Clarification Separator: This unit enables efficient clarification of somatic cells, blot clots, leucocytes, microorganisms, protein accumulations and residue as well as other polluting harmful elements which cannot be separated with rough cleaning. The main aim of cleaning sepeators is extricating solid materials from the milk in an efficient manner on a continuous basis. Cream Separator: Enables separation of oil molecules in the milk. This unit standardizes the amount of fat in the milk. Cream separators enable separation of milk cream seamlessly on a continuous manner with high efficiency. Capacity: 1000, 2000, 5000, 10000, 20000 LT/H
Homogeniser are designed to lyse the particles in food products (oil and protein particles) to acquire a homogenised end-product. These units are most commonly used in milk, cream and yoghurt facilities. Homogenisation application enhances consumption features, quality and shelf life of the products while also increasing the production output. Capacity: 1000 to 10000 LT/H
Pasteurisers are automatic systems which systematically heat up and cool down the milk by means of plated heat ex changers for the purpose of increasing the temperature of the milk without degrading physical and bio-chemical features (vitamins and diastase's) of pathogen bacteria and nutrients.
Capacity: 1000, 3000, 5000, 10000 LT/H
These mixers are used to add the milk powder to milk or water. Mainly, these units are used to acquire milk by adding milk powder for applications where actual milk is not present as well as to increase the total amount of solid materials in the milk during yoghurt production. Capacity: 10000- 30000 LT/H