Vinaigrette process equipment
Using oil and different kinds of vinegar is as old as ancient Greece and Rome, but the term vinaigrette is a bit harder to track down. However, it takes us back to at least 1699, where vinagrette is mentioned in John Evelyn’s books on salads, the book called Acetaria. French dressing is a highly used synonym for vinaigrette, and it is a dressing which has been popular since ancient time.
One of the reasons the vinaigrette dressing is so popular is because of its non-use of mayonnaise in its base. Due to the lack of mayonnaise the concentration of fat is much lower compared to other dressings. A basic dressing/sauce suitable for especially green salads and vegetables.
Why vinaigrette machinery from Limitech A/S
By choosing Limitech as your manufacturer, you choose a food machine manufacturer who guarantees a process highly developed for vinaigrette production. Limitech develops and follow the newly knowledge from technologies in food processing to secure Limitech’s food processing equipment of highest quality with the newest and smartest technology. One of the machines developed for processing vinaigrette is the LiMiX line as LiMiX 2.
Vinaigrette with Limitech FiNO
The FiNO®-system is specially made for producing cold fine food products due to its high capacity and power. The system effectively emulsifies and blend dry and wet ingredients. The plant is controlled by PLC with a recipe control system, which makes the system very effective and time saving. All valves are automatically controlled.
The FiNO®-system, shown in the video, is perfect for mayonnaise, sauces, dressings, etc. and it can easily be adapted to your process. Should you require a hot process it is possible to add that to the system.
If you invest in a complete FiNO®-system, you buy a guarantee for high efficiency and product quality. With the FiNO®-concept you secure the future of your production. Empower your process with FiNO® à Empower your process with Limitech A/S.
Small, Medium & Large Installations custom build.
