S&A air cooled chiller CW-5200 for cnc vertical machine center S&A CW-5200 air cooled chiller developed and produced by S&A company of China it is suitable to cool cnc vertical machine center. Its cooling capacity up to 1.4KW and the thermoelectric control in ±0.3? precision and temperature control range in 5-35?. S&A chiller has passed CE,RoHS and REACH approval. Since January 2016, the warranty period of S&A chiller has extended to 2 years. CW-5200 water cooler parameter: Model CW-5200AG CW-5200BG CW-5200DG CW-5200TG CW-5200AH CW-5200AI CW-5200BI CW-5200DI Voltage 220V 220V 110V 220V 220V 220V 220V 110V Frequency 50Hz 60Hz 60Hz 50/60Hz 50Hz 50Hz 60Hz 60Hz Current 2.4~3.1A 2.6~3.3A 4.5~6.5A 2.4~3.3A 2.4~3.1A 2.4~3.1A 2.6~3.3A 4.5~6.5A Compressor power 0.52KW 0.5KW 0.68KW 0.49/0.57KW 0.52KW 0.52KW 0.5KW 0.68KW 0.71HP 0.68HP 0.93HP 0.66/0.77HP 0.71HP 0.71HP 0.68HP 0.93HP Refrigeration capacity 5084Btu/h 4982Btu/h 5186Btu/h 4825/5797Btu/h 5084Btu/h 5084Btu/h 4982Btu/h 5186Btu/h 1.49KW 1.46KW 1.56KW 1.41/1.70KW 1.49KW 1.49KW 1.46KW 1.56KW 1281Kcal/h 1256Kcal/h 1307Kcal/h 1219/1465Kcal/h 1281Kcal/h 1281Kcal/h 1256Kcal/h 1307Kcal/h Refrigerant R-22 / R-134a / R-410a Refrigerant charge 360g 380g 350g 360/380g 360g 360g 380g 350g Precision ±0.3? Reducer Capillary Protection Overcurrent protection for compressor, flow alarm, over temperature alarm Pump power 0.03KW 0.05KW 0.1KW Tank capacity 6L Inlet and outlet External F10mm brass connector F10mm speedy connector Max. lift 10 M 12M 25M Max. flow 10 L/min 13L/min 16 L/min N.W 26 Kgs G.W 29 Kgs Dimension 58 X 29 X 47 cm (L X W X H) Package dimension 70 X 43 X 58 cm (L X W X H) CONTACT S&A TEL:+86-20-89301885, FAX:+86-20-84309967 SKYPE: teyuchiller Email:marketing@teyu.com.cn Website: http://www.teyuchiller.com About S&A Brand S&A produces more than 60000 units of industrial chillers by year,we always insist on”Quality First” in design and production. “S&A” and “TEYU” have been enjoying high reputation among hundreds of manufacturers which are from both at home and abroad,and export rate reaches above 60%. -
Air cooled chiller for laser welding system Cw-6000 air-cooled chiller is developed and produced by s&a company, applied to cool laser welding system. Cw-6000 water-cooled chiller has 3000w cooling capacity with ¡À0.5¡æ precisely temperature control, and has 2 temperature control modes as constant temperature and intelligent temperature control. Under intelligent mode, the water temperature is adjusted according to ambient temperature. Fiber laser water-cooled chiller parameter: Voltage:110v-220v; frequency: 50/60hz; refrigerant: r-22 / r-410a Pump power: 0.05kw/0.1kw/0.37~0.75kw; tank capacity:15l Dimension : 67 x 47 x 89 cm (l x w x h); packing dimension: 74 x 60 x 109 cm(l x w x h) About s&a brand S&a produces more than 60000 units of industrial chillers by year, we always insist on quality first in design and The chiller is packed in standard export carton. 74 x 60 x 109 cm(l x w x h), g.W£¡§70kgs£© 67 x 47 x 89 cm (l x w x h), n.W 60kgs
Original famous brand semi-hermetic piston compressor adopted, features sufficient cooling capacity, stable performance, and excellent quality. cooling efficiency. Aluminum fin condenser---air cooled type. Shell and tube condenser¡a water cooled type. R22, r404a refrigerant for option. 380v-415v/50hz 3ph for standard design. Different design available on request. Application Htlt-a/w series low temperature chiller is specially designed by hero-tech are widely used in pharmaceutical, chemical and bioengineering industry. The temperature is adjustable in the range of -35/+5. Standard export wooden case
Air cooled invert packaged water chillers The packaged inverter chiller units adopt inverter technology to improve the room environment greatly. Compare with the traditional chillers, packaged inverter chiller system can keep the indoor air temperature more stably in a set temperature by control the compressor speed to adjust the cooling output of the indoor Unit, at the same time, it is more energy saving. At startup, full power is used to achieve the room temperature setting quickly. Then, the capacity is adjusted according to the outdoor temperature changes and subtle indoor load changes to achieve fine-control of the room temperature setting. For cassette type indoor unit, there are total 6 versions: Heat pump bhlrcf 8z-10z-14z-17z Cooling only Bhlcf 8z-10z-14z-17z
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use :- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.5% max Fat content: 60% min SO2 : 100ppm max Ecoli & Samonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour Contact us for More Inquiry
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min SO2 : 100ppm max Ecoli & Samonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use :- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture : 3% max FFA : 0.3% max Fat content : 62% min SO2 : 100ppm max Ecoli & Samonella : negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of a microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 5% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour Contact us for More Inquiry
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture : 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate. FEATURES AND BENEFITS â?¢ 100% Natural. Protein and carbohydrate derivative. â?¢ Improves thickness. â?¢ Improves smooth texture. APPLICATIONS 1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.
LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
Specifications: Color: Green. Type: Seedless. Origin: Vietnam. Weight: 12-20 pieces/kg; (40-60)mm diameter. Packing: in a carton of 8kgs, label as buyerâ??s requirement. Quantity capacity: 200mts/month. Preserving in 50C air conditioned, pre-cooling 24hours before loading. Shelf life: 45days. Certificates: VietGap, phytosanitary. Payment term: L/C at sight or T/T 50% in advance, 50% on the scanned B/L.
English name : Mesona Chinensis Benth Taste: Sweet, light and cool Moisture: 12% max Impurities: 2% max Shelf life: 18 months Process: Air Dry and Sundry Form: Whole Leafs and Sticks
TYPE : SOFT DRIED MANGO Taste: Soft, sour and sweet Process : Air Dry , with or without sugar Color Natural Yellow
TYPE : SOFT DRIED MANGO Taste: Soft, sour and sweet Process : Air Dry , with or without sugar Color Natural Yellow
Type: Kaew mango. Taste: soft, sour and sweet. Shelf life: at least 12 months. Origin: Ho Chi Minh City, Vietnam. Process: Air Dry (with 5% sugar) No other preservatives, additives
Type: Kaew mango. Taste: soft, sour and sweet. Shelf life: at least 12 months. Origin: Ho Chi Minh City, Vietnam. Process: Air Dry (with 5% sugar) No other preservatives, additives
Type: Kaew mango. Taste: soft, sour and sweet. Shelf life: at least 12 months. Origin: Ho Chi Minh City, Vietnam. Process: Air Dry (with 5% sugar) No other preservatives, additives
