EVERYTHING YOU NEED TO OPTIMISE A PASTEURISATION PLANT
Do you need specific machinery for the pasteurization of milk and its derivatives? At InoxMIM, we are dedicated to the design and manufacture of equipment for the treatment of milk, providing specific solutions for all the processes involved in industrial pasteurization. We develop complete processing equipment and installations, fully automated and with the highest performance on the market. If you have a yoghurt, cream, cheese, milkshake or dessert production plant, there is no doubt that we have a lot to offer you. If you decide to trust us, you will achieve, on the one hand, a significant increase in production and, on the other hand, an increase in the food safety required and demanded by this industry.
Automatic pasteurization equipment for
large volumes
Self-contained electric pasteurization equipment
EQUIPMENT NEEDED IN AN INDUSTRIAL PASTEURISATION PLANT
One of InoxMIM’s specialities is the manufacture and design of special machinery for the industrial production of pasteurised foods using the HTST-HIGH Temperature Short Time system. We can offer you electric equipment, with autonomous capacity, heat and cold generation systems, to work both in small and large quantities of any liquid… The possibilities are many!
WE HAVE THE MOST ADVANCED TECHNOLOGY AND THE BEST ENGINEERS
At InoxMIM we have a team of engineers and technical specialists who work with state-of-the-art management systems and software, which operate using parametric and fluid simulation programmes, a factor that always guarantees the best possible solution for each of our customers.
On the other hand, we put our pilot plant at your entire disposal, with the aim of being able to carry out all the necessary tests to check and ensure the viability of the production.
Semi-automatic pasteurisation equipment
WHY IS PASTEURISING DAIRY PRODUCTS SO IMPORTANT?
The pasteurization process subjects milk to a temperature of between 70º and 95ºC for a few seconds to eliminate some pathogens that could cause health problems for consumers. Depending on what needs to be processed, the temperature, mechanics or time vary considerably.
For example, for milk cream, the pasteurization process must be carried out at 95ºC for 20 seconds, and after this time, it must be subjected to a rapid cooling process at 65ºC. For the correct skimming of milk, it must be subjected to 95ºC for 15 or 20 seconds, and then cooled down to 21ºC. Under these conditions, the cream is exposed to a high temperature to eliminate lipases, which are responsible for the rancid aftertaste of the result.
On the other hand, within this sector of the industry, it is strictly necessary that the hygiene processes are rigorous and carried out with the best possible technology. This is where the CIP equipment developed by our engineers plays a crucial role. We are talking about state-of-the-art machinery, which removes any pathogens or contaminants, organic or mineral dirt, which could deteriorate the quality of the milk or negatively affect the health of consumers.
Please do not hesitate to contact our customer service department with any questions you may have. We are aware that choosing the right equipment to improve or optimize your milk pasteurization plant may not be an easy task.
CIP equipment (Clean in Place)
