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16/09/2026

Why does tilting the cooking vessel improve mixing of viscous products?

When processing sauces, jams, creams, fruit fillings and other thick products, simply increasing agitator speed does not always solve circulation problems. Product can remain in low-flow zones, particularly near the heated bottom and vessel walls.

The Cook Mak Mix cooking kettle combines mechanical agitation with controlled vessel tilting. As the vessel changes position, gravity causes the product to shift naturally, adding a second movement mechanism to the agitator’s forced circulation.

The result is a different approach to mixing:

• 13 operating tilt positions
• scraper agitator options for heated surfaces
• multi-layer sandwich bottom for uniform heat transfer
• gravity-assisted product movement
• tilting up to 110° for controlled discharge
• rapid tool-free agitator exchange

We explain the engineering principle behind this approach and its relevance to viscous food processing in our latest technical blog post on FoodTechProcess.

You can read the full article here:
https://foodtechprocess.com/blog/post/92_the-advantages-of-gravity-mixing-in-cookmakmix-kettles

17/08/2026

How much can gravity actually help with mixing?

When we think about improving mixing, the first things that usually come to mind are a stronger motor, a different agitator, or a higher mixing speed.

But there is another factor that is easy to overlook: the position of the vessel itself.

By tilting the mixing vessel during operation, gravity can assist the agitator by continuously bringing the product back into the active mixing zone. This can improve circulation, reduce stagnant areas and help distribute the product more evenly.

Of course, the effect isn't the same for every product. Viscosity, fill level, agitator design, mixing speed and the tilt angle all play an important role.

So what actually happens inside the vessel when you introduce gravity into the mixing process?

In our new informative blog, we take a closer look at the principle, the practical benefits, and where gravity-assisted mixing can make the biggest difference during food processing:

👉 Read our full article on how to improve mixing efficiency with gravity mixing:
https://foodtechprocess.com/blog/post/91_how-to-improve-mixing-efficiency-with-gravity

21/07/2026

Homogenizer with Circulation | Sea Buckthorn Grinding Test - Making Buckthorn juice

This video demonstrates the processing of sea buckthorn berries using a homogenizer with circulation, producing a smooth and homogeneous fruit mixture suitable for further processing into juices, purées, concentrates, and similar products.

During operation, the product is continuously recirculated through the homogenizing system, where repeated passes gradually reduce particle size and improve final consistency. The demonstration shows gradual feeding of the berries, continuous circulation, the resulting homogeneous sea buckthorn juice, as well as the final discharge through the bottom valve.

Homogenizers with circulation are often used for processing fruits, vegetables, berries, sauces, and other liquid or semi-liquid food products requiring fine particle size and uniform consistency.

Key advantages:

Continuous recirculation and homogenization
Adjustable particle size reduction
Smooth, uniform product consistency
Suitable for fruit and berry processing
Stainless steel construction for hygienic food production
Bottom valve for convenient product discharge

🔗 Find more information on the AHU homogenizer product page:
https://foodtechprocess.com/en/homogenizers/1017-universal-homogenizer-ahu-10.html

You can send us a request for the homogenizer through the contact form on the product page.

14/07/2026

50L Tilting Cooking Kettle – Popcorn Production Test

A new demonstration video on our Youtube channel shows popcorn production using our 50L tilting cooking kettle.

The test demonstrates the kettle's heating, mixing and tilting functions during the cooking process. It also illustrates one of the primary advantages of the tilting design: when the vessel is operated at an inclined angle, the product continuously turns over itself under gravity, while being mixed. This improves product circulation and contributes to more uniform processing without relying solely on the agitator.

Although demonstrated with popcorn, the same equipment is suitable for a wide range of food processing applications requiring controlled heating and continuous mixing, including sauces, confectionery products, fillings, vegetables and other cooked food products.

For applications involving higher-viscosity products, the cooking kettle is available with more powerful drive configurations designed for increased mixing torque. A version equipped with self-adjusting stainless steel scrapers is also available, allowing continuous scraping of the vessel bottom to improve heat transfer, reduce product build-up, and ensure more uniform processing of thicker products.

Watch the full popcorn production demonstration on Youtube:
🎥 https://youtu.be/Byx_-a18KBU

Tilting cooking kettle product page on our website:
https://foodtechprocess.com/en/cooking-equipment/983-51516-electric-cooking-kettle-with-tilting-and-stirring-cook-mak-mix-30-150l.html

09/07/2026

How is ghee produced on a commercial scale?

Ghee is produced by slowly heating butter to separate pure milk fat from water and milk solids. During the process, moisture evaporates, proteins coagulate and settle, and the remaining clarified fat develops its characteristic golden color, rich flavor, and long shelf life.

For consistent product quality, the heating process must be carefully controlled to avoid scorching the milk solids or overheating the fat. Modern tilting cooking kettles simplify this process by providing uniform heating, optional automatic mixing, convenient water drainage, and easy product discharge, making them suitable for small and medium-scale ghee production.

The basic production process includes:

1. Melting – Butter is gently heated until completely melted.
2. Moisture removal – The temperature is gradually increased to evaporate water, reducing the moisture content to improve shelf life.
3. Protein coagulation – Milk proteins separate from the fat and either float or settle, while careful heating prevents scorching.
4. Clarification and filtration – The clarified butterfat is separated from the remaining solids and filtered to obtain a clean, golden product ready for packaging.

Our blog explains the complete production process in more detail and demonstrates how a professional tilting cooking kettle can be used for efficient ghee production.

Learn more about the tilting cooking kettle:
https://foodtechprocess.com/en/melters/1003-51571-ghee-making-machine-50150-l.html

Read the full blog article:
https://foodtechprocess.com/blog/post/76_ghee-production-and-practical-processing-methods

29/06/2026

What can you make with a professional tilting cooking kettle?

A professional cooking kettle can be used for many applications, including fruit products, sauces, bakery fillings, dessert mixtures, and other food preparations.

In our latest blog, we explore 10 products you can make with a professional tilting cooking kettle, and how features such as automatic mixing, controlled heating, and tilting help improve discharge, consistency and reduce manual work.

Read the full article here:
https://foodtechprocess.com/blog/post/89_10-products-you-can-make-with-a-professional-tilting-cooking-kettle

17/06/2026

Mak Mix liquid dough mixer in operation – tilting vessel with gravity-assisted mixing, suitable for liquid and semi-liquid food products such as pancake batter, waffle batter, creams, sauces, and cake mixtures.

The tilting working position improves internal product circulation, allowing more efficient mixing and uniform ingredient incorporation compared to conventional fixed vertical mixers. The vessel can also be tilted up to 110° for fast discharge and simple cleaning.

The system is designed for continuous industrial use with a reinforced mixing drive, stainless steel construction, and a removable lid with the mixing system.

Liquid dough mixer news post:
👉 https://foodtechprocess.com/blog/post/88_liquid-dough-mixer-with-tilting-for-fast-emptying

Liquid dough mixer product page:
👉 https://foodtechprocess.com/en/mixers/992-51531-liquid-dough-mixer-mak-mix-50-100l.html

03/06/2026

NEW: Tilting Caramel Cooking Kettle 50–150 L

We recently developed a new generation caramel cooking kettle that adds several useful features, and despite that, it is also available at a lower price.

Key improvements include:

✓ Integrated electric heating
✓ Tilting system with up to 110° discharge angle
✓ Gravity-assisted mixing (up to 50% more efficient depending on the product)
✓ Mobile stainless steel frame with caster wheels
✓ Improved heat transfer and thermal efficiency
✓ Faster unloading and easier cleaning

Designed for processing caramel, creams, fillings, nut pastes, syrups, jams, and other high-viscosity products.

Read the full comparison and learn why we decided to redesign the system:

https://foodtechprocess.com/blog/post/87_new-tilting-caramel-cooking-kettle-50-150l

The caramel & syrup cooker is intended for cooking thick substances like caramel, sugar syrup and other viscous products including sauces, soups and broths.

14/05/2026

Why are continuous belt ovens replacing traditional batch roasters in modern food production?

When production volume and consistency become critical, batch roasting starts showing its limits:

• uneven roasting
• operator-dependent results
• manual handling
• inconsistent cooling

In our newest blog post, we explain how continuous multi-layer belt ovens solve these problems through:

• continuous product flow
• independent heating zones
• integrated cooling conveyors
• improved roasting uniformity
• reduced manual intervention

The Belt Oven DR5 is designed for roasting nuts, seeds, cereals, breadcrumbs, snack pellets and other granular products with controlled and repeatable results.

Read the full article here:
https://foodtechprocess.com/blog/post/86_why-modern-belt-ovens-are-replacing-batch-roasters

06/05/2026

Choosing the right frying system depends on how your product behaves in hot oil.

Some products stay fully submerged and can be processed with a standard conveyor fryer. Others tend to float due to steam or air inclusions, requiring a double conveyor system for stable and uniform frying.

For fragile products such as chips or extruded snacks, a paddle conveyor provides gentle handling and reduces product damage.

Learn more about how to choose the right system in the latest news post on our website:
https://foodtechprocess.com/blog/post/85_which-fryer-conveyor-to-choose-for-your-product