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The cheese processing line industry chain is basically complete. Independent localization can be realized from milk collection, milk storage, sterilization, fermentation and finished products. The following equipment are mainly introduced: the first is cheese tank, the second is pre press, the third is press, and the fourth is blanching and stretching unit. Cheese trough can be divided into U-shape, O-shape and double O-shape in terms of shape. This is the technical table of cheese trough of our company. The so-called cheese tank is mainly used to ferment, coagulate and complete whey in the cheese tank after sterilization of cow and sheep milk. This is its structure diagram. Below is the tank body and above is the cutting and mixing device. This is the working state of the cheese trough. U-shaped reversible cheese tank, the biggest difference is that it can be overturned, which is characterized by no residue during pouring. This is an O-shaped reversible cheese tank. The second equipment is the pre press. The main purpose is to pre press the curd of cheese and discharge whey. First, the first feature is the use of man-machine interface setting, which can set the preloading times and preloading time in advance through the man-machine interface to achieve the desired effect. The second is equipped with CIP cleaning. This is the structure diagram of the pre press. Below is the cheese bed and above is the pre press device. There are roughly two types: one is that the preloading device does not move, and the other is that the preloading device is integrated with the pusher. The third equipment is the press, which is mainly used to put the cheese in the mold and finally discharge whey. One feature is mold matching. Then, the pressing time and pressure can be set through the man-machine interface. There are two kinds of press in structure, one is longitudinal and the other is transverse. The driving part of longitudinal press includes cylinder drive, electric cylinder drive and hydraulic cylinder drive. This is a transversely driven press. The last one is blanching and stretching machine. The main function is to crush, blanch and stretch the fermented cheese. Its main features: first, it can form a whole production line with other equipment, and can also be used alone. Second, the mold can be customized. You can see why the equipment is dirty because the outer surface is sandblasted and the inner surface is Teflon coated. Even if the stainless steel surface is electropolished, there will still be adhesion of cheese products, so we specially treated it with Teflon. This is the structure diagram of the blanching and stretching machine. It is transported from the lower part to the upper part for rotary crushing, and blanching, stretching and forming are carried out in the tank.

A full-automatic jujube production line needs an advanced software system. With a perfect software system, we can master the operation data of the jujube production line at any time and make the jujube production line meet our design requirements. The jujube production line includes five systems: safety error prevention control system, CIP report system, production management system, equipment management system and quality management system. The safety error prevention control system can monitor the operation of the production line, timely reflect the production situation of the production line through various data, and timely find and correct errors. CIP system mainly deals with the cleaning of important equipment of the whole production line, so that the cleaning of production equipment can be carried out at any time, so as to meet the needs of efficient production. The production management system mainly ensures the output and effect of the production line. Through this system, our production line can complete the production demand as planned. The equipment management system mainly displays the state of important production equipment to ensure the stable working state of production equipment. The quality management system can check the status of products at any time, so as to ensure the quality of products produced by the production line. With these five software systems, we can realize the efficient operation of jujube production line, and meet our product quality requirements and fully automated operation objectives for jujube production line.

There are many important equipment in a complete industrialized jujube production line. The first is the screening equipment. A large number of jujubes are automatically screened by the automatic roller screening machine, so that the fruits of similar size can enter the next process. In this way, the efficiency of the production line can be maximized, and the fruits of different sizes can be screened out. Then, another important equipment in the red jujube production line is the precooking machine, which digests the fruit to make the pulp easier to handle. The precooked jujube can be pulped with the beating equipment. The high-speed beating machine can process a large number of red jujubes in a very short time. In this link, The red jujube products on the production line are the mixture of jujube mud and fruit core. We separate the jujube mud and fruit core through the separation equipment. Then, we use the deep shrinkage equipment to treat the jujube mud, extract the concentrated juice, and make the red jujube production line get the final finished product through the filtration and sterilization process. Finally, We use an automatic packaging machine to pack fruit juice or jam of different capacities, and then we can leave the factory.

The annual selection of beauty made in China was officially launched in 2011 and held once a year. This activity aims to show the public the beauty of "made in China" they don't know, tap the new value of made in China, encourage industrial innovation and change, and effectively help improve the added value of made in China brands. The annual selection of beauty made in China is for all Chinese products. Through public welfare selection, a series of excellent products that can represent the level of modern Chinese manufacturing industry are launched. The beauty of made in China Organizing Committee cooperates with 200 chambers of commerce around the world to hold offline procurement fair, covering 10.3 million global purchasers, further promote the trade between award-winning enterprises and buyers, and provide more trade opportunities for excellent manufacturing enterprises. At the same time, through nearly 100 domestic media and the opportunity of overseas exhibitions, the organizing committee has created a publicity matrix in an all-round way to fully promote the excellent manufacturing enterprises and products emerging from the activities to overseas purchasers, change the public's inherent stereotype of cheap and low quality made in China, and make the world more deeply feel the quality of Chinese products The strength of Chinese design and the strength of Chinese manufacturing enterprises. Shanghai Beyond Machinery Co., Ltd. is a professional machinery manufacturer based on technical developing. Combining with R&D, manufacturing, installation debugging and training, we are engaged in producing the liquid projects used in milk, ice cream, juice, drink, pure water and jam etc. We have cooperated with the same occupations from domestic and international to introduce and develop many advanced procedures of manufacturing and designing. We are always in pursuit of excellent projects with all our vigor. Our main business: 1. Whole production line of dairy, beverage, juice, fruit and vegetable processing, ice cream, jam and pure water etc. 2. Single machine (1) Stainless steel tank (2) Pasteurizer (3) CIP cleaning system (4) Homogenizer (5) Stainless pipe and valves (6) Sanitary pump (7) fruit washing, elevator, extractor, juice evaporator etc. Our company is a sizeable and advanced company. Our products sell well all over the country and are exported to markets worldwide. It is the preferred products for all food processing factories. We can offer customers timely and good services.These years experience enables us to provide our clients all stages of services from planning, design, production recipes and commissioning of turnkey plants to the after sales services.We welcome your enquiry.

UHT pure milk is to heat fresh milk to 135 ℃ ~ 150 ℃ under continuous flow and keep it for 2S ~ 5S On the premise of effectively killing microorganisms, the milk produced by this method retains the nutrients in the milk to the greatest extent and can be preserved for a long time at room temperature. Quality control UHT processing of milk 1. Heating is an essential and important process for UHT milk products, but different sterilization temperatures and times should be adopted for different products to ensure the original flavor of the products. If consistent sterilization conditions are adopted, the original flavor of the products will be destroyed. According to the actual situation, there are mainly three situations as follows: a. For acidic drinks, some of the microorganisms that may be produced under acidic conditions are heat-resistant microorganisms, so the sterilization temperature should not be too high. At the same time, it is also prevented that too high temperature will cause acid odor in the sour agent in the product. Therefore, it is generally controlled at 115 ~ 120 ℃ for 4 s. b. When raw materials containing spores or heat-resistant spores (such as cocoa powder, coffee powder and milk powder) are used to produce fancy powder or neutral milk beverage, the sterilization temperature shall be appropriately increased to kill these spores as far as possible. Generally, 139 ~ 142 ℃ is used for 4 s. c. When raw milk containing spores or heat-resistant spores is used to produce milk or neutral milk beverage, 137 ~ 139 ℃ is generally used for 4 s. 2. In terms of UHT Milk Processing Line, cleaning is a very important link. Different cleaning methods should be adopted for different equipment to meet the needs of UHT milk production. a. Cleaning of batching equipment and pipelines. In order to avoid cross contamination, in principle, the batching tank is required to be cleaned every time it is emptied. The daily cleaning is mainly washing with clean water. If different varieties of products are prepared, it should be cleaned with 3% alkaline solution once in the middle, and high-temperature disinfection should be carried out every day. b. Pipeline cleaning. The pipeline in front of the batching tank that only contacts the raw milk shall be cleaned every two times, with an interval of more than 1 h in summer and more than 2 h in winter, so as to prevent the residual milk in the pipeline from deteriorating and affecting the product quality. The best operation is to clean the raw milk in the pipeline with clean water after each milking, In this way, the waste of raw milk can be avoided and a good sanitary environment of the pipeline can be maintained. The pipeline connected with UHT equipment after batching tank can be cleaned together with UHT equipment. 3. CIP system cleaning. CIP cleaning refers to the thorough closed cycle cleaning of UHT equipment. For neutral products, CIP cleaning shall be conducted for the equipment itself after continuous production for 8 hours. For acidic products or products with sterilization temperature of about 110 ℃, temperature alarm will not appear even after continuous production for 24 hours. Even so, the system of shutdown and cleaning within 24 hours shall be adhered to. Because UHT products are sterile products, no pollution is allowed. Only under the guarantee of the system can the quality and safety of products be guaranteed.

Many people like to drink milk. This food is nutritious and tastes good. Our UHT milk factory can produce in large quantities. This UHT milk production method is simple and easy to preserve and transport. From the value of the commodity itself, UHT milk has a huge development space. Definition of UHT milk This kind of milk is now very common in China. "Tetra Pak" carton milk is basically UHT milk, that is, the so-called pure milk. UHT milk is a kind of milk treated by ultra-high temperature sterilization technology, which can be sealed and stored at room temperature for a long time. UHT milk: less bacteria, more resistant to storage UHT milk factory generally uses ultra-high temperature sterilization technology. Milk products are sterilized by a sterilizer, and the raw milk is heated to 140 ℃ for three to five seconds. At high temperature, the pathogenic bacteria contained in raw milk will die immediately, and most bacterial spores that can survive below this temperature will also be killed. Milk is basically sterile at this time. As long as it is stored in sterile packaging, it can be stored for a long time. Because UHT milk is sterile, it will not rot as long as the package is well sealed. Evaluation criteria of UHT milk The most important purpose of drinking milk is to supplement high-quality protein and calcium, and choose milk with high protein content. Select the milk with only fresh milk (raw milk) in the ingredient list, and the one with added vitamins is the bonus item. If you want to pursue the taste bud experience of mellow taste and strong milk flavor, choose the milk with high fat content. Important equipment used by UHT milk factory In UHT milk factory, some important machines and equipment are used. There are many storage tanks in the UHT milk processing line. These stainless steel tanks play an important role in different processes of the production line. Some storage tanks have stirring function, which can stir the liquid in the tank at the top or bottom. There is also CIP cleaning system in the production line, which cleans important equipment and pipelines in the production line to ensure a clean production environment. Sterilization machine is also indispensable for the whole production line. High temperature sterilization can keep the final UHT milk high quality. The packaging machine is also an important part of the whole production line. The prepared UHT milk needs to be efficiently packaged at the end. These milk products are loaded into cartons or bottles. In addition to the main equipment, the whole production line also needs some auxiliary equipment, including various valves and pipes. For large-scale production lines, we also need to be equipped with a data collection and monitoring system to collect real-time data from different links of the whole production line, and regulate the temperature, feed and discharge of the production line at the back end, so as to make the production line more efficient through digital means.

We can buy many different meat products in supermarkets. How are these meat products produced from meat raw materials? With this question, let's learn about the equipment on the meat product production line. A large meat processing line has many different equipment, but there are not many types of key equipment. Many different meat processing lines have such equipment. Firstly, the front end of our meat processing line is meat selection equipment, which can help us select and classify meat pieces or bones of different sizes. Secondly, we need meat cutting equipment. We process meat pieces of different sizes into small pieces of the same size, and then we need cooking equipment, So as to decompose the meat into different types of meat products. In this process, we can also purify products such as bone oil and bone soup. According to the actual production needs, we can marinate the meat pieces. Finally, let these meat products enter the packaging production line and make them into products that can be sold in supermarkets. With the development of science and technology, we can produce a fully automated meat product processing line, which greatly improves the efficiency of the production line. We can obtain a large number of meat products in a very short time. We only need to continuously add meat raw materials. The whole meat processing plant can not only produce meat products, but also carry out necessary functions such as sterilization and cleaning, so as to save manpower and improve the use value of the production line.

We can see a lot of fruit juice products in our daily life, and these fruit juice products are also very popular. In fact, in the fruit juice factory, different fruit processing needs different fruit juice production lines, so as to maximize the production efficiency of fruit juice. Some similar fruits can use a common production line, just adjust the parameters of the equipment, and some completely different fruits need to use a customized production line to meet the production requirements. For common fruits, oranges and lemons can share a production line because the two fruits are very similar. For the whole fruit juice production line, there are many different equipment from front to back. At the front end, we need to screen fruits of different sizes, which leads to a fruit selection machine. Then, we need to clean and peel the fruits, which leads to a fruit cleaning machine and a fruit peeling machine. Next, we also need to juice and disinfect the fruit, which leads to the juicer and sterilizer. Finally, we need to purify the fruit oil and package the fruit juice, which leads to the packaging machine. The whole fruit production line needs the cooperation of many machines and equipment, so as to achieve the perfect Orange Processing Line, and can also produce the fruit juice products we can see in the supermarket in a very short time.

In our impression, it is difficult to peel coconuts. It is a particularly arduous task for people with unskilled technology. Fortunately, we have intelligent technical engineers who have designed an automatic production line for coconut peeling, which makes complex and difficult coconut peeling a bleary and pleasant job. In the actual use process, our workers can pick up the coconut on the conveyor belt and face the gear of the machine to peel the coconut in a very short time. The peeled coconut can be put back on the conveyor belt, so as to quickly enter the next workflow. We can manually the speed or gear of the high-speed coconut peeling equipment, so that the machine can adapt to different shapes of coconuts. The coconut peeling equipment is an important equipment in the coconut processing production line, which makes the perfect combination of manpower and machine, thus greatly improving the Coconut Processing Line efficiency.

Classification by design pressure： 1、Low pressure: 0.1MPa≤P＜1.6 MPa 2、Medium voltage: 1.6 MPa≤P＜10 MPa 3、High pressure: 10 MPa≤P＜100 MPa 4、Ultra high pressure: P≥100 MPa Classification by process function： Reaction pressure vessel： It is mainly used to complete the physical and chemical reaction of the medium. Such as reactor, reactor, decomposition pot, vulcanization tank, decomposition tower, polymerization tower, autoclave, ultra-high pressure reactor, synthesis tower, shift converter, cooking pot, steam ball, autoclave, gas generator, etc. Heat exchange pressure vessel： It is mainly used to complete the heat exchange of medium pressure vessel. Such as shell and tube waste heat boiler, heat exchanger, cooler, condenser, evaporator, heater, disinfector, Dyer, dryer, steamer, preheater, solvent preheater, steamer, steamer, steam generator, electric steam generator, water jacket of gas generator, etc. Separation of pressure vessels： It is mainly used to complete the medium of fluid pressure balance buffer and gas purification separation of pressure vessels. Such as separator, filter, oil collector, buffer, scrubber, absorption tower, copper scrubber, drying tower, stripper, distributor, deaerator, etc. Storage pressure vessel： It is mainly used to store, hold gas, liquid, liquefied gas and other media pressure vessels, such as various types of storage tanks. Comprehensive classification： Stationary pressure vessel： The service environment is fixed and cannot be moved. There are many kinds of working media, most of which are toxic, flammable, explosive and corrosive chemicals. Such as spherical storage tank, horizontal storage tank, various heat exchangers, synthesis tower, reactor, dryer, separator, shell and tube waste heat boiler, manned container (such as medical oxygen chamber), etc. Mobile pressure vessel： Mainly used in the mobile, as a medium of packaging carried in the means of transport. Many working media are flammable, explosive or toxic. For example, the tank body of automobile and railway tank car. Gas cylinder pressure vessel: As a kind of pressure vessel, the social ownership is very large, including high-pressure gas cylinders (such as hydrogen, oxygen, nitrogen cylinders) and low-pressure gas cylinders (such as civil liquefied petroleum gas cylinders), many working media are flammable, explosive or toxic substances. It also has strong mobility, including long-distance movement in the process of transportation and short-distance movement in specific use. Such as liquefied petroleum gas cylinders, oxygen cylinders, hydrogen cylinders, nitrogen cylinders, carbon dioxide cylinders, liquid chlorine cylinders, liquid ammonia cylinders and dissolved acetylene cylinders. Pressure vessel safety accessories: 1、Safety valve: The function of the safety valve is to automatically open when the pressure in the equipment exceeds the specified requirements, release the excess pressure, and make the equipment return to the normal working pressure state. When the pressure is normal, the safety valve will close automatically. After the safety valve is calibrated, it is strictly forbidden to increase the setting pressure of the safety valve or make the safety valve invalid by means of adding heavy weight, moving heavy hammer or blocking the valve disc. 2、Pressure gauge: The range of the pressure gauge should be suitable for the working pressure of the equipment, usually 1.5-3 times of the working pressure, preferably 2 times. A red line should be drawn on the dial of the pressure gauge to indicate the maximum allowable working pressure. There should be no water leakage or steam leakage in the connecting pipe of the pressure gauge, otherwise the indicated value of the pressure gauge will be reduced. 3、Bursting disc 4、Thermometers 5、Level gauge 6、Pressure reducing valve 7、Emergency cut-off device: when the pipeline and its accessories are broken or misoperated, or when a fire accident occurs near the tank car, the valve can be closed in an emergency to quickly cut off the gas source, so as to prevent the spread and expansion of the accident. 8、Safety interlock device of quick opening pressure vessel: quick opening safety interlock alarm device is an effective measure to prevent operation accident of quick opening pressure vessel. Its functions are as follows: a. When the quick opening door reaches the predetermined closing position, it can boost the pressure and operate the interlocking control function; b. When the internal pressure of the pressure vessel is completely released and the safety interlock device is disengaged, the quick opening interlock function can be opened; c. It has alarm function synchronized with the above actions.

The cream can be supplied by a liquid milk dairy (surplus cream).  From the cream batch pasteurizer, tank the cream is pumped to   the continuous butter-maker or the churn.  In the churning process the cream is agitated violently to breakdown  the fat globules, causing the fat to coalesce into butter grains.  The cream is split into two fractions: butter grains and buttermilk. In traditional churning the machine is stopped when the grains have reached a certain size,and then the buttermilk is drained off.   WORKINGCAPACITY from 1 tons/d up to 50 tons/d

DESCRIPTION Cheese making involves a number of main stages which are common to most typesof cheese.  The cheese milk is pretreated, after addition of a bacteria culture appropriateto the type of cheese, and mixed with rennet. The enzyme activity of the rennetcauses the milk to coagulate to a solid gel known as coagulum. This is cut withspecial cutting tools into small cubes of the desired size to facilitateexpulsion of whey. During the rest of the curd making process the bacteria growand form lactic acid, and the curd grains are subjected to mechanical treatmentwith stirring tools, while at the same time the curd is heated according to apreset program. The combined effect of these three actions – growth of bacteria,mechanical treatment and heat treatment – results in syneresis, i.e. separationof whey from the curd grains. The finished curd is placed in cheese moulds,which determine the shape of the finished cheese. The cheese is pressed, eitherby its own weight or by applying pressure to the moulds. Finally, the cheese iscoated, wrapped or packed. Most kinds of cheese will ripened in theripening room for deferent period. BENEFIT 1.Opportunity to realize products with customized recipes. 2.Opportunity to produce more than one product with the same processing line. 3.High quality of the final product keeping an elevated nutritional value. 4.Wide customization of the final product. 5.Maximum yield, minimum production waste. 6.Highest energy savings thanks to the most advanced technologies. 7.Complete line supervision system through monitoring of every process phase. 8.Recording, visualization and printing of all daily production data. WORKINGCAPACITY from 1 tons/d up to 50 tons/d