Desserts Process Plants
SACOME designs, manufactures and installs process systems on a turn key basis for the desserts applications.
Within our scope of supply, we can provide as much the thermal treatment section (with our different configurations of corrugated tube heat exchangers) as the equipment for doing the mixing, cooking or sterilization.
We have references with several application such a gelatines, dairy products as porridge, yoghurt, cheese cream, bakery cream, custard, or liquid egg, among others.
SACOME develops and manufactures the processing line necessary to carry out the production of the product on an industrial scale, starting from its recipe or chemical composition. In this context, we have a broad experience calculating and manufacturing mixing equipment for the production of milk (starting from its ingredients, as powder milk, water and some additives), cooking vessels (horizontal or vertical, including steam or hot water outer shell, and agitation-scraper system), as well as thermal treatment lines (pasteurization, sterilization, cooling for hot or aseptically filling).
Occasionally, a flexible design is required, with the aim to process a broad spectrum of desserts, each of them with different features and at different process capacities.