Deaeration is the specific process to remove the dissolved or dispersed air from liquid. In food industry, the process can improve product quality and simplify the process control. For dairy, deaeration can remove pecu- liar smell from milk, improve product taste. For yoghurt, deaeration can reduce the fermentation time and improve production efficiency.
Contact：+86 13651600783
Scope of application
dairy
Drinks
Traditional fermentation and other industries
Equipment characteristics
Strictly follow the European health grade standard EHEDG design.
The degassing temperature is controlled between 65~75c
The unique umbrella spray design and tank appearance size design ensure the degassing effect
The degassing tank is made of food grade SS304 or SS316L.
The discharge pump is equipped with a guiding device to avoid the backflow of products due to negative pressure
The whole process is controlled by PLC, and the operation is convenient. Alarm and data recording functions can be selected.
Flexible and convenient docking with existing equipment.
Vacuum degree range: -0.8~-0.4bar
processing capacity
1000~60,000L/h
Design options
The control mode can be on-site local control or remote control in the central control room.
Optional: flavor recovery unit
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