Drum blancher Type Jumbo KODUKO 16/500Berief
drumblancheur Type Jumbo KODUKO 16/500
Drum blancher Type Jumbo KODUKO 16/500
Berief
drumblancheur Type Jumbo KODUKO 16/500
Κατάσταση
Μεταχειρισμένο
Τοποθεσία
Zwevegem 

Βασικά δεδομένα
- Ονομασία μηχανήματος:
- Drum blancher Type Jumbo KODUKO 16/500
- Κατασκευαστής:
- Berief
- Κατάσταση:
- μεταχειρισμένο
Τιμή & Τοποθεσία
- Τοποθεσία:
- Wulfsbergstraat 6, 8550 Zwevegem, België

Καλέστε
Λεπτομέρειες προσφοράς
- Αναγνωριστικό αγγελίας:
- A232-10806
- Αριθμός αναφοράς:
- 1445
- Ενημέρωση:
- τελευταία στις 26.10.2026
Περιγραφή
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
Nedpfxe Afm H Aj Amysdc
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
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
Nedpfxe Afm H Aj Amysdc
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
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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