Team for pressure scalding of the epidermis of root vegetables – KOMEN KUIN

Team for pressure scalding of the epidermis of root vegetables – KOMEN KUIN Dimensions: - Total length –7,600 mm; - Total width - 3,850 mm; - Total height - 4,100 mm. The team includes the following devices:

• Loading conveyor onto the weigher - threshold - rubber belt; - Length – 3,800 mm; - Width - 740 mm; - Lifting height - 4,100 mm; - Threshold height - 70 mm; - Spacing between thresholds - 210 mm;

• Raw material portion weigher - strain gauge; - Belt width - 600mm; - Belt length - 1,250 mm; - The valve opens with a pneumatic actuator.

• Dimensions of the scalding unit: - Length – 1,800 mm; - Width – 2,500 mm; - Height – 3,530 mm; - Height with weigher – 3,850 mm;

• Komen Kuin infuser (pear); - Capacity of the pressure infuser - 300 l; - Operating pressure of the infuser - up to 14 atm; - Steam consumption per 1 kg of raw material - approx. 0.3 kg; - Length of the raw material brewing cycle - depends on the steam pressure; - Feed - opening and closing - steam actuator;

• Hopper for the scalded raw material;
• Screw receiver - unloading from the chute; - Screw length – 3,600 mm; - Screw cross-section - 390 mm; - Screw stroke – 200 mm;

• Steam expansion tank - 750 l;
• Set of automatic valves and pressure piping;
• Capacity approx. 3 t/h;
• Weigher, screw receiver and control boxes - stainless steel, the rest - painted steel.