20kHz 3000W Ultrasonic Resin Emulsification Equipment

Basic Info.

Model NO.	RPS-SONO20-3000
Separation Mode	Filter Type
Operating Type	Continuous Type
Installation	Vertical
Pressure	Medium Pressure
Condition	New
Power	3000W in Max
Capacity	20L in Max
Weight	25kg
Horn Size	Customized
Generator	Digital Generator
Horn	Titanium Alloy
Frequency	20kHz
Transport Package	Carton
Trademark	RPS-SONIC
Origin	China
HS Code	8515900090
Production Capacity	200PCS/Month

Packaging & Delivery

Package Size 120.00cm * 20.00cm * 20.00cm Package Gross Weight 25.000kg

Product Description

20khz 3000w Ultrasonic resin emulsification equipment

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 ºC	300 ºC	300 ºC	300 ºC
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

Sonication is the act of applying sound energy to agitate particles in a sample, for various purposes such as the extraction of multiple compounds from plants, microalgae and seaweeds. Ultrasonic frequencies (> 20 kHz) are usually used, leading to the process also being known as ultrasonication or ultra-sonication.

With ultrasonic extraction, the sonication uses ultrasonic waves. A probe is inserted into the mixture. The probe starts to put forth both high and low pressure sound waves. The waves create microscopic currents and pressurized liquid eddies which creates a harsh environment.

RPS-SONIC ultrasonics supplies ultrasonic extractors and ultrasonic food processing systems adapted to your process requirements. We spec our sonication systems to the customer's specifications such as capacity / throughput, olives (raw material), oil sort and quality, space, and retrofitting into existing production streams. By pumping the olive paste through an ultrasonic reactor chamber, the ultrasonic waves are applied very uniformly through the olive paste so that a very homogeneous product quality is achieved. One of the major advantages of Hielscher's sonication systems is the full control over all process parameters. Sonication intensity, temperature and pressure can be completely controlled so that the sonication process can be perfectly optimized in regards to yield and quality standards. The industrial grade of our ultrasonic systems allows for 24/7 operation and hazzle-free processing.

Nutritionally Enriched Olive OilApplying ultrasound waves during the maceration / malaxation step enables to improve the nutritional value of olive oil by enriching it in phenolic compounds and vitamins from olive leaves. By extracting phenolic compounds such as α-tocopherol and oleuropein from olive leaves and adding them to the olive oil, the nutritional quality of the olive oil can be enhanced.

Flavored Olive OilHerbs and spices such as basil, sage, rosemary, garlic, lemon peel, peppers, ginger, rosemary sprigs, etc. can be used to infuse olive oil. The intense extraction effects of sonication help to release the flavor of the herbal / spice substrate much more complete and faster. Click here to read more about ultrasonic extraction! Our ultrasonic systems are highly versatile and can be used in several process stages of your process. If you want to process your olive oil further, you can use your ultrasonic system to create fine size emulsions, e.g. to manufacture olive oil vinagrettes, dressings or sauces.

Benefits of Ultrasonic Olive Oil Extraction

Higher yieldMore aromatic flavor and aromaLower bitternessHigher antioxidant contentLonger shelf life intense green color