[et_pb_section bb_built=”1″ _builder_version=”3.16.1″][et_pb_row][et_pb_column type=”4_4″][et_pb_image _builder_version=”3.17.6″ src=”https:\/\/www.sacome.com\/wp-content\/uploads\/2018\/12\/Pasteurizador-de-l\u00e1cteos.png” alt=”Dairy pasteurizer” title_text=”Dairy pasteurizer” \/][et_pb_divider _builder_version=”3.16.1″ show_divider=”off” \/][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n
SACOME <\/strong>is a leading global company<\/strong> in the field of juice and dairy pasteurization<\/strong>. This fact is evidenced by the countless pasteurizers<\/strong> supplied by our company to the major world producers<\/strong> during the last 30 years. SACOME performs a thorough study of the process<\/strong> and determines, in every particular case, the optimal solution<\/strong>. In addition, in this type of pasteurizers<\/strong> the heat recovery<\/strong> is meant to be a vitally important section, due to the medium and long-term savings <\/strong>when it comes to energy consumption<\/strong>. In this regard, SACOME is used to assess the pay-back time<\/strong> of the initial investment. The greater the heat recovery<\/strong> considered, the higher the initial cost of the equipment will be, but the greater energy saving <\/strong>will be reached. In line with the above, there are cases in which such heat recovery is not recommended, or it is not feasible. And this is where the SACOME<\/strong> expertise comes into play to offer the best solution<\/strong>.<\/p>\n On the other hand, the design of a dairy pasteurizer<\/strong> requires specific considerations to be taken into account, which set it apart from the design of a juice pasteurizer<\/strong>. Therefore, it is essential to know the characteristics of each type of pasteurization<\/strong> and that\u2019s where the great expertise of SACOME provides an added value.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n One example of the above is the recent manufacturing<\/a><\/strong> of a milk cream pasteurizer<\/strong> with 40% fat and 4% protein content. Due to the low product flowrate<\/strong>, SACOME decided to consider the monotubular heat exchanger<\/strong> (also referred to as tube in tube heat exchanger)<\/strong> from our Sanitary Line<\/strong>, our tubular heat exchanger <\/strong>S-TF20-I<\/a><\/strong>. Being the product a slightly non-Newtonian fluid<\/strong>, but with relatively low viscosities<\/strong>, the SACOME corrugated tube<\/a><\/strong><\/strong> allowed to get a very compact solution,<\/strong> as it was required by our customer, taking in mind the space constraints on site.<\/p>\n In addition, following the customer’s instructions, SACOME adjusted the heat exchanger design<\/a><\/strong> to be able to work at two different production capacities<\/strong>. In the same way, the water-steam heat exchanger, <\/strong>intended for the production of service hot water for the final heating section, was skid-mounted by SACOME into the same frame.<\/p>\n SACOME has many similar references for juices<\/a><\/strong><\/strong> and dairy products<\/a><\/strong><\/strong>.<\/p>\n<\/blockquote>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”4_4″][et_pb_divider _builder_version=”3.17.6″ show_divider=”off” \/][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”4_4″][et_pb_blog _builder_version=”3.17.6″ posts_number=”3″ show_author=”off” show_date=”off” fullwidth=”off” use_overlay=”on” overlay_icon_color=”rgba(53,120,155,0.55)” show_pagination=”off” include_categories=”33″ header_level=”h3″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" New project for the design and manufacturing of a milk cream pasteurizer with 40% fat and 4% protein content. <\/p>\n","protected":false},"author":2,"featured_media":27957,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-27960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/posts\/27960"}],"collection":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/comments?post=27960"}],"version-history":[{"count":13,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/posts\/27960\/revisions"}],"predecessor-version":[{"id":28515,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/posts\/27960\/revisions\/28515"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/media\/27957"}],"wp:attachment":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/media?parent=27960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/categories?post=27960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/tags?post=27960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Tubular heat exchangers for dairy pasteurization<\/h2>\n
\n