ECV
Vertical design
For the production of fluid products and dry goods. For cutting and emulsifying in the production of meat, sausage, sweets or delicatessen.
Sample application
- Cutting of nuts and almonds
- Cutting of cookie or chocolate pieces
- Emulsification of sauces and dressings as a circulation process, for instance desserts, sauces, emulsions, dips, mayonnaise, ketchup, pastes
- Production of boiled sausage, sausage roast, rind emulsion
- Cutting and passing of fruits and vegetables
Advantages
- non-contact operation
- no abrasion
- low increase of temperature
- ideal cutting
- excellent cutaway view
- unvarying quality
- high durability
- cost effective
- user friendly
Technical specifications
|
Component |
ECV125-7,5 |
ECV180-30 |
|
Cutting tool |
125 mm |
180 mm |
|
Cutting measure |
Selectable, standard 0.2-3 mm up to 11 mm possible |
Selectable, standard 0.2-3 mm up to 11 mm possible |
|
Electrical equipment |
400 Volt/50 Hz |
400 Volt/50 Hz |
|
Hopper |
43 litres |
80 litres |
|
Feeding haulage |
Feeding cone |
Feeding cone |
|
Machine frame |
stationary, mobile version possible |
stationary, mobile version possible |
|
Measurements W x L x H |
approx. 724 x 724 x 1195 mm |
approx. 967 x 967 x 1527 mm |
|
Materials |
Stainless steel V2A, in contact with product V4A |
Stainless steel V2A, in contact with product V4A |
|
Output |
600 - 800 kg/h |
2.000 - 3,500 kg/h |
|
Outlet |
angular or dairy pipe |
angular or dairy pipe |
Options
|
Component |
Description |
|
Circular production piping |
for production of emulsions |
|
Taper tap |
Cutter knife for pre-grinding |
|
Wedge-action cutting sets |
for oily products |