The pasteurizer is designed for thermal processing of fruit juices and purees - the previously squeezed juice is fed to a buffer tank, from where it is transported to a tubular exchanger where
The pasteurizer is designed for thermal processing of fruit juices and purees - the previously squeezed juice is fed to a buffer tank, from where it is transported to a tubular exchanger where
The pasteurizer is designed for thermal processing of fruit juices and purees - the previously squeezed juice is fed to a buffer tank, from where it is transported to a tubular exchanger where
Belt press for fruits and vegetables
Previously crushed fruits are crushed between a polypropylene belt, which passes through special fruit pressing rollers. After the first squeeze, the
Pulp heater. The tubular heat exchanger is a device built on the principle of a “pipe in a pipe” type heat exchanger. The heating medium (hot water) is prepared using a gas or fuel
Belt press for fruits and vegetables
Previously crushed fruits are crushed between a polypropylene belt, which passes through special fruit pressing rollers. After the first squeeze, the
Belt press for fruits and vegetables
Previously crushed fruits are crushed between a polypropylene belt, which passes through special fruit pressing rollers. After the first squeeze, the
Belt press for fruits and vegetables
Previously crushed fruits are crushed between a polypropylene belt, which passes through special fruit pressing rollers. After the first squeeze, the
Belt press for fruits and vegetables
Previously crushed fruits are crushed between a polypropylene belt, which passes through special fruit pressing rollers. After the first squeeze, the
The boiling kettle is a device designed for thermal processing of food products such as jams, preserves, syrups, etc. The installed low-speed mechanical mixer allows the product to be mixed
Box pallet tipper
Intended for fruit and vegetables
The machine is made of very durable materials and components, which means it can be used for a long time without any signs of wear and
Strong glucoamlysis for starch saccharification
Highly concentrated glucoamylase (EC.3.2.1.3.) from Aspergillus niger for the degradation of hydrolyzed starch.
At a
Distizym® Protacid - Acidic fungal protease. Hydrolyzes proteins into peptides and amino acids. The main activity of the enzyme is based on the proteinase (EC.3.4.2x.xx)
Seweryn Fabijaniak
Certified Oenologist, a graduate of the University of Agriculture in Krakow, an 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.