The design of automated machinery for the mass production of processed foods requires exhaustive control over microbiological, chemical, and physical contamination risks. The primary challenge of this project was to conceive an 18.3-meter-long continuous line capable of maintaining intensive baking and cooling cycles while guaranteeing maximum food safety. To ensure harmlessness and facilitate continuous disinfection processes in mass meal preparation, the design required neutral and highly resistant materials.

The proposal was executed using a continuous infrastructure constructed almost entirely of stainless steel, adapted to produce up to 20,000 omelets per hour. The machinery integrates successive zones for mixing, depositing into Teflon-coated molds, heating via burners, cooling, and diverting to freezing tunnels in automated cycles lasting barely five minutes. The top-open design includes fume extraction systems and an optimized container washing circuit to operate continuously and uninterruptedly.

Performance and Properties
High corrosion resistance and ease of cleaning that prevent the transfer of flavors or cross-contamination in the food.

Design and Finishes
Structures and components made of sheets, tubes, and bars designed to withstand demanding sanitization processes and extreme thermal changes.

Direct Applications
Used in 15 tons of 2 mm sheet metal, tubing, structural flat bar for burners, Teflon-coated containers, and a main shaft made of 80 mm diameter solid bar.

Lifecycle
Highly durable and low-maintenance material, fully recyclable and key to guaranteeing operational sustainability.

📖 In issue 84 of our magazine, we discuss 'High-Precision Food Engineering: 20,000 Omelets Per Hour in Stainless Steel'. Read the full report in our publication.