Are you having problems with bacteria, fungi, algae, or limescale in your well or mains water? The solution is here! Introducing “Top Water,” the cutting-edge water treatment solution with Pulsed Electric Field (PEF) technology.
“Top Water” Key Features
- Antibacterial Efficiency: Destroys bacteria and microorganisms, including the risk of Legionella, through short, high-voltage electrical pulses.
- Scaling Prevention: Transforms calcite into aragonite, preventing annoying limescale buildup and optimizing pipe cleaning.
- Improved Fluidity: Reduces water density, making it more fluid and easier to handle.
Ideal for:
- Hospitals, Nursing Homes, and Food Industries
- Mineral Water Sources and Beverage Industries
- Pharmaceutical, Cosmetic, and Chemical Industries
- Water Treatment Centers and Wastewater Treatment Plants
We offer a complete range of equipment, from mobile solutions for testing Rapid, high-capacity fixed systems:
- Microtest (0.75 lt)**: Ideal for rapid laboratory tests.
- Tester 3 (50-100 lt)**: Perfect for direct use in the bottling department.
- Fixed systems (from 5,000 to 100,000 lt/h): Large-scale solutions for continuous and intensive needs.
Patented Technology: Result of an exclusive collaboration with the Swiss company ExtraH2O, specializing in advanced water treatment technologies.
Practical Test and Guaranteed Results:
- We invite you to test “Top Water” directly in your laboratory or production department. We’ll organize a hands-on demonstration, demonstrating the effectiveness of our system in real time.
- Complete documentation of pre- and post-treatment analyses is available upon request.
Don’t waste any more time with ineffective solutions! Contact us today to schedule a demonstration and discover how “Top Water” can improve your water quality.POSSIBLE SERVICES AND OPERATIONS THAT CAN BE PERFORMED WITH TOPTANK-FLY FERMENTERS.
Features:
- qualifies and guarantees perfect contact between the must and skin mass during all processing phases (fermentation/maceration/cryomaceration, etc.)
- perfectly controls the temperature of the various processes (fermentation/cryomaceration, etc.), especially the must-skins mass in the central part of the fermenter, via the thermo-controlled central rotating blade.
- can heat musts with yeasts in the lower part to facilitate their activity.
- can homogeneously and completely cool or heat, and keep the temperature of the entire mass under control at controlled temperatures. Musts—must and skins—and wines—setting temperatures as needed from +35°C to -5°C.
- is designed and specifically for carrying out must treatment operations and processes.
- of crushed grapes—totally natural and innovative wines.
- is specifically designed for experimentation and Research into new, advanced fermentation processes for wineries that want to make extremely high-quality wines and are seeking specific, unique, and above all natural processes to maximize the value of their grapes. These operations are possible with standard accessories.
- Cryomaceration at programmed temperatures without temperature stratification and ensuring homogenization of the crushed white or red grape masses.
- Fermentation of white or red grape musts or crushed grapes.
- Fresh fermentation of white or red grapes, even very dried ones.
- Addition of 10-20-30% of whole, uncrushed grapes during the fermentation of red grapes (superfermentation).
- Fermentation of 1-2-3 different types of crushed red grapes (fermentation blend).
- Refermentation of red wines on existing pomace (double fermentation).
- Temperature-controlled maceration of white or red grapes. Red
- Macerations to make rosé wines
- Preheating musts with yeasts to be cultivated and heated at the bottom of the fermenter
- Blending wines to avoid temperature stratification at the top or bottom of the fermenter
- Blending two or more wines together to create a homogeneous blend
- Blending wine before taking a wine sample and making the mass homogeneous
- Blending wine to dissolve chemicals in the wine
- Continuous blending of wine during sampling for bottling (operations possible with optional accessories)
- Discharging the spent pomace by gravity directly into the press without a gravity pump; Automatic extraction of spent pomace
- Mechanical extraction of grape seeds
- Bâtonnage Programmable over time
- Automatic pumping over of the must
- Tartaric stabilization at -4°C
- Flotation
- Oxygenation of crushed grapes – musts or wines
- Hyper-oxygenation of white musts
- Control and monitor all operations with an iPad or iPhone or remotely from a PC
- Choose a pre-set work program and archive all process data for up to 10 years (10 harvests)
- Set process alarms that alert you to any anomalies during processing
- With a specific conditioning system, it is possible to simultaneously heat the cap of pomace (which is high above the must) to +35°C and cool the must to +10°C (which is low below the cap of pomace), or rather, you can condition both at will. (must/skins) separately
- saturation with inert argon/nitrogen gas
- control of wine, must, or crushed grapes levels
- automatic racking of musts or wines
- programmable automatic washing
- watertight UV sterilizing lamps
- suction of fermentation CO2, fermentation vapors, or fruit flies into the tank and discharges them outside
- remote control and monitoring of levels, temperatures, processes, and set work phases via iPhone, iPad, or PC
- opening and closing of the lower door and activation of valves with radio control
- having a dedicated camera that displays the inside of the fermenter and stores the images in memory
- customized programs for all automatic processes with historical memory stored for 10 years years
AIRSANA is a suction system that absorbs moisture and odors from machinery;
CLEANSYSTEM is an automatic washing system for systems and machinery;
ANOLIN is the latest-generation biological detergent;
INNERGAS is a system that supplies inert nitrogen gas during processing;
WATER SERVICE consists of an installation
