Dairy
Hygienic transferring, mixing, dosing & filling systems for dairy industries
Market Challenges
- High-quality, often fragile products that require careful handling
- Strict hygiene requirements
- Bring to market innovative products
- Systems must offer competitive, high volume costs
Why choose PCM
- Industry expertise enables us to offer highly effective, flexible solutions
- PCM technologies ensure perfect respect of final product’s appearance and texture
- Optimized production thanks to accuracy of dosing and filling
- Reduced losses (e.g. fruit losses) and production downtime
- Hygienic design for Cleaning In Place (CIP) and Sterilization In Place (SIP)
Applications/processes
- Transfer of milk, cream, stirred or set yogurt, drinking yogurt, processed cheese, desserts cream, fruit preparations, ferments with H pumps
- Transfer of melted cheese, curd, cottage cheese, butter with Gavo-pumps
- Dosing of CIP products with Lagoa pump
- Mixing of fruits, pulps, syrups, glucose in stirred yogurt, cream or “fromage frais”, ferments, rennet, aromas in cheese, kefir, preparations including mushrooms, fruits or aromas in processed cheese with Dosymix
- Dosing of yogurt, cheese, fruits, aromas, creams, curd with Dosydose
- Just-In-Time injection of fruits into yogurt, dosing and injection of flavorings, chocolate, custard from container (drum or Bag In Box) into stirred yogurt with Dosyfruit
- Multi filling of stirred yogurt with fruit solids, dosing of fruit yogurt into large pots with Dosyfill
- Injection of diluted or concentrated flavorings into yogurt pots, injection of colorings into jelly desserts with Dosyjet
- Transfer of cheese mixtures from kneading mixer to the packaging line, continuous dosing and injection of caramel and hyper viscous ingredients with Viscofeeder
Products
H, Gavo-pumps, Lagoa, Dosymix, Dosydose, Dosyfruit, Dosyfill, Dosyjet, Viscofeeder