用于食品工业的高性能通用机械
60 多年来，Stephan 一直是食品加工行业定制机械和设备的代表 - 主要集中于方便产品、乳制品和糖果。作为 ProXES 集团的一部分，Stephan 为全球领先的食品品牌提供量身定制的解决方案，从最初的想法到最终的应用，都能提高效率并支持生产流程。
What Is Stephan food processing machines?
Stephan universal food processing machines are multifunctional batch and continuous processing systems designed to perform several critical food manufacturing operations in a single unit. These machines integrate heating (direct and indirect), vacuum processing, cutting, mixing, emulsifying, and dispersing into one controlled environment. Originally developed for processed cheese production, Stephan technology has since been adapted to serve a wide range of food categories, including convenience products, sauces, baby food, and confectionery. As part of the ProXES Group, Stephan machines are engineered to meet strict food safety and hygiene standards, including aseptic and UHT processing requirements.
How It Works: Key Process Steps
Industrial Stephan food processing machines follows a defined sequence. Each step is critical to achieving a stable, high-quality result:
- Raw Material Feeding: Ingredients are loaded into the processing vessel, which can range from a lab-scale unit to an industrial system with capacities up to 6,000 kg/h, depending on the machine model selected.
- Pre-Heating: The product is pre-heated using direct steam injection or indirect double-jacket heating to bring it to the optimal temperature for subsequent processing steps.
- Cutting and Size Reduction: High-speed cutting blades (as in the Microcut or Combicut systems) reduce particle size, break down solid ingredients, and create a uniform, homogeneous mass.
- Mixing and Emulsifying: Rotating mixing and emulsifying tools combine fat, protein, and water phases into a stable emulsion — a critical step for products like processed cheese, mayonnaise, ketchup, and dressings.
- Thermal Processing: The product is heated to the required temperature — up to 125°C for standard batch processing or up to 145°C in UHT systems — to achieve pasteurization or sterilization as required.
- Vacuum Processing: Optional vacuum application removes entrapped air bubbles, improves product texture, extends shelf life, and preserves color and flavor — especially important for sauces, baby food, and dairy products.
- Cooling and Discharge: After processing, the product is cooled via indirect cooling or double-jacket systems, then discharged for downstream filling, portioning, or packaging steps.
Key Challenges
Common technical and regulatory challenges include:
- Achieving consistent texture and viscosity across batch-to-batch and shift-to-shift production
- Integrating multiple process steps (heating, cutting, emulsifying, vacuum) in a single hygienic unit
- Meeting food safety standards for aseptic and UHT applications with validated process parameters
- Scaling processes seamlessly from lab development to full industrial production without quality loss
- Processing high-viscosity products such as processed cheese, marzipan, or surimi without equipment degradation
- Maintaining CIP (Clean-in-Place) compliance and fast changeover in multi-product production environments
- Controlling temperature-sensitive products like baby food or dairy ingredients with precision and reproducibility
- Adapting flexible production lines to a diverse product portfolio with minimal setup and downtime
为食品工业量身定制的加工技术
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Combitherm 灵活多功能的批次加工方案
- 产量高达4800升/小时*
- 功能：
- 混合
- 乳化
- 分散
- 直接/间接加热
- 变频调速的刀具
- 真空处理
- 主要应用：
- 蛋黄酱
- 番茄酱
- 浇料
- 蘸料
- 婴儿食品
- 酱汁
*针对用途：低粘度产品
下載我們最新的宣傳冊，了解更多資訊。
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Continuous Cooker内联式高剪切单元
- 容量高达6.000升/小时*
- 功能:
- 切割
- 分散
- 乳化
- 均质化
- 主要应用:
- 加工奶酪
- 蔬菜泥
- 番茄酱和其他酱汁
*应用：可涂抹的加工奶酪，用于瓶装或三角形的部分
下載我們最新的宣傳冊，了解更多資訊。
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Cook-It集成式的批次熬煮方案
- 产量高达3600升/小时*
- 功能：
- 加热至95°C
- 可倾斜容器
- 直接蒸汽喷射
- 双层夹套加热和冷却
- 主要应用：
- 炖肉、汤和酱汁
- 配菜
- 再制奶酪
*针对用途：低粘度产品
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Microcut非常适合精细切割和乳化
- 产量高达4500升/小时（独立式）*
- 产量高达15000升/小时（连续式）*
- 功能：
- 切割
- 分散
- 乳化
- 均质
- •主要应用：
- 回料处理
- 肉类乳化
- 蔬菜研磨
*针对用途：低粘度产品
**示范性说明
下載我們最新的宣傳冊，了解更多資訊。
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ProCIP Compact一次性内部CIP清洗系统
- 一次性使用和回收系统
- 油箱容量高达20.000升
- 吞吐量高达50m³/h
- 功能：
- 清洁溶液的制备
- 清洁溶液的储存（回收）
- 清洁溶液的分配
- 监测
- 报告
- 主要应用：
- 罐体清洁
- 管道清洁
- 组合式的清洁对象
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ProCIP Recovery带回收重复利用的外部CIP系统
- 一次性使用和回收系统
- 油箱容量高达20.000升
- 吞吐量高达50m³/h
- 功能：
- 清洁溶液的制备
- 清洁溶液的储存（回收）
- 清洁溶液的分配
- 监测
- 报告
- 主要应用：
- 罐体清洁
- 管道清洁
- 组合式的清洁对象
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ProCIP S外接在线清洗批次单元
- 一次性使用和回收系统
- 存储罐容量高达20.000升
- 吞吐量高达50m³/h
- 功能：
- 清洁溶液的制备
- 清洁溶液的储存（回收）
- 清洁溶液的分配
- 监测
- 报告
- 主要应用：
- 罐体清洁
- 管道清洁
- 组合的清洁对象
**示例 -
SAM多功能灭菌处理单元
- 产量高达1600升/小时*
- 功能：
- 热处理（蒸汽直喷）
- 冷却（间接/冷凝冷却）
- CIP
- oSIP
- 主要应用：
- 婴儿/老年食品
- 果泥/糊类产品
- 经典酱汁
- 带颗粒的酱汁和汤
- 水果制备
- 甜点/牛奶甜点
*针对用途：低粘度产品 -
UHT System连续式超高温杀菌处理
- 产量高达6000 kg/h
- 功能：
- 如有需要，进行预热
- 加热至145°C
- 真空除氧
- 闪冷-冷却至80…85°C
- 乳化
- 如有需要，均质
- 主要应用：
- 低粘度至高粘度再制干酪的热处理
下載我們最新的宣傳冊，了解更多資訊。
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Universal Machine完美适用中小批次产品
- 产量高达1000升/小时*
- 从实验室到工业规模
- 功能：
- 直接/间接加热至125°C
- 真空处理
- 混合、切割和乳化
- 通过双夹套间接冷却
- 主要应用：
- 乳制品（再制奶酪）
- 方便食品（糊状产品，酱汁）
- 甜品（生巧）
*针对用途：低粘度产品
**示范性说明
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Universal Machine 12紧凑型通用搅拌机，设计用于高效搅拌、乳化和制浆
典型应用
- 糕点和面团
- 调味汁、酱料
- 蛋黄酱、番茄酱
- 奶酪丝
- 泥状食品
优点
- 高效混合
- 完美切割
- 制浆
- 乳化
- 产品质量稳定
- 易于操作和清洁
- 无接触切割系统
- 多功能面团揉捏器和刀片附件
下載我們最新的宣傳冊，了解更多資訊。
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Universal Machine 74高效混合、乳化和制浆
典型应用
- 糕点和面团
- 调味汁、酱料
- 蛋黄酱、番茄酱
- 奶酪丝
- 泥状食品
优点
- 高效混合
- 完美切割
- 制浆
- 乳化
- 产品质量稳定
- 易于操作和清洁
- 无接触切割系统
- 多功能面团揉捏器和刀片附件
下載我們最新的宣傳冊，了解更多資訊。
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Vacutherm 高效的带加热冷却加工工艺方案
- 产量高达4800升/小时*
- 功能：
- 混合
- 乳化
- 分散
- 直接/间接加热
- 间接冷却
- 真空处理
- 主要应用：
- 蛋黄酱
- 番茄酱
- 浇料
- 蘸料
- 婴儿食品
- 酱汁
*针对用途：低粘度产品
下載我們最新的宣傳冊，了解更多資訊。
需要了解更多？请联系我们的专家。
FAQ – Frequently Asked Questions
Below you find answers to common questions.
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What types of food products can Stephan machines process?
Stephan machines are designed for a wide range of food applications including processed cheese, mayonnaise, ketchup, dressings, stews, soups and sauces, baby food, pureed food, confectionery (ganache, marzipan), surimi, and vegan cheese alternatives. The modular machine portfolio supports both dairy and convenience food manufacturers at any production scale.
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What is the production capacity of Stephan food processing machines?
Stephan machines cover capacities from small lab-scale batches to large industrial lines. The Microcut handles up to 15,000 l/hour in an inline setup, the UHT System processes up to 6,000 kg/hour, and batch machines like the Universal Machine are suited for up to 1,000 l/hour. Most batch systems fall in the 1,600–4,800 l/hour range.
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What processes do Stephan machines combine in a single unit?
Depending on the model, Stephan machines integrate heating (direct and indirect, up to 145°C), cutting, mixing, emulsifying, dispersing, vacuum processing, and cooling into one system. This multi-functionality reduces the need for separate processing equipment and simplifies production line design.
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Are Stephan machines suitable for aseptic food production?
Yes. The SAM® (Stephan Aseptic Multifunctional Unit) is specifically designed for aseptic processing, enabling sterile production of baby food, pureed food, fruit preparations, desserts, and sauces with particles without the risk of post-process contamination.
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Can Stephan machines handle UHT processing?
Yes. The Stephan UHT System enables continuous ultra-high temperature processing at up to 145°C for heat treatment of processed cheese across a full range of viscosities. It includes pre-heating, vacuum deaeration, flash-cooling, creaming, and optional homogenizing in a single continuous process.
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How long has Stephan been manufacturing food processing equipment?
Stephan has been developing and manufacturing food processing machines for over 60 years. As part of the ProXES Group, the brand continues to deliver tailor-made solutions to leading food manufacturers worldwide, with a strong focus on dairy, convenience, and confectionery sectors.
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How long has Stephan been manufacturing food processing equipment?
Stephan has been developing and manufacturing food processing machines for over 60 years. As part of the ProXES Group, the brand continues to deliver tailor-made solutions to leading food manufacturers worldwide, with a strong focus on dairy, convenience, and confectionery sectors.
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Is Stephan equipment scalable from lab to industrial production?
Yes. Stephan offers equipment from laboratory-scale units for recipe development and process validation to full industrial production lines. This continuity allows food manufacturers to scale up without changing fundamental process parameters, protecting formulation integrity during the transition.
