Turnkey systems engineering
Whole-plant design, manufacturing, installation and commissioning for yoghurt, liquid milk, beverage and fermentation production.
Продукция этой серии.
Long-shelf-life fresh-milk sterilisation system
A whole system for long-shelf-life pasteurised fresh milk.
Long-shelf-life yoghurt sterilisation system
A secondary pasteurisation system for post-fermentation ESL yoghurt.
Automatic control integrated system
In-house electrical & automation team for dairy / beverage pre-treatment control.
Pasteurised milk line
A turnkey liquid-milk line for pasteurised milk.
Coagulated-yogurt process
A fill-then-ferment yoghurt process line.
Stirred-yoghurt process
A ferment-then-fill yoghurt process line.
Sterilised milk line
A UHT sterilised-milk line with ambient shelf life (~6 months).
Milk-beverage line
A line for formulated and fermented milk beverages.
Coconut-juice production process
A beverage-engineering line for coconut juice.
Tea-beverage production process
A beverage-engineering line for tea drinks.
Walnut & peanut milk production process
A beverage-engineering line for walnut and peanut milk.
Yoghurt fermentation tank system
A precision fermentation, temperature-control and agitation system for consistent yoghurt.
Standard pasteurisation system
A lower-temperature time-defined pasteurisation system for fluid products.
Yoghurt pasteurisation system
A yoghurt-base pasteuriser at 95 °C / 300 s without harming food quality.
Traditional fermentation engineering
Traditional fermentation (soy, vinegar, red yeast, etc.) supported by modern fermentation engineering.
Yoghurt to-be-canned system
Holds cooled yoghurt before the filler is ready, protecting product uniformity.
Strain-adding system
Inline culture addition after yoghurt-base pasteurisation for high culture utilisation.
Yoghurt cooling system
Rapid cooling to 15–20 °C in a wide-gap plate exchanger to stop fermentation.
Old-yoghurt online heating system
Heats set-yoghurt base to 42 ± 2 °C on demand via hot-water circulation.
Double-O cheese vat
A vat for curd cheese from rennet cheese milk, 35–60% moisture.
Cooker-stretcher
Cooks and kneads cheese to the required fibre structure for soft cheeses.
Cheese press
Precise pressing of cut curd to expel whey and shape natural cheese.
Cheese finishing table
Links curd handling and final forming — whey drainage, dewatering, maturing, cutting.
Deaeration system
Removes dissolved / dispersed air to protect flavour, nutrition and process control.
Deoxygenation water system
Controls dissolved oxygen in beverage and beer production to avoid off-flavours.
Запросить коммерческое предложение
Пришлите модель, спецификацию или чертёж. Мы ответим вариантами наличия, сертификатами и условиями экспорта.