Zusatzoptionen

The additional automatic door valve allows a separate ventilation of the air in the pressing chamber. This prevents unwanted contact of the grapes with oxygen.

Fast central filling of the press with minimal rotation required for gentle grape processing.

The CIP cleaning system offers a comfortable and extremely fast solution for thorough cleaning of the press. The hardware and software components are coordinated so that the complete cleaning process is controlled automatically.

Special cleaning program for fast and effective intermediate cleaning of the press.

For cooling or maintaining a defined mash temperature in the press. In addition to the isolation of the press drum, an active cooling within the container may be necessary. The principle of SIGMA presses offers therefore the ideal conditions:

The door filling system is used to automate and ensure the desired filling level when filling the press.

With the mobility of the press, and with appropriate planning, important advantages in the production process can be achieved (in terms of time and quality). For example: driving the press from the place of filling (red wine tank) to the place of pressing or to the place of emptying (pomace disposal).

When emptying the press with the door completely open, the large amounts of pomace in the first rotations can lead to clogging of the pomace (for example: pomace screw). The convenient solution is the emptying program, which allows a continuous emptying of the press.

The use of a flow meter ensures a multitude of advantages in process monitoring: - Volume flow measurement [liters / minute] - Display of the already drained amount of juice [liters]

The use of a flow meter ensures a multitude of advantages in process monitoring: - Volume flow measurement [liters / minute] - Display of the already drained amount of juice [liters]

The optional equipment "inert gas" allows operating the Sigma press in inert atmosphere to exclude or control unwanted oxidation processes.

With the help of the juice pump control, overflow of the juice tray is prevented. Furthermore, the juice discharge from the press is stopped when the pump power is too low according to the set parameters.

Well-known from Champagne production: The liter-controlled must separation is interesting for anyone who wants to get more out of their wine without having to operate valves manually. There are good reasons for it: - You want to offer different qualities to maximize the profit - To specifically process the various fractions according to their individual nature

The must separation depending on cycle or pressure is interesting for anyone who wants to get more out of their wine without having manually operated valves. There are good reasons for it: - You want to offer different ualities to maximize the profit - To specifically process the various fractions according to their individual nature

The maceration program enables a standardized sequence with regard to rest times and rotation. Thus, a controlled maceration proscess is possible using the entire press capacity.

In addition to the complete opening or closing of the juice drain valve on the press, a partial opening may also be advantageous: With the manually controlled juice drain, the juice valve can also be opened step by step: thus, an undesired shooting out of the free juice during the door filling or axial filling can be comfortably controlled.

The completely stainless steel hopper from Willmes is the comfortable and safe solution for the gentle filling of your press via the door opening by means of Euro boxes and slewing ring.

The program structure CIVC complies with the regulations of the Comité Interprofessionnel du Vin de Champagne.

The combi program structure with a total of 12 programs contains 6 ST programs, based on the previously common controls with timers and 6 CH programs (for the whole grape processing) with a treatment, similar to Champagne processing.

The UCE program structure with a total of 12 memory locations is based on a maximum of 9 cycles, which in turn can be repeated a maximum of 9 times to allow the best possible adaptation to the grapes. In the foreground is a gentle juicing with low pressing pressure in the shortest possible time. The operator can not only create any program step, but also automatically control the program history and program end.

The automatic program VSQ is a universal pressing program. For individual handling of each program, individual cycles can be repeated as required, entire sequences of cycles can be skipped or repeated, and specific cycles can be targeted. The VSQ automatic program can freely program up to 99 cycles. Each cycle consists of a pressure stage to increase the pressure to set pressure (p n), a pressure hold time (d n) and a number of rotations (R n). These parameters are freely programmable.

Filling via the doors of the press with whole bunches leads to a pouring cone, which complicates a complete filling of the press. Therefore, in order to be able to completely fill the press, the filling must be interrupted several times. This procedure is very time consuming and not gentle on the grape material.

Via the local network connection, current and historical press data are transmitted to the PC via the smart interface. There, programs can be monitored, analyzed, changed at will, and replayed to one of the panels of the panel for future pressings. Any malfunctions will also be forwarded via the in-house email server via push service to mobile devices such as mobile phones or tablets.

The automatic SO2 dosing system ensures a continuous addition of SO2 with maximum process control. The system provides a continuous and effective oxidation protection without excessive concentration accumulations, such as those that can be caused by manual addition.