Food Grade Jacketed Layer Double Wall Single Wall Liquid Mixing Fermentation Tank

1. stainless steel steam jacket vessel yogurt fermentation double jacketed tank
stainless steel steam jacket vessel yogurt fermentation double jacketed tank can be used as liquid stostainless steel steam jacket vessel yogurt fermentation double jacketed tankge tank, liquid mixing tank ,liquid heating or cooling tank and so on.It is suitable for food, dairy products, fruit juice beverage, pharmaceutical and chemical and biological engineering.
Finish:Mirror or Matt Polish; Ra<0.4um
1. Material:Stainless steel, austenitic stainless steel 304, 316L etc, with insulating material or not
2. Tank shell thickness:3mm at least (according to the design or your required)
3. Design work pressure (MPa):-0.1~~1.6MPa (According to the China national standard, breakthroughs in the foregoing measurements are allowed in special cases)
4. Design work temperature:-4~~+150C
5. General accessories(If required):Manhole, CIP, respirator, sight glass, mixing(Top side or bottom)
Certification: CE ISO9001:2000.

2. Picture :


Have different kinds of agitators:
1, Bottom magnetic agitator with propeller impeller, speed from 50-400rpm or 50-800rpm. this kind of agitator is mixing thin viscosity , such as eyedrop, injection, CIP liquid, water, etc.
2, Top mechancial agitator with propeller impeller, speed at fix 71rpm or adjustable 20-200rpm or special requirement. this kind of agitator is mixing syrup, injection, blood, oral liquid, culture media, etc.
3, Top mechanical agitator with anchor or frame impeller, speed is from 10-70rpm. it is mixing higher viscosity , such as sediment or viscosity oral liquid, etc.
4, Top emusification homogenizer, speed max 2900rpm for small vessel, 1480rpm for bigger tank. this kind of agitator is mixing most high viscosity , such as suspension, oil, fat emulsification , etc.
5, Bottom emusification homogenizer, speed max 2900rpm for small vessel, 1480rpm for bigger tank. this kind of agitator is mixing most high viscosity , such as suspension, oil, fat emulsification , etc.