Dairy Product Machinery

The insulated vessel
The heart of dairy product machinery is its insulated vessel, typically made from food-grade stainless steel. This vessel acts like a thermos bottle, maintaining consistent temperatures throughout the process. The insulation prevents heat loss, ensuring energy efficiency and temperature stability during the 30-minute holding period.
The vessel's capacity determines how much milk can be processed in each batch. Most small-scale operations use vessels ranging from 500 to 5,000 liters, allowing flexibility based on production needs.

The agitator system
The agitator, usually consisting of rotating paddles or blades, ensures uniform heat distribution throughout the milk.
This gentle stirring motion prevents the formation of temperature gradients and ensures that every drop of milk reaches and maintains the required temperature. The agitator speed is carefully controlled to mix effectively without creating excessive foam or damaging the milk's structure.

Heating mechanism

Dairy product machinerys employ either hot water or steam as their heating medium. In water-heated systems, hot water circulates through a jacket surrounding the milk vessel, providing gentle and even heating. Steam systems work similarly but use steam instead of hot water for more rapid heating.

The heating system includes precise temperature controls that can maintain the milk at exactly 63°C (145°F) for the required 30 minutes. This temperature precision is crucial – too low and harmful bacteria survive, too high and the milk's quality suffers.