FAQ

Standard machines and custom builds ship in about 20 days from order confirmation; a complete line takes 40–45 days. Shipping time depends on the destination port.

Yes. Our engineers travel to site for installation, commissioning and operator training — typically 4 days on site. Travel and accommodation are covered by the buyer.

2 years on structural parts — tanks, frames, pipework and fabricated assemblies — and 1 year on electrical and electronic components. It covers defects in material and workmanship and excludes misuse, incorrect installation, lack of maintenance and normal wear parts.

Yes. Voltage and frequency are specified per order — 380 V/50 Hz, 220 V/60 Hz, 415 V/50 Hz, 440 V/60 Hz and others. Confirm your supply when you enquire; converting after delivery means changing parts.

Siemens as standard. If your maintenance team works with another platform, we build to the brand you specify — Schneider, Mitsubishi and others can be quoted.

EXW or FOB Qingdao. Each order ships with commercial invoice, packing list, certificate of origin, material certificate, English operation manual and drawings, in fumigated IPPC-marked wooden crates.

No. We manufacture tanks, heat treatment, fermentation, egg washing, grading and breaking equipment and CIP. Homogenisers, separators, boilers and fillers are specified from established suppliers and integrated, and the quotation identifies them as bought-in.

Raw material, final product, capacity (litres or eggs per hour and hours per day), local voltage and frequency, heating source, which stages you already have, and the destination port. If you only know some of these, send what you have.

Pasteurisation heats milk to a moderate temperature for a short hold and produces a chilled product with a limited shelf life. UHT heats to a much higher temperature for a few seconds, which — combined with aseptic filling — allows storage at ambient temperature. The decision is about your distribution chain, not your budget: if you sell into areas without reliable refrigeration, pasteurisation alone will not work no matter how well the equipment is built.

Our plate systems consume roughly 0.2 kg of steam per litre processed: 220 kg/h at 1,000 L/h, rising to 2,000 kg/h at 10,000 L/h. Add whatever else your boiler serves, particularly CIP. Undersized steam does not fail obviously — it shows up as temperature fluctuation and repeated flow diversion, which looks like an equipment fault.

Any continuous system should have one. It returns product to the balance tank if the temperature at the end of the holding section falls below set point, so under-processed milk cannot reach filling. In several markets it is a regulatory requirement rather than an option.

Often yes, if the two have similar viscosity and you accept a changeover and cleaning cycle between them. Where the yogurt base contains stabilisers, sugar or fruit preparations, viscosity rises and a tubular exchanger may be needed. Tell us both products when you enquire and we will size for the harder of the two.

Work from your batch size and how many batches you run per shift, then add headspace for agitation. A tank sized exactly to the batch volume will foam over. Tell us both figures and we will size it properly.

SUS304 on all product contact surfaces, finished to Ra 0.6 μm, with argon-shielded welding and food-grade rubber seals. The frame is SUS201. A material certificate comes with every order.

Yes, with a high-shear mixer added to the standard agitator. Reconstituting powder without lumps depends on shear, water temperature and the rate powder is added, so tell us the powder type and target concentration.

Vertical tanks use less floor area for the same volume and suit plants with height available. Horizontal tanks suit low ceilings and are easier to inspect internally. Send us your floor plan including ceiling height and we will advise.

From 100 litres for small farms up to 20,000 litres for collection centres and plants, in horizontal or vertical form. Every tank is built to order, so the volume is set by your collection pattern rather than a fixed catalogue size.

Milk should reach about 4 °C within a few hours of milking. The actual time depends on the volume added per milking, the ambient temperature and the compressor size, so we size the refrigeration unit from those three figures. Tell us how many milkings per day and your hottest ambient temperature.

Emerson compressors as standard. The refrigerant is chosen to match what your local refrigeration technicians can service and what your country permits.

Stirred yogurt is fermented in the tank and then broken and cooled; set yogurt is filled before fermentation and cultured in its pack. They need different equipment downstream, so tell us which you produce — or whether you plan to produce both — before we size the tank.

Divide your daily yogurt volume by the batch size, then by the batches one tank can complete per day including fermentation, cooling and cleaning. Plants usually run two or more tanks so one can be filled while another ferments.

Yes. Where the whole process is being built at once we design the line — standardising, vats, curd handling, pressing — rather than supplying vats in isolation, because the stages have to be balanced against each other.

Yes. Our stretcher works the curd in hot water with twin stainless augers and is controlled from a touch screen. Tell us the curd volume per hour and whether you also need moulding.

Often yes, if the cheeses are similar in cutting and cooking. Very different cheeses — a soft fresh cheese and a hard cooked cheese — are better served by separate vats.

Churning performance depends heavily on cream fat content and its temperature going in. Tell us both when you enquire — a churn sized against the wrong fat content will not give the yield you expect.

Roughly 40–45 % of the cream weight comes out as butter when cream is around 40 % fat; the rest is buttermilk. Your actual yield depends on fat content and churning temperature.

The churn makes butter. Ghee is made by heating butter and separating the milk solids, which needs a jacketed kettle and filtration downstream — we can supply both.

From the circuits it cleans. The longest circuit sets the tank volume and the flow rate; the number of circuits and your available cleaning window decide whether one tank is enough or whether separate detergent and rinse tanks are needed. Floor area is irrelevant to the calculation.

Technically yes, but most food safety schemes will not accept a shared circuit between two very different products because of the allergen and cross-contamination risk. If you run both, plan for separate systems or a properly validated changeover procedure.

One tank suits small plants that mix each solution fresh. Two tanks hold alkali and acid ready to use. Three tanks add hot water for rinsing and are the usual choice for plants that clean several circuits a day.

Because surface moisture carries contamination through the crack when the egg is broken. Washing without adequate drying moves contamination from the outside of the shell into your liquid egg. If the line feeds a breaking machine, the drying section is the part to scrutinise.

No. Washing and grading are separate functions and separate machines, though they are commonly installed together and can run as one flow.

Not compulsory, but it usually pays for itself. A breaking machine is adjusted for a size range, and a wide mix of sizes lowers yield and increases shell fragments in the liquid. If your supply comes from several farms or varies seasonally, grading first protects breaking performance.

No. Grading sorts by weight. Cracks and internal defects are found by candling, which sits upstream — our washing lines include a candling position.

Work back from your egg supply rather than forward from the machine specification. If you can source 80,000 eggs a day and want to run one eight hour shift, you need around 10,000 eggs per hour plus a margin for stoppages. Buying more capacity than your supply supports raises the cost per egg processed rather than lowering it.

Yes, and dried. Breaking an unwashed egg transfers whatever is on the shell into the liquid, and a wet shell carries surface contamination through the crack. If you do not have a washing line yet, it should be quoted together with the breaker.

Yes. Our machines route white and yolk through separate channels, and the two can be combined at the outlet for whole liquid egg. You do not need a second machine to cover both.

In place, with no parts to dismantle, in under an hour. Egg liquid residue is a fast-growing contamination source, so cleaning frequency matters more here than on most equipment.

Mostly the yolk membrane breaking during separation. Older eggs have weaker membranes, and eggs that have been stored warm or handled roughly are worse. Machine settings matter, but egg age and handling matter more — which is why suppliers who quote a separation figure without asking about your egg supply are quoting an ideal, not a result.

Egg white with yolk in it will not whip properly. For bakery and confectionery buyers this is a functional failure rather than a cosmetic one, and it is a common reason for a batch to be rejected.

Yes. The breaker can run whole egg or split white and yolk, and the downstream tanks and pasteuriser handle each product in turn with cleaning in between.

Lower than milk, and different for each stream, because each has a different coagulation point. Our systems run egg white at 56–57 °C, whole egg liquid at 60 °C and egg yolk at 60–61 °C, each held for 3.5 minutes. Check the requirement that applies in your market — regulations differ, and the equipment is built to the programme you need.

No. The temperature programmes are different, the hold times are different, and the cleaning requirements are different. Beyond that, running two very different products through one circuit creates an allergen and cross-contamination problem that most food safety schemes will not accept. If you process both, you need two systems — we can design them to share utilities where that makes sense.

Yes. A breaking machine delivers liquid in surges as eggs are cracked, while a pasteuriser needs constant flow through the holding section to give a consistent hold time. The buffer tank converts one into the other. We quote the breaker, buffer tank, pump and pasteuriser as a matched set so the flow rates line up.

Large enough to smooth the surge from the breaking machine into constant flow through the pasteuriser, but no larger — liquid egg sitting in a tank is time at temperature you do not want. We size it from your breaker throughput and pasteuriser flow rate rather than from a standard range.

Liquid egg is an excellent growth medium. Cooling it to about 4 °C straight after breaking keeps bacterial load low before pasteurisation, which is what lets the pasteuriser do its job.