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3NAROTS Process Solutions PASTEURIZERS 3NAROTS Process Solutions Pasteurizers ADDRESS No 63 Jalan Mutiara Emas 5 11 Taman Mount Austin 81100 Johor Bahru Johor Malaysia contact 3narots com Tel 60 149873698 If you cannot find the combination you are looking for Please contact 3Narots Process Solutions at here and we will assist you in choosing an Application we can tailor design your application to suit Your needs We build up our Applications in modules so only equipment needed for the specific product is in use hence optimizing production costs

About Pasteurization is combined with other features and in our catalog you will find a selection of 3NAROTS x in 1 Series of Processing Applications where Legal Pasteurization or Ther COMPLEXITY MADE SIMPLE 1 Contents mization is 1 feature 3 4 Introduction 5 6 Type LT 15 2 in 1 7 8 Type LT 15 300 3 in 1 9 10 Type LT 30 4 in 1 11 12 Type LT 30 5 in 1 13 14 Type LT 15 5 5 in 1 15 16 Type LT 15 6 in 1 17 18 Type HT 15 6 in 1 19 20 Type HT 15 300 7 in 1 21 22 Type LT 15 7 in 1 23 24 Type LT HT 15 30 40 8 in 1 25 26 Type LT HT 180 15 30 30 20 40 9 in 1 27 28 Type LT HT 180 15 30 30 20 9 in 1 29 30 Type LT HT 180 15 30 30 9 in 1 2

About Pasteurization is combined with other features and in our catalog you will find a selection of 3NAROTS x in 1 Series of Processing Applications where Legal Pasteurization or Ther COMPLEXITY MADE SIMPLE 1 Contents mization is 1 feature 3 4 Introduction 5 6 Type LT 15 2 in 1 7 8 Type LT 15 300 3 in 1 9 10 Type LT 30 4 in 1 11 12 Type LT 30 5 in 1 13 14 Type LT 15 5 5 in 1 15 16 Type LT 15 6 in 1 17 18 Type HT 15 6 in 1 19 20 Type HT 15 300 7 in 1 21 22 Type LT 15 7 in 1 23 24 Type LT HT 15 30 40 8 in 1 25 26 Type LT HT 180 15 30 30 20 40 9 in 1 27 28 Type LT HT 180 15 30 30 20 9 in 1 29 30 Type LT HT 180 15 30 30 9 in 1 2

INTRODUCTION Pasteurizers HEAT TREATMENT AND PASTEURIZATION HEAT There are several degrees of heat treatment pasteurization which determine the bacterial kill effect and is a combination of time and temperature Thermization 72 C for 15sec or 63 C for 1800sec phosphatase test negative High pasteurization 87 C for 15sec or 90 C for 5sec peroxidase test negative The word Pasteur comes from the French scientist Louis Pasteur who invented Pasteurization in 1862 and is basically a heat treatment to extend shelf life of products without affecting the nutritional value Today Pasteurization is a legal requirement from most Governments for producing selling liquid beverage to avoid food poisoning caused by pathogen bacteria There are a few exceptions in the Dairy industry where Pasteurization is not required but it normally requires dispensation from the relevant Government Food administration These products are e g For extended shelf life a further higher temperature time combination is used with the most common being Extended shelf life approx 120 to 125 C for 4 to 10 sec Product still requires refrigeration UHT Ultra High Temperature 137 to 145 C for 3 to 5 sec Product does not require refrigeration it is Commercially Sterile some varieties of cheese some cheese are made from raw milk and extra low heat milk powder Pasteurization is combined with other features and in our catalog you will find a selection of 3NA WPNI ROTS x in 1 Series of Processing Applications where Legal Pasteurization or Thermization is 1 feature Our philosophy is the more features combined and performed inline in an application the better Production Economy Capacity From laboratory scale 200 liter h to big industrial scale up to 75 000 L H depending of the product 3Narots can deliver Pasteurizers using different heat exchanger principles It is often determined by the specific the product and its characteristics 1 Plate Heat Exchanger In the Dairy milk powder Industry various heat treatments are used to control the WPNI Whey Protein Nitrogen Index and typically with the following operating parameters Extra low heat powder WPNI as in raw milk typical heat treatment Thermization 6 0 typical heat treatment Thermization 70 C for 15sec 4 Scrape Surface Heat Exchanger Medium heat powder WPNI 5 9 4 5 typical heat treatment Pasteurization 90 C for 30sec 110 C for 10sec We build up our Applications in modules so only equipment needed for the specific product is in use hence optimizing production costs In our catalog you will see that Pasteurizers range from simple 2 in 1 4 sections to our 9 in 1 14 sections in some special cases maybe even more 3 High heat powder WPNI 4 4 1 5 typical heat treatment Pasteurization 90 C for 30sec 125 C for 20sec xHigh High heat powder WPNI

INTRODUCTION Pasteurizers HEAT TREATMENT AND PASTEURIZATION HEAT There are several degrees of heat treatment pasteurization which determine the bacterial kill effect and is a combination of time and temperature Thermization 72 C for 15sec or 63 C for 1800sec phosphatase test negative High pasteurization 87 C for 15sec or 90 C for 5sec peroxidase test negative The word Pasteur comes from the French scientist Louis Pasteur who invented Pasteurization in 1862 and is basically a heat treatment to extend shelf life of products without affecting the nutritional value Today Pasteurization is a legal requirement from most Governments for producing selling liquid beverage to avoid food poisoning caused by pathogen bacteria There are a few exceptions in the Dairy industry where Pasteurization is not required but it normally requires dispensation from the relevant Government Food administration These products are e g For extended shelf life a further higher temperature time combination is used with the most common being Extended shelf life approx 120 to 125 C for 4 to 10 sec Product still requires refrigeration UHT Ultra High Temperature 137 to 145 C for 3 to 5 sec Product does not require refrigeration it is Commercially Sterile some varieties of cheese some cheese are made from raw milk and extra low heat milk powder Pasteurization is combined with other features and in our catalog you will find a selection of 3NA WPNI ROTS x in 1 Series of Processing Applications where Legal Pasteurization or Thermization is 1 feature Our philosophy is the more features combined and performed inline in an application the better Production Economy Capacity From laboratory scale 200 liter h to big industrial scale up to 75 000 L H depending of the product 3Narots can deliver Pasteurizers using different heat exchanger principles It is often determined by the specific the product and its characteristics 1 Plate Heat Exchanger In the Dairy milk powder Industry various heat treatments are used to control the WPNI Whey Protein Nitrogen Index and typically with the following operating parameters Extra low heat powder WPNI as in raw milk typical heat treatment Thermization 6 0 typical heat treatment Thermization 70 C for 15sec 4 Scrape Surface Heat Exchanger Medium heat powder WPNI 5 9 4 5 typical heat treatment Pasteurization 90 C for 30sec 110 C for 10sec We build up our Applications in modules so only equipment needed for the specific product is in use hence optimizing production costs In our catalog you will see that Pasteurizers range from simple 2 in 1 4 sections to our 9 in 1 14 sections in some special cases maybe even more 3 High heat powder WPNI 4 4 1 5 typical heat treatment Pasteurization 90 C for 30sec 125 C for 20sec xHigh High heat powder WPNI

TYPE LT 15 2 in 1 1 Legal Pasteurization 2 Product Cooling 5 This is a 4 section Pasteurizer which can be used for products with pasteurization temperatures less than 98 C and a holding time of 15 seconds such as Cream SCM Sweet Condense Milk if upgraded to LT 30 which has 30 seconds holding tube NDC Non Dairy Creamer Incoming Pre concentrate and other products This can be supplied as a plate or tubular heat exchanger depending on the product 6

TYPE LT 15 2 in 1 1 Legal Pasteurization 2 Product Cooling 5 This is a 4 section Pasteurizer which can be used for products with pasteurization temperatures less than 98 C and a holding time of 15 seconds such as Cream SCM Sweet Condense Milk if upgraded to LT 30 which has 30 seconds holding tube NDC Non Dairy Creamer Incoming Pre concentrate and other products This can be supplied as a plate or tubular heat exchanger depending on the product 6

TYPE LT 15 300 3 in 1 1 Homogenization 2 Legal Pasteurization 7 This is a 6 to 7 section Pasteurizer which can be used for products with pasteurization temperatures less than 98 C and a holding time of 15 to 300 or more seconds such as 3 Product Heating Cooling Standardized yogurt milk Recombined fresh milk products if the optional cooling section is added the 300 seconds holding tube can be by passed so it becomes Type LT 15 This can be supplied as a plate or tubular heat exchanger depending on the product 8

TYPE LT 15 300 3 in 1 1 Homogenization 2 Legal Pasteurization 7 This is a 6 to 7 section Pasteurizer which can be used for products with pasteurization temperatures less than 98 C and a holding time of 15 to 300 or more seconds such as 3 Product Heating Cooling Standardized yogurt milk Recombined fresh milk products if the optional cooling section is added the 300 seconds holding tube can be by passed so it becomes Type LT 15 This can be supplied as a plate or tubular heat exchanger depending on the product 8

TYPE LT 30 4 in 1 9 1 Dearation 3 Legal Pasteurization 2 Homogenization 4 Product Cooling This is a 4 section Pasteurizer which can be used for products with pasteurization a temperature less than 98 C and requires dearation such as Standardized yogurt milk Recombined SCM Sweet Condense Milk Cream This can be supplied as a plate or tubular heat exchanger depending on the product The dearation can take place before or after the regeneration section or post Pasteurization 10

TYPE LT 30 4 in 1 9 1 Dearation 3 Legal Pasteurization 2 Homogenization 4 Product Cooling This is a 4 section Pasteurizer which can be used for products with pasteurization a temperature less than 98 C and requires dearation such as Standardized yogurt milk Recombined SCM Sweet Condense Milk Cream This can be supplied as a plate or tubular heat exchanger depending on the product The dearation can take place before or after the regeneration section or post Pasteurization 10

TYPE LT 30 5 in 1 1 Clarification 4 Cream Cooling 2 Fat Standardization 5 Product Cooling 3 Legal Pasteurization 11 This is a 6 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and fat standardization Fat standardized fresh milk products This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 12

TYPE LT 30 5 in 1 1 Clarification 4 Cream Cooling 2 Fat Standardization 5 Product Cooling 3 Legal Pasteurization 11 This is a 6 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and fat standardization Fat standardized fresh milk products This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 12

TYPE LT 15 5 5 in 1 1 Clarification 4 Cream Cooling 2 Fat Standardization 5 Product Cooling 3 Legal Pasteurization 13 This is a 9 section Pasteurizer which can be used for products with a pasteurization temperature greater than 98 C and up to 130 C including fat standardization Fat standardized fresh milk products with extended shelf life This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 14

TYPE LT 15 5 5 in 1 1 Clarification 4 Cream Cooling 2 Fat Standardization 5 Product Cooling 3 Legal Pasteurization 13 This is a 9 section Pasteurizer which can be used for products with a pasteurization temperature greater than 98 C and up to 130 C including fat standardization Fat standardized fresh milk products with extended shelf life This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 14

TYPE LT 15 6 in 1 15 ature less than 98 C and fat standardization homogenization 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 7 section Pasteurizer which can be used for products with a pasteurization temper 6 Product Cooling Fat standardized fresh milk products This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 16

TYPE LT 15 6 in 1 15 ature less than 98 C and fat standardization homogenization 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 7 section Pasteurizer which can be used for products with a pasteurization temper 6 Product Cooling Fat standardized fresh milk products This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 16

TYPE HT 15 6 in 1 17 perature greater than 98 C and up to 130 C including fat standardization homogenization 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 10 section Pasteurizer which can be used for products with a pasteurization tem 6 Product Cooling Fat standardized fresh milk products with extended shelf life This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 18

TYPE HT 15 6 in 1 17 perature greater than 98 C and up to 130 C including fat standardization homogenization 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 10 section Pasteurizer which can be used for products with a pasteurization tem 6 Product Cooling Fat standardized fresh milk products with extended shelf life This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk 18

TYPE HT 15 300 7 in 1 19 temperature less than 98 C and includes fat solids standardization and homogenization such as Standardized yogurt milk Fresh milk products if the optional cooling section is added the 300 seconds holding tube can be by passed so it becomes Type LT 15 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 8 to 9 section Pasteurizer which can be used for products with a pasteurization 6 Product Cooling Heating This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk The solids standardization can also be done by evaporation instead of adding solids 20

TYPE HT 15 300 7 in 1 19 temperature less than 98 C and includes fat solids standardization and homogenization such as Standardized yogurt milk Fresh milk products if the optional cooling section is added the 300 seconds holding tube can be by passed so it becomes Type LT 15 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization This is a 8 to 9 section Pasteurizer which can be used for products with a pasteurization 6 Product Cooling Heating This can be supplied as a plate or tubular heat exchanger depending on the product The surplus cream is cooled by the incoming milk The solids standardization can also be done by evaporation instead of adding solids 20

TYPE LT 15 7 in 1 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization 21 6 Product Cooling Heating This is a 7 to 8 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and requires fat standardization and bacteria removal such as Cheese milk with partial bacteria removal Can be upgraded to supply milk both warm cold product by including additional sections The surplus cream is cooled by the incoming milk You can upgrade this configuration from 90 to 99 bacterial removal by adding an extra Bacterial removal centrifuge 22

TYPE LT 15 7 in 1 1 Clarification 4 Legal Pasteurization 2 Fat Standardization 5 Cream Cooling 3 Homogenization 21 6 Product Cooling Heating This is a 7 to 8 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and requires fat standardization and bacteria removal such as Cheese milk with partial bacteria removal Can be upgraded to supply milk both warm cold product by including additional sections The surplus cream is cooled by the incoming milk You can upgrade this configuration from 90 to 99 bacterial removal by adding an extra Bacterial removal centrifuge 22

TYPE LT HT 15 30 4 8 in 1 1 Clarification 5 Cream Sterilization 2 Bacterial Removal 6 Sludge Sterilization 3 Fat Standardization 4 Legal Pasteurization 23 7 Cream Cooling 8 Product Cooling Heating This is a 13 to 14 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and includes fat standardization bacterial removal creamsludge sterilization such as Cheese milk with full bacterial removal Can be upgraded to supply milk both warm cold product by adding extra sections The surplus cream is cooled by the incoming milk Up to 99 8 bacterial removal and no solids loss 24

TYPE LT HT 15 30 4 8 in 1 1 Clarification 5 Cream Sterilization 2 Bacterial Removal 6 Sludge Sterilization 3 Fat Standardization 4 Legal Pasteurization 23 7 Cream Cooling 8 Product Cooling Heating This is a 13 to 14 section Pasteurizer which can be used for products with a pasteurization temperature less than 98 C and includes fat standardization bacterial removal creamsludge sterilization such as Cheese milk with full bacterial removal Can be upgraded to supply milk both warm cold product by adding extra sections The surplus cream is cooled by the incoming milk Up to 99 8 bacterial removal and no solids loss 24

This is a 14 section Pasteurizer which can be used for products with pasteurization temper TYPE LT HT 180 15 30 30 20 40 9 in 1 25 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat High heat High High heat milk milk composition ratio issue 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment ture powder that is heat stable does not relate specifically to the heat treatment it is a raw 6 Solids Pre Concentration 4 Legal Pasteurization such as NOTE High heat heat stable powder can also be produced on this application To manufac 1 Clarification 2 Fat Standardization ature less than 98 C fat protein standardization WPNI heat treatment and evaporation 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The surplus cream is cooled by the incoming milk The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 26

This is a 14 section Pasteurizer which can be used for products with pasteurization temper TYPE LT HT 180 15 30 30 20 40 9 in 1 25 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat High heat High High heat milk milk composition ratio issue 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment ture powder that is heat stable does not relate specifically to the heat treatment it is a raw 6 Solids Pre Concentration 4 Legal Pasteurization such as NOTE High heat heat stable powder can also be produced on this application To manufac 1 Clarification 2 Fat Standardization ature less than 98 C fat protein standardization WPNI heat treatment and evaporation 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The surplus cream is cooled by the incoming milk The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 26

This is a 14 section Pasteurizer which can be used for products with a pasteurization tem TYPE LT HT 180 15 30 30 20 9 in 1 27 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat High heat milk milk composition ratio issue 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment ture powder that is heat stable does not relate specifically to the heat treatment it is a raw 6 Solids Pre Concentration 4 Legal Pasteurization evaporation such as NOTE High heat heat stable powder can also be produced on this application To manufac 1 Clarification 2 Fat Standardization perature less than 98 C including fat protein standardization WPNI heat treatment and 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The surplus cream is cooled by the incoming milk The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 28

This is a 14 section Pasteurizer which can be used for products with a pasteurization tem TYPE LT HT 180 15 30 30 20 9 in 1 27 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat High heat milk milk composition ratio issue 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment ture powder that is heat stable does not relate specifically to the heat treatment it is a raw 6 Solids Pre Concentration 4 Legal Pasteurization evaporation such as NOTE High heat heat stable powder can also be produced on this application To manufac 1 Clarification 2 Fat Standardization perature less than 98 C including fat protein standardization WPNI heat treatment and 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The surplus cream is cooled by the incoming milk The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 28

This is a 12 section Pasteurizer which can be used for products with a pasteurization tem TYPE LT HT 180 15 30 30 9 in 1 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment 29 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat milk The surplus cream is cooled by the incoming milk 6 Solids Pre Concentration 4 Legal Pasteurization evaporation such as 1 Clarification 2 Fat Standardization perature less than 98 C including fat protein standardization WPNI heat treatment and 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 30

This is a 12 section Pasteurizer which can be used for products with a pasteurization tem TYPE LT HT 180 15 30 30 9 in 1 3 Protein Standardization 8 Pre Concentrate Cooling 5 WPNI Heat Treatment 29 Skim or Whole Milk used for milk powder production Extra Low Heat Low heat Medium heat milk The surplus cream is cooled by the incoming milk 6 Solids Pre Concentration 4 Legal Pasteurization evaporation such as 1 Clarification 2 Fat Standardization perature less than 98 C including fat protein standardization WPNI heat treatment and 7 Excess Cream Cooling 9 Cow Water Cooling Condensate The pre concentrate is cooled by the incoming milk The cow water condensate is cooled by the incoming milk Can also be supplied without protein standardization 30

3NAROTS Process Solutions PASTEURIZERS 3NAROTS Process Solutions Pasteurizers ADDRESS No 63 Jalan Mutiara Emas 5 11 Taman Mount Austin 81100 Johor Bahru Johor Malaysia contact 3narots com Tel 60 149873698 If you cannot find the combination you are looking for Please contact 3Narots Process Solutions at here and we will assist you in choosing an Application we can tailor design your application to suit Your needs We build up our Applications in modules so only equipment needed for the specific product is in use hence optimizing production costs