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 MOREHigh-viscosity purees often suffer from scorching and loss of color in traditional heating systems. Our integrated line is specifically designed for thick pulps, combining extraction, deaeration, and Flash Pasteurization. By optimizing fluid dynamics, the system prevents fiber damage and enzymatic browning, ensuring the final puree maintains its "fresh-picked" color and aroma. It is the professional choice for processors handling mango, tomato, and other high-fiber fruit concentrates.
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Feature / Parameter |
Detailed Specifications |
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Application Range |
Fruit Purees, Pulps, and Thick Sauces |
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Heat Exchanger |
Tube-in-Tube or Scraped Surface Sterilizer |
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System Scope |
Extraction, Deaeration, and Aseptic Tank Interface |
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Material |
Acid-Resistant SS316L for all Wetted Parts |
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CIP Logic |
High-Velocity Reinforced Cleaning Cycles |
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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