كرة تركيز مانزيني S/S

MANZINI BALL

AUTOMATED BALL
The vacuum concentration ball is used for the production of jellies, fruit and tomato concentrates, sauces and juices in general, and also for other liquid and semi-liquid food products.
The concentration ball is vertically cylindrical in shape, with a double bottom for indirect steam heating and with an agitator to prevent burning of the product.
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In order to concentrate the product, the machine has been connected to a group suitable for vacuum with condenser and pumps.
The vacuum technique allows the evaporation of the water that is present in the treated product, at low temperatures, and guarantees economic convenience in terms of time allocated to the process and a more delicate treatment of the product.



The production may vary depending on the product and the brix degrees.

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