E And S Food Technologies Private Limited

A SINGLE MACHINE FOR CEREAL CAKES AND SNACKS

Green Puff is composed by 2 independent presses, powered by compressed air and electricity, which are placed on a structure with pivoting wheels and a drawer in the lower part to collect production waste.
All the movements of the machine are pneumatic and ensure the necessary power to expand a lot of variety of cereals and/or pellet with a high expansion quality and texture.
Each machine is managed by a PLC and from the touch control panel you can set all the working parameters, save the recipes, check cycle data and warnings thanks to an efficient diagnostic system.
The installed Software includes the possibility to choose what to produce between CAKES or SNACKS just setting the parameters on the control panel before starting the cycle.

Description:

• Water is a precious asset, weaker on our planet aware of this in STM we have always invested resources to optimize its use.
• STM offers its entire bakery experience in the bakery sector offering a full range of technological and intuitive equipment, which combines tradition and new baking techniques.
• STM DOMIX and STM WATER CHILLERS are nowadays indispensable to standardize and optimize the quality of doughs in both industrial and artisanal bakeries, allowing careful and continuous control of quantities and temperatures.

Our Croissant Machines allow to produce in an extremely simple, fast and economic way the most varied types of croissants and other rolled pastry products.

  The pasteurizing process is fundamental to ensure a high-quality product, that keeps the nutritional properties and looks after the consumers’ health. At the beginning the food gets warm-up at high temperature, then holding it at a temperature near 100°c, to kill all the pathogenic microorganisms and to ensure long-lasting conservation.

As Sarp, we design and realize pasteurizing spiral shape machinery that, thanks to their design, they allow a thermal exchange, nearly 100%, between air and the product.

The spiral shape has two main functional characteristics:

• space: it is developed in a vertical way, saving costs per square meter
• quantity of the product: the distance between the layers is very low, and it allows us to work with a high quantity of foods.

The pasteurizing tunnel is generally on the inside of an insulation room, equipped with heating batteries, to reach the desired temperature in a short period of time and to shorten the timelines.

Pop Chips Machine Pneumatic-mech