VPMC: Computer Controlled Multipurpose Processing Vessel
Brand: EDIBON | Category: Scientific & Laboratory Equipment
A jacketed processing vessel that can mix, emulsify, heat, pasteurise, incubate, cool, chill and cure in one unit. It is used to prepare food products for further processing and to teach batch thermal processing, with temperature and agitation held under computer control.
Technical Specifications
| Parameter | Value |
|---|---|
| Maximum temperature | 85 °C |
| Minimum temperature | 4 °C |
| Maximum power consumption | 1.2 kW |
| Stainless steel jacketed process vessel, capacity | 30 l |
| Max. heating/cooling capacity | 7.3 kW |
| Electrical supply | single-phase 200 VAC to 240 VAC/50 Hz or 110 VAC to 127 VAC/60 Hz |
Get a Quote
Request an itemised quotation covering the proposed configuration, availability, lead time and agreed supply and support scope.
Useful details to share
- Intended application, process or teaching activity
- Required capability and equipment it must work with
Share what you know. You can start with your name and a phone number or email; final specifications can follow.
Not sure which configuration you need? Help me choose
Contact Vvon Technologies Limited about EDIBON equipment requirements in Bangladesh.
Phone: +8801805987890 | Email: info@vvon.com.bd
Back to Scientific & Laboratory Equipment
More from Food Technology Lab
- AEHC: Computer Controlled Hydrogenation Unit
A batch processing vessel used to adjust the degree of saturation of edible oils by hydrogenation. Students follow the change in iodine value with reaction time, temperature, pressure and catalyst, which is the core experiment in edible oil refining.
- GRINDOMIX GM 300: Knife Mill
Large capacity knife mill taking batches up to 4500 ml, for food and feed samples that need to be homogenised in bulk rather than in sub-samples. All parts that touch the sample are autoclavable, which matters where microbiological testing follows the milling step.
- AEDC: Computer Controlled Deodorizing Unit
A batch deodorising unit that performs vacuum steam distillation at low pressure and high temperature. It removes the volatile compounds that carry odour and flavour from edible oil, and lets students study how pressure, temperature and steam rate affect the result.