Salad dressing, Sauce, Condiment, Dip
Frequently Implemented Processes
- Handling and storage of liquid and solid raw materials
- Weighing and dosing
- Mixing, stirring, homogenising
- Cooking, cooling
- Thermal pasteurisation, high pressure processing (HPP), ultra-high temperature (UHT)
- Filling non-newtonian visquous product, multiphase, solid-liquid mix
- Aseptic filling
- Primary packaging and labelling of glass, plastic, bag, barrel containers
- In-line inspection: metal detector, checkweigher, camera
- Secondary packaging: crate, tray, display stand, shrink-wrap film
- In-line or central palletization with or without robots
- Clean-in-place
Some of our Achievements
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Cuisine Malimousse
Preliminary engineering for the installation of bulk oil tanks and oil distribution network.
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Embouteillage Canada
Installation of a new bottling line for relish, mustard, ketchup and multiple sauces.
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Kraft Heinz
Modifications to an existing production line for the addition of a new product (glass jar for mayonnaise).
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Kraft Heinz
Transfer of 10 production lines and 14 packaging lines of sauce and salad dressing to another running plant.
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Kraft Heinz
New ketchup packaging line.
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Marzetti
Process optimization, capacity increase and CIP upgrade for new sauce and dip products.