Fraîcheur is intended for white wines that the winemaker seeks to express grape variety specificity, while still respecting the wine’s fresh and floral character.
Principal grape
The particularly robust yet lightweight trimmer enables you to work on slopes as well as on large flat surfaces. A fully modular design leaves almost nothing to be desired. The cutter bars can be
PRESSURE TANK is used for sparkling wine production by Charmat method. It is a vertical type of tank with “ellipsoidal heads” (dished top and bottom). Work pressure is 6 bar.
Beczki Węgierskiej firmy Boros Oak Barrels są produkowane ze starannie dobranego węgierskiego dębu bezszypułkowego (Quercus Petraea), wyłącznie z wewnętrznej części
Basic equipment:
conical off-centered bottom
geared motor with mixer
flow breaker
flap cover
type plate with note card
wheels
ball valve DIN DN32 on clean discharge
ball valve
This machine is suitable for washing and grinding fruits and vegetables. The poured fruit falls directly into the water basin, then the elevator conveyor pulls out from the water, where clean it
Fermenter SF6 for the production of speciality vinegars as well as lab application. For the production of vinegar with an acidity of up to 15 % (semi-batch process).
Manual Bag in Box filling system with feed line vessel for hot filling of fruit and vegetable juice in 3, 5, 10 and 20 l standard Bags. Filler is equipted with stainless steel
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.