When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step.
Every Gamajet CIP/COP system utilizes a patented technology, which distributes two high-impact cleaning jets along the tank interior in a precise 360-degree pattern, using a fraction of the water consumed by sprayballs, in less than half the time.
I have been at the International Dairy Foods Association for 22 years, and during that time water usage and wastewater discharges have always been important issues.Discussions about water in the past were usually about wastewater. Historically, municipalities added more and more houses and businesses to their sewage treatment plants, but did not upgrade the infrastructure to accommodate the increased load.
The S-PM240 filling machine, a high-speed filler for Pure-Pak gable top mini cartons, is said to operate at more than 95% efficiency. It fills 4-, 6-, 8-, 10- or 16-ounce cartons at an output of 400 cartons per minute, ideal for school milk programs.
Pumps and valves are the hearts and lungs of a dairy processing plant. Pumps move ingredients from vats to fillers. Valves direct liquids to the proper line and allow for simultaneous production and cleaning. Dairy processors need to be efficient, so they want to capture every bit of ice cream mix, cheese curd, white mass or fruit slurry in a line.