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 MOREComplex dairy and plant-based milk products require more than just heat; they need oxygen removal and particle reduction for long-term stability. This Integrated Aseptic Line combines a vacuum deaerator, a high-pressure homogenizer, and a UHT sterilizer into a single synchronized system. This "closed-loop" approach prevents re-contamination and ensures a perfectly smooth, shelf-stable product. It is the ultimate turnkey solution for UHT milk and high-end protein drinks.
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Feature / Parameter |
Detailed Specifications |
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Components |
Sterilizer + Homogenizer + Deaerator + Tank |
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Sterilization |
UHT (Up to 140°C) |
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Automation |
Centralized SCADA Control System |
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Standards |
Full Aseptic Design (ASME/GMP) |
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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