Food manufacturers use the MaxxD Lab vacuum-processing unit to produce very small test batches. The unit processes liquid and semi-solid materials with an efficient homogenizing technology to obtain stable emulsions and suspensions, for instance mayonnaise, ketchup, sauces, dressings, spreads and chocolates. The laboratory-scale, vacuum-processing unit has a usable volume of between 3 and 12 L. The special geometry of the vessel and process tool allows significantly shorter batch cycles, says the company. — FrymaKoruma, Romaco Group, Karlsruhe, Germany