Omnia Techonologies Iberica, S.A - Della Toffola - Centrifuges, clarifiers, decanters and separators
Omnia Ecoflot
Floats: for clarifications in Setup on a single deposit
EcoFlot float is a machine adapted to the clarification of musts in Setup using a single deposit.
Very compact construction on a comfortable truck, it ensures an effective and economically advantageous flotation.
This float model is very versatile. As has been made once via reassembly of liquid saturation, a sample is taken to analyze the quality of flotation: If this was not enough it is possible to continue with the Setup and the saturation all the time as needed.
Models that work at 6 bar: (170 hl/h) S1, S2 (330 hl/h) and S3 (510 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.
Very compact construction on a comfortable truck, it ensures an effective and economically advantageous flotation.
This float model is very versatile. As has been made once via reassembly of liquid saturation, a sample is taken to analyze the quality of flotation: If this was not enough it is possible to continue with the Setup and the saturation all the time as needed.
Models that work at 6 bar: (170 hl/h) S1, S2 (330 hl/h) and S3 (510 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.
