Pasteurizer
Pasteurization is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Engineering Works:
- PLC Programming
- HMI Development
- Start-up and Commissioning
Clean In Place
CIP is a highly automated process during which vessels and pipeline systems do not need disassembly for cleaning and sanitizing.
Engineering Works:
- PLC Programming
- HMI Development
- Start-up and Commissioning
HTST (High Temperature Short Time)
The aseptic process uses the high-temperature–short-time (HTST) method in which foods are heated at a high temperature for a short period of time. The HTST method results in a higher retention of quality characteristics, such as vitamins, odor, flavor, and texture, while achieving the same level of sterility as the traditional canning process in which food is heated at a lower temp
Engineering Works:
- PLC Programming
- HMI Development
- Start-up and Commissioning
Conditioning Cylinder
Conditioning cylinder is used to heat, open and moisturize the tobacco products to specified exit tobacco temperature and moisture targets, while ensuring sufficient resistance time to achieve 100% kill of all life stages of any insects that may be in the tobacco.
Engineering Works:
- PLC Programming
- HMI Development
- Start-up and Commissioning