For the production of all kinds of vinegar: from alcohol, wine, cider, malt, or other sources.
Patented process using only one pump to aerate fermenting vinegar, load raw material and discharge finished vinegar.
Unique design with a cooling system that uses a multi-tubular heat exchanger.
Efficiency: 95 % without GAZECO
- Fermenters of all sizes
- Submerged fermentation technology
- Conventional fermentation process by batch and fed-batch process for high acidity alcohol vinegar (up to 20%)