Enological Machines - Traditional / Champagne Method - Neck Freezers

The oenological machines for the processing of Traditional Method sparkling wines are designed for the process consisting in causing the yeasts (lees) to deposit on the crown cork and be then removed by the disgorging, and the final closure of the bottle. OMBF machines for Traditional Method perform the bottle neck cooling, disgorging and extraction of the deposit, dosage with “liqueur d’expédition” and topping up, corking with champagne corks, wire-hooding, as well as the mixing of the “liqueur d’expédition”.
The OMBF series for Traditional Method includes manual and semiautomatic machines with capacities ranging from 150 to 3,000 bottles/hour.

Automatic - NECK FREEZER

The automatic neck freezer is a machine with top-level performances designed for the processing of products such as champagne and sparkling wine obtained following the Traditional Method/ Méthode Champenoise.

APPLICATION

Freezing of the neck of champagne or sparkling wine bottles before the disgorging.

Capacity: from 1,500 b/h to 3,000 b/h depending on the configuration

Sparkling wine traditional method

NECK FREEZER 160

The NECK FREEZER for 160 bottles is a machine designed for the processing of products such as champagne and sparkling wine obtained following the Traditional Method/ Méthode Champenoise.

APPLICATION

Freezing of the neck of champagne or sparkling wine bottles before the disgorging.

Capacity: maximum production 800/900 b/h with 0.75-Liter bottles

Sparkling wine traditional method

NECK FREEZER 90

The NECK FREEZER for 90 bottles is a machine designed for the processing of products such as champagne and sparkling wine obtained following the Traditional Method/Méthode Champenoise.

APPLICATION

Freezing of the neck of champagne or sparkling wine bottles before the disgorging.

Capacity: maximum production 550-600 b/h with 0.75-liter bottles

Sparkling wine traditional method

NECK FREEZER 40

The NECK FREEZER for 40 bottles is a machine designed for the processing of products such as champagne and sparkling wine obtained following the Traditional Method/Méthode Champenoise.

APPLICATION

Freezing of the neck of champagne or sparkling wine bottles before the disgorging.

Capacity: maximum production 200 b/h with 0.75-Liter bottles

Sparkling wine traditional method