Tanks and tank types

Form follows function, or the tank must fit the task

Bild4 Bild5The differences between individual dairy processes are also reflected in the variety of designs and features of the tanks used. We are familiar with the entire process chain in the milk processing industry and know the individual tasks our customers use their tank or vessel for in each process step.

An overview of our storage and process tanks:

  • Raw milk storage tanks: These are capable of holding up to 500,000 liters of raw milk, storing it in a hygienic, safe and professional manner until it is processed. The tanks are generally insulated, have a sloping flat base and can be equipped with numerous functional components.
  • Product tanks: In addition to measuring and controlling equipment, the focus during design is primarily on providing a suitable agitator. The structure, viscosity and composition of many dairy products alters during the manufacturing process, which is why the installation of several different mixer types in a product tank is possible.
  • Aseptic tanks: These are used during the manufacture of products governed by high demands regarding microbiological safety and a long shelf life. Aseptic tanks are particularly resistant to pressure and vacuums. Their surfaces in contact with the product ensure a maximum degree of biological safety and a low cleaning effort.
  • Tanks and vessels for general applications: CIP tanks or intermediate or storage tanks for products and process water.

Stainless steel – a reliable material

Stainless steels have for many years now been a trusted material for use in systems in the dairy and food industry, which is why we chiefly use chromium-nickel steel (e.g. 1.4301 or 1.4404) in the manufacture of our storage and process tanks. We also use other steels (e.g. 1.4541 or 1.4571), depending on the properties required.

Strict requirements governing the surface in contact with the product mean that we use primarily cold rolled steels. These are somewhat stronger than their starting material, and their surface is considerably smoother. The steels are hot rolled if a greater wall thickness is required. These have a rougher surface. Additional surface refining is necessary for the production of tanks and vessels.

Consistently hygienic design

Bild6Legislation and standards such as ISO 14159 demand consistently hygienic execution of all tanks, equipment and components in the dairy industry. We assist you in meeting the strict hygiene directives involved. For example, modern production processes ensure that the surfaces of all storage and process tanks in contact with the product are particularly smooth with low surface roughness. Where this is greater than the diameter or length of a microorganism, the latter may remain on the surface and not be washed out during cleaning, or only following a great effort. This represents a potential contamination risk for the product and increased cleaning costs.

Surface roughness can be reduced further to values between 0.3 μm and 0.4 μm through additional measures such as mechanical or electrolytic polishing. In conjunction with consistently hygienic design that meets directives governing hygienic plant construction pursuant to EHEDG, this guarantees maximum biological safety and a low cleaning effort.


 

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