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Compressed air impulses are used throughout the entire filling process in the winery. The compressed air supply must therefore be both reliable and efficient.
The BOGE solution
Two S 60 oil-injected screw compressors and a frequency controlled compressor from the SF 61 range provide the required compressed air. The energy consumed is also utilised by heat recovery components for heating up water.
The high-quality compressor units help to ensure that 24,000 bottles per hour are filled with sparkling wine. In addition, BOGE’s heat recovery concept makes five-figure savings in external energy costs.