Processing and Filling Line for Dairy Products up to 20,000 L/DayThis
processing line efficiently manages volumes between 15,000 and 20,000
liters of milk per day. Consequently, it ensures high efficiency and
the highest quality of finished products. Its capacity thus enables a
high daily production return, which is crucial for large-scale
operations.Packaging CapabilitiesThe line’s specialized packaging
system handles a wide range of dairy products with defined hourly
throughputs. Milk is packed in 1.0-liter PVC bags at 2,400 pieces per
hour. Yogurt and kefir are filled in 410-gram and 180-gram containers
at 3,000 pieces per hour, and also in 0.5-liter and 1.0-liter PET
bottles at 1,000 pieces per hour. Sour cream is dosed into 410 g and
180 g containers as well as into 1,000 g bowls, each at 3,000 pieces
per hour. Fresh cheese is packed in 5.0 kg and 10.0 kg containers,
while sliced cheese is packed in vacuum foil packs of 500 g and 1,000
g.The 410 g containers have a diameter of 95 mm and the 180 g
containers a diameter of 75 mm. The PET bottle line is configured for
38 mm caps. Indicative shelf life is 5 days for milk and 20 days for
yogurt, kefir and sour cream.Equipment SpecificationsThe equipment was
manufactured in Italy, Slovenia and Serbia between 1999 and 2016. The
milk reception section is based on a BEOINOX unit with digital
counters and foam removal system updated in 2014. Cold storage
consists of three horizontal lactofreeze tanks of 3,200 liters each
(freon cooling) and two vertical tanks of 3,000 liters each.The
pasteurization block (Scremac, Italy, year 2000) includes a flow
pasteurizer with retainers, a self-cleaning separator and a
homogenizer, each with a capacity of 2,000 liters. The process is
designed for a maximum temperature of 95–98 °C with a 15-minute
holding time.Fermentation Units and Filling LinesFermentation is
carried out in two BEOINOX insulated duplicators with double walls and
planetary mixers (2,000 liters and 1,000 liters, both 2010), ensuring
product uniformity.Multiple automatic fillers cover the full product
range:- Automatic two-row filler for sour cream into bowls (up to
3,000 pcs/h)- Automatic filler for sour cream and yogurt in 410 g
containers (2014, up to 3,000 pcs/h)- Automatic filler for yogurt and
sour cream in 180 g containers (2008, up to 3,000 pcs/h)-
Filler-capper-inkjet with automatic tunnel for 1.0 L and 0.5 L PET
bottles (2016, up to 1,000 pcs/h)- PREPAK IS 3 filler for milk and
yogurt in 1.0 L PVC bags (up to 2,400 pcs/h)- Two Videojet automatic
date markersEquipment Complements and MaintenanceThe line is completed
by a BEOINOX triblender 500 L for milk powder reconstruction (2015), a
BEOINOX insulated cheese tub with HARF of 1,600 liters (2008), a
vacuum packaging machine for cheese with new compressor, a
10,000-liter KOTA cold-water unit (freon), automatic CIP system (3 ×
300 liters), a semi-automatic blowmolder for 1.0 L and 0.5 L bottles
with Boge compressor (2010), a complete cooling system for the
finished-goods warehouse (also used for heating/cooling the
fermentation chamber), a solid-fuel (wood) boiler 250 kW, a monopump
and a mini laboratory.All equipment has been regularly maintained
until production stopped in 2020.In conclusion, these details
highlight the line’s capability to produce high volumes and its
configuration to ensure versatility and reliability over time, which
are key for those operating in the large-scale dairy sector.List of
line componentsMilk receiving unit Digital counter with foam remover
(2014) Horizontal tank (lactofreeze) capacity 3,200 l, freon cooling
– 3 pcs Vertical tank capacity 3,000 l – 2 pcs Unit for
pasteurization Pasteurizer (flow) with retainers, capacity 2,000 l
Separator (self-cleaning), capacity 2,000 l Homogenizer, capacity
2,000 l (Manufacturer Scremac Italy, year 2000)Unit for fermentation
Duplicator volume 2,000 l – double wall insulated with planetary
mixer (2010) Duplicator volume 1,000 l – double wall insulated with
planetary mixer (2010)Filling lines Automatic two-row filler for sour
cream into bowls Automatic filler for sour cream and yogurt in 410 g
containers (2014) Automatic filler for yogurt and sour cream in 180 g
containers (2008) Filler – capper – inkjet with automatic tunnel
for 1.0 l and 0.5 l bottles (2016) Filler for milk and yogurt in 1.0 l
PVC bags Videojet automatic date marker – 2 pcs Other equipment
Cheese tub insulated with HARF, volume 1,600 l (2008) Triblender 500 L
for milk powder reconstruction (2015) Vacuum packaging machine for
cheese with new compressor Cold water unit, volume 10,000 l, freon
cooling CIP automatic, capacity 3 × 300 l Semi-automatic blowmolder
for 1.0 l and 0.5 l with Boge compressor (2010) Complete cooling
system for finished-goods warehouse (also heating/cooling of
fermentation chamber) Mini laboratory Boiler on solid fuel (wood) 250
kW Monopump All equipment is connected with pipe fittings and pumps.
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