C. F. Nielsen - Model 900 - 1400 kg/hour - Briquettes from Vineyard Waste
High quality grape vine briquettes are produced from dried and natural remains of the grape vine and they are perfect for barbeque. Prunings have always been used as a source of energy and for preparing food on open fire. Pleasant smell and a high calorific value are obvious advantages of using briquettes from vine prunings in comparison with most other barbecue briquettes.
A forgotten resource
Every year after vegetation slows down, the hardest work, in every vineyard all around the world, is about to start. - It is the time for cutting, pruning and preparing for next season, which results in a huge amount of grape vine cuttings like branches and twigs. In the past a lot of the prunings were just burned in the field, but we have together with vineyards developed a technology to make the very best out of these resources by introducing our briquetting technology.
Preparation of the raw material
The prunings are collected and baled in the vineyard and stored under dry conditions.
After shredding and milling the prunings to a particle size of max 15x5x2 mm, they are ready for feeding into the briquetting press.
Normally there is no need for drying. Sometimes the material will be so dry that it is necessary to add water, to get a moisture content of around 10% .
We recommend a standard dosing silo and a BP 6500 HD press for production of Ø90 mm briquettes with or without an Ø20 mm centric hole. The capacity will be 1100-1400 kg/hour.
An alternative could be the BP 5500 HD normally produce standard Ø75 mm briquettes at a rate of 900-1150 kg/hour.
Transportation, cooling and shortening of the briquettes
A Puck maker is inserted close to the press to shorten the briquettes into 15-50 mm long pucks, if the intension is to produce barbeque briquettes.
Consumer briquettes are produced in a continuous string and conveyed to the BS 350 automatic saw or a Briquette breaker via the min. 30 m long, straight cooling line. The long cooling line is very important to allow the briquette string to cool down and harden before being handled in the shortening and packaging line. Please refer to our solution for consumer briquetting for further details about packaging etc.
If the intension is to produce industrial briquettes, then the briquettes are just dropped of at the end of the cooling line,. Please refer to our solutions for industrial briquetting for further details about packaging etc.
Utilization of briquettes from vineyard waste
Briquettes from vineyard waste are normally of a very high quality and recommended for:
- Barbeque briquettes to replace charcoal briquettes
- Heating logs for fireplaces and ovens
- Industrial briquettes for heating plants and power plants
Grape vine briquettes are ideal for grilling, and can be used for fresh meat smoking. They are perfect for preparing beef, pork and lamb, game and fish, as they add a richer flavor to your meal, because they are:
- 100 % natural and environmental friendly fuel
- Highly flammable and clean burning with a little flame
- Clean hands - as opposed to the use of charcoal
- Heats for a long time
- Pleasant smell vines prunings gives a perfect flavor to the food
- Low ash content – max 3%
- No binders - no bonding glue is used in making briquettes