Omnia Techonologies Iberica, S.A - Della Toffola - Centrifuges, clarifiers, decanters and separators
Omnia FLN
Floats: group of saturation and type packaged dosage
The technique of flotation is increasingly appreciated and thanks to the saturation and dosage FLN group produced by Della Toffola, is getting still wider dissemination in all the wineries.
The saturation and type packaged dosage group is installed on a cart with casters, stainless steel base, composed of saturator, peristaltic pump dosing, switchboard and pre-filter.
The dosage of adjuvants is produced in a fully automatic way.
It can be supplied as option a saturator's laboratory with a capacity of approximately 2.5 l to determine the amount of adjuvants to be added to the wort for flotation.
Models: FLN 1 (200 hl/h), FLN 2 (200 hl/h) and FLN 3 (300 hl/h).
The flotation technique allows a very quick clarification of musts and juices to send to concentration or fermentation.
From the pressing line must is then treated with a pectolytic enzyme to decrease its viscosity, disrupting the complex colloidal reticle. Time of action of the enzyme is variable in function of its dosage, temperature and the amount of solids present. Della Toffola floats always guarantees the continuous contribution of interveners: bentonite, gelatin, silica salt.
Then saturated liquid nitrogen and air, so bubbles that form the surface of the tank dragging all stools must.
Floats allow separate as soon as possible the muds of the wort, guaranteeing an exaltation of the future wine aromatic content because it has fermented in absolute purity due to a significant reduction of polyphenols and other substances which, over time, could lead to instability.
The saturation and type packaged dosage group is installed on a cart with casters, stainless steel base, composed of saturator, peristaltic pump dosing, switchboard and pre-filter.
The dosage of adjuvants is produced in a fully automatic way.
It can be supplied as option a saturator's laboratory with a capacity of approximately 2.5 l to determine the amount of adjuvants to be added to the wort for flotation.
Models: FLN 1 (200 hl/h), FLN 2 (200 hl/h) and FLN 3 (300 hl/h).
The flotation technique allows a very quick clarification of musts and juices to send to concentration or fermentation.
From the pressing line must is then treated with a pectolytic enzyme to decrease its viscosity, disrupting the complex colloidal reticle. Time of action of the enzyme is variable in function of its dosage, temperature and the amount of solids present. Della Toffola floats always guarantees the continuous contribution of interveners: bentonite, gelatin, silica salt.
Then saturated liquid nitrogen and air, so bubbles that form the surface of the tank dragging all stools must.
Floats allow separate as soon as possible the muds of the wort, guaranteeing an exaltation of the future wine aromatic content because it has fermented in absolute purity due to a significant reduction of polyphenols and other substances which, over time, could lead to instability.
