The PERFIPROCESS range of machinery can provide solutions for most of the sauces, emulsions and dips applications.

Processes can be performed and results can be achieved using different technologies.

The technologies can go from simple emulsions to product reduction and concentration, handling particles or even cook and cool at the same machine.
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Performance can be increased by integration of other related machines from the range, boosting processes, performing intermediary steps faster or providing continuous laboring.

The concept is developed for fast and user friendly product changings and virtually no product losses.

Cleaning is always a major concern, so the PERFIPROCESS range was developed as CIP ready and its own cleaning concept, automatic, efficient and environmental friendly.

Possibilities are infinite with this smart and versatile machinery concepts.

A PERFITHERM Cooling Skid is ready for shipment to India. The unit is composed by a PERFITHERM Scraped Surface Heat Exchanger model 20, giving 2m² of exchange surface, fitted with a cooling setup with controls, product pump, CIP set. The package will be delivered ready to work.

The PERFITHERM range goes from 0.5m² to 7.0m² and can be used on most of the applications with or without product pieces, performing a gentle handling and low pressure drops on a very small footprint.

PERFINOX will be exhibiting at the Anuga FoodTec trade show, which will be held in #Cologne, #Germany between 26 to 29 of April! Visit us, we will be at Hall 10.1 - Stand E30/F31.

​The PERFILINE is the PERFIPROCESS machine designed for inline emulsions production at high flow rates, from2T/hr to 6T/hr.

The system can be delivered to produce from low to full fat mayonnaise and similar cold emulsions performing inline automatic ingredient dosing according to recipe and the inline emulsion by means of emulsifiers, with different possible combinations, back pressure devices setting up the required holding time and shear rates to achieve the proper viscosities and maintaining the product temperature low to ensure the product stability.

​We have models for inline production of mayonnaise with low, medium and full fat, individually and the possibility of producing all three types on the same machine.

​Another major wine producer changed the mindset and performed a step forward, by fully automate procedures and cleanings.

PERFINOX attended the challenge and supplied and installed a fully automatic PERFICLEAN CIP Station, a fully automatic wine filtration system and new piping routes equipped with PIG recover system, for automatic feedings and transfers with virtually no product losses.

This will allow our customer to have replicable and controlled process cycles, faster product changes, small product losses and an environmental friendly installation.

Our engineering team showing once more the capabilities to adapt and fit the customer requirements.
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Contact us for more information.

Another saucy week at the PERFIPROCESS Technology Center.

Several conventional cooking and steam infusion cooking trials with different sauce recipes were performed, using the PERFICOOKER side driven batch cooking unit.

The batch cooking technologies were combined with inline cooling provided by our scraped surface heat exchanger PERFITHERM and, of course, automatic cleaning validation once the PERFICLEAN CIP unit was called for duty.