Stainless steel V4A housing with protection class IP 69K makes for great mechanical strength and long product lift
ECOLAB tested and FDA compliant for reliable resistance to cleaning agents and consistent use of food-grade materials
Consistent hygienic design of the sensors and mounting hardware complies with the design guidelines for hygienic applications, permits use in the immediate vicinity of food, and simplifies machine certification
Wide temperature range allows versatile use and results in long product life, even in the face of high temperatures, e.g., CIP processes
Raw milk : Milk – a highly sensitive product Before it is further processed, the delivered raw milk is subjected to comprehensive quality checks in the dairy. It is the base product for the production of milk, yoghurt, cheese, ice cream and many other products. The milk is stored at a temperature of approx. +4 °C and gently stirred until it is fed into various production processes. A protective atmosphere at approx. +0.5 to +2 bar gauge pressure protects the milk from contamination. Legal regulations ensure that the hygienic requirements applying to the milk industry are adhered to.
Ingredients for ice cream
The ingredients for ice cream are milk, sugar and fat or water, sugar and fruit juices. According to the type of ice cream, the ingredients are accurately weighed, fed into a stirring vessel, the so-called "premix" and then mixed. After that the product is homogenized at a pressure of approx. +140 bar and pasteurized at +80 °C. The mix is then cooled down within one minute to +4 °C and put into interim storage for 6 hours.
By adding bacteria cultures and slowly warming the milk to approx. +45 °C, the lactose present in the milk is converted into lactic acid. This coagulates the protein component the milk is “curdled” and gets its sour taste. The yoghurt is then chilled down so that no further lactic acid is created. For further processing to fruit yoghurt, berries, nuts or grain components are stirred in.