Best quality for unrivaled taste

Temperature control appliances for the food,
beverage and tobacco industry

Applications and appliances for food and beverage

Our passion for detail determines the outstanding quality of our temperature control appliances and has made us a leader in technology. We promise to you to guarantee a perfect atmosphere in all our appliances.

Microbiological cultures are incubated gently and without any temperature overshoots within the entire interior of the Memmert incubator. We manufacture all components in Germany which are vital for the strict temperature control of incubators, ovens, and climate chambers at our production facility. This ensures the Memmert touch of reliability and precision.

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We know how! Intelligent technical features make demanding applications possible.

Memmert knows exactly, what users from the industry need. Read here, which technological details make a Memmert heating oven, vacuum drying oven or climate chamber uniquely precise, reliable and efficient.

As little air circulation as possible in the incubator

The less forced air circulation the better.

Homogeneity measurements in Memmert incubators demonstrate that due to the perfect interaction of all-round heating with temperature control. Air circulation is in most cases unnecessary.

Even in an appliance with 749 litres chamber volume, the maximum deviation at natural convection and 37 °C never exceeds +/- 0.7 K.

Precision and perfect temperature distribution

The smaller the heating elements in an oven, the more heat is needed to reach the required temperature in the interior. A Memmert heating oven with a volume of 749 litres is surrounded on all sides by 52 metres of heating elements. Six heating circuits are controlled separately from one another so that the required temperature is exactly attained and maintained at every point in the interior – linearly and without fluctuations. More on the “all-round surface heating”

We know how:
Incubation without a rise in room temperature

The more cooled incubators stand in the lab, the more the air is heated. The counter-cooling of the incubators is energy-intensive and the incoming air might condense and freeze at the coldest point in the chamber. A combination of incubation temperatures above +30 °C and similar room temperatures might even lead to a failure of non-cooled incubators. Due to the combined heating / cooling concept, Memmert Peltier-cooled incubators IPP and constant climate chambers HPP offer reliable and precisely controlled cooling operation, only emitting the same amount of energy to their surroundings as they extract from the chamber.

Drying of powder and granulate

In order to avoid samples drying or simmering in its own solutions, Memmert has developed a turbo-drying system with vacuum cycles for its vacuum oven VO. Two vacuum values can be set between which the pressure in the interior is adjusted in a digital, well-controlled way. The advantage is that large amounts of dry air, which absorbs humidity, can be admitted within a short time and is then immediately extracted by the vacuum pump.

Case studies and applications in Food

A culinary quick-change artist in gourmet dining

Molecular gastronomy is renowned for using laboratory equipment to create completely new dishes, flavours and textures. Copenhagen’s Alchemist is one of the top international restaurants to have applied this experimental approach as part of a unique culinary signature. In its kitchens, this innovative Danish venue has two Memmert incubators for fermenting ingredients.

Beer-force-ageing test in a cooled incubator

Beer force-aging tests for precise prediction of the shelf life of beer are commonplace in every brewery. Herrenhausen private brewery performs these tests using an opacimeter to measure scattered light and a Memmert cooled incubator ICP110.

Sous vide cooking in the country in Landgasthof Siebenkaes

For more than 20 years, Ulrich Riedel has been at the stove with his crew whenever Memmert has something to celebrate. And even in the kitchen, many experiments were started together. Cherry tomatoes were dried in the vaccuum oven and apple wedges were kiln-dried in the heating oven.

Climate testing of packages for food or tobacco

Not all tins are alike. At least not according to Hoffmann Neopac, Swiss specialist for pocket packs made of metal or metal and plastic. Lasting quality is the most important thing when it comes to product innovation. That is why metal tins are tested thoroughly in a Memmert constant climate chamber HPP.