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Purée Genius in Soup or Sauce Production

Sep 18, 2012 | by Hosokawa Micron Ltd
Category Mixing, Blending & Granulating       Hits: 3437
The Hosokawa Rietz Angle Disintegrator

For the production of food pureés, soups and sauces, the unique Hosokawa Rietz Angle Disintegrator reduces the amount of process equipment required whilst improving the quality of the finished product.

The Angle Disintegrator generates coarse to fine textured purées from dry or soaked ingredients. Its unique secondary discharge allows the continuous removal of skin and fibres from products such as garlic, ginger, tomatoes and onions, reducing the raw material and production costs by eliminating peeling operations and enhancing the quality of the purée.

The unit offers flexibility in production environments with simple, easily removable screens for different textures of purée. Its hygienic and easy to clean design allows for quick product change over.

Ideally suited to continuous blending or mixing, there is provision for water and/or chemical injection systems. Steam or inert gas injection during operation is also possible. Handling up to 3000kg/hour of either wet or dry, hot or cold products the construction enables fast product changeover without cross contamination.

For further information please contact: 

Hosokawa Micron Ltd, Runcorn, Cheshire. Tel: Tel:  01928 755100   Fax: 01928 714325

Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Web:

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