Drum blancher gerð Jumbo KODUKO 16/500Berief
drumblancheur Type Jumbo KODUKO 16/500
Drum blancher gerð Jumbo KODUKO 16/500
Berief
drumblancheur Type Jumbo KODUKO 16/500
Ástand
Notað
Staðsetning
Zwevegem 

Myndir sýna
Sýna kort
Upplýsingar um vélina
Verð og staðsetning
- Staðsetning:
- Wulfsbergstraat 6, 8550 Zwevegem, België

Hringdu
Tilboðsupplýsingar
- Auglýsingarauðkenni:
- A21310822
- Tilvísunarnúmer:
- 1445-1
- Uppfærsla:
- síðast þann 24.02.2026
Lýsing
continuous blanching / pasteurizing / cooking vessel or cooling plant
shaftless spiral : perforated drum with welded screw (helix configuration) by which the products are gently transported through the water
complete insulated closed system : energy saving by the insulation of the entire machine and the indirect steam heating
net length ± 11 m
width 3.100 mm
all stainless steel
adjustable speed
variable dwell adjustment
suitable for steam heated
• connection 400 kg / h (5 bar)
heat exchanger
circulation pump
with outfeed conveyor belt for unloading
Nodpeymnnhofx Ad Decn
with elevating spiral screw for loading
in good condition
Applications :
• Blanching of vegetables and potato products
• Pasteurising and/or after-pasteurising of vacuum-packed products
• Cooking of sausages in natural or artificial casings
• Cooking of heads and tongues
• Cooking of poultry
• Continuous soup production
shaftless spiral : perforated drum with welded screw (helix configuration) by which the products are gently transported through the water
complete insulated closed system : energy saving by the insulation of the entire machine and the indirect steam heating
net length ± 11 m
width 3.100 mm
all stainless steel
adjustable speed
variable dwell adjustment
suitable for steam heated
• connection 400 kg / h (5 bar)
heat exchanger
circulation pump
with outfeed conveyor belt for unloading
Nodpeymnnhofx Ad Decn
with elevating spiral screw for loading
in good condition
Applications :
• Blanching of vegetables and potato products
• Pasteurising and/or after-pasteurising of vacuum-packed products
• Cooking of sausages in natural or artificial casings
• Cooking of heads and tongues
• Cooking of poultry
• Continuous soup production
Bjóðandi
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