Stephan VMC 400, VMC 800, VMC 1200 Specifications
Several Process Steps-
one Machine
Advantages for your
Production
I The Vacutherm
®
System is a compact process unit.
It has been designed mainly for the production of convenience food. Several process steps are combined in
one machine. The processing of liquid and solid ingredients can be done as well as incorporation of particles.
The Vacutherm®System of STEPHAN has been developed and optimized with the collaboration of convenience food manufacturers. Precisely controlled processes
result in high product quality and repeatability. The highly flexible system produces a wide range of food products. I
Stable emulsions
Short batch times
Gentle as well as effective heating
Constant specific weight
Optimal powder dispersing
Homogenous mixing
Oxidation is avoided
Constant product quality
Good cleanability
Easy to operate
Expandable
STEPHAN Vacutherm®System
Economic Batch Production
SShhoorrtt BBaattcchh TTiimmeess !!
I The compact system combines several process
steps in one machine. These are mixing, dispersing,
size reduction, heating, cooling, pasteurizing, de-aerating and emulsifying. The processing of liquid and solid
ingredients can be done as well as the incorporation of
particles. Furthermore products can be processed hot
as well as cold.
The base components of the process system are a tilted, vacuum tight mixing vessel with integrated mixing
arm and an external homogenizer (rotor-stator).
The specific geometry of the vessel and the mixing arm
allow for effective and gentle mixing of the ingredients
at the same time. The external homogenizer is used for
emulsification and size reduction. A pump connected at
the lowest point of the vessel circulates the product
through the homogenizer and back into the vessel.
The homogenizer, a rotor-stator-system, can be used
for a wide range of applications.
Beside homogenizing liquids it can be used for dispersing powders into liquids. When emulsification and
homogenization is finished particles can be added into
the vessel. They are blended gently with the liquid by the
mixing arm. The product can be heated up either by
direct steam or indirectly through the double jacket of
the system. The recirculation pump can be operated as
a discharge pump as well. An integrated vacuum
system completes the system. It consists of a vacuum
pump and a control unit. The ingredients can be fed into
the system either by via suction pressure or by special
metering systems.
The Vacutherm
®
System can be operated manually as
well as automatically. Beside machine operation, recipe
management and process flow data are included in the
automation system. Parameters such as metering,
mixing, emulsifying and homogenizing times, temperature curves, vacuum level as well as discharge times are
controlled and regulated. I
Technical Data
Applications and Processings Steps Components of the STEPHAN Vacutherm®System
Design of the Vacutherm®System
Vessel with
mixing arm and steam nozzles
Homogenizer (Rotor-Stator)
Recirculating /
discharge pump
Batch size
Capacity (depending on product)
Homogenizer type (Rotor-Stator)
Energy requirement
Steam requirement (8 barg)
Cooling water (double jacket, T=15°C)
Cooling water for vacuum pump
Recipe water requirement
[l]
[l/h]
[kW]
[kg/h]
[l/min]
[l/min]
[l/min]
appr.
appr.
appr.
appr.
appr.
appr.
appr.
400
1600
MCH15 VM
22
300
120
2
120
800
3200
MCH150 VM
38
750
170
4
200
1200
4800
MCH150 VM
44
1200
250
4
200
V-MC 400/15
V-MC 800/150
V-MC 1200/150
Type
Test Facilities
I The test facilities at our headquarters in Hameln (Germany) are available for feasibility studies and demonstration runs of
the STEPHAN Vacutherm®System. I
Mayonnaise
Ketchup
Dressings, Dips
Baby Food
Classical Sauces
Pasta Sauces
Soups
Mixing
Emulsifying
Dispersing
Size Reduction
Direct + indirect heating
Deaerating (Vacuum)
Cooling
Applications:
Processes:
for flexible use
Extendable by:
Oil metering system
Vinegar metering system
Dry components hopper
Liquid components vessel
Buffer tank
etc.
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