- removes air from products, which prevents product oxidation, decomposition of fats or off flavour and smell (products are of better quality and have longer shelf-life),
- high throughput rates (dependent on product viscosity),
- minimal product loss,
- fast and easy cleaning,
- low maintenance,
- compact design,
- options: special version for use in explosion risk areas, water-cooled design.
The NETZSCH Vacuum Deaerator works on the principle of vacuum – thin-film – rotary process. A suction pump creates vacuum in the deaeration chamber, drawing your product inside the unit and into the centre of a rotating bowl. Continuous deaeration is achieved by a thin product layer being formed on the rotating bowl. Product discharge from the rotating bowl is effected by centrifugal force spinning the product out through a pick-up pipe. Product dwell time in the deaeration chamber and product throughput can be varied by means of non-return valves.