Product Description
Shenzhou Milk cream electric centrifugal separator with 304 stainless steel--Milk Fat Separator
Small milk cream separator; Manual Milk Separator; Liquid Centrifugal Separator
1)This machine is directly driven by the high speed motor, has the advantages of energy saving, durable and convenient repair.Use this machine the fat content in skim milk can be reduced to 0.02%-0.05%.
2)ND50 vertical milk separator is disc type centrifugal separator, the milk is separated into two parts cream and skim milk by centrifugal force generated by high speed rotating. Important parts of the machine are made of high quality material, and after heat treatment, durable. All the milk and contact parts are stainless steel or tin material, has good corrosion resistance.
Application:
The machine that rotates at high speed through a separator to separate the milk into fresh milk and milkshakes while removing impurities.The lower layer is milkshake, which is used to make cheese, etc., and the top layer is fresh milk, which is heated and ready to drink.
Features:
1.Big capacity
2.12 separator pan
3.Strong power
4.Milk receiver
Advantage:
1.Speed adjustable button
2.Large chassis with rubber footpads
Technical Parameter:
Model |
SZ-JX100 |
Capacity |
80-100L/h |
Cream/skimmed milk volume proportion adjustment range |
1:4 to 1:10 |
Voltage |
220v,50Hz |
Height |
52cm |
Bowl |
36cm |
Weight |
6KG |
Capacity: 50L/H
Cream content: ≤ 0.05%
Volume rate range: 1: 4~1: 10
Best Speed: 8000-10000 r/min
Milk receiver capacity: 12L
Separated milk temperature: 35-40
Dimension: 500*360*200mm
Weight: 10 kg
Detailed Images
Name: Manual centrifugal Separator
Fat content: ≤0.03%
Drum: 5L
Disks: 15pcs
Weight: 8.6kg
Size: 49*23*32cm
Name: Electric milk skimming machine
Capacity: 80L/H
fat content: ≤0.05%
Drum: 12L
Power: 300w
Weight: 6KG
Size: 38*38*27.5cm
Name: Manual centrifugal Separator
Fat content: ≤0.03%
Drum: 5L
Disks: 15pcs
Weight: 8.6kg
Size: 49*23*32cm
Applications:
• Milk and whey cream skimming
• Clarification of milk and whey
• Bacteria removal from milk and whey
• Cream concentration
• Standardization of milk, cream and whey creamTechnical