Plate Dairy Pasteurizer for Ice Cream and Milk Processing

Plate Dairy Pasteurizer Product Introduction

The plate dairy pasteurizer provides a continuous solution for controlled heating and cooling of liquid dairy products and ice cream mixes. Its plate heat exchanger offers a 13 m² heat transfer area and processes up to 2 t/h, supporting thermal treatment with a compact footprint. Product can enter the system at 5°C, pass through regeneration and heating stages, reach a pasteurization range of 85–95°C, and remain at the target temperature for about 25 seconds before cooling. Ice water at approximately 1°C can be used for the final cooling stage. The system incorporates a product pump, balance tank, hot water circuit, temperature controller and recorder, and electrical control components for coordinated operation. Semi-automatic or fully automatic control can be configured according to production requirements. With hygienic stainless steel construction and efficient energy recovery, the equipment suits continuous production where repeatable temperature control, convenient operation, and dependable heat transfer are important.

Efficient Plate Heat Exchange

The plate heat exchanger provides a large heat transfer surface within a relatively compact structure. With a 13 m² exchange area, the system transfers thermal energy rapidly between process media, helping the product reach the required temperature efficiently while supporting continuous production.

Heat Recovery for Lower Energy Demand

A regenerative heat exchange stage allows thermal energy from the outgoing hot product to preheat incoming cold product. This reduces the heating load required during pasteurization and also lowers the cooling demand afterward, improving overall process efficiency.

Main System Components

The plate dairy pasteurizer can be configured as an integrated processing skid incorporating:

• Plate heat exchanger
• Product balance tank
• Sanitary product pump
• Hot water circulation system
• Temperature controller and recorder
• Holding tube
• Sanitary valves and piping
• Electrical control cabinet
• PLC and touch-screen control system

Typical Processing Flow

Balance Tank → Product Pump → Regenerative Heating → Final Heating → Pasteurization → Holding → Heat Recovery → Final Cooling → Storage or Next Processing Stage

This continuous arrangement combines multiple thermal operations within one processing system, reducing unnecessary product transfers between separate pieces of equipment.

Technical Specifications

Key Features

• 2 t/h Processing Capacity: Suitable for medium-scale continuous dairy and ice cream production.
• 13 m² Heat Exchange Area: Provides efficient thermal transfer during heating and cooling.
• 85–95°C Pasteurization Range: Supports different thermal processing requirements according to product formulation.
• 25-Second Holding Time: Maintains the product at the required temperature for controlled pasteurization.
• Heat Recovery Design: Recovers thermal energy between incoming and outgoing product streams to improve efficiency.
• Rapid Product Cooling: Supports chilled-water cooling after thermal treatment.
• Integrated Process Components: Product pump, balance tank, hot water system and temperature controls work as one coordinated system.
• Flexible Automation: Available with semi-automatic or fully automatic PLC and touch-screen control.

Applications

Ice Cream Mix
Heats and pasteurizes formulated ice cream mix before cooling and transfer to the aging tank.

Fresh Milk
Provides controlled thermal treatment followed by rapid cooling before storage or filling.

Stirred Yogurt Base
Prepares the milk base for subsequent cooling, fermentation, and yogurt processing.

Flavored Dairy Drink
Handles pumpable milk-based beverages requiring controlled heating and cooling.

Cream-Based Product
Can process suitable pumpable cream formulations within the designed heat transfer conditions.

Liquid Food Product
May also be configured for certain juices and other heat-sensitive pumpable liquids according to their processing requirements.

Example Ice Cream Processing

For ice cream production, the prepared mix can enter the system at approximately 25–45°C, pass through homogenization at around 65°C, and then be heated to approximately 85°C for pasteurization. After a holding period of around 30 seconds, the mix can be cooled to approximately 6–8°C before transfer to an aging tank.

Actual temperatures and holding times should be determined according to the recipe and required production process.

Example Milk Processing

For milk processing, cold milk can enter at approximately 5°C, undergo preliminary heating and homogenization where required, and then be pasteurized within the selected temperature range. After the holding stage, regenerative heat exchange and final cooling reduce the milk temperature before it is transferred to a storage tank or filling system.

FAQ

Q: What products can this plate dairy pasteurizer process?
A: It is suitable for pumpable products such as milk, ice cream mix, yogurt base, dairy beverages and certain cream-based formulations. The final configuration should be selected according to viscosity, solids content and required thermal process.

Q: What is the processing capacity of this pasteurizer?
A: The configuration shown here has a nominal production capacity of 2 t/h.

Q: What pasteurization temperature can the system reach?
A: The listed configuration is designed for a pasteurization temperature range of approximately 85–95°C. The actual setpoint depends on the product and processing requirements.

Q: Can the pasteurizer cool the product after heating?
A: Yes. The system incorporates heat recovery and cooling stages. With suitable chilled-water conditions, the product can be cooled before storage or further processing.

Q: Is automatic control available?
A: Yes. Semi-automatic operation or fully automatic PLC control with a touch-screen interface can be configured according to production requirements.

Q: Can it be connected to an ice cream aging tank?
A: Yes. For ice cream processing, the pasteurized mix can be cooled and transferred directly to an aging tank for controlled maturation before freezing.

Q: Can the system be customized for a complete dairy line?
A: Yes. It can be integrated with homogenizers, storage tanks, aging tanks, pumps, CIP equipment and filling machines to form a continuous dairy processing line.

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