| Vertical Blender | Charles Ross & Son Company | Ross Vertical Blenders provide an excellent design alternative for applications when your product is shear sensitive or your process parameters are critical Products that require low-impact blending are best handled in a Ross Vertical Blender. The blendin...view more Ross Vertical Blenders provide an excellent design alternative for applications when your product is shear sensitive or your process parameters are critical Products that require low-impact blending are best handled in a Ross Vertical Blender. The blending action of the slow-turning blending screw is far more gentle than the agitators in a Ribbon Blender of the same working volume. view less |  |
| Ribbon Blender | Charles Ross & Son Company | Ribbon Blenders are ideal for powder blending applications. The dual action ribbon agitator creates an intimate blend in a short cycle time. Ross stocks Ribbon Blenders in many sizes from 1 - 100 cu.ft. working capacity. |  |
| Bin Blender Machine | MTC Industries, Inc. | Featuring high mixing volume and uniformity, PLC & human-machine automatic control interface and wash in place system. One machine can be equipped with various types of hoppers. Capacity ranges from small scale pilot plant model (HHD Type 2.5-50kg) to lar...view more Featuring high mixing volume and uniformity, PLC & human-machine automatic control interface and wash in place system. One machine can be equipped with various types of hoppers. Capacity ranges from small scale pilot plant model (HHD Type 2.5-50kg) to large scale commercial model (HGD Type 500-7500kg). view less |  |
| High Intensity Continuous Blenders | Munson Machinery Co., Inc. | The Munson High Intensity Continuous Blender provides the added shear needed for high speed blending, homogenizing and/or de-agglomerating of dry ingredients, slurries and pastes. The blender can also be equipped with spray ports for large additions of li...view more The Munson High Intensity Continuous Blender provides the added shear needed for high speed blending, homogenizing and/or de-agglomerating of dry ingredients, slurries and pastes. The blender can also be equipped with spray ports for large additions of liquids, which can also serve to dedust and/or agglomerate dry materials. view less |  |
| Garlic Spread | Christopher Ranch | Garlic Spread is made by in a food processor or blender put your peeled cloves of garlic. Sprinkle in some sea salt and start the processor/blender on low to medium to start to chop the garlic. Begin to drizzle in the safflower oil. Slowly increase the sp...view more Garlic Spread is made by in a food processor or blender put your peeled cloves of garlic. Sprinkle in some sea salt and start the processor/blender on low to medium to start to chop the garlic. Begin to drizzle in the safflower oil. Slowly increase the speed of the processor/blender. Add a bit of the lemon juice and continue to drizzle in the safflower oil. Continue this process until the batch is smooth and creamy, kind of like mayonnaise. Use this for sandwiches, cook meats, chicken or fish with it, dip vegetables in it. view less | |
| Garlic Pesto Sauce | Christopher Ranch | Garlic Pesto Sauce is prepared by heating broth to boiling. Combine ingredients in blender process until basil and garlic are minced. | |
| Hawaiian Marinade | Christopher Ranch | Hawaiian Marinade is prepared by combining all ingredients in a blender and mixing until smooth. Pour into a sealable glass container and store in the refrigerator. Shake before using. | |
| Creamy Garlic Dressing with (or without) DIll | Christopher Ranch | Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and ...view more Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and dill weed. Pulse on and off to chop coarsely, then blend for 10 seconds. Turn the blender on, then slowly add the olive oil, canola oil and finally the sour cream. Blend just until the sour cream is incorporated. view less | |
| Green Garlic Chimichurri | Christopher Ranch | Green Garlic Chimichurris are made by placing a sauté pan on low heat and add in the grape seed oil. Add in the chopped green garlic and sauté until lightly golden brown, remove and set aside. Place the lightly browned green garlic in a blender and add in...view more Green Garlic Chimichurris are made by placing a sauté pan on low heat and add in the grape seed oil. Add in the chopped green garlic and sauté until lightly golden brown, remove and set aside. Place the lightly browned green garlic in a blender and add in the parsley, cilantro, crushed red pepper, red vinegar, cumin, honey, thyme and coriander and blend evenly. While the blender is on high speed drizzle in the olive oil. Add in the salt and pepper to taste. Set aside for plate. Drizzle over a grilled steak or a broiled filet of salmon. view less | |
| Chimichurri Sauce for Steaks | Christopher Ranch | Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterho...view more Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterhouse, or skirt steak. view less | |
| Roasted Garlic Basil Sauce | Christopher Ranch | Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in ice water. Use a blender...view more Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in ice water. Use a blender to blend together. view less | |
| trans-2-Hexenyl Caproate (Hexanoate) (143) | Bedoukian Research | trans-2-Hexenyl Caproate (Hexanoate) (143) is a colorless liquid used as a fragrance and as a flavor. As a fragrance it has a green, fruity, cheesy odor is found in fragrances as a modifier for galbanum and other green topnotes. As a flavor it is used as a good blender...view more trans-2-Hexenyl Caproate (Hexanoate) (143) is a colorless liquid used as a fragrance and as a flavor. As a fragrance it has a green, fruity, cheesy odor is found in fragrances as a modifier for galbanum and other green topnotes. As a flavor it is used as a good blender to even out the harsh sweet notes in pineapple flavors. It is insoluble in water and soluble in alcohol. view less | |
| Gazpacho | Christopher Ranch | Gazpacho is made by placing the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend unti...view more Gazpacho is made by placing the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. view less | |
| Healing Garlic Soup | Christopher Ranch | Healing Garlic Soup is made by preheating the oven to 400 degrees. Coat garlic with a thin film of the oil, reserving the remaining oil. Place garlic in a shallow pan and bake it until very soft, about 45 minutes. When garlic is cool enough to handle, peel all the cloves and reserve them. Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until it’s softened and lightly colored. Transfer the mixture to a blender and add the reserved garlic. Puree, adding a little stock if necessary to blend the mixture. Add remaining oil to the saucepan and warm it over medium-high heat. Pour in the blender...view more Healing Garlic Soup is made by preheating the oven to 400 degrees. Coat garlic with a thin film of the oil, reserving the remaining oil. Place garlic in a shallow pan and bake it until very soft, about 45 minutes. When garlic is cool enough to handle, peel all the cloves and reserve them. Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until it’s softened and lightly colored. Transfer the mixture to a blender and add the reserved garlic. Puree, adding a little stock if necessary to blend the mixture. Add remaining oil to the saucepan and warm it over medium-high heat. Pour in the blender mixture, being careful of any splatters, and saute it until it just begins to dry out and color. Add the rest of the stock, the chipotle, salt, and cumin, and reduce the heat to medium. Simmer the soup for 25 to 30 minutes, remove it from the heat, and add the lime juice. Divide the tortilla strips and avocado between the bowls and pour the hot soup over them. Serve immediately. view less | |
| delta-Dodecalactone FCC (463) | Bedoukian Research | delta-Dodecalactone FCC (463) is a colorless liquid used as a fragrance and as a flavor. This product has a fruity, peach-like and buttery aroma and can be used for a subtle cream note or as a blender for more harsh peach/vanilla notes. It has a character...view more delta-Dodecalactone FCC (463) is a colorless liquid used as a fragrance and as a flavor. This product has a fruity, peach-like and buttery aroma and can be used for a subtle cream note or as a blender for more harsh peach/vanilla notes. It has a characteristic fresh butter taste and can be used in conjunction with delta decalactone to provide dairy lactone notes for a variety of flavors especially butter, milk, and caramel. It can also be useful for cream notes in fruit flavors such as peach, apricot and mango. It is insoluble in water and soluble in alcohol. view less | |
| Strata Garliata | Christopher Ranch | Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thoroughly combine the rest of the ingredients using a blender...view more Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thoroughly combine the rest of the ingredients using a blender or food processor. Pour over the casserole, cover and refrigerate overnight. The next day, bake uncovered at 350º for 50 to 60 minutes or until toothpick comes out clean. Sprinkle with remaining chopped Green Garlic and let set about 10 minutes before cutting. view less | |
| INSTANTIZED WHEY PROTEIN CONCENTRATE 80% | Leprino Foods | Instantized Whey Protein Concentrate 80% is derived exclusively from only the best mozzarella. It is a USPH Grade A protein that is agglomerated for superior dispersion properties. Instantized WPC 80% is specifically designed to quickly dissolve in shaken or stirred drinks. Only low temperature cross flow ultrafiltration is used to concentrate the proteins. Entire production is OU Kosher, Halal, and EU approved. Unlike high protein powders that require an electric blender...view more Instantized Whey Protein Concentrate 80% is derived exclusively from only the best mozzarella. It is a USPH Grade A protein that is agglomerated for superior dispersion properties. Instantized WPC 80% is specifically designed to quickly dissolve in shaken or stirred drinks. Only low temperature cross flow ultrafiltration is used to concentrate the proteins. Entire production is OU Kosher, Halal, and EU approved. Unlike high protein powders that require an electric blender to dissolve, Instantized WPC 80% is easily dissolved in beverages with hand stirring or shaking. Suggested applications for this product include nutritional beverages, food bars, supplements, and infant foods. view less | |
| Spanish Garlic Soup | Christopher Ranch | Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender...view more Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese. view less | |
| 80% DRY BASIS INSTANTIZED WPC | Leprino Foods | 80% DRY BASIS INSTANTIZED WPC is a kosher approved USPH Grade A source of protein processed with lecithin for superior dispersion properties. This product is specifically processed to quickly dissolve in liquids. It is derived from high quality mozzarella, and low temperature cross flow ultra-filtration is used to concentrate the proteins. Unlike high protein powders, which require an electric blender...view more 80% DRY BASIS INSTANTIZED WPC is a kosher approved USPH Grade A source of protein processed with lecithin for superior dispersion properties. This product is specifically processed to quickly dissolve in liquids. It is derived from high quality mozzarella, and low temperature cross flow ultra-filtration is used to concentrate the proteins. Unlike high protein powders, which require an electric blender to dissolve, Instantized WPC 80% is easily dissolved in water and beverages with hand stirring or shaking. It may be used in food products as a rich source of high-quality protein. Suggested applications include nutritional beverages, food bars, supplements and infant foods. view less | |
| Marinated Portabello Mushrooms with Roasted Pepper Vinagerette | Christopher Ranch | Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a blender...view more Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.marinate for 1 hour, turning mushrooms several times. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. view less | |
| Quail in Rose Petal Sauce | Christopher Ranch | Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender...view more Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. view less | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wo...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Tequila Salsa | Christopher Ranch | Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked. Add the cooked mixture to a blender...view more Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked. Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm. view less | |
| Gorgonzola and Grape Salad | Christopher Ranch | Gorgonzola and Grape Salad is made by placing red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish se...view more Gorgonzola and Grape Salad is made by placing red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using. For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool. For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning. view less | |
| Split Pea and Ham Hock Soup | Christopher Ranch | Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender...view more Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper. view less | |
| Creamy Garlic Spinach Soup | Christopher Ranch | Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender...view more Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and fresh ground pepper to taste. ;Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. view less | |
| Poached Achiote Scallops | Christopher Ranch | Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender...view more Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. view less | |
| Roasted Garlic and Tomato Soup | Christopher Ranch | Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender...view more Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender or in batches in a food processor. Strain the soup through a sieve into a tureen. Serve hot topped with freshly grated parmesan view less | |
| Roasted Garlic and Blue Cheese Bisque | Christopher Ranch | Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock, and cook until the potatoes are tender. Transfer the soup to a large bowl and puree in batches in a blender...view more Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock, and cook until the potatoes are tender. Transfer the soup to a large bowl and puree in batches in a blender, then return the soup to the pan. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil. Whisk about 4 ounces of the cheese into the soup. Season to taste with salt and pepper. Ladle the soup into soup bowls, garnish with the remaining Gorgonzola and chives, and serve hot. view less | |
| Gemelli Chicken with Walnut-Garlic Sauce | Christopher Ranch | Gemelli Chicken with Walnut-Garlic Sauce is prepared by preheating the oven to 300F. Slice tops of garlic heads to expose cloves. Sprinkle lightly with 1 tsp olive oil. Wrap heads in foil and roast for 45 minutes to an hour, or until garlic cloves are squishy. Remove from oven; open foil and let cool slightly (and carefully in order not to burn yourself from the steam); then squeeze heads to extract roasted cloves without peel. Place garlic into a blender...view more Gemelli Chicken with Walnut-Garlic Sauce is prepared by preheating the oven to 300F. Slice tops of garlic heads to expose cloves. Sprinkle lightly with 1 tsp olive oil. Wrap heads in foil and roast for 45 minutes to an hour, or until garlic cloves are squishy. Remove from oven; open foil and let cool slightly (and carefully in order not to burn yourself from the steam); then squeeze heads to extract roasted cloves without peel. Place garlic into a blender or food processor. Add walnuts, remaining oil, water, half-and-half, thyme and cayenne. Blend until smooth. ;Meanwhile, brush chicken halves lightly with a bit of olive oil; lightly salt and pepper them and grill until done. Slice into 1 inch pieces and set aside. Cook gemellil until al dente; drain. Toss sauce and chicken slices with hot pasta, then add parsley. Garnish with basil and red bell pepper. view less | |
| Green Garlic Puree with Roasted Garlic Miso Salmon | Christopher Ranch | Green Garlic Puree with Roasted Garlic Miso Salmon is made by separating green garlic bulbs from stems.;Toss whole garlic bulbs in olive oil, season with salt and pepper, wrap in foil, and bake at 300-degrees Fahrenheit until soft and gold. Pass roasted garlic through a sieve, and mix with white miso. Reserve. Blanch green garlic stems, and shock in ice water. In blender...view more Green Garlic Puree with Roasted Garlic Miso Salmon is made by separating green garlic bulbs from stems.;Toss whole garlic bulbs in olive oil, season with salt and pepper, wrap in foil, and bake at 300-degrees Fahrenheit until soft and gold. Pass roasted garlic through a sieve, and mix with white miso. Reserve. Blanch green garlic stems, and shock in ice water. In blender, puree garlic stems in butter, until smooth. Reserve. Peel, and chop potatoes into large dice. Simmer in salted water, until tender. Pass through a food mill, adding hot milk and green garlic butter. Season with salt and pepper. Spread a thin layer of roasted garlic miso on the salmon. Bake salmon on a roasting rack, until warm throughout. Broil salmon, until crust is golden brown. o present, spread a little puree on the plate, and top with piece of broiled salmon. view less | |
| Curried Fish Chowder | Christopher Ranch | Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and saute for 1 to 2 minutes, stirring constantly. Add the potatoes, squash, carrots, water or stock, and sherry or wine. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat. In a blender...view more Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and saute for 1 to 2 minutes, stirring constantly. Add the potatoes, squash, carrots, water or stock, and sherry or wine. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat. In a blender, combine the cream cheese, milk or half & half, and 2 cups of the hot soup and puree until smooth. Stir the puree back into the soup and reheat gently, if needed. Serve hot topped with chives or shallots and with lemon wedges on the side. Accompany with mesclun salad and a crusty baguette. view less | |
| Garlic Stuffed Baked Potatoes | Christopher Ranch | Garlic Stuffed Baked Potatoes are made by preheating oven to 375 degrees. Using your fingers, rub off the outer most white peel off the garlic (don’t worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place head of garlic in center of a six inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for 45 minutes. Remove from oven, open foil and allow to cool. Scrub potatoes and place in the oven (you can make them at the same time as the garlic). Bake for about 1 hour or until tender when pierced with a fork. Remove potatoes from the oven. Peel garlic by squeezing the cooled cloves into a bowl (I could make a disgusting analogy to a teenage skin problem here, but I won’t). In a large mixing bowl, purée garlic with half the sour cream and buttermilk, using a hand blender...view more Garlic Stuffed Baked Potatoes are made by preheating oven to 375 degrees. Using your fingers, rub off the outer most white peel off the garlic (don’t worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place head of garlic in center of a six inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for 45 minutes. Remove from oven, open foil and allow to cool. Scrub potatoes and place in the oven (you can make them at the same time as the garlic). Bake for about 1 hour or until tender when pierced with a fork. Remove potatoes from the oven. Peel garlic by squeezing the cooled cloves into a bowl (I could make a disgusting analogy to a teenage skin problem here, but I won’t). In a large mixing bowl, purée garlic with half the sour cream and buttermilk, using a hand blender or mixer. Please see attached pdf for entire recipe. view less | |
| Dried Fruit Stuffed Pork Loin | Christopher Ranch | Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender...view more Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. view less | |
| Roasted Garlic Soup | Christopher Ranch | Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender...view more Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. view less | |
| Chicken Curry | Christopher Ranch | Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the ci...view more Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds. Add the onion and saute, stirring often, until well softened and golden brown, about five minutes. Add the ginger/garlic paste, ground spices, salt, cayenne to taste, and yogurt and saute, stirring constantly, until oil turns orange and begins to separate, most of the liquid evaporates and the color darkens, about five minutes longer. Lay the chicken in the pan. Add the tomato, jalapeno, raisins and 1-1/2 cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting the heat to maintain the simmer. Add the cauliflower, turn the chicken pieces and continue to simmer until the chicken is very tender, about 15 minutes longer. Taste for seasoning, adding salt if needed. Sprinkle with chopped cilantro and serve immediately. view less | |
| Quesillo en Salsa Verde | Christopher Ranch | Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender...view more Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender or food processor. Add the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its lowest heat and heat a wellseasoned flat griddle pan or castiron skillet over medium heat. Brush each slice of cheese with a little oil, then grill the slices for about 20 seconds on each side. You will need a heavy metal spatula to turn them, scraping all the golden crust from the pan and flipping it over. You will have to grill the cheese in batches, transferring the cooked cheeses to a platter in the oven while you finish cooking, but do not let the cheese melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and charred scallions. Accompany with wedges of toasted country bread. view less | |
| Stuffed Squid with Tomato Sauce | Christopher Ranch | Stuffed Squid with Tomato Sauce is made by In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce...view more Stuffed Squid with Tomato Sauce is made by In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour. Rinse the squid and turn the body sacs inside out. Mince the tentacles. In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more. Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper. Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish. Meanwhile, cook the linguine according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad. view less | |
| Garlic Soup with Parmesan Chips | Christopher Ranch | Garlic Soup with Parmesan Chips is made by preheating the oven to 325 degrees F. Place garlic cloves on baking sheet and lightly mist with ½ tsp. of olive oil and ¼ tsp. each of salt and pepper. Roast in oven for 25-30 minutes or until cloves are light brown and soft. In a large sauce pan over medium heat add 1 tsp. of olive oil. Add onions and potatoes, stir continuously and sauté for 2 minutes. Stir in the roasted garlic, bay leaf and vegetable stock. Bring contents to a boil, reduce heat, stir in fresh thyme and simmer for 15-20 minutes or until potatoes are soft and cooked throughout. Stir in heavy cream, salt and pepper to taste. Remove and discard bay leaf. Carefully pour soup into blender...view more Garlic Soup with Parmesan Chips is made by preheating the oven to 325 degrees F. Place garlic cloves on baking sheet and lightly mist with ½ tsp. of olive oil and ¼ tsp. each of salt and pepper. Roast in oven for 25-30 minutes or until cloves are light brown and soft. In a large sauce pan over medium heat add 1 tsp. of olive oil. Add onions and potatoes, stir continuously and sauté for 2 minutes. Stir in the roasted garlic, bay leaf and vegetable stock. Bring contents to a boil, reduce heat, stir in fresh thyme and simmer for 15-20 minutes or until potatoes are soft and cooked throughout. Stir in heavy cream, salt and pepper to taste. Remove and discard bay leaf. Carefully pour soup into blender and puree until smooth. Preheat oven to 350 degrees F. Line a cookie sheet with parchment or waxed paper. Spoon shredded Parmesan cheese into thin 1-2 inch circles, spaced wide enough apart to keep from baking together (at least 5 circles.) Bake for 3-4 minutes to melt cheese and lightly brown. Allow to cool. Divide the soup among 5 bowls. Remove the Parmesan crisps from the pan and serve on top of each bowl of soup. Garnish with chopped chives, parsley or basil. view less | |
| Squash Soup | Christopher Ranch | Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. ;Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. ;Remove from the oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. ;Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. ;Remove from the heat. ;Using a hand-held blender...view more Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. ;Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. ;Remove from the oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. ;Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. ;Remove from the heat. ;Using a hand-held blender, puree the soup until smooth. Return the soup to butter. ;When the butter has melted, saute the spaghetti squash for 2 minutes. Add the parsley. Season with salt and pepper. Ladle the soup in a shallow bowl. ;Garnish the soup with the Sauteed spaghetti squash, creme fraiche, and chives. view less | |
| Roasted Tomato Soup | Christopher Ranch | Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender...view more Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste. Serve Immediately. view less | |
| Lamb with Spinach | Christopher Ranch | Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brow...view more Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. ;Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and enough water to come half-way up the meat. Bring the mixture to a boil and braise it, covered, until the lamb is tender, about 1 to 1 1/4 hours. Remove cinnamon stick, cloves, and bay leaf. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and then chill it, covered. Reheat the lamb mixture. In a large saucepan bring 1-inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander. view less | |
| Ribbon, Paddle Blenders, & Plow Blenders | Munson Machinery Co., Inc. | Munson has been manufacturing high performance ribbon blenders, paddle blenders and plow blenders since 1960, and has most likely solved a horizontal blending problem precisely like yours numerous times. SERIES HD Heavy Duty for materials up to 70 lbs/cu ...view more Munson has been manufacturing high performance ribbon blenders, paddle blenders and plow blenders since 1960, and has most likely solved a horizontal blending problem precisely like yours numerous times. SERIES HD Heavy Duty for materials up to 70 lbs/cu ft. SERIES XHD Extra Heavy Duty For materials heavier than 70 lbs/cu-ft. view less |  |
| Tumble Blenders | Charles Ross & Son Company | Ross Tumble Blenders are supplied with generous standard features, including double cone design in 316 stainless steel construction, manually operated Butterfly valve for discharge - 24” discharge clearance Hinged stainless steel charging opening, mirror ...view more Ross Tumble Blenders are supplied with generous standard features, including double cone design in 316 stainless steel construction, manually operated Butterfly valve for discharge - 24” discharge clearance Hinged stainless steel charging opening, mirror finish on interior surfaces, 150 grit finish on exterior surfaces, and the non-stainless steel components are finished with a durable two-component paint. view less |  |
| Sanitary Mixers | Charles Ross & Son Company | Ross serves the requirements of the Food, Cosmetic and Pharmaceutical industries, in virtually every industrialized country around the world. We have the experience and production capacity that no other manufacturer of specialty mixing and blending equipm...view more Ross serves the requirements of the Food, Cosmetic and Pharmaceutical industries, in virtually every industrialized country around the world. We have the experience and production capacity that no other manufacturer of specialty mixing and blending equipment can match. view less |  |
| Cylindrical Plow Blenders | Munson Machinery Co., Inc. | Munson Cylindrical Plow Blenders consist of a cylindrical vessel and a mixing shaft that rotates about 4-times faster. The vessel is typically filled to 60 percent of capacity that, together with fast rotation of the mixing shaft, serves to fluidize the m...view more Munson Cylindrical Plow Blenders consist of a cylindrical vessel and a mixing shaft that rotates about 4-times faster. The vessel is typically filled to 60 percent of capacity that, together with fast rotation of the mixing shaft, serves to fluidize the material and fill the entire mixing vessel with airborne material, maximizing material transfer rates while minimizing impact and degradation. view less |  |
| Rotary Glass Batchers | Munson Machinery Co., Inc. | The Munson Glass Batcher is designed for blending of ingredients (including cullet) comprising glass formulations. While designed to meet glass industry requirements, the Munson Batcher is also well suited for mixing of ceramics, refractory products, powd...view more The Munson Glass Batcher is designed for blending of ingredients (including cullet) comprising glass formulations. While designed to meet glass industry requirements, the Munson Batcher is also well suited for mixing of ceramics, refractory products, powdered metal and other highly abrasive materials with extreme reliability and efficiency. view less |  |
| Rotary Continuous Mixers | Munson Machinery Co., Inc. | The Munson Rotary Continuous Mixer provides gentle, 100 percent uniform, dust-free blending at rates from 25 to 5000 cubic feet per hour—inexpensively and in minimal floor space. Whether adding 1/100% minor additive to a blend, liquid-spray-coating a mate...view more The Munson Rotary Continuous Mixer provides gentle, 100 percent uniform, dust-free blending at rates from 25 to 5000 cubic feet per hour—inexpensively and in minimal floor space. Whether adding 1/100% minor additive to a blend, liquid-spray-coating a material or homogenizing, Munson has a solution to your continuous processing needs. view less |  |
| Rotary Batch Dryers/Coolers | Munson Machinery Co., Inc. | Munson Rotary Batch Equipment is highly effective for drying, cooling or moisturizing of bulk solid materials, independent of or in combination with, blending operations. Rotary machines can be configured for "direct" drying, cooling or moisturizing, or "...view more Munson Rotary Batch Equipment is highly effective for drying, cooling or moisturizing of bulk solid materials, independent of or in combination with, blending operations. Rotary machines can be configured for "direct" drying, cooling or moisturizing, or "indirect" drying or cooling. view less |  |
| Mini-Mixers | Munson Machinery Co., Inc. | Mini-Mixers offer the same features as the full-scale Rotary Batch Mixer. Six models with maximum capacities of 0.25 to 15 cu-ft.This scaled-down version of Munson's Rotary Batch Mixer offers capacities from 0.25 to 15 cu-ft. for laboratory, pilot plant a...view more Mini-Mixers offer the same features as the full-scale Rotary Batch Mixer. Six models with maximum capacities of 0.25 to 15 cu-ft.This scaled-down version of Munson's Rotary Batch Mixer offers capacities from 0.25 to 15 cu-ft. for laboratory, pilot plant and small production applications, including pre-blends. for laboratories, pilot plants and small production runs including pre-blends. view less |  |
| Automated Discharge Systems | Charles Ross & Son Company | A Ross Discharge System can eliminate wasted hours scraping heavy or sticky materials from a mix vessel. With push-button simplicity, the system can automatically discharge a 1000-gallon batch in minutes — into bulk containers, filling or packaging equipm...view more A Ross Discharge System can eliminate wasted hours scraping heavy or sticky materials from a mix vessel. With push-button simplicity, the system can automatically discharge a 1000-gallon batch in minutes — into bulk containers, filling or packaging equipment, an extruder, or a two or three-roll mill. view less |  |
| Multi-Shaft Mixer | Charles Ross & Son Company | We offer Dual and Triple Shaft designs to meet your specific process requirements. Our economical Dual Shaft design includes a conventional high speed disperser and a two wing anchor agitator. This configuration is ideal for straight forward dispersion an...view more We offer Dual and Triple Shaft designs to meet your specific process requirements. Our economical Dual Shaft design includes a conventional high speed disperser and a two wing anchor agitator. This configuration is ideal for straight forward dispersion and mixing applications. view less |  |
| Rotary Batch Mixers | Munson Machinery Co., Inc. | The Munson Rotary Batch Mixer offers 100 percent uniform particle distribution, 100 percent uniform liquid coatings, the fastest cycle times, gentle product handling, the lowest energy consumption per pound of blended product per hour, and complete discha...view more The Munson Rotary Batch Mixer offers 100 percent uniform particle distribution, 100 percent uniform liquid coatings, the fastest cycle times, gentle product handling, the lowest energy consumption per pound of blended product per hour, and complete discharge with no segregation of blended products. view less |  |
| High Speed Disperser | Charles Ross & Son Company | Ross High Speed Dispersers are the industry standard for durability, faster dispersion and low maintenance costs. Standard models include: explosion-proof, inverter duty motors; heavy duty V-belt drives and bearings; safety switches; an air/oil hydraulic ...view more Ross High Speed Dispersers are the industry standard for durability, faster dispersion and low maintenance costs. Standard models include: explosion-proof, inverter duty motors; heavy duty V-belt drives and bearings; safety switches; an air/oil hydraulic lift system with hand/foot controls; and stainless steel wetted parts and shaft guard. Sizes range from 1/2 HP to 200 HP to handle batches from 1 to 2000 gallons. Custom designs are also available. view less |  |
| Double Planetary Mixer | Charles Ross & Son Company | Ross pioneered the Double Planetary Mixer design more than 60 years ago. Design updates make this mixer suitable for use in applications up to 7,000,000 centipoise. A high speed design variation is also available. |  |
| Planetary Dispersers | Charles Ross & Son Company | The patented Planetary Disperser combines a planetary blade and a high speed dispersion blade. The planetary and the high speed disperser blades rotate on their own axes and also rotate continuously around the vessel. The planetary blade feeds materials ...view more The patented Planetary Disperser combines a planetary blade and a high speed dispersion blade. The planetary and the high speed disperser blades rotate on their own axes and also rotate continuously around the vessel. The planetary blade feeds materials directly into the high shear zone of the orbiting high speed disperser. This combination of unique mixing actions eliminate the need for multiple mixers i.e. 2 technologies in one machine. view less |  |
| PreMax | Charles Ross & Son Company | This single-stage rotor/stator generator is specially contoured to generate both high shear and vigorous flow in a batch mixing environment. Designed especially for pigment dispersions, the Delta rotor/stator generator is used in the Ross PreMax* to produ...view more This single-stage rotor/stator generator is specially contoured to generate both high shear and vigorous flow in a batch mixing environment. Designed especially for pigment dispersions, the Delta rotor/stator generator is used in the Ross PreMax* to produce an intense combination of mechanical, hydraulic and cavitational shear, which results in aggressive deagglomeration. view less |  |
| Systems And Controls | Charles Ross & Son Company | Ross Systems and Controls (SysCon) is a leading worldwide supplier of control systems. We offer packages that range from simple on/off switches to sophisticated PLC based recipe systems. Each system, standard or custom, is designed to meet your specific n...view more Ross Systems and Controls (SysCon) is a leading worldwide supplier of control systems. We offer packages that range from simple on/off switches to sophisticated PLC based recipe systems. Each system, standard or custom, is designed to meet your specific needs. view less |  |
| High Shear Mixer | Charles Ross & Son Company | All rotor/stator mixers are comprised of a rotor that turns at high speed within a stationary stator. In a “single-stage” unit, the rotor includes a single set of four blades. As the rotating blades pass each opening in the stator, they mechanically shear...view more All rotor/stator mixers are comprised of a rotor that turns at high speed within a stationary stator. In a “single-stage” unit, the rotor includes a single set of four blades. As the rotating blades pass each opening in the stator, they mechanically shear particles and droplets, and expel material at high velocity into the surrounding mix, creating intense hydraulic shear. view less |  |
| Powder Induction | Charles Ross & Son Company | All rotor/stator mixers are comprised of a rotor that turns at high speed within a stationary stator. In a “single-stage” unit, the rotor includes a single set of four blades. As the rotating blades pass each opening in the stator, they mechanically shear...view more All rotor/stator mixers are comprised of a rotor that turns at high speed within a stationary stator. In a “single-stage” unit, the rotor includes a single set of four blades. As the rotating blades pass each opening in the stator, they mechanically shear particles and droplets, and expel material at high velocity into the surrounding mix, creating intense hydraulic shear. view less |  |
