The Premix Unit makes your drinks more pleasant. Here’s the secret
A fine perlage makes the drink more pleasant for the palate ( and for the stomach ) and enhances the flavors. This is true for the champagne, and it is equally true for water and carbonated soft drinks.
A fine perlage makes the drink more pleasant for the palate ( and for the stomach ) and enhances the flavors. This is true for the champagne, and it is equally true for water and carbonated soft drinks.
So…. “BE CAREFUL TO PREMIX”
The Premix Unit performs the following operations:
- water deaeration;
- water and syrup mixing to get carbonated soft-drinks at predetermined brix;
- Carbonation to get fizzy drink;
The deaeration system of the Premix Unit is constituted by a tank ( maintained in depression by a liquid ring vacuum pump o) in which the water is sprayed, increasing the exchange surface between the water and the surrounding environment.
In this way oxygen and other gases contained in the water are eliminated.
This procedure allows to lengthen the shelf-life of the soft drinks, in fact, the absence of oxygen prevents the aerobic bacteria to degrade the product, moreover, the absence of air in the product allows to avoid the formation of foam during the filling phase.
Following steps are: the water with syrup mixing phase, the cooling phase and the carbonation phase, where the carbon dioxide is added with a direct injection of CO2. The amount of CO2 introduced into the drink is adjustable by a modulating valve.
The carbon dioxide mixed with the still drink is sent to a static mixer which has the task of splitting the bubbles of CO2 and facilitate the absorption and the intimate drink mixing.
The drink leaking from the Premix Unit is collected in a CO2 pressurized storage tank and then sent to the filler.
The correct water / syrup ratio can be obtained by a double chamber piston pump ( one for the water and the second for the syrup ) with adjustable pistons in order to achieve variables dilution ratios in function of the beverage to get and in function of the concentration of the syrup coming from the syrup room.
The system is self-regulating thanks to the installation of a brix control device for the finished beverage.
Instead of the dosing pump, flowmeters can be installed in order to obtain the correct acqua/syrup/CO2 ratio, according to the given values, the modulating valves alter the instantaneous flow of the fluids.
The use of electronic meters has several advantages compared to the traditional system with the metering pump – even if the initial cost is higher – such as:
- Reduction of losses of concentrated syrup at beginning and end of production
- Reducing the time required for the change of product / recipe
- Constant brix of the finished product even in the intermediate steps and regardless of the brix obtained in syrup room
- Reducing the amount of concentrated syrup used
- Greater ease of use and maintenance
Questions ? Requests ? Curiosity ? We are at your complete disposal: do not hesitate to get in touch with us!