Manufacturer of machines and integrated systems for industrial food processing, including Hoegger CookChill systems
Provisur Technologies
Mokena, Illinois (USA) · Flawil (Switzerland)New on Amplifa
About Provisur Technologies
Provisur Technologies is a manufacturer of machines for industrial food processing headquartered in Mokena, Illinois (USA), with numerous branches worldwide. The company develops and manufactures equipment for preparation and grinding (Weiler Mixer Grinders, 16BG Grinder), forming (Formax SX330), mechanical separation (Beehive RSTD06), defrosting, marinating and cooking (Lutetia Defrosting Tumbler) as well as slicing. The portfolio includes the Hoegger brand, whose CookChill systems are manufactured in Switzerland: fully automatic, continuous lines for cooking, pasteurizing, sous-vide cooking and chilling of packaged foods. The in-package CookChill systems heat with hot water at 80–85 °C to a core temperature of up to 72 °C and cool using the countercurrent method to below 4 °C, with a core temperature variation of ±1 °C; up to five packaging lines can feed one system. Semi-automatic basket systems cover capacities of 1–3 t/h. Applications include sausage, ham, roast beef, poultry, fresh pasta, egg bites and ready-to-eat menu components for retail, catering and food service. Application Engineers configure the systems to customer requirements, and two Ingenuity Centers enable testing of the technologies.
- Site
- Flawil
- Processes
- Mixer Grinding, Slicing, Mechanical Separation, Defrosting, Marinating and Cooking, Pasteurizing (in-package CookChill), Cooking / Sous-vide cooking, Chilling (countercurrent cooling to <4°C core temp), Air-knife drying
- Materials
- Sausage, Ham, Roast Beef, Poultry, Fresh Pasta, Egg Bites, Roast Beef & Poultry, Menu Components (Goulash, Soups)
- Certificates
- Real-time quality check per tray, Automatic rejection of under-/over-treated packages, Metal detector integration, Checkweigher integration, ISO 9001
- Industries
- Meat processing, Food processing / Ready-to-Eat, Retail, Catering & Food Service
- 01
Application Engineering and configuration
- 02
Manufacturing of the systems (Hoegger in Switzerland)
- 03
Automated feeding via conveyor belt system
- 04
Thermal treatment: cooking, pasteurizing, sous-vide
- 05
Countercurrent cooling to <4 °C core temperature
- 06
Air-knife drying
- 07
Final packaging with metal detection and checkweigher
- 08
Real-time quality monitoring per tray
Products and Applications
Sausage
Pasteurized or sous-vide cooked in the in-package CookChill process.
Ham
Core or surface pasteurization for extended shelf life.
Roast Beef & Poultry
Gentle thermal treatment with uniform water distribution (Hydrojet).
Fresh Pasta
Processed in the automated CookChill continuous process.
Egg Bites
Produced as a ready-to-eat product with documented process reliability.
Menu Components (Goulash, Soups)
Sous-vide cooking and chilling for retail and food service.
Locations
Mokena, Illinois
USHeadquarters
Flawil
CHHoegger site (manufacturing of CookChill systems)
- Lot size
- Semi-automatic 1–3 t/h; connection of up to 5 packaging lines
- Materials
- Sausage, ham, roast beef, poultry, fresh pasta, egg bites, menu components
- CookChill unit
- Feeding Conveyor System
- Hydrojet water distribution
- Air-knife dryer
- Hot/cold water circuits with heat exchangers
- Metal detector and checkweigher
Systems and Equipment
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Mixer GrindingFood Processing | – | – | – | – | Meat products (minced/formed meat) |
| SlicingFood Processing | – | – | – | – | – |
| Mechanical SeparationFood Processing | – | – | – | – | – |
| Defrosting, Marinating and CookingFood Processing | – | – | – | – | – |
| Pasteurizing (in-package CookChill)Food Processing | Minimal core temperature variation ±1° | – | Capacity semi-automatic 1–3 t/h | – | Sausage, Ham, Fresh Pasta, Egg Bites, Roast Beef & Poultry, Menu Components |
| Cooking / Sous-vide cookingFood Processing | – | – | – | – | Goulash, Soups, Ready-to-eat Menu Components |
| Chilling (countercurrent cooling to <4°C core temp)Food Processing | – | – | – | – | – |
| Air-knife dryingFood Processing | – | – | – | – | – |
| Metal detectionTesting | – | – | – | – | – |
| CheckweighingTesting | – | – | – | – | – |
| Thermoforming (packaging)Food Processing | – | – | – | – | – |
10 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Mixer Grinder | Weiler | – | – | – | – |
| Grinder | Weiler 16BG | – | – | – | – |
| Forming machine | Formax SX330 | – | – | – | – |
| Separator | Beehive RSTD06 | – | – | – | – |
| Defrosting Tumbler | Lutetia | – | – | – | – |
| CookChill unit (cooking, pasteurizing, chilling) | Hoegger | – | Hot water 80–85°C, core temperature up to 72°C, cooling to <4°C; connection of up to 5 packaging | – | Switzerland |
| Feeding conveyor system | Hoegger | – | Connection of up to 5 packaging machines | – | – |
| Hydrojet water distribution | Hoegger | – | – | – | – |
| Air-knife dryer | Hoegger | – | – | – | – |
| Semi-automatic basket CookChill system | Hoegger | – | 1–3 t/h | – | – |
Additional services
Food Safety and Process Control
Every tray is automatically monitored for temperature and timing; under- or over-treated packages are automatically rejected by the system. The core temperature variation is a maximum of ±1 °C, and metal detection as well as checkweighers can be integrated into the final packaging.
| Evidence | Flawil |
|---|---|
| Real-time quality check per tray | |
| Automatic rejection of under-/over-treated packages | |
| Metal detector integration | |
| Checkweigher integration | |
| ISO 9001 |