PMD Packaging Systems' Imported Range

Ideal for small and medium batches

• Capacities up to 1000 l/hour*
• From lab to industrial scale
• Functions:
  • direct/indirect heating up to 125 °C
  • Vacuum processing
  • Mixing, cutting and emulsifying
  • indirect cooling via double jacket
• Main applications:
  • dairy (processed cheese)
  • convenience food (purées, saucen)
  • confectionary (ganache)

Compact batch cooking solution

• Capacities up to to 3,600 l/hour*
• Functions:
  • heating up to 95 °C
  • tiltable vessel
  • direct steam injection
  • double jacket heating and cooling
• Main applications:
  • Stew, soups and sauces
  • Side dishes
  • Processed cheese

Multifunctional batch processing

• Capacities up to 4,800 l/hour*
• Functions:
  • mixing
  • emulsifying
  • dispersing
  • direct/indirect heating
  • frequency controlled knifes
  • vacuum processing
• Main applications:
  • mayonnaise
  • ketchup
  • dressings                        
  • dips
  • baby food
  • sauces

Efficient hot or cold processing

• Capacities up to 4,800 l/hour*
• Functions:
  • mixing
  • emulsifying
  • dispersing
  • direct/indirect heating
  • indirect cooling
  • Vacuum processing
• Main applications:
  • mayonnaise
  • ketchup
  • dressings
  • dips
  • baby food
  • sauces

Aseptic multifunctional processing unit

• Capacities up to 1,600 l/hour*
• Functions:
  • heat- processing (direct)
  • cooling (indirect / condensing)
  • CIP
  • SIP
• Main applications:
  • baby / senior food
  • pureed food / fruit puree
  • classical sauces
  • sauces & soups with particles
  • fruit preparations
  • desserts/ milk desserts

Fine processing and Emulsifying

• Capacities up to 4,500 l/hours (stand alone setup)*
• Capacities up to 15,000 l/hours (inline setup)*
• Functions:
  • cutting
  • dispersing
  • emulsifying
  • homogenizing
• Main applications:
  • rework
  • meat emulsions
  • vegetable grinding

Multifinctional and efficient

Capacities up to 3,480 l/hour*

• Functions:
  • cutting
  • mixing
  • emulsifying
  • powder dispersion
  • direct steam injection (DSI)
  • vacuum processing
• Main applications:
  • processed cheese
  • vegan cheese alternatives
  • marzipan
  • surimi
  • horseradish
  • liver paté

In-line high shear unit

• Capacities up to 6.000 l/hour*​
• Functions:
  • cutting
  • dispersing
  • emulsifying
  • homogenizing
• Main applications:
  • processed cheese
  • vegetable purees
  • ketchup and other sauces

*Application: spreadable processed cheese for jars or triangle portions

Continuous ultra-high temperature unit 

• Capacities up to 6,000 kg/hour
• Functions:
  • pre- heating if required
  • heating up to 145 °C
  • vacuum deaeration
  • Flash- cooling down to 80…85°C
  • Creaming
  • Homogenizing if required
• Main applications:
  • Heat treatment of processed cheese from low to high viscosity