Cream Pasteuriser

Cream pasteuriser It is used to pasteurize milk cream. It is produced from AISI 304 quality stainless steel.

It can be produced with steam and electricity heating. The cream pasteuriser has a special mixer with teflon scraper. In the cream pasteuriser, both heating and cooling processes can be done together.

It has a heating system with roll bond. Insulation is made with rock wool. Production can be done in desired capacity.

Cream pasteuriser is designed to heat and process cream, typically for the production of various dairy-based products such as butter, whipped cream, cream cheese, or desserts. These tanks are specifically designed to handle cream and ensure precise temperature control during the cooking process. Here are some general features you might find in a cream cooking tank:

1. Tank Design: Cream pasteuriser are usually made of stainless steel or other food-grade materials that are corrosion-resistant, easy to clean, and comply with hygiene standards. The tanks are insulated to minimize heat loss during the cooking process.
2. Heating System: Cream pasteuriser employ a heating system to raise and maintain the temperature of the cream. Common heating methods include steam jacketing, electric heating elements, or direct steam injection. The heating system should provide even heat distribution to avoid scorching or burning of the cream.
3. Temperature Control: Precise temperature control is essential in cream pasteuriser to achieve the desired cooking temperature for different cream-based products. The tank may be equipped with temperature sensors and control panels to monitor and adjust the temperature accordingly.
4. Agitation System: Some cream pasteuriser feature an agitation system to ensure uniform heating and prevent cream from sticking to the tank walls. The agitation system can include motor-driven paddles, impellers, or gentle stirring mechanisms to keep the cream in motion.
5. Mixing Capabilities: Cream pasteuriser may have mixing capabilities to facilitate the incorporation of additional ingredients or to homogenize the cream during the cooking process. This is particularly useful when producing cream-based products with added flavors or stabilizers.
6. Safety Features: Cream pasteuriser may include safety features such as pressure relief valves, temperature alarms, or overload protection to ensure safe operation and prevent accidents.
7. Outlet and Discharge: After the cooking process is complete, the cream can be discharged through an outlet for further processing or packaging. The outlet may be equipped with valves or other mechanisms to control the flow and transfer of the cream.
8. Cleaning and Sanitization: Like other food processing equipment, cream pasteuriser need to be cleaned and sanitized regularly. They should be designed for easy cleaning with smooth surfaces, removable parts, and access points for thorough sanitation.

It’s important to refer to the specific product details and specifications provided by Arminoks to get more accurate and detailed information about their cream pasteuriser.