Mejeriet can supply a variaty of Heat Exchangers

Heat transfer principles

Two substances must have different temperatures to transfer heat. Heat always flows from the warmer substance to the colder. The more significant difference, the faster it equalises.

Almost all heat transfer in Dairies take place in direct or indirect heating, e.g. a Pasteuriser unit can have a small soldered PHE where steam goes direct in the water, the water gets hot and used indirectly in The pasteuriser team to heat the milk to desired pasteurising temperature.

The same thing happens in milk cooler e.g. in the milk reception, the only difference is in the media — Ice water, not steam.

Illustration from Alfa Laval Dairy Handbook

Tubular Heat Exchanger

Illlustration from Alfa Laval Dairy Handbook

Tubular Heat Exchangers

Will often be used in UHT production, or on liquid with high viscosity and lower heat transfer.

The efficiency is lower in a THE, but can operate with longer intervals between cleaning.

The illustration to the left shows the end of a multi-tube heat exchanger

Scraped Surface Heat Exchanger

Scraped Surface Heat Exchanger

Is designed for heating and cooling of viscous, sticky and lumpy products as well as for crystallisation of products.

The operating pressures on the product side can be very high — Up to 40 bar.

Illustration from Alfa Laval Dairy Handbook

A Batch heat exchanger  can be an excellent solution for smaller portions of milk as the milk is treated very gentle and at a lower temperature

Just like using a GPS, Mejeriet is the best place to ask for theoretical & practical Dairy experience. That makes it possible for a joint Dairy owner to manage all aspects of their production.

More info about Heat exchange equipment

Contact us for a Budget price for your Heat exchange components.

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