| Customization: | Available |
|---|---|
| After-sales Service: | Support |
| Warranty: | 12 Months |
| Quantity: | |
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The 3000 L/H Liquid Milk Tubular UHT Pasteurizer Machine is a high-performance solution designed to meet the stringent hygiene and quality standards of the dairy industry. Engineered for both conventional cow’s milk and plant-based alternatives, this system uses tubular heat exchange technology to deliver precise thermal treatment, ensuring microbial safety while preserving the natural taste, texture, and nutritional profile of liquid milk products. With a capacity of 3000 liters per hour, it supports both low-temperature long-time (LTLT, 63°C for 30 minutes) and high-temperature short-time (HTST, 72°C for 15 seconds) pasteurization, as well as UHT processing (135°C for 2 seconds) for shelf-stable milk. The fully automated system integrates preheating, homogenization (optional), sterilization, and cooling modules, providing a seamless workflow for dairy producers aiming to enhance product shelf life and operational efficiency.
1. Dual-Mode Processing: Configurable for pasteurization or UHT sterilization, adapting to market demands for refrigerated (7-14 days shelf life) or ambient-stable (6-12 months) milk products. Temperature control accuracy within ±0.3°C via PID algorithms.
2. Homogenization Integration: Optional in-line homogenizer (up to 250 bar pressure) ensures uniform fat distribution in whole milk and emulsification in plant-based milks, eliminating creaming and improving texture consistency.
3. Hygienic Design: All wetted components comply with 3-A Sanitary Standards and FDA regulations, featuring electropolished 316L stainless steel tubing, tri-clamp connections, and seamless internal surfaces to prevent biofilm formation.
4. CIP/SIP Automation: A fully automated clean-in-place system uses recirculating alkaline and acid solutions (with optional steam sterilization for UHT mode), reducing manual labor and ensuring log compliance for regulatory audits.
5. Energy Recovery System: A regenerative heat exchanger transfers thermal energy from hot processed milk to incoming cold milk, achieving up to 92% energy efficiency and lowering steam costs by 35%.
6. Advanced Quality Control: In-line sensors monitor milk density, fat content, and protein levels in real time, with automatic diversion of out-of-spec product to prevent waste.
Dairy Milk: Processes whole, skim, and flavored milk (chocolate, vanilla) for both retail and foodservice sectors.
Plant-Based Milks: Suitable for oat, almond, soy, and coconut milk, addressing the growing demand for non-dairy alternatives while ensuring microbial safety and shelf stability.
Specialty Products: Handles cream, half-and-half, and lactose-free milk, with adjustable parameters to accommodate varying fat percentages (0.5-18%) and viscosity requirements.
Extended Shelf Life (ESL) Milk: Enables production of ESL milk with 21-30 days shelf life under refrigeration, bridging the gap between pasteurized and UHT products.
Q: What is the difference between pasteurization and UHT modes on this machine?
A: Pasteurization (72°C/15s) kills pathogenic bacteria for refrigerated storage, while UHT (135°C/2s) achieves commercial sterility for ambient storage. The HMI allows easy mode switching with pre-set parameters.
Q: Can it process raw milk directly from the farm?
A: Yes, but raw milk should first pass through a pre-filtration system (50-100 micron) to remove particulates. The machine includes a centrifugal clarifier as an optional pre-treatment module.
Q: How does homogenization affect energy consumption?
A: Homogenization adds approximately 15% to total energy use but is critical for emulsifying fat globules. The system’s variable frequency drive adjusts motor power based on homogenization pressure, optimizing efficiency.
Q: What is the maximum particle size allowed in plant-based milks?
A: The tubular design handles particles up to 4mm (e.g., small oat or almond pieces). For coarser particulates, a pre-milling step or customized heat exchanger is recommended.
Q: Does the machine require a dedicated water treatment system for CIP?
A: While tap water can be used for rinsing, softened or demineralized water is recommended for CIP solutions to prevent limescale buildup. We offer optional water treatment integration for hard water regions.
Lactobacillus fermented milk :
1.Milk collecting tank: It equips with inner filter net which can filter or purify the raw milk to get rid of the impurities and dust.
2.Refrigerator tank: Normally there is only 3 hours' shelf time if milk is kept in normal temperature, and about 7 days at the temperature of 4 degree, so that's the purpose for using this tank.
3.Fermentation tank: Keep it 10 min after the temperature reaches 90 ºC, then cool down to 43-45 ºC, add production bacteria into milk with the amount of 3% fresh milk, ferment 3-5 hours in constant temperature. The PH value of fermented milk should be controlled at 3.8-4.15, then stop fermentation and rapidly cool it down to the temperature below 30 ºC, slowly blend it for mixing.
4.Cream separation tank: 1450rpm, blend it for 30 min, separate the cream at high speed at room temperature, and then pump the cream with diaphragm pump.
5.Whey separation tank: 36rmp, blend it for 10-20min at 95 ºC, then cool it down to the temperature of 30 ºC to separate the whey from cheese.
6.Double filter bag type : It's used to separate whey from cheese. Whey will be filtered by this bag filter. Cheese will be taken out manually.
7.Homogenizer: In the process of homogenization , milk will be under mechanical actions like high speed shearing, high frequency oscillation, cavitation, convective impact, and corresponding thermal effects, which will lead to physical and chemical changes, and changes in structural property of milk macromolecule. The temperature for homogenization is about 65 ºC, and the pressure is 10MPa~20MPa.
8.Buffer tank: The milk after homogenization will be pumped to the buffer tank for temporary stock, ready for filling. After filling, it should be kept in the freezer and shelf time is 7 days.
9.Natural fermented milk
Mixing tank: 36rpm, with temperature adjusting unit. Cheese and fresh milk are added in this tank, blending and mixing; heat to 90 ºC and maintain 10 min then sterilization. After cooling down to 65ºC, the milk will be pumped to the homogenizer and then to buffer tank for temporary stock and then filling. After filling, it will ferment naturally. And keep it in the freezer and shelf time is 7 days.
CIP cleaning is a safe and automatic cleaning system that does not decompose production equipment and can be easily introduced to all food, beverage and pharmaceutical plants. CIP cleaning not only cleans the machine but also controls the microorganisms.
The CIP cleaning device has the following advantages:
1. It can rationalize production plans and increase production capacity.
2. Compared with hand washing, it not only does not affect the cleaning effect due to the difference of the operator, but also improves the quality of its products.
3. It can prevent dangers in cleaning operations and save labor.
4. Energy-saving cleaning agents, steam, water and production costs.
5. It can increase the service life of machine parts.
Tubular UHT (Full-auto control)
| Application product | Fruit juice, Milk, Beverage (Pulp containing ≤ 1mm particles, 28 Brix pH ≤3.8 ) | ||
| Technical & Utility | |||
| Temperature | 60ºC→95-105ºC(30S)→60ºC | ||
| Flow rate | 6,000 L/h | ||
| Steam pressure | ≥ 4.0 bar | Steam consumption | 420 kg/h |
| Pure water flow | 6,000 L/h (Clean standby) | Compressed air | ≥ 6 bar |
| Tower water flow | 30,000 L/h (≤32ºC) | Electric power | 10.2 kw |
The 3000 L/H Liquid Milk Tubular UHT Pasteurizer Machine is a high-performance solution designed to meet the stringent hygiene and quality standards of the dairy industry. Engineered for both conventional cow’s milk and plant-based alternatives, this system uses tubular heat exchange technology to deliver precise thermal treatment, ensuring microbial safety while preserving the natural taste, texture, and nutritional profile of liquid milk products. With a capacity of 3000 liters per hour, it supports both low-temperature long-time (LTLT, 63°C for 30 minutes) and high-temperature short-time (HTST, 72°C for 15 seconds) pasteurization, as well as UHT processing (135°C for 2 seconds) for shelf-stable milk. The fully automated system integrates preheating, homogenization (optional), sterilization, and cooling modules, providing a seamless workflow for dairy producers aiming to enhance product shelf life and operational efficiency.
1. Dual-Mode Processing: Configurable for pasteurization or UHT sterilization, adapting to market demands for refrigerated (7-14 days shelf life) or ambient-stable (6-12 months) milk products. Temperature control accuracy within ±0.3°C via PID algorithms.
2. Homogenization Integration: Optional in-line homogenizer (up to 250 bar pressure) ensures uniform fat distribution in whole milk and emulsification in plant-based milks, eliminating creaming and improving texture consistency.
3. Hygienic Design: All wetted components comply with 3-A Sanitary Standards and FDA regulations, featuring electropolished 316L stainless steel tubing, tri-clamp connections, and seamless internal surfaces to prevent biofilm formation.
4. CIP/SIP Automation: A fully automated clean-in-place system uses recirculating alkaline and acid solutions (with optional steam sterilization for UHT mode), reducing manual labor and ensuring log compliance for regulatory audits.
5. Energy Recovery System: A regenerative heat exchanger transfers thermal energy from hot processed milk to incoming cold milk, achieving up to 92% energy efficiency and lowering steam costs by 35%.
6. Advanced Quality Control: In-line sensors monitor milk density, fat content, and protein levels in real time, with automatic diversion of out-of-spec product to prevent waste.
Dairy Milk: Processes whole, skim, and flavored milk (chocolate, vanilla) for both retail and foodservice sectors.
Plant-Based Milks: Suitable for oat, almond, soy, and coconut milk, addressing the growing demand for non-dairy alternatives while ensuring microbial safety and shelf stability.
Specialty Products: Handles cream, half-and-half, and lactose-free milk, with adjustable parameters to accommodate varying fat percentages (0.5-18%) and viscosity requirements.
Extended Shelf Life (ESL) Milk: Enables production of ESL milk with 21-30 days shelf life under refrigeration, bridging the gap between pasteurized and UHT products.
Q: What is the difference between pasteurization and UHT modes on this machine?
A: Pasteurization (72°C/15s) kills pathogenic bacteria for refrigerated storage, while UHT (135°C/2s) achieves commercial sterility for ambient storage. The HMI allows easy mode switching with pre-set parameters.
Q: Can it process raw milk directly from the farm?
A: Yes, but raw milk should first pass through a pre-filtration system (50-100 micron) to remove particulates. The machine includes a centrifugal clarifier as an optional pre-treatment module.
Q: How does homogenization affect energy consumption?
A: Homogenization adds approximately 15% to total energy use but is critical for emulsifying fat globules. The system’s variable frequency drive adjusts motor power based on homogenization pressure, optimizing efficiency.
Q: What is the maximum particle size allowed in plant-based milks?
A: The tubular design handles particles up to 4mm (e.g., small oat or almond pieces). For coarser particulates, a pre-milling step or customized heat exchanger is recommended.
Q: Does the machine require a dedicated water treatment system for CIP?
A: While tap water can be used for rinsing, softened or demineralized water is recommended for CIP solutions to prevent limescale buildup. We offer optional water treatment integration for hard water regions.
Lactobacillus fermented milk :
1.Milk collecting tank: It equips with inner filter net which can filter or purify the raw milk to get rid of the impurities and dust.
2.Refrigerator tank: Normally there is only 3 hours' shelf time if milk is kept in normal temperature, and about 7 days at the temperature of 4 degree, so that's the purpose for using this tank.
3.Fermentation tank: Keep it 10 min after the temperature reaches 90 ºC, then cool down to 43-45 ºC, add production bacteria into milk with the amount of 3% fresh milk, ferment 3-5 hours in constant temperature. The PH value of fermented milk should be controlled at 3.8-4.15, then stop fermentation and rapidly cool it down to the temperature below 30 ºC, slowly blend it for mixing.
4.Cream separation tank: 1450rpm, blend it for 30 min, separate the cream at high speed at room temperature, and then pump the cream with diaphragm pump.
5.Whey separation tank: 36rmp, blend it for 10-20min at 95 ºC, then cool it down to the temperature of 30 ºC to separate the whey from cheese.
6.Double filter bag type : It's used to separate whey from cheese. Whey will be filtered by this bag filter. Cheese will be taken out manually.
7.Homogenizer: In the process of homogenization , milk will be under mechanical actions like high speed shearing, high frequency oscillation, cavitation, convective impact, and corresponding thermal effects, which will lead to physical and chemical changes, and changes in structural property of milk macromolecule. The temperature for homogenization is about 65 ºC, and the pressure is 10MPa~20MPa.
8.Buffer tank: The milk after homogenization will be pumped to the buffer tank for temporary stock, ready for filling. After filling, it should be kept in the freezer and shelf time is 7 days.
9.Natural fermented milk
Mixing tank: 36rpm, with temperature adjusting unit. Cheese and fresh milk are added in this tank, blending and mixing; heat to 90 ºC and maintain 10 min then sterilization. After cooling down to 65ºC, the milk will be pumped to the homogenizer and then to buffer tank for temporary stock and then filling. After filling, it will ferment naturally. And keep it in the freezer and shelf time is 7 days.
CIP cleaning is a safe and automatic cleaning system that does not decompose production equipment and can be easily introduced to all food, beverage and pharmaceutical plants. CIP cleaning not only cleans the machine but also controls the microorganisms.
The CIP cleaning device has the following advantages:
1. It can rationalize production plans and increase production capacity.
2. Compared with hand washing, it not only does not affect the cleaning effect due to the difference of the operator, but also improves the quality of its products.
3. It can prevent dangers in cleaning operations and save labor.
4. Energy-saving cleaning agents, steam, water and production costs.
5. It can increase the service life of machine parts.
Tubular UHT (Full-auto control)
| Application product | Fruit juice, Milk, Beverage (Pulp containing ≤ 1mm particles, 28 Brix pH ≤3.8 ) | ||
| Technical & Utility | |||
| Temperature | 60ºC→95-105ºC(30S)→60ºC | ||
| Flow rate | 6,000 L/h | ||
| Steam pressure | ≥ 4.0 bar | Steam consumption | 420 kg/h |
| Pure water flow | 6,000 L/h (Clean standby) | Compressed air | ≥ 6 bar |
| Tower water flow | 30,000 L/h (≤32ºC) | Electric power | 10.2 kw |
