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 MOREMicrobial safety in continuous production cannot be left to chance. This Fully Automated HTST (High Temperature Short Time) system utilizes a sophisticated PLC to manage the "holding time" and flow diversion logic. If the product fails to reach the setpoint temperature, the flow-diversion valve automatically returns the liquid to the balance tank, preventing unpasteurized product from reaching the filler. This ensures 100% compliance with international food safety standards (FDA/PMO).
|
Feature / Parameter |
Detailed Specifications |
|
Process Type |
HTST (e.g., 72°C for 15 seconds) |
|
Control Logic |
Siemens PLC with Auto Flow Diversion |
|
Capacity |
500 L/h - 20,000 L/h |
|
Instruments |
Electromagnetic Flow Meter & Dual Temp Sensors |
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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