Agricultural Food


Food preservation is an achievement of the modern world to knowledge and technology, the centrifuge is too.

A mechanical process performed at average temperature and at a controlled rate not to change the structure and organoleptic properties of food. The centrifugation is used to separate liquid fractions from the solid product and / or fibers, or simply for drying vegetables after a normal wash.

With appropriate equipment countless foods can be centrifuged: from desalted fish, fruit, but also vegetables, basil, mushrooms, artichokes, pickles, pickles. You can filter teas, fruit juices, flavored oils, essences, etc..

Nuova Sara centrifuges are essential for any laboratory working with agro-food products, fresh or cooked, or resumed after a first storage made ‚Äč‚Äčorigin, with salt or chemical preservatives, which then have to be removed by cleaning processes prior to use final.


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  • Small metal in general: de-oiling and drying.
  • Small metal cold pressed: de-oiling after molding.
  • Micromechanics: oiling before washing and drying after washing.
  • Heat treatment: degreasing after immersion in oil of small metal parts.
  • Prewash: degreasing of machined parts with neat oil to reduce the pollution load.
  • Post - Cold wash: to dry the pieces.
  • Post-oiling: to remove excess oil.
  • Post-waxing: To remove excess wax

Centrifuges since 1963 in Parma — Italia

  • Via Naviglio Alto 24/A
  • 43122 Parma, Italia
  • Tel. 0521 27 3227
  • Fax 0521 77 1189
  • (International +39)
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