ORANGE THERM
Pasteurization units

Introduction
The Orange Therm skid-mounted dairy pasteurizing units have been specially designed to meet the needs of customers processing from 1000 up to 20000 l/h of market (flavor) milk, cheese milk, yoghurt milk, cream and ice cream mix.
The reliability of the electronic instruments used by Orange Group ensure extreme simplicity of use and precise control of the variable factors involved in the process.
Each single component complies with the most advanced technical standards.
The Orange Therm pasteurizing  unit complies to all European standards and can be adapted to the standards and norms of the concerning country, where the machine will be put in operation.
The process controller controls and supervises the pasteurization temperature. The flow diversion valve automatically diverts the insufficiently heated product.
The operator initiates the required functions, starting the pumps and change the set point of the pasteurization temperature on the temperature controller.
The pasteurization temperature and the position of the flow diversion valve are continuously monitored.

Models, Capacities and basic dimensions for ORANGE THERM units

Click on each model for further information

Other capacities available upon request

» Back to top

---

Basic Design & Standard Processing Parameters
Orange Therm is a pre-tested and  pre-assembled pasteurization unit.
All components are mounted on a stainless steel frame.

• Balance tank (BTD) with level control
• Centrifugal feed pump
• Flow control (mechanical flow controller)
• P.H.E with preheating/regenerative-pasteurizing and cooling sections. The heat exchanger plates are made of stainless steel AISI 316 and the frame of AISI 304.The gaskets are available in Nitrile, Viton, EPDM, Glued or Clip-on designs.
• Holding tube
• Hot water set including P.H.E, pump, steam valve, steam trap, expansion vessel, e.t.c
• Control Panel including: relay/regulator control, push buttons, recorder, motor starters and solenoid valves.
• Automatic pasteurization temp. control
• Automatic flow diversion, interlocked with temperature failure.
• Registration of pasteurization temperature
• Monitoring of position of flow diversion valve.
• CIP by internal circulation over balance tank

» Back to top
» Click for models & Capacities

---

Optionals

• Automatic control of outlet temperature
• Registration of outlet temperature
• Paperless temperature recorder
• Overpressure pump and relevant control system in regulation wit EU Directive 92/46
• Extended Holding time
• Improvement of heat recovery factor

	Market Milk	Cheese Milk	Yogurt Milk	Cream	Ice Cream Mix
Inlet temp. oC	4-8	4-8	4-8/50-60	4-8/50-60	45-60
Pasteurization temp. oC	72	72	90-95	85-95	85-90
Holding time, s	15	15	200-250	3-5	30
Separation and homogenization temp. oC	≈ 60	-	≈ 60	-	75
Outlet temp. oC	4	30-36	42-46	8-10	4
Deaeration oC	68-70	-	68-70	68-70	(70-75)

The above values can be adjusted to any special requirement

» Back to top
» Click for models & capacities