A line is more than a list of machines. Before we quote, we work out the process flow, the balance between stages, the utility load and the floor space you will need — then propose the equipment that fits. Where a stage uses equipment we do not build, we specify and integrate it and say so in the quotation.
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From raw milk reception to packed pasteurised milk, configured around your daily volume, shelf life and shift pattern.
Pasteurised whole, semi-skimmed and skimmed milk · Flavoured milk without particulates · Reconstituted milk from powder
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Ambient-stable milk for markets without a reliable cold chain: UHT heat treatment plus aseptic filling.
UHT whole and skimmed milk · UHT flavoured milk · Reconstituted UHT milk
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Mixing, heat treatment, fermentation and cooling for set, stirred and drinking yogurt.
Set yogurt (cultured in the pack) · Stirred yogurt · Drinking yogurt
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Standardising, vats, curd handling and pressing, balanced against each other for the cheeses you make.
Fresh and soft cheeses · Semi-hard and hard pressed cheeses · Other types on request
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Washing, grading, breaking, separation, pasteurisation and chilled storage, with the buffer stages that keep flow steady.
Pasteurised whole liquid egg · Pasteurised egg white · Pasteurised egg yolk
View the lineRaw material, target product, capacity, local voltage and frequency, heating source and destination port. If you are not sure about some of these, tell us what you do know.
A process flow, an equipment list with specifications, a suggested layout and a quotation. If more than one configuration makes sense, we explain the trade-off instead of sending one option.
Fabrication, welding, polishing and assembly in our own workshop. Standard machines ship in 20 days; a complete line in 40–45 days.
Our engineers travel to site — typically 4 days for installation, commissioning and operator training. Travel and accommodation are covered by the buyer.