Discover advantages of AIRLESS
DEAERATION
Milk may contain a certain amount of air and gases entrapped during its handling (milking, collection, transport, unloading) and processing. The removal of air and gases becomes a very important feature to improve milk quality.
TECHNICAL FEATURES
The AIRLESS device has been specifically designed to eliminate air and gases dissolved in the milk. The system, working under vacuum conditions, removes the dissolved air-gases which could also give an unpleasant odor to the final product.
Milk is forced through a special dispenser where it is transformed into a very thin film. The combination of the thin film and the pressure drop expels the dissolved air and it also allows a perfect degassing.
Entrapped air is responsible for the oxidation phenomena, thus causing changes of color, taste and loss of nutritional values. That is why removing oxygen from the products represent an important step in the dairy processing.
Different solution:
Direct UHT-Flexy
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
ATR UHT
Traditional indirect steam injection system. Widely used in the cow milk, smoothies and plant-based drinks treatment.
Steryflex
This system combines the direct steam injection with indirect heating to obtain the highest quality results in the finished product: taste, color, flavour and odour are closed to that of pasteurized products.
All-in-One
Raw milk is clarified, standardized, deareated, homogenized and sterilized in just one step, ready for the aseptic filling. This system guarantees high efficiency, outstanding product quality while reducing times, energy and production costs.
Fully automated
process
Easy integration
into existing
processing lines
INSTALLATIONS / CASE HISTORY
