13 echipamente tehnologice pentru procesarea laptelui - concepte generale de productie - donido

8/10/2019 13 Echipamente Tehnologice Pentru Procesarea Laptelui - Concepte Generale de Productie - DONIDO

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DONIDO


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DONIDO

guaranties final product corresponding to the highesttechnical and hygiene requirements, conformable to the individual visionand main characteristics of the region.

The production facility in Haskovo, Bulgaria is equipped with modern machinery and technologies that guaranteequality of the products.

The engineering structures perform precise and quick installation atevery part of the World.

Highly qualified technologists complete the start up of the linesand consult the customer till the projected capacity of the line isachieved.

Customer service is our highest priority. Milk is a delicateraw material which requires care and devotion.


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DONIDO

DONIDO

Bulgaria DONIDO

Russia DONIDO

Ukraine

Moltechnoservis

Belarus

STRUCTURE


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DONIDODONIDODONIDODONIDO IN DAIRY PROCESSING

DONIDODONIDODONIDODONIDO Project Project Project Project designing the processing lines DONIDODONIDODONIDODONIDO Automation Automation Automation Automation automation of the production process DONIMILKDONIMILKDONIMILKDONIMILK Re Re Re Reception ception ception ception equipment for reception and storage DONITHERMDONITHERMDONITHERMDONITHERM pasteurization, normalization, homogenization DONDONDONDONIMILKIMILKIMILKIMILK Line Line Line Line production of pasteurized dairy products (milk, cream, etc.) DONIMILKDONIMILKDONIMILKDONIMILK Line Line Line Line production of yoghurts DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of cottage cheese DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of soft and semi-soft non ripening and ripening cheese

(feta, Bulgarian white cheese etc.) DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of semi-hard and hard cheese (gouda, tilzit, rosiiski, etc.) DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of cheddar DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of thermoplasticized cheese type pasta filata

(kashkaval, mozzarella, etc.) DONICHEESEDONICHEESEDONICHEESEDONICHEESE Line Line Line Line production of processed cheese

DONIWHEYDONIWHEYDONIWHEYDONIWHEY Line Line Line Line production of albumin curd DONIBRINEDONIBRINEDONIBRINEDONIBRINE brine salting systems DONICOOLDONICOOLDONICOOLDONICOOL equipment for milk cooling DONICIPDONICIPDONICIPDONICIP central cleaning systems


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DONIDO Project

THE CONCEPTION OF ON O

IN PROJECT ENGINEERING INDIVIDUAL

TECHNICAL SOLUTIONS IN DIALOG WITH THE CUSTOMER


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DONIDO Project

STAGES IN THE REALIZATION OF

THE TECHNOLOGICAL PROCESS


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DONIDO Project

INITIAL DATA AND

CUSTOMER ASSIGNMENT ANALYSIS

Type of the production Type and volumes of the different packing of the production Timetable of the technological operations Physicochemical and organoleptic properties of the product Desired level of automation


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DONIDO Project

PROCESS DIAGRAMS AND SCHEMES

OF CIP-CLEANING OF THE EQUIPMENT /process diagram is in the basis in the organization of the dairy companies/


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DONIDO Project

TECHNOLOGICAL SCHEMES AND

LEVEL OF AUTOMATION


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DONIDO Project

TECHNOLOGICAL EQUIPMENT LAYOUT

DONIDO P j


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DONIDO Project

ASSEMBLY SCHEMES AND 3D-MODELS

DONIDO Automation


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DONIDO Automation

AUTOMATION OF THE PRODUCTION PROCESS

OPERATION, CONTROL, MONITORING

DONIDO Automation


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DONIDO Automation

LOW LEVEL OF AUTOMATION ( LLA )The low level of automation requires a lot of manual operations and the process is

highly influensed by the qualification of the operator: transportation of the milk and the cleaning detergents is performed by pipelines with

manual valves ; connection of the CIP pipes to the product pipes is

realized by distributing panels, with manual switching ofbends ;

processing equipment is suplied with local control units,

ensuring only the main parameters, refering to theproduct safety ;

transportation, packing and marking of the ready product is performed manualy and by transportingcarriages;

parameters indication is local (thermometers, pressure-gauges etc.)

DONIDO Automation


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ADVANTAGES DISADVANTAGES

flexible production covering large variety of the products;

low cost investment and possibility for fast and cheap upgrade of thelines;

low sensitivity towards the raw material;

relatively cheep maintenance that isnot requiring high qualification;

suitable level for small dairiesproducinglimited series ofuniqueproducts.

high influence of the subjective factor.High level of qualification of thetechnological team is required;

limited possibility for standardizing thefinal product;

presence of numerous personnelperforming multiple manual operations;

high prime cost of the product; limited possibility of monitoring the

processes; high risk from casual mistakes during

transportation of the milk and thecleaning detergents;

minimal guarantees regarding thehygiene and safety of the product,highly influenced by the subjectivefactor.


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DONIDO Automation


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flexible production with possibility forfast readjustment when changing theproduct;

relatively low cost investmentcompared to the increasedguarantees for the final product;

increased but still low sensitivity towards the raw material;

relatively low cost of the maintenanceand possibility for easy upgrade ofthe lines;

suitable level for small and mediumdairies with large variety ofassortment.

relatively high influence of the operator.Good level of qualification is required;

increased possibility for standardizingthe final product;

relatively high prime cost of the product; possibility of monitoring the basic

technological processes; increased safety

guarantees whichare not enough forthe quality and thesafety of the finalproduct.

DONIDO Automation


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HIGH LEVEL OF AUTOMATION ( HLA )High level of automation almost excludes manual operations and ensures conditions

for high safety levels. The operator role is changed. Free from performing repeating

operations he has time to analize and optimize the processes: transportation of the milk and the cleaning detergents is performed by pipelines with

automatic valves; connection of the CIP pipes to the product pipes is realized with automated mix proof

valves ; precessing equipment is supplied with programmable

controllers, ensuring the processes and the logicalconnections with other components of the line. Controland data storage is performed by main control unit ;

transportation, packing and marking of the ready product is performed by transporting conveyors,excludind manual operations;

parameters indication is remote through main controlunit .

DONIDO Automation


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elimination of the subjective factorfrom operational control of theprocesses;

high level of standardization of thefinal product;

complete monitoring of thetechnological parameters;

reduced to minimum servicepersonnel;

high hygiene and guarantee forcomplete safety of the final product;

low prime cost of the final products; suitable level for large dairies.

relatively high sensitivity towards the raw material;

high cost of the investment; high qualification of the service

personnel; limitations regarding the flexibility of the

processes and the final product.


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DONICHEESE Linef hGeneral information


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w e c r e a t e f o r y o u

General information

Cottage cheese is classified as a soft type cheese without ripening. Its structure consists of grains with size 3-12 mm:. Small - grain 3-6 mm; . Medium - grain 6-9 mm; . Large - grain 9-12 mm. Usually the cheese grains are mixed with sweet cream with different fat level:

. Fat content 0-18 % . Moisture 78 % . Grainy smooth texture with mild flavor . White or yellowish color It is served for direct consumption, in salads or mixed with fruit supplements. The biggest producer in the world is the USA with approximately a 65% share of the global production. The product rapidly and firmly is entering the markets in Europe and Asia.

DONICHEESE Linef o r c o t t a g e c h e e s eTechnological steps


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Technological steps

Within twenty-four hours DONI

O-Vat is loaded two times. The volume of DONI

O-Vat and their number defines the productivityof the production line. The packing of the ready product must be complete within 2 hoursafter its homogenization in DONI

Creamer. The production of curd is around 11% and the quantity of the readyproduct is limited by the added supplements.

. Loading of DONI O-Vat with milk 30 min.. Adding of starter and rennet,mixing, coagulation

5-6 h.

. Cutting to grains 1 min.. Coagulum stays without motion 30 min.. Heating t 0 - 55 0 C 90-100 min.. Cooking 30 min.. Drainage of whey, cooling andwashing to 5-8 0 C

110 min.

. Drainage of water in DONI

Drainer 30 min.. Final drainage in DONI Creamer 15-20 min.. Adding of cream and other supplementsand homogenization of the mixture

30 min.. Cleaning by DONI Procip 60 min.

DONICHEESE Linef o r c o t t a g e c h e e s eTechnological process


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Technological process

DONICHEESE

Line - production of cottage cheese

DONI

Therm pasteurization and coolingof milk and washing water

DONI

O-Vat preparationof curd

DONICHEESE Linef o r c o t t a g e c h e e s eTechnological process


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Drained and dried curd

Curd

DONI

Drainer C drainageand drying of curd

DONI

Drainer C


DONICHEESE Linef o r c o t t a g e c h e e s e Technological process


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DONI

Creamer

DONI

Pack packing ofthe ready product

DONI

Creamer adding of cream

and other supplements

DONI

ProCIP central cleaningwith CIP


DONICHEESE Linef o r c o t t a g e c h e e s e Batch operation line for cottage cheese


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Batch operation line for cottage cheeseproduction

The planillustratesDONICHEESE

Line

equipment layoutfor cottage cheeseproduction.

The necessary dimensionfor the production facility based on two DONI

O-Vat

10 000 l is approximately 20m x 20m with a minimal height of 4m. The shown production line with two DONI

O-Vat 10 000 l, iswith minimal productivity of 7000 kg product per twenty-four hours.

DONICHEESE Linef o r c o t t a g e c h e e s e Continuous operation line for


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Continuous operation line forcottage cheese production

The plan illustratesDONICHEESE

Line

equipment layout forcottage cheese production.The necessary dimension for the productionfacility based on four DONI

O-Vat 10 000l is approximately 25m x 25m witha minimal height of 4m. The shown production line with four DONI

O-Vat 10 000l,is with minimal productivity of 16 000 kg product per twenty-four hours.

DONICHEESE Line for soft cheese


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PRODUCTION OF SOFT AND SEMI-SOFT CHEESE (FETA, Bulgarian white cheese, etc.)



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GENERAL INFORMATION

Soft and semi-soft cheese types are characterized with the following marks: The curd is not cooked mechanically by stirring instead of heating during the

process of curd preparation; Cheese forming is done by self-pressing in block mould, which is rotated usually 4

times; Brine salting in 18% 23% brine; Ripening period from 30 to 60 days.

A large group of soft and semi-soft cheese are the brine cheeses. They are kept inmedium of salt solution and whey /brine/. Typical representatives are: FETA, Bulgarian

white cheese, Brinza etc. Their main characteristics are: distinguished buttery sour milk flavor; white or pale yellow color;

homogeneous structure, with a very little number of technical pores formed by theself-pressing.



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Another large group of soft and semi-soft cheese are the one in which must is addedduring the production process. Typical representatives are: blue cheeses with developedblue must in the block, camembert and brie, which are covered with white must. Theirmain characteristics are:

distinguished piquant buttery milk flavor with nice fragrance of the must; white or pale yellow color; homogeneous structure with developed must covering the cheese block or inside

it.

Soft and semi-soft cheese usually contains > 50% moisture of the total weight, and faton dry basis from 40% to 68%.The last few years there is a growing interest towards these types of cheese in regions

where it is not traditional, because the market is glut with hard and semi-hard cheeses.



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PRODUCTS

Traditional block, parallelepiped 220 110

7080 mm, weight 2 kg

Bulgarian white cheese in typical market packing

Untraditional block, cylinder 90 40mm, weight 250 g


TECHNOLOGICAL PROCESS


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TECHNOLOGICAL PROCESS For production of soft and semi-soft cheese

FILLING WITH MILK 1020 min ADDING OF STARTER, RENNET AND OTHER

INGREDIENTS. STIRRING ANDCOAGULATION

60 min

CUTTING TO CUBES OR PRISM WITHDIMENSIONS FROM 15 to 20 mm

2 min

COAGULUM STAYS WITHOUT MOTION 1520 min MECHANICAL COOKING /STIRRING 23

TIMES IN PERIOD OF 1015 min./ 3045 min

DONI -Vat SC or DONI S-Vat

DRAINING AND FILLING OF CURD IN BLOCKMOULDS

1015 min DONI Draining/Filling

FORMING BY MEANS OF SELF-PRESSING1224 h

DONI

Rotomatic


TECHNOLOGICAL STEPS


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TECHNOLOGICAL STEPS

DONICHEESE Line with DONI S-Vat

DONI Therm pasteurization of milk Curd preparing in DONI S-Vat (manual process)


TECHNOLOGICAL STEPS


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TECHNOLOGICAL STEPS

Curd preparing in DONI -Vat SC U level control uniform draining of curd and whey (automated process) mixture

DONI Draining/Filling dosed drainage of whey DONI Draining/Filling filling of block moulds


TECHNOLOGICAL STEPS


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TECHNOLOGICAL STEPS

DONI Rotomatic block mould rotation with the Formed product by means of self-pressing

purpose of bilateral self-pressing

Washing of block moulds DONI Pro CIP cleaning of the line


LINE FOR PRODUCTION OF SOFT AND SEMI SOFT


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LINE FOR PRODUCTION OF SOFT AND SEMI-SOFT

CHEESE WITH ON S Vat

The plan illustrates DONICHEESE Line equipment layout

for production of soft and semi-soft cheese.The necessary dimension for the production facility based on six DONI

S-Vat 1 000 l

are approximately 22 x 18 m with a minimal height of 4 m. The shown production line with sixDONI S-Vat 1 000 l is with minimal productivity of 5500 kg product per twenty-four hours.


AUTOMATED LINE FOR PRODUCTION OF SOFT AND


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AUTOMATED LINE FOR PRODUCTION OF SOFT AND

SEMI-SOFT CHEESE WITH ON Vat SC

The plan illustrates DONICHEESE Line equipment layout for production of soft and semi-soft cheese.

The necessary dimension for the production facility based on six DONI -Vat SC 2 000 l

are approximately 30 x 18 m with a minimal height of 4 m. The shown production line with sixDONI -Vat SC 2 000 l is with minimal productivity of 11 000 kg product per twenty-four hours.


BLOCK MOULDS FOR SOFT AND SEMI-SOFT CHEESE


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BLOCK MOULDS FOR SOFT AND SEMI SOFT CHEESE

Block mould for soft cheese with block top Block mould for soft cheeseDimensions of the block: 220 110 145 mm Dimensions of the block: 90 h 80 mm

DONICHEESE Line for pasta filata


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PRODUCTION OF

THERMOPLASTICIZED CHEESE TYPEPASTA FILATA


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Typical thermoplasticized chesses are: Kashkaval, Provolone,

Scamorza, Soluguni, Mozzarella etc. A variety of Pasta filata cheese is the Figure cheese that is made bystretching of cheese thread with different diameter and by knitting.

Pasta filata type cheese is characterized with the following qualities: delicious piquant taste colour white or pale yellow to amber yellow firm structure, without round eyes or single small pores obtained when the water vapour gets cold.

Pasta filata type cheese is produced mainly in Italy and the EasternEuropean countries.

The product rapidly and firmly is entering the markets inEurope and Asia.



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PRODUCTS

MOZZARELLA

KASHKAVAL FIGURE CHEESE



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TECHNOLOGICAL STEPS

LOADING WITH MILK 30 min ADDING OF STARTER AND RENNET,

MIXING, COAGULATION40 min

CUTTING TO STRIPES 1 min COAGULUM STAYS WITHOUT MOTION

34 min CUTTING AND FORMING OF CHEESEGRAINS

68 min HEATING 3642 C up to 15 min COOKING up to 60 min

DISCHARGE 1520 min

DONI E-Vat

CHEDDARING 3070 min

DONI Prepress DONI Pressvat DONI

Cheddarmatic THERMOPLASTICIZATION, SALTING AND

FORMING 30 min DONI Plastformer



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DONICHEESE Line with DONI Drainer C and DONI Prepress

DONICHEESE Line with DONI Pressvat DONI Plastformer



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CUTTING THE COAGULUM AND COOKING THE CURD

FORMING OF CURD

WHEY DRAINAGE WITHDONI Drainer C FINAL DRAINAGE BY MEANS OF PRESSING WITH DONI Prepress , CHEDDARING




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WHEY DRAINAGE IN DONI Pressvat FINAL DRAINAGE BY MEANS OF PRESSING IN DONI Pressvat , CHEDDARING

CHEDDARIZED CHEESE THERMOPLASTICIZED, SALTEDCHEESE




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KNEADING OF CHEESE IN FORMING OF CHEESE WITH DONI Plastformer DONI Plastformer 1.0

FORMING OF CHEESE WITH DRAWING OUT OF CHEESE THREAD DONI Plastformer 2.0 FOR FIGURE CHEESE


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BATCH OPERATION LINE WITH DONIDONIDONIDONI PPPP


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BATCH OPERATION LINE WITH DONIDONIDONIDONI Prepress Prepress Prepress Prepress

FOR PRODUCTION OF CHEESE TYPE PASTA FILATA

The plan illustrates DONICHEESE Line equipment layout for production of cheesetype pasta filata.

The necessary dimension for the production facility based on two DONI

E-Vat 5000 lis approximately 20 x 15 m with a minimal height of 4 m. The shown production line with two

DONI

E-Vat 5000 l is with minimal productivity of 5000 kg product per twenty-four hours.


BATCH OPERATION LINE WITH DONIDONIDONIDONI PPPP tttt


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BATCH OPERATION LINE WITH DONIDONIDONIDONI Pr Pr Pr Pressvat essvat essvat essvat

FOR PRODUCTION OF CHEESE TYPE PASTA FILATA

The plan illustratesDONICHEESE Line equipment layoutfor production of cheese type pasta filata.

The necessary dimension for the production facility based on three DONI E-Vat 10000 lis approximately 20 x 16 m with a minimal height of 4 m. The shown production line with threeDONI E-Vat 10000 l is with minimal productivity of 8000 kg product per twenty-four hours.


CONTINUOUS OPERATION LINE WITH


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CONTINUOUS OPERATION LINE WITH

DONIDONIDONIDONI

Cheddarmatic Cheddarmatic Cheddarmatic Cheddarmatic FOR PRODUCTION OF CHEESETYPE PASTA FILATA

The plan illustratesDONICHEESE Line equipment layout for production of cheese type pasta filata.

The necessary dimension for the production facility based on six DONI

E-Vat 5000 lis approximately 23 x 14 m with a minimal height of 4 m. The shown production line with sixDONI

E-Vat 5000 l is with minimal productivity of 15000 kg product per twenty-four hours.

DONIDONIDONIDONICIPCIPCIPCIP Line Line Line Line


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CLEANING IN PLACE


MILK DELICATE RAW MATERIAL


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MILK DELICATE RAW MATERIAL

cold surfacemilk reception systems, raw milkstorage tanks soiled by milk froth

hot surfacepasteurizers, process tanks, pipes,soiled by phosphate, albumen

and fat


PURPOSE OF CLEANING


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PURPOSE OF CLEANING

physical cleanness removal of all visible pollutionon the surface

chemical cleanness removal of all visible andmicroscopic pollution, which can cause developping ofbacteria

bacterial cleanness elimination of allmicroorganisms by disinfection (chemical or thermal)


QUALITY CLEANING PARAMETERS


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QUALITY CLEANING PARAMETERS

flow

temperature

concentration

time


THE INFLUENCE OF DIFFERENT PARAMETERS


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THE INFLUENCE OF DIFFERENT PARAMETERS

FOR QUALITY CLEANING

Flow

Flow

ConcentrationTime

Temperature

the most important factor for quality cleaning


DONIDONIDONIDONI ProProProPro CIPCIPCIPCIP THE UNIVERSAL MODULE OF DONIDODONIDODONIDODONIDO


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DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP THE UNIVERSAL MODULE OF DONIDODONIDODONIDODONIDO

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP is capable of realizing all theconcepts of cleaning in closed outline

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP is compact module withcomfortably positioned controls

DDDDONIONIONIONI Pro Pro Pro Pro CIPCIPCIPCIPintegrates in the cleaningsystems with up to six feed lines

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP is compatible with different tanks

for preservation of washing solutions

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP is tested in factory conditions which predefines quick and easy installation


THREE CONCEPTS FROM DONIDO


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THREE CONCEPTS FROM DONIDO

FOR CLEANING-IN-PLACE

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP - flow circulation through balance tank

and heating in the module by a plate heatexchanger

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP M MMM - flow circulation through the tanks for

washing solution preservation and heating inthe module by a plate heat exchangerDONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL - flow circulation through tank

/rectangular/ for washing solutionpreservation and heating by a tubular heatexchanger


THREE MAIN DEFAULT CLEANING PROGRAMS OF


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DONIDONIDONIDONI

Pro Pro Pro Pro CIPCIPCIPCIP

CLEANING OF COLD SURFACES

/reception systems, pipes and tanks for raw milk/

rinsing with water 40 C 3 min alkaline solution circulation 75

C 10 min rinsing with water 30 C 3 min disinfection with chemical detergent 10 min rinsing with cold water 3 min disinfection with hot water 98 C 10 min


CLEANING OF HOT SURFACES


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/pasteurizers, sterilizers, etc./

rinsing with water 40 C 10 min acid solution circulation 70 C 10 min rinsing with cold water 5 min alkaline solution circulation 75 C 25 min rinsing with water 30 C 5 min

acid solution circulation 70

C 15 min rinsing with cold water 5 min disinfection with chemical detergent 10 min rinsing with cold water 5 min disinfection with hot water 98 C 10 min


CLEANING OF PRODUCTION SURFACES


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/cheese vats, process tanks, pipes for transportation ofpasteurized milk/

rinsing with water 40 C 5 min alkaline solution circulation 75 C 15 min rinsing with water 30 C 5 min acid solution circulation 70 C 10 min

rinsing with cold water 5 min disinfection with chemical detergent 10 min rinsing with cold water 5 min disinfection with hot water 98 C 15 min


Each stage of the programs can be skipped or individually executed.


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Times and temperature are set for each contour depending on the washingresults.

The choice between chemical disinfection or disinfection with water isstrictly individual.

chemical disinfection disinfection with hot water- no heating required - removes all microbes- removes heat resistance bacteria - safe in case of mixing with product

- do not requires rinsing e.g. water saving- there is possibility that some heat resistancebacteria may not be removed


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DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP cleaning-in-place DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP flow control and with two modules washing solutions dosing

DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP with all options forreturning of the washing solutions


Technological plan of DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP


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DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP main functions and characteristics


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4000 50 000 l/h circulation of relatively small volumes through a balance tank automated flow control capability to clean simultaneously two identical lines monitoring and control of concentration in each line if the CIP system has more than one

module capability to set different concentration for the different lines monitoring and control of temperature interface connection to the washing objects /returning pumps/

disinfectant dosing, through conductivity transmitter or volumetric when the first is not possible. automated recirculation contour for preparing of washing solutions in the tanks. visualized process on touch screen panel interface connection to a centralized computer recording of the following parameters: time; temperature; concentration; flow flow regulation by speed and pressure, depending on parameters of each contour capability to include up to 6 units in one CIP system


DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP


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Two options of execution DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP 35353535DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP 25252525

Suitable for medium and small scale dairies, for centralized and decentralized CIP systems and for

cleaning of separate units.


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Technological plan of DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP


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DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP main functions and characteristics 3000 40 000 l/h


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3000 40 000 l/h flow circulation through the tanks for washing solution preservation manual control of the flow monitoring and control of the concentration in the tanks manual recirculation contour for preparing of washing solutions in the tanks

disinfectant dosing electric connection to the washing objects /returning pumps/ cleaning program with manual starter for every stage and visual monitoring of the

concentration in the returning contour

capability to include up to 2 units in one CIP system

Options: automatic flow control recording of the following parameters: time; temperature; concentration; flow

* in explicit agreement with the customer and specific conditions DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP could beautomated to the level of DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP


DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL


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One option of execution DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL 15151515

Suitable for small scale dairies, local CIP systems and for cleaning of separate units.



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DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL rectangular tank for DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL tubular heat exchangerpreservation of the washing solution


DONIDONIDONIDONI Pro Pro Pro Pro CIPCIPCIPCIP L LLL main functions and characteristics15 000 l/h


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15 000 l/h flow circulation through tank /rectangular/ for washing solution preservation manual control of the flow heating by tubular heat exchanger temperature control in each sector manual dosing of concentrate operator controls time and sequence of cycles

Options:

monitoring and control of concentration / when the solutions are returned for secondary use /

13 echipamente tehnologice pentru procesarea laptelui - concepte generale de productie - donido

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