Exhibitors

Homogenizers are designed to lyse the particles in food products (oil and protein particles) to acquire a homogenized end-product. These units are most commonly used in milk, cream and yoghurt facilities. Homogenization application enhances consumption features, quality and shelf life of the products while also increasing the productivity.

Pesteurizers are automatic systems which systematically heat up and cool down the milk by means of plated heat exchangers for the purpose of increasing the temperature of the milk without degrading physical and bio-chemical features (vitamins and diastases) of patogen bacretias and nutrients.

The milk is heated up to leavering temperature in Kashkaval Process Tank. When milk is transformed into curd before being cut by special mixers inside the tank.

In this unit, all analogue cheeses, cream cheeses, chocolate sauces, tomato sauces, mayonnaise, ketchup, special cake sauces, ice creams, ice cream musks, hummus etc. products are prepared.

Butter Churn - This unit is a drum type churn machine which is used for producting butter from the cream. The unit can be produced with up to 1.000 lt capacity. Butter Weighing - Enables remodeling of the butter for extraction of water content. By means of the moulds, the butter can be provided in circular, rectangular or square form. Adjustable cutting wires; enables partitioning of the butter in desired weight volumes. Butter Churn - This open-top mixing machine enables acquisition of butter from cream.