Weighs and doses micro-ingredients by operator guidance

The semi-automatic micro-doser from Agriflex is part of a family of systems dedicated to storing and dosing small and medium-sized ingredients by weight. It is particularly suited to biscuit, bread, confectionery and general food production where recipe accuracy for salt, improvers, enzymes or spices is critical.

Ingredients are loaded into dedicated containers and weighed on an integrated scale following on-screen instructions. The system guides the operator through each recipe, recording batches and reducing the risk of omission or over-addition. Dosed micro-ingredients are then conveyed to the main mixing point and combined with bulk flour and liquids.

Semi-automatic operation balances investment and flexibility: you benefit from recipe management, traceability and reduced scrap, while keeping manual loading for frequent changeovers or low-volume ingredients. Stations can be tailored with different numbers and sizes of hoppers to match your formulation portfolio.

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Automatically weighs and conveys micro-ingredients

Agriflex’s automatic micro-doser is a fully automated station for micro- and midi-ingredients, designed according to customer requirements. Ingredients are loaded into dedicated containers; the system then handles loading, dosing and pneumatic transport to the point of use, integrated with the main plant controls.

High-precision weighing ensures recipe standardisation, while PLC control and connectivity allow you to track each batch and minimise human error. Containers and internal mechanical components are adapted to ingredient characteristics, from free-flowing powders to more cohesive materials. Automatic micro-dosing is especially valuable where frequent changeovers and multiple SKUs make manual handling costly and error-prone.

By automating micro-ingredient handling, you reduce labour, improve hygiene and cut scrap rates often associated with mis-weighed improvers, colourants, fats or functional powders. The system can be combined with flour silos, fermentation systems and cooling units to form a fully integrated dough or batter preparation plant.

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Cools and Preserves Aseptic Fruit Preps

The Sterile cooler YPB207 by Boema S.p.A. is an engineered-to-order batch cooler designed for aseptic fruit processing, ensuring optimal cooling conditions for products like fruit jams, mango puree, and chocolate sauces. This unit operates by leveraging a pressure differential transfer system, effectively maintaining sterility and preserving product quality during cooling and aseptic filling. It seamlessly integrates with preparation bowls and sterile filling systems, offering a continuous, pump-free transfer of products to avoid contamination. The equipment is highly efficient, aided by sterile nitrogen injection to sustain aseptic conditions throughout the process. Its versatile applications serve various industries, including food and beverage, fruit processing, and aseptic packaging, equipped to handle both solid and liquid products. With options for stainless steel construction, it offers durability and compliance with food safety standards, ensuring longevity in demanding environments.

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Continuously Blanches and Cooks Diverse Food Products

The Drum Blancher H50 – H59 from Boema S.p.A. is engineered for continuous blanching and cooking of a wide range of food products, including potatoes, vegetables, sauces, and purees. Utilizing an indirect heat exchanger system, it employs steam to maintain consistent product temperatures without direct contact. Ideal for applications like mashed potatoes, blanched carrots, and tomato sauce, this equipment enables high throughput with seamless integration into existing processing lines. It supports automation with PLC controls for efficient operation and offers customizable configurations to meet specific production needs. Constructed from durable materials, the drum blancher ensures longevity and resistance to corrosion, while its CIP system facilitates easy and hygienic cleaning.

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Glazes and Dries Candied Chestnuts

Boema S.p.A.’s Linear Glazing Tunnel and Electrical Resistance Drying Oven are expertly engineered for the production of high-quality marron glacé. This equipment specializes in glazing and drying procedures for candied chestnuts, ensuring a flawless finish for confectionery end-products. Designed for continuous operation, the linear tunnel integrates easily into existing production lines, utilizing specific grids for manual loading and feeding. The drying oven efficiently removes moisture using precision electrical resistance, optimizing energy consumption. Suited for food and confectionery industries, these units support processing departments focused on producing desserts and sweets like glazed chestnut confections. Custom engineering solutions and integration support are available to match your facility’s unique requirements.

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Separates, Dewaters, and Sizes Food Products

The Vibrating Tables S31, S32, and S33 from Boema S.p.A. are engineered to enhance your food processing operations by effectively separating, dewatering, and sizing various products such as mashed potatoes, vegetable preps, and chocolate bars. These tables utilize a modular design, featuring 2 to 5 replaceable perforated modules, allowing customization to specific product requirements. With each model expanding in capacity from one to three working tables, they integrate seamlessly into both pre-processing and processing lines within food and agriculture industries. Operating manually or in continuous mode, they handle solid and slurry products efficiently, offering solutions for food processing companies, vegetable and potato processing plants, and sauce manufacturers. The quick manual hooking system ensures minimal downtime during module replacement, optimizing production time and safeguarding product quality. Constructed for durability and ease of maintenance, these tables are an asset in maintaining high throughput and consistent product sizing.

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A complete and sustainable solution for frying potato products

Kuipers’ complete processing and frying lines for various potato products provide a turnkey solution of turning raw potato input into delicious deep-fried snacks until packaging. It offers a customized approach to process potato  products which consequently ensures efficiency throughout the line.

The frying line for potato chips uses gentle heat transfer to heat up the frying oil and ensure that your product is evenly fried. The production plant is a continuous and fully automatic operation. It starts with receiving the raw potatoes and includes the necessary potato washing and de-stoning equipment to clean and prevent damage to the peeling and slicing or dicing units. In the peeling stage, it applies batch type, abrasive peeling. It is also equipped with a blancher to reduce the sugar content from the potato slices and prevent quick dark colouring The plant also includes a smart water treatment system which allows the lowest possible water usage in the industry, reducing it by three hundred per cent.

Kuipers’ systems provide you with an option for frying oil heating via a thermal oil heater or electrical elements. Apart from potato chips, Kuipers also designs and manufactures small French fries factories for either frozen or chilled end products. The chips line can also be used to produce potato sticks.

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High product quality for your local demand

Kuipers’ complete processing lines for various snacks are designed as a turnkey project and incorporated into a mainframe with two sidebars which gives the entire fryer plant a clean and safe design.

The sunflower seeds frying line is configured to ensure optimal heat distribution and heat treatment regardless of the type of snack you wish to process. This ensures the lowest possible Free Fatty Acid development and frying oil turnover time. It is especially designed with low heat load heat exchangers combined with constant removal of the dirt allowing the quality of the frying oil to remain adequate much longer than other conventional systems. This oil can then be used for a longer time period which saves processing costs drastically. It is also equipped with a centralised control panel which is embedded into a computer program and continuously communicates with the other control boards, thus checking and controlling all the process parameters.

The frying oil in the fryer can be heated either with thermal oil or electrical elements. The continuous frying lines can be customised and applied to process other snacks like onion, mash potato products, peanuts, shrimp crackers, mini croutons, samosas or corn nuts to cater to the local demands.

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Always maintain a high product quality

Kuipers’ complete processing lines for various snacks are capable of processing snacks that have been already pre-dried as well as extruded products. It uses a unique frying technology, wherein snacks are carefully transported through the fryer in a continuous process while being carefully monitored. It allows you to easily control and monitor the process through its main programmable logic controller.

The frying line for extruded snacks is configured to enable gentle heat transfer to heat up the frying oil with a very small fluctuation in temperature of the frying oil. Its low frying oil content in its unique fryer pans help achieve a oil turn over time of less than 3 hours. It is also designed to prevent dust and small particles from entering the fryer maintaining oil quality for longer periods. Production transportation within the fryer is also key in the process. This allows every single piece of the product to have the exact same retention time and no possibility to escape from the flow to stay behind and burn. Customization according to the raw product makes the whole process accurate and the product quality consistent.

The efficiency of our technology combined with the optimal process for the specific product allows uninterrupted production for days or weeks. It does not require an expensive filter system or adding chemicals which eventually have an impact on the quality of the end product and the health of the consumer.

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Technological challenges in seed processing

The two main processing methods for nuts methods for processing nuts are roasting or deep frying, the latter of which offers numerous advantages. The rapid heat transfer of hot oil shortens the frying time frying time, thereby increasing operational efficiency. In addition makes baking safer and longer lasting by reducing the risk of microbiological contamination. One of the most critical factors in industrial oil frying is the quality of the frying oil, which has a direct affect the taste, colour and texture of the final product. Maintaining oil qualit , it is essential to change the oil regularly and monitor the oil change cycle, i.e. the frying oil turnover time. This indicates how quickly the oil is refreshed the oil in the system is refreshed to avoid degradation and the accumulation of harmful substances. Processing peanuts is particularly challenging because the oil change time longer than for other snacks.

Kuipers innovations for more efficient oil frying

Kuipers’ revolutionary frying system enables snack manufacturers to reduce oil change time by up to 50%, thereby increasing operational efficiency. The developments are based on fluid dynamics optimisation, heat and mass transfer balance, and quality through FFA (free fatty acids) and TPM (total polar matter) levels. Kuipers’ new baking equipment reduces the amount of oil in the system by up to 40%, resulting in faster oil changes and a lower risk of breakdown, resulting in faster oil changes and a lower risk of degradation, directly improving the quality of the final product.

Advanced filtration and oil treatment technology

The small residues and combustion products generated during nut processing are quickly can contaminate the oil, shortening its service life. Kuipers has developed a specialised, optimised product delivery and filtration system.

• Patented delivery system: Effectively transports peanuts through the roaster while continuously removing unwanted particles.
• Special filtration technology: Filters the oil during each baking cycle, minimising the chance of degradation and oxidation.
• Automatic oil quality management: Continuously monitors FFA and TPM levels, ensuring that the oil stays fresh and usable for longer.

Nowadays, snack manufacturers are required to keep FFA concentrations below 2%, while TPM values must be monitored continuously. Since deterioration in oil quality directly affects the shelf life and taste of the product, Kuipers’ technologies help snack manufacturers ensure premium quality and reduce losses.

Sustainability and cost savings

Kuipers not only increases processing efficiency, but also provides significant annual savings for its customers. Thanks to the latest developments, larger plants can save tens of thousands of euros annually while reducing oil consumption and energy costs.

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