Complete mini dairy factory, suitable to produce drink milk, yoghurt, and cheese, with a total daily capacity of 5,000 – 10,000 liters.
The line exists out of:
1. Raw Milk Reception & Storage
Reception pump for unloading trucks or containers. Inoxpa RF 20/50 (I193962B), year 2014, impeller Ø118, equipped with F&P flowmeter.
Set of 4 raw milk storage tanks and 4 pasteurized milk storage tanks.
• Manufacturer: Mueller
• Volumes: 4 x 2,000 liter / 3 x 2,800 liter / 1 x 1,500 liter
Horizontal, insulated and CIP-cleanable, each fitted with an agitator. Cooling jackets installed (not connected). Raised stainless-steel support feet allow easy connection of milk inlet and outlet piping.
Central CIP swing-bend panel installed for routing CIP detergent to individual tanks. Including all interconnection piping and valves.
2. Milk Treatment – Pasteurisation & Skimming
Complete semi-automatic milk pasteurizer with a processing capacity of 1,350 litres per hour (input). The system operates through sequential phases including start-up, sterilisation, production, shutdown, and cleaning.
Complete semi-automatic milk pasteurizer with a processing capacity of 1,350 litres per hour (input). The system operates through sequential phases including start-up, sterilisation, production, shutdown, and cleaning.
The skid-mounted pasteurisation unit consists of the following components:
Balance tank stainless steel, equipped with level control using level pins. Centrifugal pump stainless steel with hygienic design. Flow transmitter, capacity indication in litres per hour (L/h). Plate heat exchanger Make: SPXP Model H17 Year 2015. Holding tube for accurate pasteurisation holding time. Control panel, including: Main switch, PLC controller: Siemens S7, Operator panel with colour touch screen. Heating system: Hot water heating medium, including buffer tank and hot water circulation pump. Flow diversion valve pneumatically operated; diverts product automatically if pasteurisation temperature drops below the set point.Temperature sensors PT‑100 sensors installed at product inlet, highest temperature point, and outlet. The complete unit is pre-assembled on a stainless-steel frame, including all interconnecting piping, fittings, valves, and cabling.
Temperature Program: Product temperature cycle: 4 °C → approx. 55 °C (to separator) → 75 / 85 °C → 4 °C. Optional discharge at fermentation temperature: 30–45 °C
Seital SE-12 ASMX 2007 Milk Skimmer Separator Self cleaning. Capacity: 1,350 litres/hour (in line with the pasteurizer) The separator is directly connected to the pasteurizer and is equipped with: cream remix valve for controlled return of cream into the skim milk. Complete with control panel and set of tools.
3. Fully automatic CIP System
5 cleaning tanks: Lye tank: 1,000 litres, Acid tank: 1,000 litres, Pre rinse tank : 500 litres, Water tank Disinfection tank. Integrated pre rinse recuperated water, circulation pump,filter, heat exchanger, temperature and conductivity transmitters, pneumatic valves with position sensors, complete CIP piping and chemical dosing pumps.
4. Milk and Yoghurt Filling Line
Nimco 650QLAB 1999 Gable top carton filling,capping, and closing machine. Capacity:vMaximum: up to 3,000 cartons/hour. Current setup: 1,500 cartons/hour. Format: 0.5 – 1.0 litre A‑style shaped gable‑top cartons (Tetra type)
Machine configuration: Electrically heated, 4‑head piston filler, product hopper, filling valves, PLC control system (A + B), outfeed conveyor, inkjet date coder, cap applicator (mid‑cap suitable for yoghurt, viscous products, and milk) and cap feeder.
Bag‑in‑Box Filler
Bag‑in‑box filling unit with flow transmitter and integrated control system for pre‑formed bags with spout, suitable for 10–20 litre bags for hygienic filling applications.
5. Yoghurt Department
SPX -APV H17 2015 plate heat exchanger 1 section. Inoxpa lobe product pump
Yoghurt Tanks:Tank 1 Volume: 1,200 litres with agitator. Tank 2 & Tank 3 – Transport Containers with manual strirrer used for yoghurt fermentation and transport. Suitable for hygienic handling of fermented yoghurt
Silkeborg Butter Churn 500 litres, producing approximately 125 kg of butter per batch. The butter churn is complete and equipped with: heavy‑duty, robust drive system, large hatch for easy opening and cleaning, breather valves and safety protection bar.
6. Cheese Department (last in prodution 2022)
Processed products included: Soft cheeses (e.g. Brie / Camembert) Semi‑hard pressed cheeses. Note: The line for semi‑hard cheese is not complete. The curd preparation vat for semi‑hard cheese production is excluded. Curd mould filling and pre‑pressing vessel
Soft Cheese Equipment: curd preparation Vat volume: 1,400 litres, rectangular design with manual cutting knives.
Cheese Storage & Semi‑Hard Cheese Equipment: white storage racks for small cheeses.Dimensions: 77 × 85 × 16 cm. Quantity: 87 units
Semi‑Hard Cheese Equipment (Incomplete Line)
Cheese press 1: Type Staple press with 4 cylinders, suitable for semi‑hard cheeses
Cheese press 2: Mobile table press with 20 pressing cylinders, complete stainless steel construction and suitable for semi‑hard cheese production.
Cheese Moulds & Racks
• 13 pcs – Large cheese moulds.Dimensions: 34 × 23 cm, complete with lids
• 8 pcs – Round cheese moulds
Diameter: 28 cm, height: 20 cm, complete with lids
• 6 pcs – Small cheese moulds
Dimensions: 24 × 17.5 cm, complete with lids
• Mould washing bin suitable for cleaning cheese moulds.
Vacuum Packaging Machine
Make: Henkelman
Vacuum packaging machine for pre‑formed bags, suitable for vacuumising and sealing products.
7. Ice Water Unit Preparation Unit
For rapid milk cooling.The unit consists of: insulated buffer tank, freon compressor mounted on top of the tank and ice water circulation pump. Inside the tank, ice is formed around a spiral cooling coil containing the cooling medium. This system produces ice water at approximately 0 °C, used for efficient cooling of milk and dairy products.
