Milk Processing Equipment

A stainless steel milk pasteuriser working at a sterilising temperature of 85 to 95°C with a heat preservation period of 15 to 30 seconds. Production capacity runs from 0.5 to 50 tonnes per hour, and the standard vessel is 2,000 litres. The temperature and holding time together define the pasteurisation itself. At 85 to 95°C held for 15 to 30 seconds the unit is operating in the high-temperature short-time band, which achieves the required microbial reduction while limiting the cooked flavour that longer, hotter treatment produces in milk. The body is stainless steel and the design is a standard type rather than bespoke, which keeps lead time and spare part availability predictable. Operation is reliable and the unit runs smoothly under sustained load. For sizing, the figure to supply is the litres you need to pasteurise per hour at peak, not on average.

A stainless steel milk pasteuriser supplied for dairy processing lines, built for the heat treatment stage that makes raw milk safe for sale and extends its keeping life. Stainless steel is the material requirement for this duty rather than an upgrade. A pasteuriser is heated, cooled and cleaned with caustic every production day, and the combination of thermal cycling and chemical wash-down is what a lesser material fails under first. The unit is supplied as dedicated pasteurising equipment rather than as a multi-purpose vessel.

Milk processing machinery supplied as pasteurising equipment for toned milk production, available in five capacities: 500, 1,000, 1,500, 2,000 and 2,500 litres per hour. That capacity ladder is the useful feature of this range. A dairy's intake grows in steps rather than smoothly, and being able to specify the next size up from the same equipment family means the operating method, the spare parts and the operator training carry over instead of being relearned. The machinery is offered in semi-automatic and fully automatic forms, is straightforward to operate and is built for a long working life at optimum performance. Semi-automatic suits a dairy with steady staffing and a single product; automatic earns its cost where the plant runs unattended stretches or handles several product streams.

A soymilk processing plant producing soymilk at commercial scale, covering bean cleaning, soaking, grinding, okara separation, cooking, homogenising, and filling, with options for flavoured and sweetened variants.

The stage that decides whether the product sells is cooking, because insufficiently cooked soymilk retains the raw beany note that consumers reject and the anti-nutritional factors that matter nutritionally. Homogenisation then determines how long the product stays in suspension before it separates on the shelf. Okara handling should be planned, as it is a large volume by-product. Contact us with your daily bean volume and product range for a plant layout.