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 fruit purees and fibrous juices often suffer from uneven heat penetration and "burnt" flavors when processed in standard plate heat exchangers, which also tend to clog easily. Our Corrugated Tube-in-Tube Sterilizer utilizes a "tube-within-a-tube" design with corrugated surfaces to create intentional turbulence even in thick liquids. This ensures that every fiber and particle reaches the target temperature simultaneously without scorching the product. It is the essential solution for mango purees, crushed tomato sauces, and high-pulp orange juices where texture preservation is critical.
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Feature / Parameter |
Detailed Specifications |
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Tube Design |
Multi-Tube or Concentric Tube-in-Tube |
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Surface Tech |
Corrugated Walls for Enhanced Heat Transfer |
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Material |
SS316L (Acid & Fiber Resistant) |
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Max Viscosity |
Up to 10,000 cP |
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Cleaning |
Fully CIP-able with High-Velocity Flow |
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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