Equipment category
Compare food & beverage processing by application, configuration, site interfaces and agreed acceptance requirements.
A dairy separator splits milk into cream and skim streams by centrifugal separation. Its fat-balancing duty differs from removing sediment with a milk clarifier. Start with milk inlet temperature and condition and feed fat range and solids, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Tetra Pak Separator
A milk clarifier removes suspended impurities through centrifugal separation. The buying objective is a defined solids-removal duty, rather than splitting milk into cream and skim fractions. Start with milk temperature and feed variation and sediment description and concentration, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Tetra Pak Clarifier
A dairy homogenizer reduces dispersed fat globule or particle size through a controlled pressure treatment. It is a physical texture and emulsion process, not a substitute for validated pasteurization. Start with recipe fat solids viscosity temperature and particle or stability quality target, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Homogenizer 500
HTST pasteurization applies a defined continuous heat treatment followed by controlled cooling. The process must protect the intended food under its specified flow and holding conditions. Start with food recipe acidity viscosity particles and microbiological objective and authority, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Pasteurizer D
A UHT food sterilizer treats pumpable food before an aseptic downstream system. Its thermal and sterile boundaries differ from both refrigerated HTST pasteurization and packaged-food retorting. Start with recipe acidity viscosity particles and ambient shelf-life validation objective, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Indirect UHT Unit DE
Dairy evaporation concentrates milk or whey by removing water as vapor. It is a concentration step whose product history and fouling behavior influence the following dryer or packing operation. Start with milk whey composition and minerals and feed and target concentrate solids, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Bucher Unipektin Dairy falling-film evaporator
A food spray dryer atomizes liquid feed into a heated drying environment to produce powder. Powder properties and hygienic recovery define success alongside evaporative capacity. Start with feed solids viscosity fat sugars and powder moisture density and solubility, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Spray Dryer Prolac
A beverage deaerator removes entrained or dissolved air before later processing. The required oxygen result and aroma retention are more useful selection criteria than vacuum level alone. Start with beverage recipe viscosity foaming and inlet and target oxygen method, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Prismatech Oxy-Tech beverage deaerator
A beverage carbonator dissolves controlled carbon dioxide into liquid. It must be specified with temperature, recipe and pressure conditions, rather than treated as a gas injection fitting. Start with recipe solids and foam tendency and inlet beverage temperature and air, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Tetra Pak Carbonator
A beverage blending system combines sanitary liquid ingredients to a controlled recipe. It differs from a generic industrial mixer because ingredient accuracy, hygiene and product release govern operation. Start with ingredient list density and viscosity and recipe ratios and dosing range, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Bucher Unipektin Juice Mixing Station
A syrup preparation system dissolves and conditions concentrated beverage ingredients before blending. The critical duty is repeatable dissolution and transfer, rather than stirring an unspecified tank. Start with sugar sweetener and powder forms and solids concentration and recipe sequence, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Preparation System B-ES
Juice ultrafiltration separates clarified permeate from retained suspended material through selected membranes. It is a clarification process and does not automatically establish microbiological safety or concentration duty. Start with juice fruit pulp pectin description and pretreatment and enzyme conditions, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Bucher Unipektin UltraStar X25
A brewhouse produces wort through mashing, separation, boiling and clarification. Define the recipe and batch sequence separately from fermentation, packaging and the rest of the brewery. Start with grain bill adjuncts and recipes and cast-out wort and extract target, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Bucher Unipektin Sud Sixty Six brewhouse
A beer fermentation tank controls a sanitary fermentation process with cooling and pressure management. Its yeast handling and cleanability distinguish it from a general liquid storage vessel. Start with beer style yeast and fermentation profile and useful fill and foam allowance, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: BrauKon BrauKeller Cone-in-Box fermentation tanks
A cheese-making vat controls milk coagulation and subsequent curd treatment. Cutting, agitation and temperature history are recipe-specific and differ from a general dairy storage tank. Start with cheese recipe and milk composition and batch fill and coagulation sequence, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Cheese Vat OO CH9
Butter churning converts conditioned cream into butter and separates buttermilk. Cream treatment and product moisture define the process, rather than a generic mixer power rating. Start with cream fat maturity and temperature and seasonal composition variation, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: GEA Buttermaking Machine BUE
A continuous ice cream freezer freezes and aerates prepared mix while scraping the cold barrel surface. It creates the semi-frozen product before filling, extrusion or hardening. Start with mix formulation fat sugar and solids and aged-mix viscosity inlet temperature, then compare the complete configured system and a documented acceptance trial.
Explore the buying guideReference: Tetra Pak Continuous Freezer A2 series
A food CIP system circulates cleaning solutions through closed food-contact equipment without dismantling every circuit. Selection begins with the actual soil, flow paths and verified cleaning endpoint, rather than the number of tanks on a skid.
Explore the buying guideReference: GEA CIP-STAR Craft Station
A spiral mixer develops dough by coordinating the spiral tool with bowl movement. Flour characteristics, hydration, batch loading and desired final dough temperature determine whether a proposed mixer can repeat the required dough condition.
Explore the buying guideReference: DIOSNA Spiral mixer
A dough dividing and rounding system portions bulk dough and prepares pieces for subsequent resting or shaping. The usable weight range depends on dough behavior and the selected divider, intermediate handling and rounder tools.
Explore the buying guideReference: MECATHERM M-NS II Divider module
A dough sheeting line reduces and transfers dough into a continuous sheet; laminated products also require controlled fat layers and folding. The line must preserve the chosen dough structure while meeting thickness and downstream forming requirements.
Explore the buying guideReference: Rademaker Sheeting and laminating line
An industrial bread proofer provides a controlled fermentation environment while transporting or holding dough pieces. Product supports, residence time and environmental uniformity must match the dough recipes and the adjoining bakery equipment.
Explore the buying guideReference: MECATHERM M-UB Proofer
A bakery tunnel oven moves products through controlled heating zones. The belt or tray arrangement, loaded heat demand and desired moisture loss define a useful oven specification more accurately than overall length alone.
Explore the buying guideReference: GEA Bakery tunnel oven
A bakery depositor portions batter, cream or other bakery mass through selected dosing heads. Rheology, temperature and inclusions govern product flow and must be tested with the intended nozzle and container pattern.
Explore the buying guideReference: GEA Lobe depositor
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Practical buying decisions
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