Description

Industrial Solid Bowl Milk Cream Separator

Solid Cream Separator is an advanced, highly efficient machine designed for separating cream from whole milk or whey. Built with high-grade stainless steel components, it ensures high hygienic standards, quiet operation, and energy efficiency for modern dairy processing operations. A separator is a centrifugal device that separates milk into cream and skimmed milk. High rotating milk skimmer, speed cream separator, perfect for milk collection points. This separator is designed to separate whole milk into cream and skim milk with simultaneous decontamination. 1,000-2,000 Liters / hour capacity. The separator for milk at the same time eliminates pollution, which appears in the product after straining.

Main Features

1. High Performance Separation
   • Efficiently separates cream from milk or whey, regardless of milk temperature (operates at 55°C).
2. Easy Maintenance
   • Drum is designed for quick removal and cleaning (average processing time: 10 minutes).
3. Material Quality
   • All milk-contact components are made from high-grade stainless steel (AISI 304 and AISI 316).
4. Adjustable Output
   • Cream concentration can be easily adjusted using drum adjustment screws.
5. Quiet and Efficient
   • Noted for being one of the most silent and flicker-free machines on the market, with minimal energy consumption.

Key Features and Advantages

• High-Efficiency Separation: Standardizes and separates milk and whey effectively at an optimal operating temperature of 55°C.
• Easy Cleaning and Maintenance: Designed with a removable drum system for quick access and straightforward cleaning. The average processing/cleaning time is approximately 10 minutes.
• Hygienic and Durable Construction: All components coming into contact with milk are manufactured from food-grade AISI 304 and AISI 316 stainless steel.
• Adjustable Cream Concentration: Precise cream fat levels can be easily adjusted using the built-in adjustment screws on the drum.
• Smooth & Silent Operation: Engineered as one of the most silent and vibration/flicker-free machines in its class on the market.
• Energy Efficient: Delivers maximum processing throughput with minimal power consumption (1.1kW engine).

Technical Specifications Model RS3C 2,000

• Processing Capacity 2,000 Liters / Hour (2,000 Lt/h)
• Drum Speed 7,250 RPM
• Drum Material AISI 316 Stainless Steel
• Contact Parts Material AISI 304 / AISI 316 Stainless Steel
• Engine Power 1.1 kW
• Operating Temperature 55°C
• Total Transport Weight 130 kg

Performance & Accuracy Standards:

• Cream Fat Content: Adjustable from 25% to 80%, with accuracy of +/- 0.2%
• Milk Fat Content: Standardized from 0.5% up to raw milk fat content minus 0.2%, with accuracy of 0.03-0.05%

Milk Cream

Cream is the fat coming from cow’s milk and collected using centrifugal skimmers in dairies. The term « cream » is therefore, reserved for the product made by skimming whole milk and containing at least 30% fat. The term « double cream » applies to products containing at least 40% fat.

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called “separators”

Volume of Cream depends on two factors

1. What is percentage of Fat content of the milk (e.g., 0.0325 for 3.25%)
2. What percentage of Fat content you want to be in cream.(e.g., 0.38 for 38%)

Means 0.38/ 0.0325 = 11,7 kg. Milk needed for one kg 38% cream

• 10 L milk at 3.5% fat, simple gravity skim produces at roughly 35–40% fat (small-scale variability) → ~350–400 mL cream.
• Expect roughly 35–45 mL of cream from 1 L of typical whole cow’s milk by simple skimming.

• Using a centrifugal separator or industrial processes you can produce larger volumes of higher-fat cream by concentrating and/or blending;
• The theoretical maximum fat available is equal to the milk fat fraction (e.g., 35 g fat in 1 L at 3.5%), so volume of final cream = (milk fat %)/(target cream fat %) × 1 L.
• 100 kg of 6% fat milk will yield approximately 15 kg of 40% fat cream. 

Prepare your milk skimmer

First, filter your milk from possible particles that can interfere with the milk inside of the cream separator. Cold milk, homogenized, should not be sour.

For best results, begin immediately after the cow is milked. If it is not possible, heat the milk to 38 C degrees. Warming the milk during the separation period is very important. Milk should be warmed to 40-50 degrees to get better results.

To heat the cream machine: approximately 3 liters of water (66 cl), after heating to a temperature of milk, is poured into the hopper. Containers must be placed under the outlet in order to collect the liquid.

Switch on your machine and allow it to reach full speed for 1 minute. Turn the flow setting, so that hot water will heat all the parts in contact with the milk. Turn the flow setting after the water is drained. Then, pour the milk into the milk tank immediately.