FOOD GRADE SYSTEMS GENERAL CATALOGUE
1 / 48Páginas

FOOD GRADE SYSTEMS GENERAL CATALOGUE

'IE €KiN €NDUSTRiV€l /QrIsitma-Sogutma San. Tic. Ltd. §ti. \ mtl i

Sustainable Innovation, Quality Standardization and Dynamism Ekin Endustriyel, which has entered Turkish heating sector by exporting of plated heat exchangers, is known with customer focused vision and dynamism. Ekin has expanded into new and upcoming investments. One of the main steps was gaining the identity of being a producer. Ekin has started the production of plate heat exchangers with the brand of "MIT". We have grown in the philosophy of quality, through initially adapting to ISO Quality Management. MIT plate heat exchangers have become a solution for engineering problems in the...

HEAT TRANSFER PRODUCTS • Gasketed Plate Heat Exchangers • Brazed Heat Exchangers • Shell&Tube Heat Exchangers • Air Fan Oil Cooler • Economizers • Coils and Radiators PRESSURE VESSELS • Water Heater Tanks • Water Storage Tanks • Buffer Tanks • Expansion Tanks • Stainless Steel Process Tanks • Balance Tanks / Dirt Separators / Air Separators • Pressured Air Tanks • Neutralization Tanks • Air Tubes • Steel IBC Tanks with ADR FOOD GRADE SYSTEMS • Pasteurizers with plate heat exchangers • Hygienic Pasteurizers with Shell & Tube Heat Exchangers • Cheese and whey Systems • UHT - Sterilization...

Dairy Products Pasteurizers Beverage Pasteurizers Hygienic Storage and Process Tanks Facility Installation Services (Turn-Key Solutions) Cheese and Whey Pasteurizers Stainless Steel Heat Exchangers For Food

Pasteurizer systems are used in the food industry for the purpose of purifying the prepared beverages from bacteria and microorganisms. It works with the principle of cooling the product to high temperature in a very short time and cooling it suddenly The shelf life of the pasteurized product lasts up to 1 year. As Ekin, we produce low energy and high efficiency pasteurisation systems which are suitable for your production capacity Ekin, determines the most suitable pasteurizer technique for you, realizes the necessary engineering calculations, determines the necessary equipments for the...

Working Principle of Pasteurizers The processes that milk passes through the production line are shown. The milk enters the factory with the equilibrium tank (1) and pumped to the preheated plate heat exchanger (4) before proceeding to a separator (5) producing skim milk and cream. Market type milk standardization takes place in the inline system. The slider / oil ratio in the separator is adjusted to the desired level and then kept at this level regardless of the flow and oil content of the incoming milk. The fat content of the slip is usually set at 35 to 40%, but it can also be adjusted...

Processing Applications for Daily Products We are a manufacturer of machining solutions, equipped to assist you in the processing of daily products. Whether you're producing milk for room temperature milk dispensing or a cold chain or fermented products or daily products, we're on your side to process this delicate product. Cost - Effective Considering the excessive price pressure in milk, the biggest challenge faced by producers is to keep total cost of ownership under control. Our products are designed to optimize the productivity of daily equipment and help you achieve the desired...

UHT Milk Sterilizer The sterilizer is a specially designed unit for resetting microbial load at high temperatures (> 130 °C), especially for milk and daily products. In addition to the systems that can be made with plate heat exchangers, the systems with tubular heat exchangers are preferred because of their high working tempo and long life. Particularly, in these processes carried out at the above temperatures from the boiling point, adjusting the pressure and temperature controls between the product and service water streams requires careful and careful operation. There is also an...

Pasteurized and ESL Milk Nowadays, the most known and applied heat treatment in drinking milk production technology is pasteurization and UHT technology. A short-lived but fresh product is obtained by pasteurization. With UHT, a product with a long-lasting but sensory taste is obtained. In this context, ESL technology is a new method developed to provide a longer-lasting and sensory product to consumers than pasteurized milk. This method; microfiltration, baktofigration, stressed electrical field, high pressure applications such as the process may also contain. The milk packaged under hygienic...

Cream It is the pasteurizer used for pasteurization of cream. Cream is a delicious daily product consisting of a high creamy layer of milk remaining when the light oil rises to the surface. In industrial cream production, the process is accelerated using seperators or centrifuges. Cream products are unique in creating new flavors, strengthening other flavors and providing a soft consistency for both cold and hot dishes. It is a special product that requires precise and accurate processing. The most important stage of production is the separation of cream from raw milk. Ekin understands this...

Flavored and Formulated Milk It is the drinking milk obtained by the pasteurization process of the pathogenic microorganisms without destroying the natural and biological properties of raw milk completely, by the destruction of most of the other microorganisms, and immediately after pasteurization, to a temperature not exceeding 6 °C in a short time. In order to obtain different products, pasteurized milk is produced in different units by using aroma recipes in the desired aroma (cocoa, strawberry, banana etc.) to produce healthy milk. An ideal way of laying value on such products is...

Fermented Milk Fermented carbohydrates in anaerobic conditions by various microorganisms to break down into smallmolecule components. Fermented daily products are daily products with different consistencies and flavors obtained from different fermentations, in particular lactic acid fermentation, using a variety of starter cultures. It is rich in fat, vitamins and minerals. As a result of the fermented, it can be used as buttermilk, kefir, curd cheese and sour cream. Products are composed. The most important point that determines the nutritional value of foods is the composition of the...