Shugao Intelligent Manufacturing

Dairy Solutions Production Equipment

Explore Dairy Solutions Production Equipment

Liquid Raw Material Receiving System

Liquid Ingredient Receiving System Pigging System

Mixing

In-line Blending System Vacuum Mixing System

Membrane Filtration

Membrane Filtration System (RO/NF/UF/MF) Rotating Ceramic Membrane Filtration System

Sterilization Equipment

Infusion/Injection Sterilizer High Pressure Processing Sterilizer Tubular Sterilizer Plate Sterilizer Pilot Sterilizer Processed Cheese Sterilizer

Buffer System

Aseptic Tank Stainless Steel Storage Tank

CIP

CIP (Clean-in-Place) System

Liquid Ingredient Receiving System

Application:

Designed for receiving fluid food ingredients and additives, including oils, syrups, sauces, and liquid vitamins.

Technical Features:

• Customizable tank design based on product characteristics.

• Optional mixing configurations (scraped-wall frame or paddle mixing).

• Anti-foaming feeding process to minimize air entrainment.

• Discharge system: Bottom valve + screw pump for controlled output.

• Optional insulation with jacket options:

Honeycomb jacket

Half-coil jacket

Full jacket

Pigging System

Application:

Designed for pipeline maintenance operations using propelled pigs to perform cleaning, product recovery, and phase separation without system disassembly. This process enhances production efficiency, minimizes product waste, and maintains pipeline integrity.

Key Features:

• High-efficiency cleaning: Removes pipeline deposits, contaminants, and residues rapidly

• Non-intrusive operation: Performs cleaning and recovery without pipeline disassembly

• Product recovery: Maximizes yield by recovering residual product

• Customizable design: Adaptable to various pipeline configurations and operational requirements

• Multiple propulsion options:

Product-driven

Gas-propelled

Water-driven

Solvent-based

• Automated operation: Features complete pig launch, transit, and receiving automation

Technical Advantages:

• Reduces equipment downtime significantly

• Improves overall production efficiency

• Minimizes cross-contamination risks

• Lowers cleaning solvent consumption

• Maintains consistent pipeline hygiene standards

In-line Blending System

Applications

Designed for high-precision production of finished syrups and beverages, including:

• Carbonated drinks

• Dairy beverages

• Juice drinks

• Sauces & syrups

• Tea/coffee beverages

• Functional drinks

Capacity: 500–30,000 L/H

Key Features

• Fully automated inline production with continuous flow processing

• Precision proportioning with customizable recipe presets

• Modular multi-line configuration for flexible expansion

• High-accuracy mixing (±0.5% concentration tolerance)

• CIP/SIP compatibility (clean-in-place/sterilize-in-place)

Vacuum Mixing System

Applications

A fully automated, high-efficiency mixing solution designed for dairy products, beverages, ice cream, and other food industry applications requiring:

• Powder emulsification

• Hydration

• Standardization

Tank Capacity: 500–10,000 liters

Key Features

• High-shear mixing head ensures rapid dispersion, dissolution, and emulsification of solids in liquids.

• Vacuum deaeration effectively removes air pockets for superior product consistency.

• Hermetically sealed design complies with EHEDG & 3A sanitary standards, guaranteeing product safety.

• Energy-optimized operation with variable frequency drives (VFD) and vacuum systems reduces both running costs and carbon footprint.

• Scalable production from small batches to continuous large-scale output, with customizable solutions.

Membrane Filtration System (RO/NF/UF/MF)

Applications

Ideal for producing milk- and whey-based food and beverages, as well as high-value nutritional products for specific dietary needs. It is also suitable for concentrating plant-based proteins, purifying alternative proteins, and recycling process water. The perfect choice for food and beverage innovation, enhancing product quality and flexibility.

Key Specifications

• Design Capacity: 15,000 L/H

• VCF (Volume Concentration Factor): 1.2-3

Key Features

• Operating temperature range: 0–50°C, ensuring 100% retention of heat-sensitive and nutritional components.

• Filtration precision: RO > NF > UF > MF

RO (Reverse Osmosis): Concentration & dehydration

NF (Nanofiltration): Partial desalination

UF (Ultrafiltration): Macromolecule separation

MF (Microfiltration): Particle & bacteria removal

• Precise flow and pressure control for stable 8-hour continuous operation.

• Fully automated CIP (Clean-in-Place) system for easy maintenance.

• Modular design for quick membrane replacement.

Rotating Ceramic Membrane Filtration System

Application:

Cream cheese, Greek yogurt, quark cheese,cottage cheese,

fermentation broth concentration,rice milk separation and concentration, etc.

Technical Features:

• Frequency-converted rotating ceramic membrane module
• Twin-screw feeding system to provide stable pressure and flow rate
•Permeate is continuously discharged through the hollow shaft rotary joint
•Heated material tank
•Flow monitoring system to monitor the flow rates of feed and permeate in real time

Infusion/Injection Sterilizer

Applications 

Designed for direct sterilization of high-value, sensitive products prone to:

• Thermal degradation

• Browning

• Protein denaturation

• Crystallization

• Wall fouling

Key Specifications

Capacity: 5–30,000 L/H

Sterilization Temp.: 120–157°C

Key Features

• Precision Thermal Control

Adjustable holding tubes (5–60s)

≤0.3°C temperature control accuracy

Optional: Steam filtration system/Pure steam generator

• Sanitary Engineering

EHEDG-compliant flow paths

Zero fluid traps

• Smart Operation

Dual control: Central PLC & local HMI

Recipe management with parameter presets

Automated Reporting

High Pressure Processing Sterilizer

Applications

Fruit and vegetable juices, shellfish shucking, meat products, pet food, sauces, dairy products, baby food, prepared foods, biopharmaceuticals, cosmetics, etc.

Key Features

· Eliminates microbes while preserving freshness, nutrition, and taste
· Chemical-free, non-thermal, physical method
· Greatly extends shelf life of chilled foods
· Available volumes: 5L, 10L, 50L, 150L, 400L, 600L

Tubular Sterilizer

Applications

Sterilization for low-to-high viscosity fluids with particulates:

• UHT milk/cream

• Pulp-containing juices

• Plant-based drinks

Key Specifications

• Flow: 6–40 m³/h

• Temp: 115–142°C

• Max viscosity: 1,000 cP

Key Features

• Versatile Heat Exchanger Design

Multiple tubular configurations for diverse product types

85% max. heat recovery efficiency

• Precision Sterilization Control

≤1°C material/medium temperature differential

Adjustable holding tube (5–300s)

• Hygienic Engineering

Sanitary design (EHEDG compliant)

Zero fluid traps

• Smart Operation

PLC/HMI dual control

Automated reporting

Plate Sterilizer

Applications 

Engineered for indirect pasteurization/UHT treatment of viscous fluids with suspended solids:

• Raw milk & UHT yogurt

• Juices/syrups

• Plant-based beverages

Key Specifications

Capacity: 6,000–40,000 L/H

Processing Temp.: 65–125°C

Viscosity Range: 1–200 cP

Key Features

• Flexible Plate Stack Design

Multiple plate patterns for product versatility

90% max. heat regeneration rate

• Precision Temperature Control

≤0.5°C product/heat-transfer medium ΔT

Configurable holding sections (5-300s)

• Sanitary Engineering

EHEDG-compliant flow paths

Zero fluid traps

• Smart Operation

Dual control: Central PLC & local HMI

Recipe management with parameter presets

Automated Reporting:

Pilot Sterilizer

Applications

Designed for sterilization R&D testing of liquid foods with varying viscosities (including particle-containing products).

Key Specifications

Capacity: 150L/h (customizable).

Temperature Range: 85–157°C.

Viscosity Tolerance: Up to 25,000 cP.

Key Features:

• Integrates five sterilization methods in a single unit: plate, tubular, infusion, injection, and scraper sterilization.

• Configurable holding tube system (5–300s).

• Sanitary design with zero dead corners.

• Centralized control:

Bi-directional communication between central control room and on-site operations.

Equipped with an equipment management system for customizable process flows and parameters.

• Comprehensive data reporting: Operational logs, energy consumption metrics, and alarm records.

Processed Cheese Sterilizer

Application

Heat exchange and sterilization of high-viscosity materials

such as processed cheese and sauces.

Technical Features:

• Original Infusion steam sterilization chamber,which is suitable for sterilizing high-viscosity materials and reduces scorching of high-viscosity materials during sterilization.

• Compatible with Injection steam direct-injection sterilization.

• Dual-circuit control to extend production time.

• Hygienic twin-screw material conveying.

• Multifunctional dual-circuit hygienic anti-mixing valve design, enabling single-circuit production without interference from cleaning.

• Integrated design of sterilizer and emulsification tank.