With three leading brands FrymaKoruma, Stephan and Terlet under one roof ProXES combines long-standing expertise with a challenger mindset. As an agile partner, we support our customers from first product concept to industrialisation and empower them to bring their ideas to life. Together we set trends: Through sustainable and innovative solutions we drive our customers’ success today and help them shape future markets.
In addition to the standalone FrymaKoruma, Stephan and Terlet products, ProXES combines their technologies to create modern process lines. By using the most advanced automation and service concepts, ProXES facilitates competitive advantages for customers in the food, pharmaceutical, cosmetics and chemical industries.
1. Pre-heating by a Stephan batch unit and transfer to a Stephan buffer tank
2. A homogenous cold blend will be fed to the pre-heating unit Stephan Continuous Cooker.
Afterwards the cheese will be heated up from approx. 85°C by direct steam injection to Stephan UHT temperature of 142 – 145°C. In the flash cooling and creaming tank FC we combine two process steps in one tank. At the end the ready to fill cheese will be discharged through a double filter station to the filling machine.
From creamy mayonnaise to hot ketchup – the FrymaKoruma MaxxD is the ideal partner for the production of homogenized and dispersed food products. The innovative vacuum processing creates emulsions fast and in finest quality. The heart of the MaxxD is the rotor-stator homogenizer. It introduces controlled shear energy into the product and drives the product flow. At the the end of the production process the homogenizer discharges the completed batch directly – no additional pump is required.
The ProXES Hummus line contains a STEPHAN Vacutherm System where the soaked chickpeas are cooked under overpressure at 110 °C. All other ingredients, like tahini and oil are dosed directly into the kettle. After the required fineness is achieved by circulating via the Microcut (rotor-stator-system), the hummus will be pumped through the Terlet Terlotherm (scraped-surface heat exchanger) to cool the product down. Finaly the hummus will be fed from the buffer tank to the filler.
Chilli sauces or mustard, tahin or cocoa liquor, lab use or industrial production – FrymaKoruma Corundum Stone Mills (MK) are the most versatile experts when it comes to wet milling of liquid, viscous and pasty products. To equip our customers with solutions that meet their and their markets changing requirements, and to help make their business future-proof, it became our mission to constantly improve and further develop our milling technology.
ProXES brand FrymaKoruma has been building Corundum Stone Mills for more than four decades over which the technology was perfected to form we know it. Currently our largest and most successful unit is undergoing a further re-design. The next generation of largest Corundum Stone Mills will come with improved grinding gap adjustment and housing design for higher reliability and longevity. A new variety of cartridge shaft sealing solutions and reinforced motors will increase its playfield by
New automation solution for the ProXES industrial machines With the new ProUI® software platform, ProXES machines have a highly modern software solution that can be expanded and upgraded on a modular basis. The basis of the system is a Siemens Simatic S7-1500 controller by default.
As a platform, ProUI® supports easy integration into the value chain and offers optimum performance for increasing networking. The new ProXES automation solution not only offers comprehensive safety mechanisms, but also runs robustly to provide the highest possible system availability and operational reliability.
For highly regulated industries, there is the option of efficient validation capability and maximum flexibility within regulatory requirements.