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Dresden City Special
MORE EFFICIENT AND ENERGY-SAVING CARBONATION
Cavitator Systems has developed a unique technology that simultaneously enables 70
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Issue 11 2
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December 2023
The result? "The product doesn't need to be cooled AND the bottles don't need to be dried before labelling. Not only does this save our customers money, but there are very few problems with labelling. The containers run through the bottling line faster and more smoothly. In addition, our technology allows very fine dosing of the CO2 additive, so the producer can calculate the rising cost of carbon dioxide more reliably. In addition, the products receive exactly the amount of carbon dioxide specified in the recipe. The advantages of Cavitator's technology have been known for years beyond the borders of Germany. Well-known players such
"Our technology is increasingly in demand, especially in the Asian and African regions. The huge cost-saving potential of our systems and the precise dosing of CO2 are clearly central to why companies are choosing our technology.” www.cavitator-systems.com PHOTOS: CAVIATOR SYSTEMS GMBH
To prevent foaming, the liquid must be cooled down to around 2-4 degrees, using a lot of energy. However, this causes problems during labelling: Condensation forms on the cooled bottle and the labels do not stick. So energy has to be used again to dry the bottles. "But Cavitator simplifies all this," he says.
energy-saving carbonation and minimises labelling problems: "Thanks to our proprietary, patented technology, the filling temperature of the product can be increased to up to 18 degrees Celsius while maintaining a high bottle throughput during filling," explains Eckelmann.
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The magic word is carbonation systems – a mixing technique that turns drinks into fizzy refreshments. "As everyone knows, carbonated liquid shoots out of the container at high pressure when it is shaken,” begins Eckelmann. "What may be a welcome effect at a party is a nightmare for beverage producers: the sparkling wine should remain in the bottle at a constant filling level and carbon dioxide saturations during bottling. However, in industrial bottling, where many bottles are filled by machine in a short space of time, carbon dioxide is inevitably added under pressure.”
as Possmann, Gasteiner, Katlenburger or Rheinsberger Preussenquelle are just as convinced of Cavitator Systems as, for example, the Japanese food companies Maruzen or Kimura.
TEXT: SILKE HENKELE
Many people may have wondered what brings the sparkle into water or how wine becomes our favourite sparkling drink. Sparkling water is easy to make at home. But how does it work on a larger scale? Michael Eckelmann, Managing Director of Cavitator Systems, explains.