Dairy
Ultra-high-temperature (UHT) Pasteuriser
In UHT treatment, the goal is to maximise the destruction of microorganisms while minimising the chemical changes in the product. UHT, or Ultra High Temperature treatment of milk is carried out at about 135°C. The goal is to significantly extend the shelf life of milk.
Consistently maintaining the desired temperature is critical to ensure food safety. Common issues include temperature hysteresis, steam pressure fluctuations, and excessive energy consumption, compromising product quality as well as operational efficiency. Effective steam and condensate management effectively address these issues.
Our Solution:
Forbes Marshall provides a complete solution designed to address issues that impact performance of the UHT
Supply steam optimisation encompassing pressure reduction and temperature control, with steam measurement
Two orifice float trap for effective condensate evacuation
Complete condensate and flash steam recovery
