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 MORETo extend milk shelf life without refrigeration, UHT (Ultra-High Temperature) technology is essential to eliminate all heat-resistant spores. Our system integrates UHT sterilization, vacuum deaeration, and high-pressure homogenization into a synchronized closed-loop. By heating the milk to over 137°C for a few seconds followed by rapid cooling, it preserves nutritional value while achieving total sterility. This is the ultimate technology for dairy producers entering global retail markets, designed to interface perfectly with aseptic carton or bottle fillers.
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Feature / Parameter |
Detailed Specifications |
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Sterilization Temp |
135°C - 142°C (UHT Process) |
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Shelf Life Goal |
6 - 12 Months (with Aseptic Filling) |
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Heat Exchange |
High-Efficiency Tubular or Plate Design |
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Automation |
Closed-loop Logic with Auto-Diversion Safety |
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Utilities |
Integrated Steam & Ice Water Management |
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...
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