bellot VOG210 Manual

Top unit + SO2 dish + Upper lid (all provided
detached in a plastic bag)
Transparent body (4.5 litres or 16 litres depen-
ding on model of bung)
Straddle seal + 4 nylon adjusting knobs + 4 5 st.
steel screws + 4 5 st. steel bolts. Straddle seal provi-
ding water-tight connection bet-
ween the clear body and the upper
lid – St. steel screws + st. steel bolt
to be screwed into the holes provi-
ded in the upper side of the trans-
parent body. All provided in the
same bag as the top unit.
Aseptic Bung
VOG210®
« Our objective being to innovate in order to offer our customers products which correspond to their current uses and requirements
and also to develop products which are more ecologically-friendly, we have tea-
med up with designer Boris Bracq to create the new VOG210 aseptic bung, made
entirely in France and built and assembled at our Gradignan site.
Conscious of the fact that the transportation of our bungs constituted the highest
environmental cost
, we wanted to make it more compact than its predecessors, thus enabling us to re-
duce transport-related environmental costs by some 70%, and more watertight,
thus decreasing the chances of liquid sulphur escaping. Particular consideration
was also given to the withdrawal of the product at the end of its lifespan. Thanks to
its new and particularly careful design, the hygiene and cleaning of the VOG210
bung have been made easier in order to meet the needs of our customers and re-
flect our beliefs of how the product should be, namely fluid but at the same time robust and stable. Like the precious lid of a carafe,
our bung will undoubtedly sit atop some of your best wines ».
   
U s i n g I n s t r u c t i o n s
www.bellot-sa.fr
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aintaining the VOG210 Bung couldn’t be easier. Start by separating all
parts which can be cleaned separately according to their level of soiling.
The top unit and SO2 dish will generally just need to be rinsed in clean
water (possibly using a little soap to remove any grease and stubborn
stains).
The body and the middle lid can be washed using an anti-staining and
aseptic product. Don't have the water too hot (maximum 35°C) so as not
to deform the various parts.
Leave to dry at room temperature (heated room in winter) and avoid using
warm air (so as not to deform the various parts).
In the event of any part of the bung breaking, it is possible to change only
the broken part by contacting your distributor or our sales department
We provide products suitable for cleaning and asepsis of our plastic mate-
rial (bungs, manholes, etc.). Don't hesitate to contact us or download the
documentation on our website.
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N.B.: t is bung is not designed to
empty a vat (t ere is a special GD Bung
available for t is purpose). Should you
wish to empty (either entirely or par-
tially) the vat onto which the VOG210
Bung is mounted, you must completely
remove the top unit or bung so as not to
cause any decrease in pressure inside
the vat (thus risking damage to the vat).
We recommend that you wear gloves
when handling SO2 intended for use in
the bung dish and that you do so in a
light and well-ventilated environment,
wearing a protective mask if possible
(see safety advice on SO2 packaging).
We would recommend that you use
SO2 of between 6% and 9% maximum.
The SO2 should be replaced every 3 to
5 weeks (N.B.: this period may vary
from one cellar to another depending
on the temperature and hygrometry of
the cellar).
The 6% concentration SO2 being, by its
nature, volatile, its is necessary to pro-
ceed to a series of tests in order to avoid
unwanted concentrations of SO2 in the
wine thus protected.
On top of fragile wines or small vo-
lumes (under 20Hl), it is possible to
pour 20 mm height of SO2 solution in
the removable bung dish (in order to en-
sure a gentle bubbling), this solution
being concentrated at 2% or 3% maxi-
mum (1 volume of 6% SO2 for 1 or 2
volumes of water).
In any case, we recommend you contact
your consulting oenologist before im-
plementation of the bung, who can give
you advice on the procedure depending
on the wine and the capacity of the vat.

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
In order to protect wines stored in vats, air entering
the vat must be dedusted and sterilised. The most
economical and effective way of doing this is to use
an aseptic bung.
The VOG210 bung is entirely adapted to suit this
method of wine conservation, enabling the wine to
expand whilst preventing any overflow or soiling
around the vat.
The VOG210 Bung comes in two models, differing in
terms of the capacity of the secured vat:
VOG210, 4.5-litre capacity for vats of up to 15,000
litres
VOG210, 16-litre capacity for vats of over 15,000
litres.
icro-droplets are drawn into the body of the bung
through the bubbling of S02 and saturate the air with
SO2. This halts the development of bacteria and
other micro-organisms whilst maintaining the atmos-
pheric pressure within the vat (no increase or de-
crease in pressure) irrespective of the movement of
the wine within the vat (N.B.: t is only applies to na-
tural movements and excludes movement caused by
pumping and ot er mec anical actions).
Rue du Solarium - ZA de oulerens 33174 GRADIGNAN CEDEX
FRANCE
mail : [email protected]
For reasons of volume and for t e purposes of reducing t e
ecological impact of transporting our products, we deliver
t e bung as a series of detac ed parts w ic take just a few
seconds to assemble.
1- If it hasn’t already been
done, firmly screw the 4 5
screws thread facing upwards)
into the 4 holes located on the
upper side of the body of the
bung using the nuts provided.
2- Position the upper lid, which
should fasten onto the 4 st. steel
screws.
3- Screw the 4 nylon adjusting
knobs onto the screws to immo-
bilise the upper lid.
4- Position the straddle seal,
which should cover the body
and the upper lid.
5- Position the SO2 dish in the
upper lid, followed by the top
unit (N.B.: the top unit is
magnetic and will naturally
sit in its correct position on
top of the bung).
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The VOG210 bung is positioned at the highest point of the vat (on a trap,
for example, or on a bung seat located on the vat). The bung has a
connector to screw onto the standard Bellot fitting (a large number of
adaptors are available from our sales department).
- Screw the bung onto the bung seat on the vat.
When it comes to positioning the seal, ensure that it is in good
condition; otherwise, change it. Take care not to force the body of the
bung when it comes to tightening so as not to undo it (it is imperative
that the bung seat seal be in good condition so as to prevent over-
tightening of the bung).
- Ullage (unused space in the top of the vat) must be filled via the
hole located on the top of the bung (accessed by lifting the SO2
dish). Fill the bung to (around) half-full.
- Put the SO2 in the SO2 dish.
- Reposition the SO2 dish in the upper lid.
- Place the top unit on top of the bung.
" !!#" !
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All our bungs are made entirely of PVC and ABS/P A which are sui-
table for food contact and all materials used fully meet current regula-
tions governing the use of materials which come into contact with
foodstuffs, all components being included in the list of recommenda-
tions VII of the inistry of Health for the protection of consumers and
veterinary medicine (BgVV, ex. BGA).
Vous pouvez téléc arger ce mode d’emploi sur :
Englis : You can download t is operating instruction on :
Español : Puede descargar estas instrucciones en :
www.bellot-sa.fr