When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MORESticky sugars and pulp in juice lines require precise thermal management to prevent caramelization during cleaning. This specialized Semi-Automatic CIP system is optimized for high-viscosity residues. It utilizes a boosted-flow pump to ensure turbulent flow (Reynolds number > 3000) through long, winding product lines. The semi-auto logic reduces the labor required for juice line sterilization while significantly improving the removal of pectin and pulp.
|
Feature / Parameter |
Detailed Specifications |
|
Pump Head |
High-Pressure 36m - 42m Head |
|
Flow Velocity |
Optimized for 1.5 - 2.0 m/s in piping |
|
Material |
SS316L for all wetted parts |
|
Filtration |
Integrated Dual-stage Return Line Strainer |
|
Connections |
SMS / RJT / Tri-clamp |
When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREYou have probably seen a batch fail for reasons that are hard to explain: a lotion that separates after a week, a sauce that turns watery, or a pigment paste with fine agglomerates that no amount of ...
READ MOREA paint plant manager in Ningbo opened the previous week's production log and found a familiar problem: batch 2417 and batch 2418 used the same formula, the same pigment lots, and the same process re...
READ MOREMany buying decisions for storage tanks and silos focus on capacity, material grade, and agitator speed. Yet the foundation under the vessel is what keeps those choices safe over the long term. A poo...
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