Product Description
Milk Cream Separator Machine for Skim Milk
Centrifugal separation principle:
Centrifugal separation uses the principle of liquid phase and solid phase with different densities and insoluble each other in the mixed liquid,and obtains different sedimentation rates in the centrifugal force field to separate and stratify,so as to achieve the purpose of settling solid particles in the liquid.
Centrifugal separation is a pure physical separation,used for liquid-solid,liquid-liquid,liquid-liquid-solid separation,especially in the case of small two-phase density difference or small solid particles,the use of gravity sedimentation can not meet the requirements,the use of centrifugal separation method is easy to achieve;It can realize continuous operation,increase production capacity,improve separation effect,reduce labor intensity and improve production efficiency;With a high separation factor,can be purified, clarified and concentrated separation,widely used in food,chemical,pharmaceutical,shipbuilding and other industries.
This product absorbs the advantage of the same kind foreign. All the parts that may contact the feedstock are made of stainless steel. Availably reduce the chemical effect of the feedstock and the machine spare parts.
Power drive adopts the triction clutch, Transfer power by the fluid, start reliably, prevent overland.
Product Parameters
| Model |
GY-05 |
GY-10 |
GY-20 |
GY-30 |
| Output |
500L/h |
1000L/h |
2000L/h |
3000L/h |
| Drum Speed |
8000rpm |
7320rpm |
7320rpm |
6500rpm |
| Motor Power |
2.2KW |
4KW |
5.5KW |
7.5KW |
| Slagging mode |
Auto-control |
Auto-control |
Auto-control |
Auto-control |
| Output Pressure |
100-350KPa |
100-350KPa |
100-350KPa |
100-350KPa |
| Working Condition |
Semi-closed |
Semi-closed |
Semi-closed |
Semi-closed |
| Separation temperature |
40-45oC |
40-45oC |
40-45oC |
40-45oC |
| Fat content |
<0.04% |
<0.04% |
<0.04% |
<0.04% |
| Dimensions |
700*550*800mm |
800*600*1250mm |
1000*6200*1400mm |
1100*650*1250mm |
Detailed Photos
Certifications
FAQ
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