt or into some types of cheeses which have similar features. After making sure the fermenter is thoroughly clean, the necessary operations can be performed. Pour the water into the cavity through the inlet valve at the bottom of the fermenter up to the height of the drain. Alternatively, connect the same valve to a steam generator or hot water generator. Pour the milk into the fermenter ( please consider that the heating of milk involves a volume increase of about 3 mm per 10°C, so it is advisable not to load more than 50 liters, for the 60 lt version, and no more than 20 liters for the 24 lt version), place it on a flame or turn on the electrical resistance and start with the processing. Through the inlet valve at the bottom of the fermenter, it is possible to make the cold water flow in the cavity through a continuous cycle to get the cooling and the pasteurization of the product in the course of processing.

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Fermenter Lt 60

SPECIFICATIONS

  • Diameter: mm 468
  • Total height: mm 557
  • Total height roundup: mm 1100
  • Tap: din 40
  • Capacity: lt 6
  • Max quantity of product to be inserted: lt 50
  • Weight: Kg 38
  • Cart weight: Kg 29
  • Electrical resistance: Kw 5 Volt 400 three-phase

INTENDED USE OF FERMENTER
It is used for the transformation of milk into yoghurt or into some types of cheeses which have similar features. After making sure the fermenter is thoroughly clean, the necessary operations can be performed. Pour the water into the cavity through the inlet valve at the bottom of the fermenter up to the height of the drain. Alternatively, connect the same valve to a steam generator or hot water generator. Pour the milk into the fermenter ( please consider that the heating of milk involves a volume increase of about 3 mm per 10°C, so it is advisable not to load more than 50 liters, for the 60 lt version, and no more than 20 liters for the 24 lt version), place it on a flame or turn on the electrical resistance and start with the processing. Through the inlet valve at the bottom of the fermenter, it is possible to make the cold water flow in the cavity through a continuous cycle to get the cooling and the pasteurization of the product in the course of processing.

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