Carbomaxx
Simple carbonization of sparkling wine / beer / cider, etc.
Consistency is key in ensuring the high quality of beverages. This mostly pertains to precise carbonization of the
Pasteurizing bath is suitable for the heat treatment of packaged fruit preparations (jam, wafers, herbs) or fermented preparations (vinegar, beer) and pickles. The packaging must be heat resistant
e.AscorbicPure ascobic acid (Vitamin C), as oxidation prevention
e.Ascorbic is an efficiently acting, oxygen reducing agent. Ascorbic acid contains a dienol group. When oxidized, the dienol
The highest quality screw pump with frequency inverter. It is excellent for the transport of very delicate mediums.
Additional options (additionally payable):
pressure
The closed tank is used for fermentation and storage of wine and other alimentary liquids. High quality materials with big thickness ensure stability during a long professional usage of the tank.
The Bucher XPro is designed to process whole bunches, destemmed and / or crushed grapes as well as fermented pomace. This grape press is especially dedicated for a selection of qualitative
The pre-pruner is used to remove the one-year-old wood and can be used in cordon systems as well as for spur training. The cutting head is equipped with a different number of cutting pairs
The manual rinser mod. SSMP is designed to rinse empty bottles and jars before the filling operation. Thanks to its compact size and reduced weight, this unit is the essential equipment for
Seweryn Fabijaniak
expert in the production technology of wines, juices, meads and many other drinks. An experienced advisor in the field of design and machinery of broadly understood fruit and vegetable processing plants.