Food preservation is an achievement of the modern world to knowledge and technology, the centrifuge is too.
A mechanical process performed at average temperature and at a controlled rate not to change the structure and organoleptic properties of food. The centrifugation is used to separate liquid fractions from the solid product and / or fibers, or simply for drying vegetables after a normal wash.
With appropriate equipment countless foods can be centrifuged: from desalted fish, fruit, but also vegetables, basil, mushrooms, artichokes, pickles, pickles. You can filter teas, fruit juices, flavored oils, essences, etc..
Nuova Sara centrifuges are essential for any laboratory working with agro-food products, fresh or cooked, or resumed after a first storage made origin, with salt or chemical preservatives, which then have to be removed by cleaning processes prior to use final.