ELECREM PASTEURIZATION VAT
For the production of : yogurts, cheeses, deserts, etc..
Milk pasteurisation : up to 90°C.
Triple jacket vat all stainless steel construction Aisi 304.
Double jacket bain-marie system + isulation.
The vat is mounted on a tubular frame with a manual lever at the rear which help for emptying.
Milk output on butterfly manual valve Din 50 with 90° elbow.
Command board with automatic regulation system GPC 145 type, which allows settings of
pasteurisation temperature, holding time of pasteurisation, final pasteurisation temp (cooling temperature), and buzzer of end cycle.
Articulated cover with agitator, with hole for emptying cans with removable rubber tap.
Water circulation pump in the bain- marie circuit to improve thermal exchange during heating and cooling. Électrovalve on water net connexion.
Moto reducer of agitator with double propeller 22 rd/min. Agitator can be remove easily.
Electrical heating by elements in bain-marie sytem.
Electricity feeding : 380 volts 3 phases
Optionals : Heating up to 100°C, reinforced agitator, agitator with teflon scrapper.
Capacities (ltrs) :