Process Tank (LAMKVS21-233)
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Advantages:
- Hygienic design
- Mixing, emulsifying, heating and evacuating all in one working procedure
- Cuts down on time consumption
- Easy to service
- Easy to operate
Fields of Application:
These units are designed to heat, mix, disperse dissolve, suspend or hydrate solids and liquids or oils and fats with liquids that are used in the Dairy and Food Industries, producing:
Creme cheese, quark, yoghurt, ice cream, babyfood, desserts, mayonnaise, dips, sauces, soups, ketchup, chocolate and sugar confectionery
Standard Features:
- Stainless steel AISI 316.
- Hydraulic liftning of lid(except tank sizes larger than 300 ltr.)
- Adjustable feet.
- Mixing wheel
- CIP
- Agitator (single armed)
- Manual control panel
- Thermojacket
- Direct steam injection
- Air ventilation
Optional design features:
- Load cells
- level control
- Special designed stirring device
- Steamtreatment station
- Steam generator
- Product pump
- Operation platform
- Full automatic control of operation with PLC-program and automatic valves
- Evacuation device with pump
- Constructed as a pressure vessel
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| Net volume(lt.) |
Mixer unit(kW) |
Agitator(r.p.m./kW) |
| 10 | 3 | 36/0.5 |
| 20 | 3 | 36/0.75 |
| 40 | 3 | 36/1.1 |
| 60 | 3/22 | 36/1.5 |
| 100 | 22 | 36/2.2 |
| 150 | 22 | 36/2.2 |
| 300 | 22 | 30/3.0 |
| 550* | 37 | 25/3.0 |
| 1300* | 75 | 20/4.0 |
| | * Without hydraulic lift |
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