糖浆室

Fischer E18DFP

Used Syrup Room up to 6000 L/h


Components of the Syrup room:


1. Electrical control cabinet.

2. Sugar receive tank 200 l

3. Sugar dissolving tank 8000l

4. Sugar filtration

5. Sugar syrup pump

6. Heat exchanger (syrup cooling)

7. Sugar syrup tank I 6000 l

8. Sugar syrup tank II 6000 l

9. Tank for emulsions, concentrates, aroma adding 200l

10. FISCHER pasteurizer for syrup and juices 6000 l/h

11. All pumps, pipes


Introduction to the Used Syrup Room up to 6000 L/h


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Initially, the “Used Syrup Room up to 6000 L/h” emerges as a pivotal asset in liquid processing. Since its inception in 2006, this powerful machinery has led the forefront of syrup production. Boasting a notable capacity of 6000 liters per hour, it serves as an epitome of high-efficiency operation. Currently, it rests in storage, eagerly awaiting integration into its next productive chapter.


Core Machinery Components


Central to the syrup room’s functionality, the electrical control cabinet stands out. This crucial unit guarantees precise automation of the entire syrup-making process. Subsequently, the journey begins with a 200-liter sugar receive tank. Following closely, an 8000-liter sugar dissolving tank plays an indispensable role, ensuring each batch meets the highest quality standards.


Filtration and Cooling


Moreover, sugar filtration acts as a critical juncture, aiming to eradicate impurities and guarantee a pristine syrup output. Concurrently, a dedicated pump aids in the efficient transfer of syrup between stages. Furthermore, a sophisticated heat exchanger steps in, crucial for maintaining the syrup at ideal processing temperatures.


Storage and Flavoring


Additionally, the setup includes two voluminous 6000-liter tanks for syrup storage, designed with both capacity and easy access in mind. Also, a versatile 200-liter tank accommodates emulsions, concentrates, and flavor additions, providing essential flexibility in production. Notably, the FISCHER pasteurizer, with its 6000 L/h capacity, plays a pivotal role in ensuring both syrup and juice safety, solidifying product quality before the final bottling stage.


Integrated System Readiness


Moreover, the inclusion of all necessary pumps, pipes, and valves—as showcased in the accompanying visuals—underscores the system’s operational readiness. This comprehensive assembly ensures a seamless transition to active production, fostering a smooth and efficient workflow throughout the syrup preparation process.


Conclusion of the Used Syrup Room up to 6000 L/h




In summary, the “Used Syrup Room up to 6000 L/h” represents a holistic approach to syrup production. Featuring advanced technological components, it underscores a commitment to efficiency and product quality. Therefore, its adoption into a manufacturing environment promises to significantly elevate operational capabilities, positioning it as a valuable investment for any forward-thinking beverage production enterprise.