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Try Qbo for free!
Qbo for the food industry.
Qbo applications by segment.
Qbo.TOP 15
Qbo.TOP 25
Qbo.TOP 40
Qbo.TOP 70
Qbo.TOP 15
Qbo.TOP 25
Qbo.TOP 40
Qbo.TOP 70
Qbo.BIG 120
Qbo.BIG 250
Qbo.BIG 350
Qbo.BIG 550
Qbo.BIG 860
Qbo.BIG 120
Qbo.BIG 250
Qbo.BIG 350
Qbo.BIG 550
Qbo.BIG 860
Every recipe has its challenge. Qbo can take it.
Sauces, emulsions, dressings.
Without Qbo, these processes require multiple machines and steps—chopping, vacuum emulsification, heating, and cooling.
Qbo integrates all stages into a single closed cycle, speeding up the process: better texture control, more consistent quality, and finished products with a fresher, more vibrant appearance.
✓ Chopping, mixing, vacuum emulsification, heating, and/or cooling in a single cycle.
✓ Vacuum processing for stable emulsions, extended shelf-life, vibrant colours, and maximum flavour intensity.
✓ Fast and precise temperature set-point achievement.
✓ Ability to perform all-in or step loading processes, customized according to product requirements, ensuring optimal quality and process efficiency.
✓ Customizable texture.
Soups, pasta sauces, ready meals.
✓ Sautéing, chopping, mixing, vacuum emulsification, heating, and cooling—all without transfers.
✓ From raw materials to finished product in a single cycle.
✓ Ultra-fine refinement for smooth and velvety products.
✓ Extremely delicate processing preserves solid particulates for home-made quality textures.
✓ Ability to perform ALL-IN or STEP loading processes, customized for product requirements.
✓ Fast and precise temperature set-point achievement.
✓ Vacuum processing stabilizes emulsions and prevents oxidation, preserving colour and flavour for excellent results.
Dairy products, creams, cheese blends
✓ From raw materials to finished product in a single cycle.
✓ Precise emulsion quality control.
✓ Vacuum processing for reduced oxidation and stable emulsions.
✓ Maintains colour and aroma profile.
✓ Fast and precise temperature set-point achievement.
✓ Heating via direct culinary steam injection minimizes thermal stress on ingredients.
Baby and dysphagia foods.
✓ Precise texture control.
✓ Vacuum processing to reduce oxidation, stabilize emulsions, and ensure superior quality.
✓ Minimal thermal stress on ingredients, including via direct culinary steam heating.
Vegetarian and vegan foods.
✓ Rapid prototyping of new formulations.
✓ Creation of complex structures and textures.
✓ Vacuum processing stabilizes emulsions and prevents oxidation, preserving flavour and colour.
✓ Fast and precise temperature set-point achievement.
Creams, chocolates, and other pastry products.
✓ Chopping, mixing, vacuum emulsification, heating, and cooling in a single cycle.
✓ High refinement capacity.
✓ Customizable, repeatable textures.
✓ Vacuum processing stabilizes emulsions and extends product shelf-life.
✓ Minimal thermal stress on ingredients.
✓ Ability to monitor refractometric index during processing for enhanced process control and finished product standardization.
Jams, jellies, juices, and nectars.
✓ All-in or step loading processes, customized for product requirements to ensure optimal quality and efficiency.
✓ Precise and rapid concentration of raw materials.
✓ Refractometric monitoring for better process control and standardization.
✓ Achieve desired texture, smooth or with chunks.
✓ Minimal thermal stress on ingredients.
✓ Vacuum processing reduces oxidative browning, preserving aroma and color.
Pet food.
✓ From raw materials to finished product in a single, fast, repeatable cycle.
✓ Precise control of texture and structure.
✓ Vacuum processing creates stable emulsions and reduces oxidation.
✓ Preserves organoleptic and nutritional characteristics of ingredients.
Processing times refer to operations in the Qbo 550 L.
