.:: Sympak Group, Stephan Division - Food Processing Equipment, Food Cooking Machines, Food Emulsifying Equipment & Stephan Machine Part ::.

New machines

Universal Machines
VCM5
VCM12A VCM12I
VCM24
VCM44I VCM44E
VCM60E
VCM74E
VCM130E
VCM200E

UMSK5
UMSK24
UMSK60E
UMSK80E UMSK130E
UMSK 200E

Combicut
TC 300 - 400 - 600

Microcut^®
MC15
MCH20
MCH20K MCH20K VS
MCH-D 150 MCH-D 180

Vacutherm^®
VMC 400 - 800 - 1200

Combitherm
CT 800 - 1200 -1600

Cooking Mixer
KM 450 - 800 -1200

Cook-It^®
CI 400 - 800 - 1200

Bas system^®
BAS 600

Conti-Lines
Conti-Lines

UHT System
Ligne UHT

Tumbler
Mkr 150
Mkr 220
Mkr 300
Mkr 600

SPE

Engineering Process
Automation

Stephan Systèmes de cuisson en continu
et de traitement UHT dédiés à l’industrie fromagère

Designed for Thermal Processing of Medium
and High Viscosity Products

Process
• Bloc cheese • Sliceable types • Sauces cheese	• Processed cheese • Spreadable type	• Dips

The Stephan systems for continuous processing have been designed based on the demands of the food
industry.
Difficult and sensitive products for the dairy industry.
Treatment of medium to high viscous products with precise and fully controlled parameters.
Extremely short and efficient processing steps assure final products with best quality.
Fully flexible design allows

Advantages for your Productions :
• Improved product quality
• Low product volume
• Safe thermal process
• Control of essential parameter
• Easy to adapt to new market needs
• Maintenance friendly
• Long running times
• Viscosity control
• Integrated emulsifying system
• State of art automation

See the processes
(To see, please click on the left or right arrows)

Processes :
• Mixing • Emulsification • Pasteurisation (direct steam) • UHT (direct steam) • Desaeration
• Vacuum cooling • Vacuum chilling • Forming/creaming

Applications
• Process cheese • Sauces • Spreads • Block • Slices (IWS/SOS) • Canned • Imitation cheese
• Pizza chesse • Baby food • Casein melts

Applications and Process Steps

Process Description for Typical Processed Cheese

Standardisation
Raw cheese and butter/fat preparation with cleaning - weighing - metal detection - grinding - conveying for loading into a cheese blender for recipe standardisation with powder ingredients and water.

Preparation of the blend with lab check and loading into a buffer system for conveying the blend into the processing plant.

Processing continuous or batch heating for the required temperature (70 - 95° C / depending on the product request).

Continuous cooking with direct steam injection, mixing and emulsification/homogenisation. Minimised product volume, wide range of working tools for product adaptations.

Batch cooking with direct steam injection, cutting, mixing and emulsification/homogenisation and desaeration.
On demand attached Ultra High Treatment heating
- temperatures 136 - 145° C with direct steam injection.

State of art technologies for UHT processing by means of direct steam injection. Automation with PLC / PC control. Single head or double head systems. For extended standing times and reduced setting effects product contact parts PTFE coated. Different injector types available to adapt the processing on customers demands.

Product cooling after heating by means of controlled vacuum.

Final structure rebuilding in inclined creaming tanks under vacuum or ambient pressure with high efficient creaming elements and viscosity supervision (on demand). Sizes to be calculated according to product properties and creaming times.

Additional modules for CIP, steam filtration, product filtration and pigging systems available.

Gamme de machines :

• Voir notre gamme de machines

Documentations and high resolution photos

Documentation in .pdf*
Ligne UHT


3 High resolution photos Ligne UHT	• Machine	• Machine	• Machine
1 High resolution photo Ligne UHT + C/cooker	• Machine
(Closing by a simple click)

Contact for more information

Trials

Do not hesitate to contact us if you wish to realize some trials or to have a demonstration on our machines.