Turbovac - Turbovac Dip Tank

Applications & Use Cases

• Used for pre-washing or soaking vegetables, fruits, and other food items to remove soil and debris.
• Ideal for rehydrating dried ingredients or blanching produce prior to further processing.
• Suitable for small to medium-scale food production lines requiring batch immersion.
• Can be integrated into lines for confectionery or bakery items requiring a liquid coating or treatment.
• Employed in catering and hospitality for preparing large quantities of fresh produce.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50 to 200 litres, depending on tank dimensions.

Power supply

Units typically require a standard single-phase (230V) or three-phase (400V) electrical supply, often for heating elements or pumps.

Footprint

A dip tank of this model size commonly has a footprint of approximately 600mm to 1000mm in width and depth.

Material construction

Typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Temperature control

Many units feature integrated heating elements and thermostats for controlled temperature operations.

Drainage

Commonly includes a bottom drain valve for efficient emptying and cleaning.

Frequently Asked Questions

• What is the primary function of a dip tank in food processing?

  A dip tank is primarily used for immersing food products in liquid for washing, soaking, blanching, or applying coatings. It's a fundamental piece of preparation equipment.

• What kind of maintenance does a refurbished dip tank typically require?

• Can this unit be used for hot and cold applications?

• Is this dip tank suitable for continuous operation?

• What safety features are commonly found on dip tanks?