Milk Cooling Vats

Direct Chilling (DIB)

Operation

Milk is cooled by spraying ice water on the outer surface of the milk vessel. This method uses an external ice maker and runs the iced water through the cooling jacket of the vat. This unit will only cool the milk that comes into contact with the area of the dimple plate that is actually under milk. The fine inbuilt sensors accurately detect the levels.

Milk cooling with ice water has advantages over the Direct Expansion (DX) cooling system:

Advantages

  • Fast and efficient cooling - increased milk quality - as milk is cooled instantaneously.
  • Cooling from 35 C (entry temp. of milk) to 10 C occurs 50% faster and cheaper than Direct Expansion method (DX).
  • The ice water intensively cools the milk without any risk of freezing, even with small volumes in the tank.
  • Electrical power requirement is low as ice supply can be replenished by smaller compressors, this is even more economical if cheap night rates are utilised.

Technical Specifications

Construction

Volumes: LEM/ DIB 5,000 - 40,000 lt

Materials

High quality stainless steel AISI 304. Insulation is compact (CFC Free) polyurethane.

Components

  • Dolphin control system - electronic control system for control of cooling, washing and agitation.
  • The Dolphin control system also has an alarm system to alerts of any irregularities.
  • Refrigeration units - size built to meet Australian standards of cooling and also to meet harsh climatic conditions.
  • High pressure cleaning system from a dynamic spray ball integrated in the agitator of the vat.
  • Other usual standard components on a Packo vat include: adjustable legs, non return valve
  • Highly efficient laser welded evaporator.
  • Refer to vat features for more detail.

For quotes regarding complete installed packages contact ph 03 5662 3277.