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Pasteurization equipment for milk and cream

Pasteurization equipment are designed fot the thermal treatment of the following dairy products:

•    milk;
•    sour cream;
•    yoghurt;
•    ice-cream;
•    juices;
•    other liquids of similar densities.

Capacity: between 1000 l/h ÷ 20.000 l/h

Pasteurization equipment fully complies with the EURONORMA requirements..

Technical data:

The whole line is mounted on a stainless steel acid resistant platform.
Maximum operating pressure is 10 bar.

Pasteurization equipment includes the following main components:
•    Intermediate container;
•    Water pressure pump (including BOOSTER pump);
•    Plate heat switch with 3-6 thermal exchange compartments, according to buyer’s technological requirements;
•    Complete internal installations (electrical, cold-hot water, steam, process control, technological);
•    Automated or hand valves;
•    Maintenance coiled pipe – maintenance time up to 600 sec;
•    Product output temperature control group (between 4 – 50°C );
•    Acid resistant platform.

Control system:

Generally, the equipment control is ensured by a PLC. This provides operating parameter control and performs the following:

•    Pump control (start/stop);
•    Automatic control and change of pasteurization temperature;
•    Automatic product recirculation when the pasteurization temperature is too low or when the differential pressure between compartments changes;
•    Automatic recording of the operation parameters of the pasteurizer (temperature, pressure etc.);
•    Equipment washing using the intermediary container.

Peripheral equipment:

The pasteurizer can be designed to connect to the following peripheral equipments:
•    Deaerator;
•    Homogenizer;
•    Centrifugal separator.

Optional equipment:

Pasteurization unit may be extended by adding some optional equipment to achieve the following functions:
•    Control of pressure differences to prevent the pasteurized product from mixing with the non-pasteurized milk;
•    Automatic control and adjustment of initial and intermediate temperature;
•    Automatic pasteurizer washing with a CIP washing equipment;
•    Automatic dosing system for washing agents;
•    Visualization of pasteurizer jobs through a monitor;
•    Pasteurizer connecting to a central control and data acquisition system;
•    Any other option at beneficiary’s request.

Rated capacities, standard version:

•    Milk pasteurization: 1.000 ÷ 50.000 l/h
•    Sour cream and other products pasteurization: 1.000 ÷ 10.000 l/h