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The Ultra Clean Orange Juice Beverage Processing Equipment is a comprehensive system designed to produce high-quality orange juice with extended shelf life while maintaining its natural flavor and nutritional content. This equipment integrates juicing, clarification, pasteurization, and filling processes in an ultra-clean environment, minimizing microbial contamination. It is built for juice manufacturers seeking to meet strict hygiene standards and produce juice with a fresh taste.
Ultra-Clean Environment: The processing area is designed with smooth, non-porous surfaces (316 stainless steel) and positive air pressure to prevent airborne contaminants. All equipment undergoes SIP (Sterilize-in-Place) cycles using high-temperature steam (135°C) before production.
Gentle Processing: The juicing unit uses a low-speed screw press (50–80 RPM) to extract juice from oranges, minimizing oxidation and preserving vitamins (e.g., vitamin C). A multi-stage filtration system (100–200 mesh) removes pulp while retaining natural flavor compounds.
Pasteurization Control: The equipment uses HTST (High-Temperature Short-Time) pasteurization, heating the juice to 90–95°C for 15–30 seconds, then rapidly cooling it to 4°C. This kills harmful bacteria without overcooking the juice.
Aseptic Filling: The filling module operates in a sterile chamber with filtered air (class 100), filling juice into pre-sterilized bottles or cartons. This ensures the juice remains free from contamination after processing.
Quality Monitoring: In-line sensors measure pH, Brix, and turbidity, with automatic adjustments to maintain consistent product quality. Data loggers record processing parameters for traceability.
This processing equipment is used for:
Not-from-concentrate (NFC) orange juice
Concentrated orange juice (with optional evaporation module)
Orange juice blends (with other fruits, e.g., pineapple, mango)
It serves juice manufacturers, organic food producers, and beverage brands focused on premium, high-quality orange juice products.
Hygiene Certification Support: Assistance in meeting international hygiene standards (e.g., ISO 22000, HACCP) through equipment design and process documentation.
Recipe Development: Collaboration with your team to optimize processing parameters for your specific orange varieties and desired juice characteristics.
Training on Cleanliness: Intensive training on SIP/CIP procedures, hygiene protocols, and microbial testing to maintain ultra-clean conditions.
Preventive Maintenance: Scheduled maintenance visits to inspect critical components (e.g., filters, pasteurization plates) and ensure ongoing performance.
usage: used to remove milk, sugar, beverages and other liquids in a variety of invisible solids purification. 2 filter used in turn to stop from time to replace filter cloth, suitable for long-term continuous production.
The Ultra Clean Orange Juice Beverage Processing Equipment is a comprehensive system designed to produce high-quality orange juice with extended shelf life while maintaining its natural flavor and nutritional content. This equipment integrates juicing, clarification, pasteurization, and filling processes in an ultra-clean environment, minimizing microbial contamination. It is built for juice manufacturers seeking to meet strict hygiene standards and produce juice with a fresh taste.
Ultra-Clean Environment: The processing area is designed with smooth, non-porous surfaces (316 stainless steel) and positive air pressure to prevent airborne contaminants. All equipment undergoes SIP (Sterilize-in-Place) cycles using high-temperature steam (135°C) before production.
Gentle Processing: The juicing unit uses a low-speed screw press (50–80 RPM) to extract juice from oranges, minimizing oxidation and preserving vitamins (e.g., vitamin C). A multi-stage filtration system (100–200 mesh) removes pulp while retaining natural flavor compounds.
Pasteurization Control: The equipment uses HTST (High-Temperature Short-Time) pasteurization, heating the juice to 90–95°C for 15–30 seconds, then rapidly cooling it to 4°C. This kills harmful bacteria without overcooking the juice.
Aseptic Filling: The filling module operates in a sterile chamber with filtered air (class 100), filling juice into pre-sterilized bottles or cartons. This ensures the juice remains free from contamination after processing.
Quality Monitoring: In-line sensors measure pH, Brix, and turbidity, with automatic adjustments to maintain consistent product quality. Data loggers record processing parameters for traceability.
This processing equipment is used for:
Not-from-concentrate (NFC) orange juice
Concentrated orange juice (with optional evaporation module)
Orange juice blends (with other fruits, e.g., pineapple, mango)
It serves juice manufacturers, organic food producers, and beverage brands focused on premium, high-quality orange juice products.
Hygiene Certification Support: Assistance in meeting international hygiene standards (e.g., ISO 22000, HACCP) through equipment design and process documentation.
Recipe Development: Collaboration with your team to optimize processing parameters for your specific orange varieties and desired juice characteristics.
Training on Cleanliness: Intensive training on SIP/CIP procedures, hygiene protocols, and microbial testing to maintain ultra-clean conditions.
Preventive Maintenance: Scheduled maintenance visits to inspect critical components (e.g., filters, pasteurization plates) and ensure ongoing performance.
usage: used to remove milk, sugar, beverages and other liquids in a variety of invisible solids purification. 2 filter used in turn to stop from time to replace filter cloth, suitable for long-term continuous production.
