Raw Material Preparation and Cooking Equipment

What this section covers

The main line — the forming machine, the freezer, the packaging machine — only works when the raw material has already been prepared. This section is about what happens before it: the vegetables peeled and cut, the meat chopped, the sauce cooked, the filling chilled.

The bottleneck is usually manual work. Two people peel potatoes all shift, and what is needed is a high-speed peeler or a 600 kg/h line. A sauce is cooked in a pan and stirred with a paddle, and what is needed is a SALSAMAT with a built-in stirrer. A filling is cooled in a chiller for hours, and what is needed is a ROBOQBO processor with shock cooling in the same bowl.

The manufacturers in this section are NILMA (kitchen and processing equipment), ROBOQBO (universal vacuum processors) and SCOTSMAN (ice machines). The capacity, output and version of every item are chosen for your volume.

What do you need

If you know the task but not the name of the machine, start here.

Items in this section

Peeling · NILMA

NILMA high-speed peelers PIONEER, MAXIM, BOXER

Potatoes, carrots, onions, garlic · load 5–30 kg · a two-minute cycle.

Peeling line · NILMA

Automatic potato peeling line PIONEER SYSTEM

600 or 1200 kg/h · 250 kg hopper · washing, peeling and delivery to finishing.

Cutting · NILMA

NILMA continuous cutting machines

Dice, julienne, slice, leaf strips · up to 1500 kg/h.

Cutters · NILMA

NILMA vertical cutters SPEEDY CUTTER and DSF

Bowl 23–120 l · the DSF version with heating and vacuum.

Cooking · NILMA

NILMA SALSAMAT automatic tilting cooking pans

Useful capacity 65–500 l · built-in stirrer · sauces, ragù, risotto, soups.

Processors · ROBOQBO

ROBOQBO Qbo universal processors

Bowl 8–550 l · vacuum, heating to 120 °C, shock cooling in one bowl.

Frying · NILMA

NILMA FRYMATIC continuous fryer

Tank 100–430 l · gas or electric · up to 240 kg/h.

Ice · SCOTSMAN

SCOTSMAN MF 86 modular flake ice machine

Up to 2400 kg of ice per day · 15 % residual moisture.

Comparison of the items in this section

The items solve different tasks, so comparing them for "which is better" makes no sense. This table answers a different question — which of them is yours:

The parameters are taken from the manufacturers’ technical catalogues. The exact configuration and output are selected for the customer’s product.

How we select the equipment

1. The taskYou describe the product, the volume per shift and the space in the workshop. If the product does not exist yet, we discuss what it should be.
2. CalculationAn engineer works out the output, chooses the units and the interchangeable tooling and checks the dimensions against the manufacturer's drawings.
3. The offerYou receive the composition of the set, the specifications, the lead time and the price. If needed, several options for different budgets.
4. ImplementationSupply, installation, commissioning on your own product, staff training — and service afterwards.

Why customers buy from us

The factories build the machines. We are responsible for making the equipment work on your product in your workshop — and for keeping it working. That is eight steps, and all of them are ours:

1. Selection for your product
2. Delivery
3. Installation
4. Commissioning
5. Staff training
6. Warranty
7. Service
8. Spare parts

Frequently asked questions

What is the difference between a cutter and a cutting machine?

A cutting machine cuts the product into identical geometric pieces — dice, julienne, slices — and keeps the shape of each one. A cutter chops and blends at the same time into a uniform or fine-grained mass. If you need a salad, that is a cutting machine; if you need a filling, a pâté or mince, that is a cutter.

How does the ROBOQBO differ from a SALSAMAT pan?

The SALSAMAT cooks with stirring and tips to discharge — a classic brat pan. The Qbo runs a full cycle in the same bowl: it cuts, kneads, homogenises, cooks under vacuum to 120 °C and shock-cools. The Qbo costs more but removes both the cutter and the chiller from the process.

Why does a food plant need an ice machine?

Flake ice is added to a cutter or a mincer so that the mass does not overheat while it is chopped: the temperature of the mince directly affects the structure of the finished product. A residual moisture of 15 % means the ice delivers cold rather than water into the recipe.

Can one machine peel both potatoes and onions?

No, and that is a deliberate decision by the manufacturer. The abrasive and the regime for potatoes tear the skin off an onion together with its upper layers. That is why the family has three machines: PIONEER for potatoes and carrots, MAXIM for onions, BOXER for garlic.

What is included besides the machine itself?

Selection of the configuration for the product, delivery, installation and commissioning, training of operators and technologists, warranty and post-warranty service, original spare parts. Water, drainage, electricity and compressed air connections are provided by the customer to our technical brief.

How much space is needed for the equipment?

A high-speed peeler takes less than a square metre; the PIONEER SYSTEM line takes several metres including the elevator and the finishing table. A passage for the operator and a discharge area are always added to the dimensions. We calculate the exact layout from the manufacturer's drawings against the dimensions of your workshop.

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