Equipment
Cooking / Pasteurising / Sous Vide
Cooking is more than the skill of transforming food from its raw state. Chefs rely on creating dishes with thought to maximal yield, enviable taste, food safety and extending shelf life. The Cook Tank and Mixer Kettle assist to achieve your culinary aims, whilst allowing for pasteurisation and sous vide.
Sous Vide: thermal processing of vacuum packaged food at low temperatures to maximise taste, texture and yield.
Pasteurisation: partial sterilisation of a product, eliminating pathogens and contributing to the extension of shelf life.
Mixer Kettles
Boasting a highly accurate temperature control combined with its own internal mixer, the Dieta Mixer Kettle offers a combination of functionality and accuracy. Let it take your food production to the next level with its high-speed agitator, automatic water filling, food temperature control and full programmability all encased in high-grade stainless-steel.
Cook Tanks
Featuring individual options or a combination unit of cooking / cooling or tumble chilling, the Regethermic Cook Tank automates large batch Sous Vide. Offering time temperature monitoring, a 7-inch touch screen controller, full programmability and 304 stainless steel construction, these units will streamline your production.
Emulsifying / Homogenising
The ability to alter the nature of food to create a new dish profile, is a necessity in any centralised kitchen. The Regethermic Emulsifier works to enhance the texture, viscosity, shelf life, flavour and appearance of your signature product.
Mixing and blending multiple insoluble products to uniformly distribute the particulates through-out.
Hot filling and sealing
Food does not necessarily require additives and preservatives in order to deliver longer shelf life. The Regethermic Hot-Fill machinery options combine science and efficiency to safely and hygienically transport hot product into packaging to support extended shelf life principles while operating within required critical limits.
Cooked and pasteurised foods are hot-filled into speciality casings, sealed, cooled rapidly providing a longer shelf life.
Pumpfill station
Designed with ergonomics in mind the Regethermic mobile pumpfill station offers flexibility for hot and cold filling applications, with auto adjustable bagged volume while offering full temperature monitoring with heat sealing or clipper options available.
Vertical Form Filler
Fully automated filling, designed for hot or cold fill applications, this mobile unit offers direct printing, full temperature monitoring and adjustable bag size.
Chilling
Critical to the overall safety of cooked food is the speed in which it can be cooled, the goal is to move food through temperature danger zone where microbiological activity is most prevalent swiftly, while ensure the quality and integrity of the product is maintained.
The utilization of air,gas or liquid to assist in the preservation of food by minimising microbiological activity through cooling a product to between 0 and 5 degrees celsius.
Cook-tank / Tumble Chiller
Focused on the rapid transitioning from hot to cold of bagged product the Regethermic Tumble chiller is supplied by glycol charged-chilled water to quickly cool in its rotating drum.
Moduline Cryogenic Blast Chiller
Controlled nitrogen gas is injected into a cabinet to rapidly chill or freeze food.
Fluid-chiller
Air and water cooled fluid chillers to provide constant closed loop chilled water supply to support the Tumble and Kettle chilling processes.