Mixer & Tumbler

Glass Mixer & Tumbler

Mixer

Many foods are a mixture of different high-quality raw materials. In order to mix these raw materials ideally, the technology must be adapted to the corresponding product. For this purpose, GLASS can fall back on a large portfolio of food mixers with different mixing speeds, machine sizes and mixing tools.

AGM LabMix LPM 20 Marinatör VAS VAS Pulver VSM VSM/C VSM/CC VSM/F

Grinder

At GLASS, mixers are available in which the products can be chopped using appropriate chopping tools. With different parameter sets for the machines it is possible to grind either very coarsely or very finely.

AGM BestCut GS GSS PRO3 SPR200 VAS VAS Pulver

Emulsifier

An important process step for food is the emulsification of various liquid components to a new product. In this way new products are created from two or more basic materials. Emulsifying machines can also be used to homogenize food and produce suspensions. In addition, it may be necessary to mix in further components. Such complex processes can be carried out well and safely in batch mixers.

AGM VAS

Tumbler

Industrial tumbling, marinating and rumbling of meat improves the quality of the products: proteins are activated and thus the water-binding capacity is increased. It also makes the meat more tender and improves cohesion during cooking. Even if the products adhere to the drum wall as the protein digestion increases, they are removed again by the scraper of the tumbler. This ensures that the entire product is processed in the mixing vessel. The scraper empties the system quickly and completely. The drum wall of the tumbler can be tempered during the production process. This ensures an ideal processing temperature and thus guarantees the highest quality of the finished product.

AGM BestCut GS GSS PRO3 SPR200 VAS VAS Pulver VSM VSM/C VSM/CC VSM/F WOK

Tenderizer

Glass Tenderizer with rather short knives is particularly suitable for tenderising schnitzels or steaks and thus achieving a consistent product quality. Pieces of meat treated in this way retain their shape during subsequent roasting or cooking, are easier to digest and the mouthfeel is also improved. At the same time the structure of the meat is retained.

GS GSS