Companies urging for long-term success in the food, beverages and brewery industries need to be many technological steps ahead of their competitors.

Our principals are the world leaders in many of the technologies such as - heat transfer, separation and fluid handling - and these technologies being the heart of processes are crucial for these specialist industries.

We are uniquely capable of ensuring our customers a consistent advantage in terms of the taste, texture and appearance of their products. This is reinforced by our constant focus on full traceability and impeccable hygiene, and on reduced life cycle costs as well as consistently low operating costs.

Hygiene - The difference it makes

Casein and lactose being two important milk by-products have a
considerable market potential - if they can be processed under sufficiently hygienic conditions.

At SMI we provide you with an efficient, profitable way to do just that - processing casein and lactose into attractive, high-value products that are in demand by the food industry worldwide.

Process - Improvement

We can advise you on all aspects of heat transfer and recovery and help you optimize your process.

Sugar production and refining involve the continual transfer of heat to and from the different juice flows from the first juice to the final molasses. Recovering more heat from your processes can help you use less energy and cut your production costs.

What application are you looking for?

Advanced solutions for: heating of raw juice, limed juices and other fluids containing fibres; heating of clarified juice; heating and cooling of syrups, molasses and other liquids with high viscosity; evaporation; condensation.

Advanced solutions for: heating of raw juice, limed juices and other fluids containing fibres; heating of clarified juice; heating and cooling of syrups, molasses and other liquids with high viscosity; dewatering sugar mud from the bottom of the sugar clarifier; evaporation; condensation.

Advanced solutions for: heating of sugar liquids; heating and cooling of syrups, molasses and other liquids with high viscosity; dewatering sugar mud from the bottom of the sugar clarifier; evaporation; condensation.