Separating centrifuge for separating milk into cream and skimmed milk

Cream separators Gentle treatment of the milk to avoid damaging the fat globules is an essential requirement that FRAUTECH SEPARATORS can guarantee thanks to the optimized design in feeding the separator. When full skimming is required, high skimming efficiency is a must, and our are designed to ensure this. Under optimal feeding and process conditions, the residual fat in skimmed milk is always at the lowest possible level, i.e. 0.05% or less. Milk fat standardization with FRAUTECH cream separators is made possible thanks to the built-in standardizing apparatus that allows fat re-mixing into the skimmed milk for manual adjustment.

Standard scope of supply 
•  Built-in, compact feed/outlet block with manual back-pressure and milk fat standardization    control for models up to size 251 
•  Pressure gauge at clarified milk/whey discharge •  Solenoid valves for operating bowl’s hydraulic   system 
•  Speed sensor 
•  Vibration sensor 
•  Base in stainless steel 
•  Sight glass and alarm switch for lubricating oil level 
•  Lubricating oil temperature probe for models CA 301 and larger 
•  Stainless steel cabinet including: VFD, power   section with protection, state-of the-art PLC  and HMI system 
•  Remote assistance via VPN module, included   from size 131 and up •  Cartridge filter and pressure reducer for the operating water 
•  Set of special tools 
•  Set of basic spare parts 

Cream separators Gentle treatment of the milk to avoid damaging the fat globules is an essential requirement that FRAUTECH SEPARATORS can guarantee thanks to the optimized design in feeding the separator. When full skimming is required, high skimming efficiency is a must, and our are designed to ensure this. Under optimal feeding and process conditions, the residual fat in skimmed milk is always at the lowest possible level, i.e. 0.05% or less. Milk fat standardization with FRAUTECH cream separators is made possible thanks to the built-in standardizing apparatus that allows fat re-mixing into the skimmed milk for manual adjustment. 

Options 
•  Operating water feed unit 
•  Flow rate indicator 
•  Manual valve for feed regulation 
•  Automatic back-pressure control 
•  Automatic cream concentration control 
•  Communication modules for signal exchange Technical information 
•  Skimming temperatures: 50-58 °C for warm milk; 35-45 °C for whey 
•  Skimming efficiency: < 0.05% residual fat (measured by Röse-Gottlieb method) under optimum feed and process conditions 
•  Feed pressure: 1 bar 
•  Discharge pressure of skimmed milk: up to 4 bar 
•  Discharge pressure of cream: up to 2.5 bar 
•  Operating water consumption: < 100 l/h under normal working conditions 
•  Product connections: DIN 11851 - SMS - CLAMP 
•  Product connections: DIN 11851 - SMS - CLAMP