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The C 37 Desulphuriser (Cadalpe).

eliminating sulphur dioxide from mute must, avoiding sulphite pollution of outlet water, limiting energy consumption

and conserving the chemical, physical and organoleptic characteristics of the product. Distinguishing the system: a descending veil ensures brief contact times, excellent heat output and reduces contamination from dirt; a stripping column with plates specially shaped to be extremely flexible in output of both process liquids and steam; a sulphur dioxide absorption and neutralizing chamber with special patented devices which limit consumption of lime and ensure reduced quantities of disposable solids such as calcium sulphite, which are insoluble and easily disposed of. The washing system, using chemicals or water, makes possible the periodically wash of the parts involved without removing them. A centralized control panel with electronic instruments assures the automatic running of the main stages of the process. (Cadalpe - Via C. Battisti 87 31028 Vazzola - TV - Italy Tel. +39 0438 441570 - Fax +39 0438 441577 - e-mail: info@cadalpe.com)

DISGORGING, DOSING AND TOPPING Poker 700 is an automatic monobloc designed by Barida for Champagne processing: it performs the disgorging (removal of crown cap), the addition of the “liqueur d’expedition”,

and the levelling the bottle with wine. The monobloc is mainly composed of two turrets, one with a continuous rotation and the second one with an intermittent rotation.

The Poker 700 automatic monobloc for Champagne (Barida).

The first turret is designed for the disgorging operation; it is equipped with 3 groups to seize and close the bottle. During the workflow, it reverses the bottle by approximately 65° and then it removes the crown cap. The bottle without the cap remains raking and is closed in order to limit the quantity of wine coming out. Before the end of the rotation process, the bottle returns to a vertical position, so that it can be positioned on the conveyor belt. The first turret is also equipped with a device for the discharge of caps into a tray located inside the chassis. The tray is extractible to allow the periodical emptying. The upper part has a belt conveyor and a device for loading and discharging the bottles: these are called inlet and discharge starwheels and guide conveyors.

The second turret has 6 working stations, each one equipped with grippers, and it carries out 3 operations during one rotation: the disgorging, the addition of the liqueur, and the levelling. The bottle is again reversed for the liqueur dosing, while the levelling is made when the bottle is again in a vertical position. Between the first and the second turret there is a device detecting the presence of the cap. The bottles are transported over run surfaces from the belt conveyor to the turrets. All parts that are in direct contact with the product are made of stainless steel Aisi 304 approved for alimentary use. (Barida - Strada Antica Fornace 7/c - 14053 Canelli AT - Italy - Tel. +39 0141 832092 - Fax +39 0141 825466 - e-mail: info@ baridaenologica.com)

Italian Food & Beverage Technology - LX (2010) march -

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ITALIAN BEVERAGE TECHNOLOGY 60/2010  

Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...

ITALIAN BEVERAGE TECHNOLOGY 60/2010  

Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...