Minimalne ciśnienie w układzie hydrauliki siłowej 100 bar.
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Isobaric filling machine for sparkling wines. Maximum working pressure 4 bar. 4 filling nozzles. Filling ranges from 0.2 to 2 liters. Capacity from 150-200 b/h. Dimensions: 800x830x1600mm.
Basket press with pivoting round basket and hydraulic power unit. Easy and safe operation thanks to automatic pressure relief valve on hydraulic power unit.
Processable materials:
Ideal frame to accommodate the modern undervine care systems RADIUS SL, RADIUS SL PLUS or MULTICLEAN. The frame can be combined for rear or front mounting. The SB2 is available for working widths
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
Self-priming eccentric screw pump mounted on a running gear incl. 2/3 hose screw connection with locknut MG90/65 nozzle VA and 2/3 hose screw connection with locknut DN65/65 nozzle VA mounted on
The basic ingredient of sweetened drinks, sweetened sparkling and still waters is sugar syrup, which is prepared in a complex of devices called Syrup Room. Depending on the production requirements
Automatic monoblock for bottling and corking or closing still wine with an aluminum stopper. Filling, corking and closing with an aluminum (monopoly) cap is easy. The device is equipped with a
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.