Used processing in Gauteng, South Africa

The MT Mineral Shaking Table (MT350)

Due to the continuous development of our products, the goods supplied may vary in detail to that illustrated on this Website.

Cable Holders

The TBCH1 and TBCH2 wall mount cable holders are an efficient and neat solution to store laboratory cables. The TBCH1 cable holder is designed with a focus on storing RF cables and oscilloscope probes. The TBCH2 ...

Tea Trolly

BNC Adapter Set

The TBBNC1 BNC accessory set contains 4 pieces BNC to 4mm Banana adapters, 2 pieces BNC to terminal block adapters and a 50 Ohm BNC feed-through termination.

TESCA Fire Alarm Trainer

Features 1. Demonstration of various types of Fire sensors 2. Real time activation of fire alarm system 3. Understanding the sensing techniques of fire sensors 4. Study of Fire alarm system and its accessories 5....

Atomic F.C. Bond Ball Mill (FCBM01)

Specifications: Atomic F.C. Bond Ball Mill Designed by F.C. Bond used in quality control laboratories throughout the world. Can be used in calculating the grind-ability of all ore. The Atomic F.C. Bond Ball Mill ...

RICOTTA CURD PRODUCTION, MOULD FILLING, HOMOGENISING AND EXTENDED SHELF LIFE

The machine has been designed and manufactured with a particular focus on being able to obtain products with long shelf life and the possibility to incorporate a greater amount of humidity in the product, during ...

CUTTING AND WRAPPING

ALPMA block cutters always do a good job no matter whether they are in front of a slicing, portioning or grating machine. Exact pre-division, for example of film-ripened Gouda into bars, is a decisive pre-requisi...

FINISHING VATS

The TRU-FINISH™ Curd Table for cheese finishing is available with permanent drain screens and a permanent (CIPable) drain trough, or traditional removable drain screens. Product can be discharged to a RELCO® Curd...

MELTER PRO 40 / PRO 100

The processed and spreadable cheeses production line is characterized by steam cookers. The product stretching is performed either by steam injection, direct into the product or in the double jacket. Through this...

DRAINING AND MATURATION

Curd maturation becomes an automated and particularly efficient process, achieving considerable labour savings, total elimination of curd waste and greater optimization of useful spaces.

TILTED CHEESE VATS

The cheese vat are essential if one chooses to start with milk as a raw material. The primary functions are milk coagulation and curd preparation; these phases of the production process are the basis of a traditi...

HOMOGENIZATION

Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The...

CREAMING AND SMOOTHING VATS

RELCO®’s SVC Cottage Cheese Vat is designed specifically for cottage cheese production, minimizing curd damage and the providing the highest yields. RELCO’s exclusive Verti-Stir Sanitary Agitation System provides...

SPRAY DRYING

The Protein Drying System is optimized with a vertical hot air distributor, vibrating well mixed and plug flow beds and baghouse. Other features can be added for specific customer requirements and include: multi ...