Steam in Milk and Ayran Production

Operational requirement

In heat-sensitive products such as milk and ayran, surface temperature, agitation, and holding time affect product behavior. Localized overheating may increase the risk of scorching, flavor changes, or structural changes. The heating load should be calculated together with the batch size and target duration.

How does the solution work?

Steam circulates in the outer section of the steam-jacketed vessel and transfers heat to the product through the stainless steel surface. It does not come into direct contact with the product. With appropriate agitation, controlled pressure, and regular condensate drainage, more balanced heat transfer is targeted; process temperature is managed according to the facility’s recipe and food safety plan.

Information that determines the right capacity

The batch quantity, the product’s initial and target temperatures, the required heating time, the vessel’s jacket area, the agitator design, the number of vessels operating simultaneously, and line distance are required. If cleaning cycles require steam, this is included as a separate consumption point.

• Batch quantity and daily production schedule
• Initial and target temperatures and target duration
• Vessel technical data, jacket pressure, and simultaneous use

Installation and service

Material, washing, and hygiene requirements for the food area are shared at the beginning of the project. The steam line, valve assembly, condensate drainage, and safety equipment are prepared in accordance with the technical limits of the vessel manufacturer. Commissioning and maintenance records are managed together with the facility’s quality system.