Injection Tveden 2017-10-30T15:40:29+00:00

Injection

Our Steam Injection UHT expands the limits

DS Triple has developed a new steam injection nozzle which is the result of customer feedback as well as a detailed innovative thinking process.

A real scale test has proven great performances, both regarding temperature regulation stability and noise level during operation.

To allow the steam in, the injector effect is used to draw in the steam and subsequently the controlled slowdown of the product in the conical section allows the pressure to rise to a given level, higher than the holding pressure of the holding cell.

Immediately as the flow slows, the pressure is stabilized to a pressure at 0.5 bar above the boiling point, until the end of the holding tube where the pressure is finally released into the flash chamber.

The success of this principle involves supply of non-superheated steam, this technology is available from DS Triple.

If, for any reason, the plant is stopped while in production or with CIP liquid in the nozzle area, proper CIP is not normally assured as the steam supply side is not commonly subjected to the CIP liquid. This threat to product quality is eliminated by DS Triple’s unique design giving further confidence in the day to day uninterrupted production of high quality products.

A DS Triple Injection UHT guarantees:

  • A process that provides a quality between infusion and “traditional” injection.
  • A process that allows for a well-defined holding time compared to other injection systems.
  • A design offering a solution to a complete and effective CIP including the steam side which is particularly relevant in case of excessive burn on after long runs and after forced shut downs.
  • High quality drinking milk products, including flavored milk drinks, cream and dessert products.

Our Steam Injection UHT expands the limits

DS Triple has developed a new steam injection nozzle which is the result of customer feedback as well as a detailed innovative thinking process.

A real scale test has proven great performances, both regarding temperature regulation stability and noise level during operation.

To allow the steam in, the injector effect is used to draw in the steam and subsequently the controlled slowdown of the product in the conical section allows the pressure to rise to a given level, higher than the holding pressure of the holding cell.

Immediately as the flow slows, the pressure is stabilized to a pressure at 0.5 bar above the boiling point, until the end of the holding tube where the pressure is finally released into the flash chamber.

The success of this principle involves supply of non-superheated steam, this technology is available from DS Triple.

If, for any reason, the plant is stopped while in production or with CIP liquid in the nozzle area, proper CIP is not normally assured as the steam supply side is not commonly subjected to the CIP liquid. This threat to product quality is eliminated by DS Triple’s unique design giving further confidence in the day to day uninterrupted production of high quality products.

A DS Triple Injection UHT guarantees:

  • A process that provides a quality between infusion and “traditional” injection.
  • A process that allows for a well-defined holding time compared to other injection systems.
  • A design offering a solution to a complete and effective CIP including the steam side which is particularly relevant in case of excessive burn on after long runs and after forced shut downs.
  • High quality drinking milk products, including flavored milk drinks, cream and dessert products.

DS Triple A/S
F. L. Smidths Vej 9
8600 Silkeborg
Denmark

Tel: +45 87 22 11 11
Mail: [email protected]