Used BERTOLASO Olympia 16 of 1980 for sale

Capping machine Bertolaso for glass bottle, Beta 605, from 2004 Capacity: 8000 bottles/hour Supported format: 0.33 l LongNeck, 0.5 l NRW, 0.5 l Vichy, 0.5 l LongNeck, 0.70 l Spumante Machine working from left to right Auciliares: 5 capping heads, additionally a system of hot water injection just before capping causing foaming and pushing the rest of the air out of the bottle neck. Machine in good condition, avaible now!

Used monobloc for sparkling water and soft drinks Isobaric filling machine with 60 filling valves: Cobert Bertolaso, Suprema 60 Year: 1990 Nominal capacity: 8000 bottles/hour Num of heads: 40 Neck configuration: 0,33 l LongNeck, 0,5 l NRW, 0,5 l Vichy, 0,5 l LongNeck, 0,70 l Spumante With pneumatic valves for three pistons - for pre-vacuum, degassing and self-levelling. Bottle lifting with stainless steel pistons, height-adjustable filling hopper. Electric control panel of stainless steel construction, speed control inverter. Direction of operation from left to right. Vacuum pump with double pre-evacuation, 60 fillers Available immediately!

Capper Bertolaso Sigma 606 Construcion year 2011 6 heads Capacity 9.000 bottles / H for screw caps BVS30/60 Quick change for formats 0,75 and 1lt In very condition and immediately available!

Product: - Still wine at max. 3.000b/h on 0,75l bottle - Sparkling wine type Brut with a content of 8 grm/l of CO2 per litre and 20 grm/l of sugar at max. 2.000 b/h on 0,75L bottle filled at 0-4ºC Bottles: Cylindrical new glass bottles Closures: - Bidireccional natural still wine corks - Monodireccional natural champagne corks Capsule: PVC for still wine and long capsules for sparkling wine bottles Wirehoods: 4-post type Labels: Cold glue for - Still wine bottle: body, back, shoulder and reversed U-shaped tax strip - Sparkling wine bottle: body, back, wraparound neck and reversed U-shaped tax strip. The line is composed with the following machines: - Loading table: with a one-way bottle transport conveyor and a fixed plataform L=2000mm for the manual loading of the bottles. - Automatic rinsing machine Bertolaso Nova 20/840. Bottle diam min 55mm, max 105mm. Bottle height min 180mm, max 360 mm. - Ozomix unit: sanitizing water production: 200-750 l/h. Max. ozone production: 2,5g/h - Inspection light boxes - Counterpressure filler with pre-evacuation, self-leveling and CIP - Corker Bertolaso Supergloria 500 R/S with vacuum system and inert gas injection for still wine and feeder - Single head wirehooder to tie wirehoods on sparkling wine bottles - Heating tunnel for 2.800 b/h 0,75L champagne bottles. Inlet temp 1ºC, outlet temp 25º. Water temperature 35ºC. Steam consumption at 3 bars 115 Kg/h. - Bottle surface dryer. - Machine for distribute and shrink PVC capsules with no orientation - Labeler: cold glue for front, shoulder, back and reverse U-shaped tax strip labels. With data printer. - Bottle conveyors system with automatic lubrication system - Carton conveyor section - Bottle counter - Compressor for 10 bars 6000 l/min - Filler Bertolaso T03 Suprema 25/1050, 24 filling valves. The Padovan treatment plant consists in the following equipment: - 3-stage pasteurization unit thermosteril with plate heat-exchanger and heating unit for 4.000 l/h. Inlet temp from 5 to 20ºC. Pasteurization temp 70 to 80ºC. Output temp 55 to 60ºC. Steam cosumption at 1 bar min 240 kg/h, max 440 kg/h. Water cosumption at 15ºC mim 4.000 l/h, max 6.000 l/h. Installed power 3,7kW - (2) Plate and sheet filters - (1) Filter with horizontal plates and manual cake discharge. - Wine microfiltation unit 1.000-2.000 l/h - (2) dosing pumps 30 l/h, 10 bar, 0,37kW - (1) dosing pump 500-1.500 l/h, 10 bar, 0,37kW for wine/sugar solution 65/70% - Centrifugal pumps 20.000 l/h, 2,8 bar - Piston pump 20.000 l/h - Cooling unit for antifreezing solution with air conditioning system - Circulation group - 1-stage plate heat exchanger for sparkling wine 4.200 l/h. Inlet temp 14ºC, outlet temp -4ºC. Cooling agent: glycol 30% - 1-stage plate heat exchanger for water sent to the tank cooling plates 23.000 l/h. Inlet temp 5ºC, outlet temp 2ºC. Cooling agent: glycol 30% - (2) Fermentation temperature control for tanks The plant has been working only for one year.

Bertolaso natural cork capping machine Dimensions of champagne natural cork: 48 x 30,5 mm Champagne standard bottles: Height : 291 - 297 mm Diameter: aprox. 84 mm Ø Weight : 560, 610, 650 gr Format 0.75 Champagne Standard 0.75 Champagne Club Running Direction left / right Available immediately