We offer batch cookers for the cooking of raw materials under various pressure, our batch cookers are of high quality and we are the leading manufacturer of batch cookers. The batch cooker which we make
These self-contained continuous ice cream freezers combine remarkable efficiency with compact size.
Hermetically-sealed cooling units with power adapted to performance requirements according to the ISO 5708 standards.
Complete skid based pump unit. Built-in computer, flowsensor, air seperator and test sampler. Pump units can be delivered with capacities from 150 l/min to 2000 
Both sides of the system are operated
independent of each other. Electronic control system ensures consistent product quality 
ISF FILLMATIC machines comes in Rotary and Linear type with time limited and volumetric version. The time limited version ensures no damage to the structure of the ice cream when filling in to cups and cones, thus keeping the shape and good taste. 
Rotary filling machines are fully automatic, user friendly and easily adoptable for time limit version and or for the volumetric version with change parts.
filling machines come as servo assisted with PLC control or brake motor drive with PLC control model as per the customer choice.
Successful presence in the global market... Energy-efficient... superior-quality milk... Direct Expansion Cooling Tanks that cool mink to 4oC in just under 3 hours in conformance to ISO 5708. Hermetically-sealed cooling units with power adapted to performance requirements 
The ISF Ice Bank Type Milk Cooling Tank rapidly chills milk to cross the critical temperature of +10oC and then gently to +4oC in less than two hours, thus rendering milk safe and free from the dangers of bacterial growth and lipolysis.
The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam. In the vat the milk is heated to 65 C and held for 30 minutes followed by rapid cooling.
Batch Pasteurization
The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam. In the vat the milk is heated to 65 C and held for 30 minutes followed by rapid cooling. It is held throughout the holding period while being agitated. The milk may be cooled in the vat or removed hot after the holding time is completed for every particle. As a modification, the milk may be partially heated in tubular or plate heater before entering the vat.
The Purpose of Pasteurization
1.To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk.
2.To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
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