Dairy Solutions

In the dairy industry, heat exchangers are crucial for managing temperature without mixing mediums. They ensure precise control during heating, cooling, pasteurization, and sterilization. These solutions are important for technical and quality aspects, influencing safety and shelf life. Their impact in temperature management and energy recovery makes them essential in dairy processing.

Cleaning a dairy heat exchanger is essential for performance and product safety. Here’s a guide to cleaning a dairy heat exchanger:

1. Disassemble the Heat Exchanger: Depending on the type (plate or tube), disassemble as needed, following guidelines to access internal surfaces.
2. Pre-Rinse: Flush with water to remove loose dairy residues.
3. Use a Cleaning Solution: Prepare a caustic cleaner (e.g., sodium hydroxide) to remove proteins and fats. Circulate for 30-60 minutes.
4. Rinse Thoroughly: Rinse with water until clear.
5. Sanitize: Use a sanitizer like peracetic acid to disinfect. Circulate as specified.
6. Final Rinse: Flush with potable water.
7. Inspect: Check for damage and reassemble per instructions.

In dairy processing, heat exchangers manage temperature by heating or cooling milk without direct contact, or preheating/cooling for further steps. They control energy balance, ensuring effective processing, savings, and high-quality products.

In dairy solutions, main heat exchangers include plate-and-frame for efficient pasteurization, shell-and-tube for robust viscous handling, tube-in-tube for gentle transfer, and chillers for precise control. Together, they manage energy balance, ensuring effective processing, savings, and quality products.