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Ice cream production line/ice cream machinery
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Supplier: Shanghai Victoria Machinery Manufacture Co., Limited -
Region: Shanghai, China -
Contact: Mr JACK XUAN -
Price: $50000.00 / 1 - 29 sets
$45000.00 / 30 - 49 sets
$40000.00 / >=50 sets -
Min. Order: 1 set
Product details
| Voltage: | 220V 380V | brand: | SHV |
| Core component warranty: | 3 years | Finished goods: | ice cream |
| application: | ice cream production | Package preview: | |
| Video outbound inspection: | if | Supply capacity: | 30 sets per month |
| Function: | industrial milk production | Advantage: | Performance |
| weight: | 2500 kg | Main selling points: | low noise level |
| Name: | Ice cream production line | Local service locations: | Canada, United Kingdom, Italy, Germany, Philippines, Brazil, Saudi Arabia, Pakistan, Spain, Thailand, Japan, Australia, Morocco, South Korea, Chile, Algeria, Sri Lanka, Bangladesh, Ukraine, Nigeria |
| strength: | 36 kW | After-sales service provided: | online support |
| raw material: | fresh liquid milk | Certification: | EU CE certification |
| Origin: | Shanghai | Package: | wooden box |
| Processing type: | complete processing line | Material: | stainless steel 304 |
| Warranty: | 1 year | Core components: | PLC, engine, bearing, gearbox, motor, pressure vessel, gear, pump |
| Marketing Type: | New Products for 2021 | Health status: | new |
| Applicable industries: | Manufacturing Plant, Food & Beverage Factory, Farm, Food & Beverage Store, Others | Showroom location: | Canada, Turkey, United Kingdom, Germany, Philippines, Brazil, Peru, Indonesia, Spain, Morocco, Argentina, South Korea, Colombia, Algeria, South Africa, Uzbekistan, Malaysia |
| Packaging Details: | Wooden packing | payment terms: | L/C, Western Union, D/P, D/A, T/T, MoneyGram |
| Dimensions (L*W*H): | 2400*2300*2200 mm | port: | Shanghai Port |
| Mechanical test report: | if | After Warranty Service: | Video technical support, online support, spare parts, on-site maintenance and repair services |
| MOQ: | 1 set |
Production instructions
1 Milk collection stage
2 Fresh milk pre-processing stage
3 stages of condensed milk processing
4 stages of spray drying
5 packaging processing stages
6 Cleaning in place system
Technical notes
2 Fresh milk pre-processing stage
3 stages of condensed milk processing
4 stages of spray drying
5 packaging processing stages
6 Cleaning in place system
Technical notes
1. Milk collection technology
Most of the fresh milk is collected from milk tankers, and a small part is collected from leglin. Test fresh for density, acidity, temperature, fat. Certified milk will be filtered and measured before being stored in temporary tanks. The milk is cooled through a plate heat exchanger to a storage tank or to the next stage.
2. Milk pretreatment technology
A. Whole milk powder: Milk is taken out of the storage tank, measured and put into a temporary tank. Transferred by the pump to the condensation stage.
B. For whole powdered sugar: Milk from storage tank, metered and transferred to PHE by pump. Heated to 45-60 ° C into the mixing tank. The sugar is dissolved and fed to the sugar bowl. Syrup is mixed with milk in a mixing tank and sent to a makeshift tank.
C. For Full Mix: Milk from tank, metered and pumped to PHE. Heated to 45-60 ° C into the mixing tank. Additives and feed are dissolved into temporary tanks. Mix it with the milk in the tank, and send it to the temporary storage tank under the pressure of 15Mpa through the homogenizer.
3. Concise technique
The milk (12%) is transferred to the evaporator balance tank, heated to the secondary effective heating chamber,
Then enter the first effective heating chamber. The sterilization temperature is 86~94°C, and the holding time is 24 seconds, then it enters the first effective evaporation chamber (temperature is 68-70°C), and is pumped to the second effective chamber (temperature is 46-50°C). Consistency may be 45%.
4. Spray drying technology
Condensed milk (45%) is transported to the drying tower by a high-pressure pump. Spray the milk into a mist, meet the hot air (160~170°C), quickly turn into powder, flow to the bottom of the tower cone, enter the fluidized bed dryer and mix with lecithin (1%) to form a fine powder. Dry the large pieces, cool to 30~35°C, and put them into powder cans.
Most of the fresh milk is collected from milk tankers, and a small part is collected from leglin. Test fresh for density, acidity, temperature, fat. Certified milk will be filtered and measured before being stored in temporary tanks. The milk is cooled through a plate heat exchanger to a storage tank or to the next stage.
2. Milk pretreatment technology
A. Whole milk powder: Milk is taken out of the storage tank, measured and put into a temporary tank. Transferred by the pump to the condensation stage.
B. For whole powdered sugar: Milk from storage tank, metered and transferred to PHE by pump. Heated to 45-60 ° C into the mixing tank. The sugar is dissolved and fed to the sugar bowl. Syrup is mixed with milk in a mixing tank and sent to a makeshift tank.
C. For Full Mix: Milk from tank, metered and pumped to PHE. Heated to 45-60 ° C into the mixing tank. Additives and feed are dissolved into temporary tanks. Mix it with the milk in the tank, and send it to the temporary storage tank under the pressure of 15Mpa through the homogenizer.
3. Concise technique
The milk (12%) is transferred to the evaporator balance tank, heated to the secondary effective heating chamber,
Then enter the first effective heating chamber. The sterilization temperature is 86~94°C, and the holding time is 24 seconds, then it enters the first effective evaporation chamber (temperature is 68-70°C), and is pumped to the second effective chamber (temperature is 46-50°C). Consistency may be 45%.
4. Spray drying technology
Condensed milk (45%) is transported to the drying tower by a high-pressure pump. Spray the milk into a mist, meet the hot air (160~170°C), quickly turn into powder, flow to the bottom of the tower cone, enter the fluidized bed dryer and mix with lecithin (1%) to form a fine powder. Dry the large pieces, cool to 30~35°C, and put them into powder cans.
5. Packaging technology
The milk powder is transported to the packaging machine by air, and then transported to the storage room by the conveyor after being bagged. From milk to milk powder, all are carried out in airtight equipment, so there is no pollution.
6. CIP system
CIP is controlled by PLC, liquid level, temperature and acidity are monitored. All equipment, pipes and valves can be cleaned by CIP. The evaporator is cleaned by its own system. The drying tower is cleaned by pressure pump and warm water.
7. Control system
All production lines are controlled by computer and PLC. The main data are flow, temperature and level. All controls are done in the control room.
The milk powder is transported to the packaging machine by air, and then transported to the storage room by the conveyor after being bagged. From milk to milk powder, all are carried out in airtight equipment, so there is no pollution.
6. CIP system
CIP is controlled by PLC, liquid level, temperature and acidity are monitored. All equipment, pipes and valves can be cleaned by CIP. The evaporator is cleaned by its own system. The drying tower is cleaned by pressure pump and warm water.
7. Control system
All production lines are controlled by computer and PLC. The main data are flow, temperature and level. All controls are done in the control room.
product name | Dairy Processing Line Machines |
brand | SHV |
birthplace | China Shanghai |
MOQ | 1 set |
type | processing line |
Certificate | CE certification, ISO9001 |
weight | 5000~50000KG |
After-sales service | free support |
Warranty | 24 months |
delivery time | 25~45 days |
to pay | wire transfer |
steam control system
The steam control system is an important part of the pasteurization machine, which includes steam flow regulating valve, plunger valve, steam pressure reducing valve, steam trap and steam filter. A good steam control system can ensure the stable operation of the machine. All steam valves are from Spirax Sarco UK.
control Panel
Designed for operators of all experience levels, our integrated automation software connects to a 10.1” touchscreen interface, giving the operator an overview of the pasteurizer including temperature, pressure and more. Its performance is displayed in real time and the operator is immediately alerted if there is a malfunction. If the automation solution is integrated on the production line, the entire line can be viewed from one interface.
steering system
The temperature of the product is verified before and after holding the unit. The product can only continue to be released
If it has been heated to the correct temperature and held in the holding room for the correct amount of time, it can be pasteurized. If this is not the case, a signal is automatically sent to the diverter valve and the product is diverted back to the balance tank
recycle.
If it has been heated to the correct temperature and held in the holding room for the correct amount of time, it can be pasteurized. If this is not the case, a signal is automatically sent to the diverter valve and the product is diverted back to the balance tank
recycle.
Smart balance tank
The smart balance tank is equipped with CIP cleaning ball, high level/low level transmitter. When the liquid level of the product in the balance tank is high, the feed pump will stop automatically. When the product level in the balance tank is low, the product pump stops automatically.
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