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26 - 28 November 2024 / Nuremberg, Germany

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Exhibitors & Products BrauBeviale 2023
Zoom Image LOGO_Spinning Cone Column (SCC)

Spinning Cone Column (SCC)

LOGO_Spinning Cone Column (SCC)

Spinning Cone Column (SCC)

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Visit Stand 9-441 to learn about our NEW small-scale SCC – the SCC100!

Our flagship product – the Spinning Cone Column (SCC) – is designed to extract and recover volatile compounds using steam, under vacuum conditions. This is a far more gentle process compared to standard extraction techniques, enabling our equipment to better capture alcohol, aromas and flavours – naturally.

Used across multiple industries, applications for the SCC include:
• Dealcoholisation and alcohol management in wine, beer and other alcoholic beverages
• Aroma recovery during instant coffee production
• Simultaneous flavour and soluble solids extraction from coffee and tea slurries for the production of ready-to-drink (RTD) beverages
• Deodorisation of cream and flavour management of dairy products
• Aroma recovery and preservation during production of fruit and vegetable purees and juices
• De-oiling of NFC (Not From Concentrate) citrus juices
• Essential oil extraction from botanicals, herbs and spices
• Extraction of pure flavours from fresh fruits

The SCC has been proven to deliver significant returns on investment through the recovery of superior flavours, aromas and extracts by maintaining the natural characteristics of the raw material. Equipped with state of the art control and automation, and built using 316 grade stainless steel for all product contact surfaces, the SCC operates as a continuous processing system delivering superb operational efficiency and maximising factory uptime.

Other benefits of the SCC include:
• Delicate, varietal aromas are recovered intact
• Gentle processing with short residence times and low temperatures ensures minimum thermal impact thus preserving the product’s character and functionality
• Simultaneous processing of liquids containing solids and viscous products, e.g. unfiltered beer, wine must and lees, pomace, peel
• Precise control over operating parameters for consistent production year round
• Continuous process operation and compact design
• Hygienic design with ‘Clean in Place’ (CIP)

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