A range of didactical units for workshops in technical and professional schools for food processing. Adapted to different levels of formation
Cooking and concentration of liquid or low viscosity food mixtures
Multipurpose solid-liquid extraction process
Alcoholic fermentation process using beer yeasts
Ultrafiltration feasibility study for food processing solutions
Production of bio-ethanol and Making mini cheese plant
Study of pasteurization on a unit equipped
Study of mixing, granulation and drying powder process
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