De-juicing unit for wine must processing
During the winemaking process, effectively separating the skins and seeds from the must is crucial to improve the quality of the final product. The challenge lies in ensuring continuous operation without constant stoppages for cleaning and maintenance.
Efficiently separates skins and seeds from must.
The de-juicer from Siprem International is designed to streamline the initial stages of winemaking by efficiently removing skins and seeds from the wine must. This unit features a perforated cylinder that retains solid parts while allowing the liquid must to filter through to the collection tank below. The solids are then extracted by an impeller rotating in the opposite direction inside the cylinder, which continues to operate without requiring stoppages. Constructed entirely of Aisi 304 stainless steel and mounted on wheels for easy transportation, this de-juicer features top casings that open in two halves for easy cleaning and maintenance. The equipment includes a 100 mm diameter clamp connector for must infeed and a 120 mm diameter outfeed connection. It maintains cleanliness with special rubber strips that rub against the perforated cylinder. With an hourly production flow of roughly 800 hectoliters, it ensures continuous and efficient operation.
Benefits
- Continuous operation without stoppages.
- Constructed from durable Aisi 304 stainless steel.
- Easy maintenance with top casings that open in two halves.
- Mounted on wheels for easy transportation.
- Hourly production flow of 800 hectoliters.