ROUSSELET ROBATEL has a wide range of centrifuges, specifically designed for the food industry, to address production requirements, product quality and integral cleaning.

This centrifuge is a triple suspension design, SC BCSA, and has been designed for processing of large items, for maximum grease and oil removal from meat scraps, bone pieces, and fish, after cooking.

Advantages and Characteristics:

• Double shell casing for steam heating
• Removable basket carrier that overturns to remove dried product
• Pneumatic cover
• Safety systems
• Special features upon request, for example, all stainless steel construction

ROUSSELET ROBATEL can accommodate various production requirements, and with our extensive expertise, we can provide specially designed machines with ancillary equipment upon request.

Downloads:

• General brochure AA E1 (pdf)
• Brochure E3 (pdf)
• Operating principle: “vertical centrifuge”