ProXES Stephan Vacutherm® Complete Product Profile

I. Integrated Core Processes (Completed in a Single Unit)

• Stirring & Mixing
• Cutting & Homogenization/Emulsification
• Solid/Powder Suspension & Dispersion
• Direct Steam Heating & Indirect Jacketed Heating
• Roasting/Browning Treatment
• Cooling
• Vacuum Deaeration (protects color and flavor)
• Targeted Dehumidification (optional condensing module)

II. Core Technologies & Structural Features

1. 70° Inclined Vessel Design

    

   The vessel operates at an incline, with a bottom agitator paired with contour scrapers to ensure uniform mixing of all recipe components, zero product residue, and 100% discharge rate.
    
2. Double-Jacketed Vessel + Patented Microcut® Homogenization System

    

   Standard with a double-jacketed vessel, paired with the Stephan Microcut® external rotor-stator homogenizer for ultra-fine cutting, emulsification and dispersion, stabilizing the final product texture.
    
3. Multi-Mode Automatic Feeding System
    
   • Liquid/powder ingredients: Directly drawn into the vessel via vacuum system
   • Solid/chunky ingredients: Automatically loaded via vertical lifting and tilting device
      
     Equipped with an automatically operated format-filling lid for fully enclosed production.
    
4. Intelligent Production Control System

    

   Integrated SPRO® recipe management system with an intuitive user interface, supporting one-click operation of complex recipes and adaptable to operators of different experience levels.
    
5. Food-Grade Hygienic Design

    

   The entire system supports Cleaning in Place (CIP) with automated cleaning processes, complying with industrial food hygiene standards.
    

III. Applicable Product Range

• Ketchup & Mayonnaise
• Various table sauces & salad dressings
• Savoury spreads
• Baby food
• All types of sauces with or without particles