Automatic vinegar fermenter Mod. frutty 101

Vinegar fermenter frutty ®

Vinegar has developed into a high-quality foodstuff in recent years. Specialties made from various types of fruit and the fine fruity character of the art of farming production are in demand. The use of state-of-the-art technology makes vinegar production a simple reality.

Simple vinegar production in top quality within a few days using the latest technology (direct aeration process).
The vinegar production in the frutty vinegar plant is extremely simple and run fully automatic. With this process the alcoholic liquid (most, wine, fruit wine or beer) becomes acidic – by special vinegar bacteria.
• Capacity: 100 lt max.
• Tank type: cylindrical vertical on stainless steel tubular frame
• Parts in contact with the product in: Stainless steel AISI 316 EN1.4401 and AISI 316L – EN 1.4404
• Structural and non-contact elements in: Stainless steel AISI 304 EN1.4301 and AISI 304L – EN 1.4307
• Diameter: 400 mm
• Ferrule height: 800 mm
• Total height: 1.500 mm
• rounded bottom welded to the ferrule, with aerator housing
• ferrule, 3 mm thick
• Outer-opening circular door Ø 200 mm, welded to the ferrule
• Top cover type NL/250 Ø mm .400 – P max 1 bar
• Tank support frame, barrel, pumps and electrical panel, made of AISI 304
• Surfaces: polished or satin-finished interiors, marbeled exteriors
• Welds: pickled and passivated interiors, satin-finished exteriors with a 30 mm wide band
• Submerged aerator in AISI 316, machined from solid, with internal Teflon guide, bottom mechanical seal and driven by electric motor Power 1kW – 2P / 400V-50Hz
• DN 15 air suction pipe made of AISI 316 stainless steel
• Junior 40 pump, complete with valves and piping for by-pass to accomplish normal product loading/unloading operations
• Probe holder ½” gas. F. including PT100 probe
• No. 2 nozzles female DIN 40 for optional input/output
• No. 1 complete drain, positioned at the bottom, outlet on ball valve F. DIN 40
• No. 1 partial discharge, connected to the pump, DIN 40 connections
• n°1 heat exchange coil Ø 3/4” gas, positioned at a distance from the ferrule
• obtained from AISI 316 pipe, 3/4” Gas female inlet and outlet
• Tested for maximum use at 0.9 Bar
• Heat exchange surface: approximately 0,85 m²
• Heating barrel, in parallel with the cooling system, with tubular armored heating element, maximum threshold thermostat, 220V circulator, complete with piping
• DN50 production gas discharge pipe, with foam recovery vessel (excluding end pipe, to be evaluated in the plant)
• Electrical control panel to control the following parameters:
– Aerator speed in fermentation mode, loading and unloading.
– Control hot/cold thermo-conditioning system, automatic at cycle start.
– PT 100 probe temperature detection.
– Pump startup for manual loading and unloading functions.
– Dry contacts for central cooling startup.

EXCLUDING CHILLER FOR COOLING (available on request)

Accessories (optional):
Kit for the control of the acidity 39407
Ebullioscopy for control of the alcohol content 39182
Digital refractometer to control the sugar content 35114
Starter bacteria 101200043