Vacuum Equipment

NEAEN VFB vacuum fryer with integrated blancher

Vacuum frying in oil Frying under vacuum conditions (at low temperature) is a unique and cutting-edge heat treatment method. It allows you to achieve exceptional qualities for your ready product. The NEAEN VFB vacuum frying plant allows frying products until they become crunchy, at temperatures up to 120°C, which prevents acrylamide from forming. The fried…Read More

NEAEN VF vacuum frying drying plant

Intended for producing a wide range of products in various branches of the food industry. Thanks to its flexible settings, this plant allows you to produce delicious and healthy snacks, semi-finished products, as well as preserves from fruits, vegetables, meat, fish, seafood, etc. The plant performs: Vacuum frying, at both low and high temperatures Highly…Read More

NEAEN ExtraVac vacuum cooker / evaporator / concentrator with built-in condensation system

The ExtraVac batch cooker/evaporator/ concentrator is intended for low- and high-temperature cooking of a wide range of products: confectionery pastes, jams, caramels, and sauces, including highly viscous and thick products, as well as for evaporating various extracts and similar products in the food, pharmaceutical, chemical, and other industries. Example applications: jams sauces various types of…Read More

Vacuum diffuser (vacuum liquid coater) NEAEN DifuVac

Vacuum diffusion is a process where the air inside of a product is eliminated with the help of a vacuum. The emptied pores are then filled with flavoring agents, vitamin additives, etc. The NEAEN DifuVac vacuum diffuser is intended for performing diffusion treatment of a wide range of products, both low- and high-density. Products: Animal…Read More

The NEAEN Pilot vacuum processing plant

The NEAEN Pilot vacuum processing plant is an ideal solution for the production of pilot batches and the industrial manufacturing of a wide range of products from small to medium capacity. With its low cost and versatility in the types of products produced, NEAEN Pilot is the optimal solution for start-ups and for the release…Read More

ProfiCook vacuum processing plant

The ProfiCook vacuum processing plant is a highly efficient and reliable solution for manufacturing a wide range of food products, such as mayonnaise, ketchup and other sauces, confectionery pastes and filings, condensed milk, jams, marmalades, etc., as well as other liquid or paste-like products with a homogeneous structure or solidinclusions. The NEAEN ProfiCook vacuum homogenizing…Read More

The Proficut vacuum cooking emulsifying plant

The Proficut vacuum cooking emulsifying mixer is a universal plant for the manufacture of a wide range of products such as processed cheese, cottage cheese spread, desserts, creams, mousses, soups and sauces, baby food, gravy, stuffing, sweets, pastries, pies, mincemeat, nut pastes, marzipan, and many others. All operations from raw material input to the finished…Read More

The MasterCook vacuum cooking plant for jelly-candy, marmalades and jams

The NEAEN MasterCook plant is intended for vacuum cooking of jams, marmalades,  base for jelly candies, and other such applications, whether completely homogenized or with pieces. The plant consists of two individual vacuum cooking chambers in which the product is alternately cooked, which ensures an uninterrupted supply of the cooked mass to the dispenser. Components…Read More

NEAEN VF-20 vacuum deep-fat fryer for low-output production

The NEAEN VF vacuum deep-fat fryer is designed for batched frying of vegetables, fruit, seafood, confectionery and pastry products as well as meat and fish products. Compared to ordinary atmospheric frying, vacuum frying offers considerable advantages. The evaporation of water in a vacuum takes place at lower temperatures, which means lower energy costs. The quality…Read More

The NEAEN UniCook-V universal vacuum batch cooker

NEAEN UniCook-V universal vacuum batch cooker is suitable for the cooking of a wide range of products, both under vacuum and atmospheric pressure. The cooking process takes place In vacuum conditions, at lower temperatures, thus preserving the natural taste, flavor, color and nutritional properties of the product. Evacuation effectively removes air bubbles from the final…Read More