Vacuum deaerator

for waterdouble-stagefor the beverage industry

All beverages are extremely sensitive to dissolved oxygen because of the way it can significantly alter taste and color. Eliminating oxygen from the beverage (de-aeration) is therefore a fundamental step in satisfying the requisites of beverage quality and conservation. Because we know that using optimally de-aerated water is very important in beverage production, we can propose the most appropriate de-aeration system for the limit values and type of beverage to be produced with single stage or double stage vacuum de-aeration.