Flotation Pump suitable for tanks of 2000 to 50,000litres
Enogas Flotation model Flot 300
A Enogas Flot 300 - with a production of 25,000lts per hour in stock at 2017 price! Please note prices are plus GST.
The flotation process is a technique of separation for fruit juices that removes the suspended solids exploiting their low density and provoking their floating through the injection of a gaseous stream and, if necessary, some additives. The separation is made by the removal of the clarified product from the bottom of the tank (‘reverse racking’).
The Enogas Flot, applies a discontinuous flotation proces circulating the enzymed treated juice on an external tank to create a deep mixing between the liquid and gas. The commonly used gases are nitrogen or air (especially if a hyper-oxidation result is required on pink juices like Pinot Gris). A filtration additive, usually a specific high electrical charge food grade gelatine, is normally dosed into the juice during the process to help adhere the gas to the solid particle.
The flotation process takes between 1 to 2 hours with a holding period of between 3 and 5 hours before the racking commences. The best results for compaction of the solids occurs after longer holding periods: usually overnight.
Our customers have also used their flotation units as a centrifugal pump for wine transfers (removing the little pressure tank), while others have used the flotation pump for sparging wine with Nitrogen.
First of all, the product is treated at fermentation temperature. There is no cold settling and consequently no warming juice up, saving on substantial refrigeration/electricity costs.
Reduced solids percentage (especially if longer compaction times are applied), meaning less juice being downgraded by filtered by a RDV. Solids levels can be 25 – 50% less than seen in static settling.
With the flotation unit it’s not necessary to wait 24+ hours for the static decantation and subsequent warming up. After about 3 hours from the end of the flotation process it’s possible to proceed with racking and then yeast innoculation.
A successful floated juice will also remove indigenous yeast, removing competition to the innoculated cultures a resulting in cleaner ferments.