Recently, during the 2016 SMM exhibition, the Singapore shipyard Strategic Marine and Rolls-Royce signed a contract. According to the contract, Rolls-Royce will make two new 70-meter-long twins for the Dutch shipping company Doeksen. The ship delivered four MTU gas engines.
Rollo delivers 4 MTU gas engines
The two aluminum catamarans will begin to operate the ferry service in 2018, transporting 66 vehicles and 599 passengers. The Doeksen fleet currently includes seven ferries.
It is reported that the 70-meter long passenger ferry is built by Strategic Marine's shipyard in Vietnam. The hull is designed by BMT Nigel Gee and the interior design is handled by Vripack. Each ferry will be equipped with two MTU 16-cylinder pre-production 4000 series gas engines, with a single output of approximately 1500 kW, as the main propulsion system for the ferry, in accordance with IMO Tier III requirements, driving a fixed-pitch azimuth propeller to make the ferry The speed can reach 14 knots.

Dried Fruits Equipment

Compared with other processing methods such as canning and freezing, the processing method of dried fruit is relatively simple in equipment and operation, and the production cost is relatively low. The production process of dried fruit is: raw material pretreatment, blanching or soaking in alkali, sulfur fumigation, dehydration, wetting, sorting and packaging.
The pretreated fruit is heated with boiling water or steam or other methods for a short time, which is called blanching. The main purpose of blanching is to use heat to drive out the air in the fruit tissue and destroy the oxidase in the fruit to prevent oxidative discoloration. In addition, after the fruit is blanched, mesh-like fine cracks are formed on the surface, which can speed up the evaporation of water, shorten the drying time, and prevent the generation of large cracks during later heating; blanching can also eliminate and wash away the residue on the surface of the fruit. Microorganisms and dirt.
The temperature and time of blanching vary according to the type, variety, maturity, texture, size, etc. of the fruit. Generally, it is treated in boiling water for 5 to 15 minutes. The purpose of fruit soaking in alkali is mainly to remove the wax through the action of alkali, so as to facilitate the evaporation of water and promote drying. In addition, the fruit is immersed in hot lye, which can remove the microorganisms remaining on the surface and has a disinfection effect.

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