SPX FLOW Seital Separation Technology offers a wide range of self-cleaning separators for liquid/liquid/solid separation. This type of separator allows for the recovery of fine particles (0,5-500 µm), the efficient separation of a mixture into its two phases and the contemporary clarification of both by means of a very high peripheral centrifugal field (G-force).
Warm Milk Separation
Milk skimming during pasteurisation is the most common centrifugal separator application in dairies. The purpose of the skimming process is to separate the raw milk into skim milk and cream. The product temperature should normally be kept between 45°C and 55°C (113 and 131°F) in order to ensure optimal skimming efficiency. Skimming efficiency is influenced by the transport of whole milk, milk storage temperature and time, seasonal variation, milk quality, mechanical treatment and free air-content upstream from the separator.
Skimming efficiency is expressed as residual fat content in the skimmed milk. At rated capacity, Seital separators generally give a residual fat content in the range of 0.03 – 0.05% (measured by Gerber method) and 0.040 – 0.055% (measured by Röse-Gottlieb method)
Cold Milk Separation
Cold milk separation at > 4 °C (39.2 °F) takes place in a number of processes including:
- cheese making process using unpasteurised milk
- pre-standardisation process (avoiding double heating treatment)
- high-quality cream production.
Cold milk separation enables significant savings in energy and thermal equipment such as heat exchangers. Cold milk skimming efficiency is lower than for warm milk, and cream concentration cannot exceed 40-42 %. Skimming efficiency improves by increasing temperature and/or reducing flow-rate. Viscosity and other cream characteristics at low temperature require the use of a special hermetic separator.
l/h (Gal/h) *rf<0.10%
l/h (Gal/h) *rf<0.25%
|SE20H F||2,000 (528)||5,000 (1321)||15 (20)|
|SE40H F||5,000 (1321)||10,000 (2642)||22 (30)|