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.
Vacuum Driers
Vacuum drying is ideal for materials that would be damaged or changed if exposed to high temperatures. The vacuum removes moisture while preventing the oxidation or explosions that can occur when certain materials combine with air.
Vacuum reduces thermal stress and sustains better colour and texture of dried products compared to those that were air-dried. Reduction of drying times in microwave is beneficial for the colour, porosity, the aroma, the shrinkage and improved rehydration.
Unlike atmospheric drying, drying under reduced pressure lowers the boiling point and provides a greater temperature difference between the heating medium and product. This results in faster drying and more efficient heat recovery. This saves the time of drying.
Since drying occurs in a closed system, hazardous materials and fumes are not released into the air. The potential for explosions is reduced because of the lower temperatures and the lack of dust and air in the dryer.
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Salient features
Drying is done faster and efficient heat recovery
Saves time
Texture and color is almost retained
Reliable
Energy efficient