OMBF Enological Machines

Enological Machines - Traditional / Champagne Method - Monoblocks and Triblocks

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 Triblock - METHOD 1700

The METHOD 1700 Automatic Triblock is a machine equipped on the same base with the corker for wine and champagne corks, the wire-hooding machine for 4-post wire-hoods with or without cap and the mixer for the blending of the “liqueur d’expédition” after the dosage of Méthode Champenoise champagne and Traditional Method sparkling wine.

APPLICATION

Corking with champagne corks/wine corks, wire-hooding with 4-post wire hoods with or without cap and mixing of the “liqueur d’expédition”.

Capacity: 1.500-1.700 b/h

Sparkling wine traditional method
Data sheet

Automatic Triblock - METHOD 900

The METHOD 900 Automatic Triblock is a machine equipped on the same base with the corker for wine and champagne corks, the wire-hooding machine for the application of 4-post wire-hoods with or without cap and the mixer for the blending of the “liqueur d’expédition” after the dosage of Méthode Champenoise champagne and Traditional Method sparkling wine.

APPLICATION

Corking with champagne corks/wine corks, wire-hooding with 4-post wire-hoods with or without cap and mixing of the “liqueur d’expédition”.

Capacity: Corking and wire-hooding 1,500 b/h – Mixing 900 b/h

Sparkling wine traditional method
Data sheet