Thermal treatment units for wine processing

Heats, Cools, and Stabilizes Wine and Beverages

The Thermal Treatment Units, available in SH, SVM, and SV models, offer precise temperature control for must, wine, spirits, and fruit juice. These units, engineered by The SERAP Group, utilize direct expansion technology for effective heating and cooling within a range of -9.9°C to +40°C. Designed for applications like tartaric acid stabilization and malolactic fermentation, they serve wineries, beverage manufacturers, and fruit juice processors.

The SH model provides a horizontal design, optimized for tartrate precipitation with capacities ranging from 21 to 245 hectolitres. The SVM model, with its cylindrical shape, supports variable capacities from 15 to 135 hectolitres, offering flexibility in processing batches. The SV model is suitable for continuous operations, providing high-capacity storage between 100 to 300 hectolitres with a compact footprint.

These thermal units facilitate a wide range of processes, including cooling, heating, clarification, and fermentation, supporting both batch and continuous operations. Each unit is constructed using durable materials, ensuring corrosion resistance suitable for the food and beverage industry. They integrate seamlessly into pre-processing, processing, and final conditioning stages, allowing for manual operation as needed.

The units are equipped for efficient energy use, contributing to lower operational costs. They are designed to be user-friendly, with easy maintenance provisions for sustained performance over time. For specialized requirements, customization options and technical support are available, ensuring these units meet specific production demands.