ECH-I
Inline design
For homogenizing, sieving and emulsifying of soups, sauces, dressings etc.
For inline-production and operation with hopper and circuit line.
ECH125-7,5I EmulsiCut for inline production
Sample applications
The EmulsiCut emulsifies sauces, marinades, dips and dressings. The machine is mountable into existing and new production lines for emulsifying and dispersing of lumps. Used as a single machine, the micro cutter can be equipped with one or several hoppers.
Cutting principle
The emulsifier operates by non-contact rotor-stator system. For the production of sauces, a cutting ring of 1.3 to 3 mm gap and a cutting head with 6 teeth are used. The cutting head is rotating with a motor speed of 3000 rpm inside of the cutting ring. Establishing of the emulsion is done by circulating product flow.
Technical specifications
|
Component |
ECH125-7,5I |
ECH150-30I |
|
Drive |
7.5 kW; 3000 rpm |
30 kW; 3000 rpm |
|
Cutting tool |
125 mm |
150mm |
|
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 |
|
Infeed |
DN 50 or hopper |
DN 65 or hopper |
|
Outlet/circulation |
Conveyor disc with sickle elements |
Conveyor disc with sickle elements |
|
Machine frame |
stationary, mobile version possible |
stationary, mobile version possible |
|
Measurements W x L x H |
approx. 400 x 798 x 550 mm |
approx. 780 x 1000 x 610 mm |
|
Materials |
Stainless steel V2A, in contact with product V4A |
Stainless steel V2A, in contact with product V4A |
|
Output |
1,200 - 3,000 l/h |
3,000 - 6,000 l/h |
|
Outfeed |
DN 40 |
DN 50 |
Product example: mayonnaise
The operation for establishing an emulsion is nearly the same for all products.
1st step:
Insert water and egg yolk.
2nd step:
Start product circulation. Add stabilizer and dry substances into recirculating flow.
3rd step:
Add slowly oil after approx. 30 seconds.
4th step:
After further 30-60 seconds, add vinegar and emulsify for a short time.
5th step:
Discharge mayonnaise.
