Spracovateľské nádoby a miešače Armfield

Armfield FT 40

General Overview

Pasteurising, cooling, hardening, emulsifying, reconstituting, incubating, and mixing are all processes carried out in food processing laboratories. The Armfield Multipurpose Processing Vessel is capable of performing all of these functions as a standalone, mobile unit. Its mobility allows it to be positioned in the laboratory alongside other equipment for which it can be used, and also enables easy storage. The hygienically designed, jacketed vessel has a working volume of 10 to 15 litres, allowing experiments and demonstrations without the need for large amounts of raw materials. An electric heating element at the bottom of the jacket heats water in the jacket, which in turn heats the contents of the vessel. This method provides gentle heat transfer to ingredients, which are often heat-sensitive, and local "hot spots" are avoided by the convective distribution of heat. Cooling is achieved simply by dosing water from the mains supply through the jacket. For chilling, cooled water is circulated in a closed loop via an ice bank circulator that is integrated into the device base. A variable speed emulsifier with different emulsifying head options can be lowered into the process liquid. Practical experience can be gained by students, and the comprehensive instrumentation allows for a complete record of the process to be created. An automatic valve switching system enables straightforward operation, allowing students/trainees to simply select the required process instead of having to operate a series of manual valves.

Description
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Refer to the diagrams in section 8, if needed, “Equipment diagrams.”

9.1 Overview
The double-walled stainless steel vessel (1) features a polished, hygienic surface and a working capacity of between 10 and 15 litres. The contents are indirectly heated by a heating cartridge (16) in the base of the jacket. The heater is protected against overheating by an adjacent thermostat (17). An emulsifier (2) can be inserted into the vessel using the locking handle (5). The on/off and speed control (14) for this device is located on the motor housing rather than on the control console. A green run indicator (7) shows when the emulsifier motor is switched on. The emulsifier head (3) can be easily exchanged for one of the supplied alternatives by simply removing the wing nuts securing the head to the drive shaft. A lid (6) prevents air contamination during extended periods of heat treatment. Chilled water is circulated from an ice bank (12) located beneath the processing vessel. After the period required for the ice bank to build up, this chilled water is supplied to the vessel jacket to cool the contents to a temperature suitable for storage/hardening. Typically, the ice bank is replenished after an initial rapid cooling phase by circulating cold water from a domestic supply. 3-way valves (10) and (11) are used for automatic selection between open loop cooling or closed chilled water circulation. In both cases, the water passes through a flow meter (13), with the flow rate manually adjustable via a control valve (14). From the flow meter, the water enters the bottom of the vessel jacket after passing through an inline check valve (15).

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