Pasteurization Machine Yogurt Tubular Pasteurizer fruit pulp Sterilizer
Descriptions of milk/yogurt tubular pasteurizer
Used for continuous sterilization on thick products, such as various of concentrated mango pulp, juice, paste, jam and similar high viscous products.
Procedures technical: 25-95-121 (120S-180S)-25-35 degree, the final products can be filled in aseptic big bags for room temperature storage, shelf life 12 months.
Characteristics of milk/yogurt tubular pasteurizer
1. Temperature difference between the product and the heating medium is small, so the heating is gentle, the heating tubular adopts tube in tubes type and the surface of the tube is mirror polished to reduce the deposition on the surface which will longer the working life of the machine.
2. It is of high degree automatic, can automatically control the CIP cleaning, self sterilizing and the whole procedures steps, all the procedures are recorded and controllable.
3. It is of precise and reliable sterilizing temperature control, all the affecting factors such as steam pressure, steam flow rate, product flow rate are all controllable.
4. The inside of the tubular adopts advanced Polish procedure, all tubes can perform fully cleaning, self sterilizing ensures the system at aseptic state.
5. The system is strong safety, the fittings all adopts reliable materials.
6. The system is of high reliable, main parts such as product pump, hot water pump, all kinds of valves, elements of the electrics are all of world known brands.
7. With self SIP system.
Workflow
1.
Raw material preparation: Firstly, the raw milk is received and quality inspected to ensure that it meets production standards.
2.
Preheating: Milk is heated to a temperature close to the pasteurization temperature, usually to improve the efficiency of the subsequent sterilization process.
3.
Pasteurization: During the tube pasteurization process, milk is continuously pumped in a closed stainless steel tube and heated to 72 ° C to 75 ° C through a series of heaters, maintaining this temperature for a few seconds (usually 15-20 seconds) to kill most harmful bacteria while preserving the nutritional value and natural flavor of the milk as much as possible.
4.
Cooling: After sterilization, the milk is quickly cooled down to around 4 ° C through a cooling system to prevent the growth of remaining bacteria and prepare for subsequent fermentation.
5.
Fermentation: Add a fermenting agent (usually lactic acid bacteria) and ferment at a constant temperature to produce the unique consistency and acidity of yogurt.
6.
Filling and Cooling: After fermentation is complete, the yogurt is filled into a container, cooled again to set the product texture, and prepared to enter the market.
7.
Quality inspection and packaging: Finally, the finished product undergoes quality inspection to ensure it meets food safety standards, and then it is packaged and prepared for distribution.
Famouns brand of pipes and valves we used
Spirax sarco reducer valve from UK, German temperature control system, German Labom temperature transducer, Yuanan pipes and valves from Shanghai, Siemens logo touch screen and PLC full automatic control, the precision of temperature control is ± 0.5 degree, with self CIP and SIP system.
Model
|
TG-UHT-1.5
|
TG-UHT-3
|
TG-UHT-5
|
Capacity (L/H)
|
1500
|
3000
|
5000
|
Product inlet temperature
|
25-40
|
25-40
|
25-40
|
Holding times
|
120-180
|
120-180
|
120-180
|
Sterilization temperature
|
95121
|
95121
|
95121
|
Product outlet temperature
|
25-35
|
25-35
|
25-35
|
Temperature of cooling water
|
≤30
|
≤30
|
≤30
|
Steam pressure
|
0.5MPa
|
0.5MPa
|
0.5MPa
|
Steam consumption
|
150Kg/h
|
210Kg/h
|
280Kg/H
|
Compressed
air pressure
|
0.6MPa
|
0.6MPa
|
0.6MPa
|
Compressed air consumption
|
50L/H
|
50L/H
|
60L/H
|
External size
|
7000×2000×2000
|
7000×2000×2000
|
7000×2000×2200
|
Total weight of machine
|
1700kg
|
2000Kg
|
2200 Kg
|
Pasteurization machines are widely used in the food and beverage industry, mainly for mild heat treatment of liquid foods such as milk, juice, beer, etc., to kill harmful microorganisms while maintaining the nutritional content and taste of the product. Here are some typical application cases of pasteurization machines:
1. Milk pasteurization
1.1 Case Background
•
Customer: A dairy company
•
Product: Fresh Milk
•
Production capacity: 100 tons of fresh milk per day
1.2 Production Process
one
Raw milk receiving: Receive fresh raw milk from the ranch.
two
Preprocessing: Filter, cool, and standardize the raw milk.
three
Pasteurization: Use a pasteurizer to heat the raw milk to around 72 ° C for 15 seconds, then quickly cool to 4 ° C.
four
Cooling: Quickly cool the sterilized milk to prevent bacterial growth again.
five
Filling: Fill the cooled milk into a packaging container.
six
Sealing: Seal the packaging container to ensure sealing.
seven
Packaging: Pack the filled milk into boxes and prepare for sale.
1.3 Key equipment
•
Pasteurization machine: used for mild heat treatment of milk.
•
Cooling system: used for rapid cooling after sterilization.
•
Filling machine: used for filling milk.
•
Sealing machine: used for sealing packaging containers.
•
Packaging machine: used for packaging finished products.
2. Pasteurization of fruit juice
2.1 Case Background
•
Customer: A juice beverage company
•
Product: Mixed fruit juice
•
Production capacity: 50 tons of mixed fruit juice per day
2.2 Production Process
one
Raw material preparation: Purchase fresh fruits from suppliers.
two
Cleaning: Clean the fruits thoroughly and remove dirt.
three
Crushing: Crushing fruits into small pieces.
four
Juice extraction: Use a juicer to extract juice from fruits.
five
Filtering: Remove solid impurities from juice through a filter.
six
Pasteurization: Use a pasteurizer to heat the juice to around 85 ° C for 15 seconds, then quickly cool to 10 ° C.
seven
Cooling: Quickly cool the sterilized juice to prevent bacterial growth again.
eight
Filling: Fill the cooled juice into a bottle or bag.
nine
Sealing: Seal the bottle or bag mouth to ensure sealing.
ten
Packaging: Pack the filled juice into boxes and prepare for sale.
2.3 Key Equipment
•
Pasteurization machine: used for mild heat treatment of fruit juice.
•
Cooling system: used for rapid cooling after sterilization.
•
Filling machine: used for filling fruit juice.
•
Sealing machine: used for sealing bottle or bag openings.
•
Packaging machine: used for packaging finished products.
3. Beer pasteurization
3.1 Case Background
•
Customer: A certain brewery
•
Product: Bottled beer
•
Production capacity: 200 tons of bottled beer per day
3.2 Production Process
One
Raw material preparation: Purchase malt, hops and other raw materials from suppliers.
Two
Saccharification: Saccharifying malt to prepare malt extract.
Three
Fermentation: Fermentation of malt extract to prepare beer.
Four
Filtering: Remove solid impurities from beer through a filter.
Five
Pasteurization: Use a pasteurizer to heat beer to around 60 ° C for 20 minutes, then quickly cool to 10 ° C.
Six
Cooling: Quickly cool the sterilized beer to prevent bacterial growth again.
Seven
Filling: Fill the cooled beer into a bottle.
Eight
Sealing: Seal the bottle mouth to ensure sealing.
Nine
Packaging: Pack the filled beer into boxes and prepare for sale.
3.3 Key Equipment
•
Pasteurization machine: used for mild heat treatment of beer.
•
Cooling system: used for rapid cooling after sterilization.
•
Filling machine: used for filling beer.
•
Sealing machine: used for sealing the bottle mouth.
•
Packaging machine: used for packaging finished products.
Success factors
•
Temperature control: Accurately control the temperature and time of pasteurization to ensure sterilization effectiveness.
•
Cooling efficiency: Ensure rapid cooling after sterilization to prevent bacterial growth again.
•
Equipment maintenance: Regularly maintain and repair equipment to ensure stable production.
•
Quality control: Establish a strict quality control system to ensure food safety.
•
Environmental protection: Take measures to reduce wastewater and exhaust emissions and protect the environment.
The installation and debugging process of a yogurt tubular pasteurizer is a critical phase to ensure its efficient operation, safety, and compliance with hygiene standards.
Here are the general steps involved:Installation Steps:
1.
Site Preparation: Choose a level and stable location within the dairy plant that can support the weight of the pasteurizer and allows for easy access for maintenance and cleaning. Ensure there is sufficient space around the machine for workflow and operator safety.
2.
Infrastructure Check: Verify that the electrical supply, water supply, drainage, and ventilation systems meet the manufacturer's specifications. The plant should have appropriate power supply, with grounded electrical connections, and water supply with the correct pressure and flow rate for cleaning.
3.
Unpacking and Assembling: Carefully unpack the machine and inspect all components for any damage during transportation. Follow the manufacturer's instructions to assemble the pasteurizer, which may include mounting frames, connecting pipes, valves, pumps, and control panels.
4.
Installation of Heat Exchanger: The tubular heat exchanger is a core component. It needs to be installed securely with proper alignment to the product inlet and outlet pipes. Seal all connections to prevent leaks.
5.
Piping and Wiring: Connect the machine to the milk supply line, cooling system, and product output line. All pipes must be cleaned and sanitized before connection. Wire the control panel and sensors according to the wiring diagram provided.
6.
Installation of Cleaning System: Install and connect the Cleaning In Place (CIP) system if not already integrated. This system is vital for maintaining hygiene standards by automatically cleaning the interior of the tubes after each use.
Debugging
Steps:
1.
Leak Test: Conduct a pressure test on all pipework to check for leaks. This is typically done using water or air pressure.
2.
Electrical and Control Check: Power up the machine and verify that all electrical components, sensors, and the control panel are functioning correctly. Calibration of temperature and pressure sensors is essential.
3.
Test Run: Perform a test run with water to check for any operational issues, such as leaks, unusual noises, or inefficient heating/cooling. Adjust settings as necessary.
4.
Sanitization and Initial Pasteurization: Once the test run is successful, sanitize the entire system thoroughly before introducing milk for the first pasteurization cycle. This step is crucial to avoid contamination.
5.
Process Validation: Conduct a batch pasteurization with milk and validate that the product reaches and maintains the required temperature for the specified time. Collect samples for lab testing to confirm that the pasteurization process meets safety standards.
6.
Fine-Tuning: Based on the initial runs, make adjustments to factors like flow rates, temperatures, and holding times to optimize efficiency and product quality.
7.
Staff Training: Train operators on the proper use, cleaning, and maintenance procedures of the pasteurizer to ensure consistent and safe operation.
It is advisable to have professional technicians or engineers from the manufacturer or certified vendors perform the installation and debugging to guarantee adherence to regulations and warranty requirements. Always refer to the specific installation and operation manual provided by the manufacturer for detailed instructions tailored to your equipment model.
The process of customizing a Yogurt Tubular Pasteurizer requires detailed planning based on your specific needs. This type of equipment is mainly used for mild heating treatment of dairy products such as yogurt to kill harmful microorganisms without affecting the taste and nutritional value of the product. The following are the main steps to consider when customizing this type of device:
1. Requirement analysis
• Production requirement: Determine the amount of yogurt to be processed per hour.
Product features: including specific types of yogurt (such as Greek yogurt, regular yogurt), viscosity, fat content, and other factors.
Hygiene standards: Understand and comply with the food safety regulations and production hygiene requirements of the country or region where you are located.
2. Preliminary design and consultation
• Technical specification development: Based on the above information, the supplier will provide you with a technical document containing expected performance parameters.
• Process flow diagram drawing: Show the position of the pasteurizer in the entire production line and its connection with other equipment.
• Space layout suggestion: Provide rationalization suggestions based on the actual conditions of your factory to ensure smooth operation of the equipment after installation.
3. Equipment selection
• Core component selection:
Heat exchanger material: Stainless steel is generally used to ensure good corrosion resistance and cleanliness.
• Pumping system: Select the appropriate type of pump based on fluid characteristics, such as a positive displacement pump for high viscosity liquids.
Control system: It is recommended to use a PLC control panel to achieve automated operations and data recording functions.
• Supporting facilities: such as CIP cleaning system, temperature monitoring device, etc.
4. Deepen design and manufacturing
• Detailed drawing development: After the customer confirms the design scheme, the engineer begins to produce detailed mechanical assembly drawings and technical documents.
• Parts procurement and assembly: Select high-quality raw materials based on the final design plan and process and assemble them according to the plan.
Quality inspection: After completion, the finished product must undergo strict quality inspection procedures to ensure compliance with industry standards and user specific requirements.
5. On site installation and debugging
Transportation and Unloading: Safely transport the machine to its destination and carefully unload it.
• Positioning installation: Place each component in the pre planned position and complete electrical wiring and other work.
• Start up test: Conduct a comprehensive inspection before the initial operation, and then gradually turn on each part of the function to observe if it works properly.
6. Training and after-sales service
• Operation guidance: Provide necessary operation and maintenance training for staff to familiarize them with how to use new equipment correctly.
Long term support: Establish an after-sales service center, promptly respond to customer feedback issues, and regularly follow up to check equipment status.
By following the above steps, you can obtain a yogurt tube pasteurizer that fully meets your needs, thereby improving product quality and enhancing production efficiency. If you have more specific parameters or special requirements, please let me know so that we can further refine the solution.
Pre sales services
After-sale service
1. Equipment warranty period: We provide a one-year free warranty service for mechanical equipment. If any non-human caused problems occur during the warranty period, we will provide free repair or replacement services.
2. Maintenance and upkeep services: We provide regular or irregular equipment maintenance and upkeep services to ensure the normal operation of the equipment. We will provide 24-hour online technical support services.
3. Accessory supply: We guarantee to provide original factory accessories in a timely manner in case of equipment damage or replacement of parts.
4. Training services: In order to enable customers to effectively operate and maintain equipment, we will provide equipment operation and maintenance training.
5. Installation and debugging: We will provide equipment installation and debugging services to ensure that the equipment is installed correctly and can operate normally.
Company Profile
Our Service
Trade shows
FAQ
1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.
2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.
3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .
4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .
5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.
6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.
7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.
8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.
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