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Home > Equipment > Gases

Gases

We build equipment for gases where containment, leak-tightness and pressure under control are decisive. Vertical or horizontal pressure vessels, buffer vessels, manifolds and distribution systems, supported on saddles, a skirt or a dedicated structure.

Our equipment for gases

Reactors with external coil

Reactors with external coil

We weld coils onto the outside of the reactor for the thermal fluid to circulate and heat or cool the process, without taking up space or adding elements inside the equipment.

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Reactors with internal coil

Reactors with internal coil

We build coils into the reactor where the process calls for direct heat exchange, looking after geometry, cleaning, agitation and access to the equipment

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Lagged insulated reactors

Lagged insulated reactors

We offer our lagged insulated reactors where the aim is to minimise heat loss and help hold the conditions of the product steady.

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Pressure reactors with agitation

Pressure reactors with agitation

Equipment designed for processes calling for mixing, reaction or homogenisation under controlled pressure, with agitation matched to the product.

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Pressurised reactors with integrated CIP

Pressurised reactors with integrated CIP

Ready to heat, cool or hold temperature through a coil or thermal system, looking after the stability of the product and the cleanliness of the interior.

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Reactors for controlled vacuum

Reactors for controlled vacuum

Designed to run under pressure and to be cleaned internally by CIP, combining safety, hygiene and process continuity in a single item of equipment.

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Atmospheric fermenters

Atmospheric fermenters

Suited to wineries, dairies and food producers working without pressure, with hygiene, stability and a build matched to the product.

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Isobaric fermenters

Isobaric fermenters

Aimed at beer, sparkling wines and fermented beverages, they work under controlled pressure to bring safety and stability to the process.

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Temperature-controlled fermenters

Temperature-controlled fermenters

Suited to wine, beer, yoghurt and other food processes where temperature is decisive for a stable, repeatable fermentation.

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