Dairy Plate Heat Exchangers

In dairy processing, there are really are a few important degrees of separation--like the degrees in temperature that can affect product quality and safety, and the degrees in flow rates that can translate into improved efficiency.

Heat exchangers are pivotal in making such differences, because of their function in heating, cooling, pasteurization and heat recovery at various stages in processing. Whether used to handle products like milk, cultured products, cheese, dried products, ice cream bases or whey, or to heat or cool water for purposes like sanitation, heat exchangers can be found at various points within a dairy plant.

There are different types of heat exchangers and, within those categories, a range of unit designs. Plate heat exchangers are the most traditional and common type of heat exchangers used in dairy plants. Such models are typically used for processes for milk, cheese milk, whipping cream, sour cream and ice cream, while some are used to handle byproducts. Scraped-surface heat exchangers and shell and tube heat exchangers, meanwhile, are equipped to handle viscous products or those with large particulates, while tubular heat exchangers are often used in dairies that utilize ultra-high-temperature (UHT) processes and require systems with longer run times and the flexibility for both liquid and particulate-rich products. Heat exchangers today are sold in gasketed, welded and semi-welded form.