SOUP, SAUCE & PUREE PRODUCTION
Our range of specialist disintegrator machines offers hygienic size reduction down to approx 300 microns, depending upon the product and application.
• Generates coarse to fine textured purees from dry or soaked ingredients • Removes skin and fibres during operation eliminating need for peeling operations
• Continuous ejection of non-friable/reject material ensures rapid production of consistently high quality soups, sauces, purees
• Hygienic, easy clean design allows for fast product changeover • Capable of handling 3000kg/hour of wet or dry, hot or cold products
Rivington Road, Whitehouse, Runcorn, Cheshire, England. WA7 3DS. Tel: +44 (0) 1928 755100 Fax: +44 (0) 1928 714325
E.mail:
info@hmluk.hosokawa.com www.hosokawa.co.uk
Enter 14
PROCESS TECHNOLOGIES FOR TOMORROWSM
Sensors & Instrumentation for Test, Measurement & Control
30th Sep & 1st Oct 2015 - NEC Birmingham THE UK’S ONLY NATIONAL SENSORS EVENT
• Focused exhibition of market-leading suppliers • Free to attend comprehensive technical seminars • High quality keynote conference programme • Backed by the UK’s leading industrial publications • One of five co-located industrial technology shows
REGISTER FOR FREE NOW!
www.sensorsandinstrumentation.co.uk Supported by
Enter 15 Visitor
registration now open
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56