used ESPIN SRL es350d

Cream separator for warm whey skimming. Self cleaning disc stack centrifuge machine with flat belt drive and automatic discharge. Separation of mixtures of liquids with different densities and simultaneuous elimination of solids (Three Phase Separation). This process separates the fat content in the whey (present is a small percentage, between 0,15% and 0,70%). It is simpler as the milk proces, if there are low curd fines. The whey should be filtered before entering the separator. Process temperature: 35°C - 40°C. Skimming efficiency, measurable in terms of the percentage of residual fat in the whey, is between 0,02% and 0,03%. The percentage may also be lower if the whey is pre-clarified., Whey skimming capacity: 7.500 liter per hour., The new offered whey skimming separator comes with:, - Steel frame, cladded in stainless steel AISI 304., - Bowl with disc stack, made out of special S ...

Cream separator for warm milk skimming. Self cleaning disc stack centrifuge machine with flat belt drive and automatic discharge. Separation of mixtures of liquids with different densities and simultaneuous elimination of solids (Three Phase Separation). Product: Fresh cows milk (≤ 48h from milking). Process temperature: 48°C - 58°C. Skimming efficiency, expressed in terms of the percentage of fat remaining in skimmed milk is 0,04 - 0,055% with the Röse-Gottlieb method or 0,03 - 0,05% with the Gerber method. Concentration of the cream is 25% to 45%. Feeding pressure (in): ± 1,5 bar. Skimmed milk pressure (out): ± 4 bar. Cream pressure (out): ± 2,5 bar., Milk skimming capacity: 5.000 liter per hour., Standardization capacity: 7.500 liter per hour., The new offered milk skimming separator comes with:, - Steel frame, cladded in stainless AISI 304., - Bowl with disc stack, made out o ...