ड्रम ब्लैंचर प्रकार जंबो कोडुको 16/500Berief
drumblancheur Type Jumbo KODUKO 16/500
ड्रम ब्लैंचर प्रकार जंबो कोडुको 16/500
Berief
drumblancheur Type Jumbo KODUKO 16/500
स्थिति
उपयोग किया हुआ
स्थान
Zwevegem 

तस्वीरें दिखाती हैं
मानचित्र दिखाएँ
मशीन के बारे में जानकारी
मूल्य और स्थान
- स्थान:
- Wulfsbergstraat 6, 8550 Zwevegem, België

कॉल करें
प्रस्ताव का विवरण
- विज्ञापन आईडी:
- A21636618
- संदर्भ संख्या:
- 1445
- अद्यतन:
- अंतिम बार 01.04.2026 को
विवरण
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
with elevating spiral screw for loading
Redsyylumjpfx Aater
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
with elevating spiral screw for loading
Redsyylumjpfx Aater
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
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