Reliable vegetable processing equipment
Reliability of vegetable peelers, hygiene, precision and a long life span is typical of all Sormac vegetable processing equipment as a result of the market-oriented development policy. In consultation with our customers, we offer a solution to their demand. Our customers are modern, progressive companies, who would like to create a value-added product through quality food processing machinery.
Sormac greatly values the opinions of its customers. Therefore, you will find some references about Sormac vegetable processing machinery below.
– Vegetable processing machinery for Freeze Pack (USA)
– Vegetable processing machinery for Feldhof Gemüsebau (CH)
– Vegetable processing machinery for Vihannes-Laitila (FI)
– Vegetable processing machinery for Coopérative des Producteurs Légumiers (FR)
– Vegetable processing machinery for Grecoma (BE)
– Vegetable processing machinery for Hazeldene Foods (UK)
– Vegetable processing machinery for Estevao Luis Salvador (PT)
– Vegetable processing machinery for Kout Food Group (SA)
– Vegetable processing machinery for Cormorèche (FR)
– Vegetable processing machinery for Sautter (DE)
– Vegetable processing machinery for Laarakker Groenteverwerking (NL)
In the range of vegetable processing machinery, can also be listed the Sormac vegetable dryers.
Many years of experience have made Sormac the specialist in washing and drying leafy vegetables. Drying delicate leafy vegetables requires specific expertise and is divided into two main groups: mechanical drying and thermal drying. The Sormac centrifuges fall into the category of mechanical de-watering and the Sormac drying tunnels into the category of thermal drying.
In the past years, Sormac has marketed dozens of these highly innovative and extremely reliable vegetable processing machinery, THE centrifuges SC all over the world. Particularly due to their patented drive and infeed system compared to horizontal and vertical centrifuges, the machines are suitable for mechanically de-watering delicate leafy vegetables.
In addition to the increasing demand for a continuous mechanical de-watering system, Sormac has observed that increasing demand for thermal drying tunnels has arisen. The Sormac drying tunnel LDT thermally dries the vegetable product to practically 0% adhering moisture. The less moisture remains on the product, the lower the water activity or aw value.
The aw value is one of the most underestimated factors in the shelf life and quality of foodstuffs. The aw value or water activity indicates the volume and the degree of free water in foodstuffs and is therefore not to be confused with the water content. The water content consists of “bound water” and “free water”. This “free water” is the water activity. This is the water that is available to microorganisms.
The LDT is also characterized by the high capacity the machine can process while having a small footprint. Sormac uses a floating bed, where the product floats, as it were, above the lower belt. The drying is uniform because the distribution of the drying air is independent of the layer thickness. The internal air circulation prevents the production area from being loaded with moisture and heat.
Sormac is your specialist in drying techniques and all your partner for vegetable processing machinery. The great variety of drying processes enables Sormac to always give good and honest customized advice and help you decide which machine best matches your requirements.