When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREMaintaining the nutritional integrity and natural flavor of premium juices and raw milk requires a "gentle" thermal approach. The LTLT (Low Temperature Long Time) Batch Pasteurizer is engineered to hold products at specific temperatures (e.g., 63°C for 30 minutes) with zero temperature fluctuations. This process effectively eliminates pathogens without the "cooked" off-flavor associated with flash pasteurization. It is the ideal solution for premium boutique beverage brands that prioritize taste and enzyme preservation.
|
Feature / Parameter |
Detailed Specifications |
|
Process Logic |
LTLT (Batch Cycle Control) |
|
Temperature Range |
60°C - 85°C (Programmable) |
|
Control System |
Digital PID with Chart Recorder (Optional) |
|
Insulation |
50mm - 80mm High-density PU Foam |
|
Outlet |
Zero-dead-leg Sanitary Butterfly Valve |
When a 5,000-liter tank of Pinot Noir must goes from 22°C to 29°C in six hours, you have a choice: intervene or accept whatever volatile acidity and cooked fruit character follow. Wine fermenting is ...
READ MOREYou have probably seen a batch fail for reasons that are hard to explain: a lotion that separates after a week, a sauce that turns watery, or a pigment paste with fine agglomerates that no amount of ...
READ MOREA paint plant manager in Ningbo opened the previous week's production log and found a familiar problem: batch 2417 and batch 2418 used the same formula, the same pigment lots, and the same process re...
READ MOREMany buying decisions for storage tanks and silos focus on capacity, material grade, and agitator speed. Yet the foundation under the vessel is what keeps those choices safe over the long term. A poo...
READ MORE