Factory Direct: Efficient 20Khz Ultrasonic Vibrator For Defoaming Dish Soap Equipment

20Khz Ultrasonic vibrator for Ultrasonic defoaming on Dish soap

Parameter

Model	SONO20-1000	SONO20-2000	SONO15-3000	SONO20-3000
Frequency	20±0.5 KHz	20±0.5 KHz	15±0.5 KHz	20±0.5 KHz
Power	1000 W	2000 W	3000 W	3000 W
Voltage	220/110V	220/110V	220/110V	220/110V
Temperature	300 ℃	300 ℃	300 ℃	300 ℃
Pressure	35 MPa	35 MPa	35 MPa	35 MPa
Intensity of sound	20 W/cm²	40 W/cm²	60 W/cm²	60 W/cm²
Max Capacity	10 L/Min	15 L/Min	20 L/Min	20 L/Min
Tip Head Material	Titanium Alloy	Titanium Alloy	Titanium Alloy	Titanium Alloy

Description Dissolving in water and oxygen is a strong sin that can cause rust and damage to thermal equipment or other equipment Corrosive agent for metal utensils. When the degassing is not good, the role of oxygen in the thermal equipment will affect the high-pressure system, water-saving device, etc. Therefore, in the high-pressure boiler water, the standard oxygen concentration is zero. In many cases, when the ultrasonic deaerator is used, the water can be degassed to a very thorough level, so that the equipment will not be corroded. Use ultrasound to remove nitrogen dioxide from concentrated nitric acid. When the frequency is around 60KHz, the Gas (bleaching) works best. It is very convenient to place the glass container in a strong ultrasonic field and then observe the degassing process of the concentrated nitric acid in the container. The nitrogen dioxide in the acid makes the acid brown, and the higher the concentration of nitrogen dioxide, the darker the color of the solution. When the acid becomes completely colorless, it can be considered that the degassing effect has been completed. Usually degassing can be completed within 2-3min. Application Beer foaming During the process of filling the beer into the bottle, the beer needs to be foamed. If the empty space in the bottle is not Occupied by carbon dioxide, the wine will be oxidized to acetaldehyde, making the beer unpalatable in storage. In the past, after the beer was filled into the bottle, the bottle was placed on a beating device and the bottles were beaten one by one for foaming. Each batch processed hundreds of bottles. The production efficiency was very low. Moreover, there would be noise when the bottles were beaten. , The bottle will also be in danger of being broken. Now someone has conducted research on ultrasonic foaming. When the ultrasonic wave enters the beer from the outside of the bottle When irradiated, foaming proceeds quickly, and if it is capped immediately, the quality of the beer is uniform and the bottle is less damaged. At present, beer companies in various countries are conducting research on ultrasonic power, frequency, and irradiation methods, and make them practical. Deaeration of cool drinking water When bottling soda, whether the lid is tightly closed or not, the method of heating was used to check in the past. Checked. Because bottles with imperfect lids will foam violently when they are heated, inferior products can be picked out based on this. In a factory with a large production volume, the use of this heating method is not disadvantageous in terms of efficiency, economy, or equipment occupation area. The ultrasonic method can achieve good detection. As a result, the bottle filled with soda and capped is transported by a conveyor belt. When ultrasonic waves are irradiated from the bottom surface of the bottle, the inside of the bottle foams, and the air pressure in the empty space and the liquid reaches a state of equilibrium. Then, when the bottle is irradiated with ultrasonic waves for the second time in another place, the product is distinguished according to whether it is foamed or not. Accompanied by degassing and defoaming, ultrasonic waves can simultaneously produce deodorization. For example, when ultrasonic waves are irradiated to soy sauce with strong amino acid odor, its odor disappears. This is because the odorous components enter the bubbles generated by cavitation from the soy sauce and are discharged out of the liquid as the bubbles rise. The importance of defoaming and degassing technology in the food industry Degassing is an important operation in the food industry. Degassing can not only prevent the oxidative loss of food nutrients by oxygen in the air, but also facilitate subsequent sterilization. Juice processing, degassing can reduce or avoid the oxidation of juice components, reduce the color and wind of the juice Change in taste; Degassing of cans prevents deformation and damage of cans due to the expansion of the gas and contents in the cans during heat sterilization; Prevent corrosion of the inner wall of the tank during storage; Prevent changes in the color and scent of the contents, as well as the destruction of microorganisms and other nutrients; Prevent the development and growth of aerobic microorganisms; Vacuum degassing helps to seal the caps of bottled cans and prevent the caps from jumping off during heating; It can be used as a reference for judging that the contents of the can are normal. In the food, pharmaceutical and other industries, such as the fermentation of antibiotics and monosodium glutamate, alcohol, soy products, Detergents, metal processing cooling quilts, silicone emulsion polymerization and sewage treatment, etc., will produce a variety of Foam system, it is necessary to use defoamer or other means to eliminate the foam

20Khz Ultrasonic vibrator for Ultrasonic defoaming equipment on Dish soap

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