Selo produces fully automated process and production systems for the preparation of ready-made, pasteurized, fresh soups. The soup systems can be developed and configured tailored to your needs. Apart from the production and processing of different types of soups, we can also help you with soup packaging machines.

Our soup processing machines are characterised by an efficient design and the right choice of materials. The soup systems are thus hygienic, user-friendly and maintenance-friendly by default. If applicable the EHEDG standards are complied with.

Selo manufactures completely automated process and production systems for preparing fresh, pasteurized and ready-to-eat soups. The soup installations can be custom designed and equipped. In addition to our installations for the production and processing of various soups, we can support you with advice on connecting the process line to the packaging plant and with making the necessary piping.

Some examples of unbound and bound soups that can be produced with our facilities:

• Clear soups, such as bouillons/broth, consommé
• Gazpacho / cold served soups
• Pureed soups
• Creamy cream soups and other thick soups with additives such as minestrone soup, potato soup
• Specialties such as Velouté and Mouliné

Working method of Selo:
Our process plants are characterized by efficient design and selection of appropriate production techniques and materials. Selo installations are therefore hygienic, user-friendly and maintenance-friendly. Selo works according to the strictest guidelines in the field of hygiene and is EHEDG certified.

Preparation:
Soup is prepared in a cauldron where various ingredients such as fresh or frozen vegetables, meat or chicken are added. Selo's expertise is handling the ingredients, method of dosing and processing into a delicate product. This ingredient integration can be through fine dosing and mixing of powders to a complete lift-tip installation of trolleys where vegetables, meat, chicken and spices can be prepared.

Depending on the type of soup, the large components in the soup are reduced by an integrated reduction unit. Fresh or frozen vegetables can be broiled in the kettle. Of importance is the size of the pieces and the distribution of the pieces in the soup. This is a critical step where the quality of the soup is determined and Selo's knowledge will be applied here until arriving at the desired integrity of the components in the soup.

Water is then dosed and ingredients such as meat, chicken and/or spices are added and cooked. Pasteurization of the soup can be carried out by means of jacket heating and/or DSI, direct steam injection, which is a very efficient way of heating. Also, cooking and possibly cooling can take place under vacuum, this can significantly reduce the batch time and also de-aerate the soup.

After a certain pasteurization time, the soup can be filled by the filling plant. For fresh soup, this can mean hot filling so that post-smetting can be prevented and shelf life is guaranteed. The type will determine the filling temperature. In addition to hot filling, there is also the option of cold filling. Selo can also provide the connection to the filling installations and integrate the cleaning program of the filling installation with the Selo installation.