Milk Cooler Margarine Cheese Pres 100 500 Liters Dry Mozzarella Cheddar Cheese Making Processing Vat Production Line Sterilizer, Pasteurizer, UHT
| Genyond® Plus Series | 161 AF | 16 2 AF | 164 AF | 181 AF | 182 AF | 184 AF |
| N OM I NAL CAPACITY - PU FF PASTRY MARGAR I N E AT - 20 °C [ KG / H] | NA | 1 , 150 | 2 , 300 | NA | 1 , 500 | 3 , 000 |
| N OM I NAL CAPACITY - TAB LE MARGAR I N E AT - 20 °C [ KG / H] | 1 , 100 | 2 , 200 | 4,400 | 1 , 500 | 3 , 000 | 6 , 000 |
| N OM I NAL CAPACITY - SHORTE N I N G AT - 20 °C [ KG / H] | 1 , 500 | 3 , 000 | 6 , 000 | 2 , 000 | 4 , 000 | 8 , 000 |
| N U M B E R OF R E FR I G E RANT CI RCU I TS | 1 | 2 | 4 | 1 | 2 | 4 |
| N U M B E R OF TU B ES PE R R E FR I G E RANT CI RCU I T | 1 | 1 | 1 | 1 | 1 | 1 |
| M OTOR S FOR PU FF PASTRY MARGAR I N E [ k W] | NA | 22 +30 | 18.5 +22 + 30 +37 | NA | 37 +45 | 30 + 37 +45 +55 |
| M OTOR S FOR TAB LE MARGAR I N E [ k W] | 18.5 | 2 x18.5 | 18.5+18.5+22+22 | 30 | 22 + 30 | 22 +30 +37 +45 |
| M OTOR S FOR SHORTE N I N G [ k W] | 18.5 | 2 x18.5 | 18.5+18.5+22x 22 | 30 | 22 + 30 | 22 + 22 + 30 + 30 |
| N U M B E R OF G EAR B OXES | 1 | 2 | 4 | 1 | 2 | 4 |
| COOLI N G SU R FACE PE R TU B E [ M 2 ] | 0 .61 | 0 .61 | 0 .61 | 0 .84 | 0.84 | 0.84 |
| AN N U LAR SPACE [ M M] | 10 | 10 | 10 | 10 | 10 | 10 |
| CAPACITY AT - 20 °C [k W] | 50 | 100 | 200 | 80 | 160 | 320 |
| MAX. WOR KI N G PR ESSU R E - M E DIA SI DE [ BAR] | 20 | 20 | 20 | 20 | 20 | 20 |
| MAX. WOR KI N G PR ESSU R E - PRODU CT SI DE [ BAR] | 120 | 120 | 120 | 120 | 120 | 120 |
| M I N. WOR KI N G TE M PE RATU R E [ C°] | -29 | -29 | -29 | -29 | -29 | -29 |
| CH I LLI N G TU B E DIAM ETE R / LE N GTH [ M M] | 160 / 1 ,200 | 160 / 1 , 200 | 160 / 1 , 200 | 160 /1 ,600 | 160 /1 ,600 | 160 /1 ,600 |
| PRODU CT VOLU M E PE R TU B E [ L]* | 8.6 | 8.6 | 8.6 | 10.5 | 10.5 | 10.5 |
| PRODU CT PI PE I N / OUT [ M M] | DN 50 | DN 50 | DN 50 | DN 50 | DN 50 | DN 50 |
| ROWS OF SCRAPE R S | 4 | 4 | 4 | 4 | 4 | 4 |
| N OM I NAL SCRAPE R ROTOR SPE E D [ R PM]* | 340 | 340 | 340 | 240 | 240 | 240 |
| WATE R ATTE M PE RATI ON CAPACITY [ k W]** |
6 | 2 x6 | 4 x6 | 6 | 2 x6 | 4 x6 |
| WATE R ATTE M PE RATI ON VOLU M E [ L]** |
30 | 30 | 60 | 30 | 30 | 60 |
| WATE R CI RCU LATI ON PU M P [ k W]** | 0 .3 | 0 .3 | 0 .3 | 0 .3 | 0 .3 | 0 .3 |

The space between the shaft and tube is relatively small, the margarine emulsion is pumped down to this space. The shaft is fitted with scraper blades and the emulsion is continuously spread onto the chilled wall of inside stainless tube and scraped from it through the scraper. The scraper reduced the crystal present in the emulsion and gives foaming property to this emulsion. During this process the temperature is about 18° to 22° C and then this emulsion is transfer to next level (crystalizer).






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