• The process section of all ZSK series is designed as a modular system.
• It consists of several barrels in which the co-rotating screws operate.
• The advantage of this modular principle is its maximum flexibility in compounding and extrusion.
• Different process zones are created alternately as needed for conveying, plasticizing, mixing, and shearing, as well as for homogenizing, devolatilizing, and pressure build-up—enabling the highest product quality and maximum throughput rates.

• The temperature of each barrel can be controlled independently. Heating is typically done electrically, using heater cartridges and heater shells, while cooling is achieved with water.
• Additionally, barrels can also be tempered using liquid or steam heating.
• Standard barrels and screw elements are made of nitrided steel or, alternatively, in the enhanced wear- and corrosion-resistant version crafted from appropriate materials.

• Maximum power density
• Reliable scale-up
• Gentle product handling for maximum quality
• A very wide range of wear protection solutions
• Maximum screw speed
• Comprehensive process engineering support
• Maximum productivity
• Flexible solutions for control systems

• Maximum resource conservation through high efficiency
• High reliability and proven technology of the machines
• Maximum flexibility in product changes and machine modifications
• Comprehensive after-sales services worldwide
• Optimal sizing of the machine dimensions
• Large number of application-specific solutions designed to boost throughput and productivity, such as quick-release features, side devolatilization ZS-EG, and Feed Enhancement Technology (FET).

TVP is used as a meat substitute and as an additive to meat products. It can be produced in various sizes and forms—either as smaller pellets or larger chunks, either broken down or ground. TVP is a dry, expanded product with a long shelf life under normal ambient conditions. Before use, TVP must be rehydrated in water or liquid.

HMMA is primarily used as a high-quality meat-analogue product in ready-to-eat meals. By adjusting recipe and process parameters, structures of different meat types can be replicated with striking similarity to the original. HMMA's moisture content ranges from approximately 50% to 80%, so it must be refrigerated.