FOOD

INDUSTRY

SECTOR

 
 
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VOMM Turbo Technology is applied in the following Food Industry processes:

HEAT TREATMENT OF FLOURS

COOKING

DRYING

STARCH MODIFICATION

KNEADING

FRESH PASTA PRODUCTION

HEAT TREATMENT OF FLOURS

In this specific application, the process line usually consists of a Turbo Cooker and a Turbo Dryer in sequence.

The combination of the two machines and the possibility of feeding water or steam into the machine increase the line's flexibility, allowing modification of starch viscosity (for precooked flours), enzyme deactivation and wheat germ stabilisation.

In some cases, for drying, pasteurisation, gluten deactivation and roasting, only the Turbo Dryer is used.

 

The main applications are:

  • Pre-Cooking of Flours

  • Enzyme Deactivation

  • Deactivation of the protein fraction of flours

  • Roasting

  • Pasteurisation

  • Final humidity regulation and stabilisation

COOKING

Cooking is one of the most important phases in food production processes. Adoption of the VOMM Turbo Technology allows the creation of an innovative process, in which cooking takes place not in batch in a mass of product but in a continuous thin film of product with a high turbulence.

VOMM Turbo Cooker is a horizontal cylinder with heated outer jacket in which the heating fluid (hot water, steam or diathermic oil) circulates, with a special turbine rotating inside it.

The product for cooking, or the individual ingredients, are continually fed into the machine by means of volumetric or weight dosing devices. The turbine distributes the product onto the heated inner wall of the Turbo Cooker and throughout the machine, in a thin film with high turbulence. Thanks to this thin film, cooking takes place through a large number of contacts between product particles and the heated wall of the machine, thus maximising heat exchange efficiency and minimising energy use.

At the end of the cooking process the uniform, cooked product is unloaded ready for subsequent processing phases.

 

The VOMM “Turbo Technology" is also able to guarantee the microbiological safety and quality of the end product.

It is used for the following products:

  • STARCH PRODUCTS: gnocchi, polenta, mashed potato, béchamel sauce, gnocchi "alla romana" and potato croquettes
     

  • MEAT PRODUCTS: fillings, ragout, paté and emulsified meat sauces
     

  • CONFECTIONERY: milk and chocolate creams, milk puddings, custard, toffee and caramel
     

  • SAUCES: ragout, tomato sauces, vegetable sauces
     

  • DAIRY PRODUCTS: processed cheese, milk gels
     

  • BABY FOODS: with meat, cheese and vegetables and fruit purées

DRYING

As well as the production of powdered cereals and flours, the VOMM drying technology can be applied for the production of breadcrumbs, cheese and for the processing of confectionery, meat preparation and canning by-products and also for the recovery of food by-products (eggshells, confectionery trimmings, waste from the start or end of production runs, stale or unsold bread, etc…)

STARCH MODIFICATION

Starch derivatives are produced using the VOMM “Turbo Technology” by converting native starch in a variety of ways: by heating (physical treatment), by a combined heating and water or steam injection process or, if necessary, with the addition of chemicals (chemical treatment). The starch for processing may be of different origins: wheat, corn, potato, tapioca, legumes, etc...

The end product may be in powder or granule form.

 

The main native starches produced are:

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  • PRECOOKED and DRIED
     

  • SUPER-DRIED (final humidity 1%)
     

  • DEXTRINISED (with various levels of colour)
     

  • CATIONIC
     

  • OXIDISED
     

  • THIN BOILING
     

  • ACETYLATED
     

  • CROSS-LINKED
     

  • ETHERIFIED and ESTERIFIED

KNEADING

VOMM Turbo Technology introduces an innovative kneading process, different from traditional methods, into the food industry; the dough is produced continuously, by high-turbulence mixing of the ingredients.

 

The Turbo Kneading Machine is a horizontal cylinder in which the ingredients (flours, additives, liquids, fats, etc.) are dosed, mixed and kneaded by means of a special turbine. The external wall of the machine is chilled with cold water or a water-glycol mix. The dough is unloaded with the correct rheology, ready for the subsequent processes.


The main applications are:

  • DOUGHS FOR BREAD, PIZZA, PASTA, BREADSTICKS AND SLICED BREAD
     

  • SHORT DOUGHS FOR BISCUITS AND CONFECTIONERY
     

  • EGG DOUGHS (NOODLES)

FRESH PASTA PRODUCTION

VOMM has long experience in fresh pasta production.

VOMM's technology and equipment are used in the individual procedures (dough making, filling preparation and sauce preparation) and can be combined together to create complete, continuous, automatic lines.

 

The main products are:

  • FRESH PASTA LINES: tagliatelle, tagliolini, lasagne
     

  • FILLED FRESH PASTA LINES: ravioli and tortellini, agnolotti; fresh and precooked pasta; controlled atmosphere and vacuum packed pasta; frozen pasta
     

  • LASAGNE AND CANNELLONI LINES: fresh or frozen lasagne, meat or vegetable cannelloni

 
 
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