Dairy
Ghee Kettle
A ghee kettle is used in dairy manufacturing for the production of ghee or clarified butter. It transforms butter or cream into ghee through controlled heating, moisture evaporation, and milk solids separation. Butter or cream is heated to a temperature of 105°C. Heating time and temperature are critical to the process. The process is batch type with a cycle time of 90-120 minutes.
Most ghee plants rely on manual valve operation to reach the target temperature of 105°C, often leading to overshooting by up to 5°C. This not only results in energy loss but also impacts product quality, causing burnt flavors and black debris.
Our Solution:
Forbes Marshall provides a holistic solution designed to enhance efficiency of the ghee kettle
Precise temperature control to avoid overshoots and quality issues, as well as eliminate excess steam consumption
Effective condensate evacuation eliminating the need to bypass the trap
