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
The leaf remover is used for mechanical defoliation of the grape zone and can be used from flowering until shortly before harvest.
The leaves are sucked in by a suction roller and plucked
Automatic linear labeling machine adapted to cylindrical containers, equipped with one labeling station. Thanks to the new labeling system using opposing rollers, the machine can run at high
Metschnikowia pulcherrima yeast, for bioprotection. An innovative bioprotection against undesirable microbiological activities. The early application of Oenoferm® MProtect effectively
The fruit is passed through the picking table into the washing container, where the first cleaning phase begins. With the help of the conveyor belt, the fruits are transported under a fresh
The PZ tanks with air cap is used for fermentation and storage of wine and other alimentary liquids. The high polished tank’s inside does not allow the capture of wine scale and facilitates
The driven disks are used to pull soil out of the vine area, for clearing or to cut furrows, for example to better deposit liquid manure or natural fertilizer.
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.