Processing Equipment by Function
Equipment grouped by what it does in the process, so a processor can assemble a line from the functions they actually need.
Heat treatment
Pasteurisation at 72-75 degrees C for chilled distribution, or UHT at 135-150 degrees C for ambient shelf life. Plate exchangers suit low-viscosity products with high heat recovery; tubular exchangers tolerate fouling and viscosity above 200 cP.
Separation and homogenisation
Separators standardise fat for consistent product, and two-stage homogenisers at 200-250 bar prevent cream separation during storage. Both sit between pasteurisation and filling in most dairy layouts.
Filling and sealing
Cup filling for yoghurt and desserts at 2,000-40,000 cups per hour, bottle and carton filling for milk and juice, and aseptic filling where ambient shelf life is required. Fill accuracy and seal integrity are the two parameters that decide retail compliance.
Water treatment
Reverse osmosis, filtration and disinfection supply process water for blending, boiler make-up and bottle rinsing. Water quality directly determines product consistency when the incoming supply varies.
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