Erik Steen Hansen of DenmarkI am the person, who has done the trials/production using the Pineapple crusher. So far the crusher has worked very well!
Director Gerelkhuu of MongoliaYou are always welcome. Glad to work with your company and employees.
CE Aseptic Pouch long shelf life Milk Processing Plant , Uht Processing Equipment
|Place of Origin||CHINA|
|Minimum Order Quantity||1SET|
|Packaging Details||export standard packing, worthy for long distance sea shipping|
|Delivery Time||80-100days upon the recipt of downpayment and confirmation of drawings|
|Payment Terms||T/T, L/C, west union|
|Supply Ability||20 sets per month|
|Main Material For Machines||SUS304 Or SUS316||Voltage||380V 50Hz/110V 60hz/415V 50Hz|
|Power Consumption(Kw)||Energy Saving Type, About 100-500kw,|
milk processing unit,
milk production equipment
Aseptic Pouch Package UHT Milk Processing Line Liquid Milk Processing Plant
Brief information of UHT Milk Processing Line
|Product Name||5-200TPD Long shelf life UHT milk line|
|Processing line type||Complete turn-key project|
|Power consumption(Kw)||energy saving type, about 100-500kw,|
|Operator needed||About 4-18persons|
|Cooling water consumption||About 60-500M3|
|Steam consumption||About 200-4000T/H,|
|Factory space needed||About 400-6000Sqm|
The whole milk production line consists of the following items:
1. Milk receiption or Powder dissolving Mixing section
2. Mixing and sugar Melting section
3. Pasteurizer and Homogenizer
4. Milk storage
5. Filling and Packing Unit
6. CIP cleaning system
7. After treatment equipment, like conveyor, package or pallet. etc.
8. There are other assistan equipments used such as steam boiler, compressed air and cold water unit etc.
9. Installation materials for the pipline, utility pipeline as well as electrical installtaion provided.
Description of UHT milk:
UHT stands for “Ultra High Temprature processing,” which is just another way of heating milk to kill bacterial spores. In the pasteurization process, the milk is heated to 72°C (161.6°F) for at least 15 minutes, whereas the UHT process heats the milk at 135°C (275°F) for one to two seconds. This flash of extreme heat is said to kill off any spores in the milk, and is currently a process that is being used for other products such as fruit juices, cream, yogurt, wine, and soups.
UHT milk tastes different than its pasteurized milk cousins — it tastes like it comes from a box — it tastes burnt. But the economic incentives behind producing, shipping, selling, and buying this type of milk is quickly making it the global standard. England recently tried to put forward a motion to convert 90% of the milk sales in their country to the UHT variety under the banner of reducing greenhouse emissions, and many other countries — particularly those in warmer regions where refrigeration is challenging and expensive — this UHT milk is now known only as “milk.”