Five beverage families, five different sets of process decisions. What stays constant is the method: fix the product data, size the section against it, then define the battery limits in writing.
Clear juice, cloudy juice, NFC, juice drinks, nectars, fruit-based blends — 8–100% juice.
Ready-to-drink tea, milk tea, coffee drinks, liquid coffee concentrates.
Soy, oat, almond, coconut and blended plant-protein beverages.
Pasteurised milk, UHT milk, drinking yoghurt, fermented milk drinks, ice-cream mix.
Fruit concentrates, syrups, bases and high-°Brix blends for downstream dilution.
If it flows and it is a beverage, the process section is probably within our range. If it is a powder, a solid or a non-beverage food, it is not — and we will say so in the first reply.
A higher holding temperature changes the heat exchanger, the steam load, the holding tube and often the cleaning regime. The table below is the short version; the quotation is built from the long one.
| Product family | Heat treatment | Key equipment | Capacity |
|---|---|---|---|
| Fresh juice | 95 °C / 20 s | Plate unit, deaerator, blending | 5–50 t/h |
| Juice, UHT | 140 °C / 4 s | Tubular UHT, deaerator, blending | 1–20 t/h |
| Tea / coffee | 140 °C / 4 s | Tubular UHT, syrup prep, deaerator | 1–20 t/h |
| Plant protein | 135 °C / 15 s | High-shear tank, homogeniser, UHT | 1–20 t/h |
| Pasteurised milk | 85 °C / 15 s | Plate unit, homogeniser, plate cooler | 1–50 t/h |
| Yoghurt mix | 95 °C / 300 s | Plate or tubular unit, fermentation tanks | 1–10 t/h |
| Concentrate | 115 °C / 30 s | Plate unit, flash, dissolving tank | 1–6 t/h |
| Ice-cream mix | 87 °C / 25 s | Plate unit, homogeniser, ageing tanks | 2–10 t/h |
Capacities refer to finished product flow through the process section. Holding times are standard references and are validated for each product during commissioning.
We do not need a finished specification to start. These five points are enough for a scope definition and a budget-range quotation; the detailed datasheet follows once the scope is agreed.
Product type, juice or solids content, target °Brix, viscosity if known.
Finished product in t/h, or batch size and batches per shift.
Pasteurisation, HTST or UHT, with the time–temperature curve you need to hold.
Steam pressure and capacity, chilled-water temperature, power supply and voltage.
Country and site conditions — this fixes the electrical configuration and the documentation set.
You will receive a scope definition, a preliminary layout and a quotation — with the battery limits written down, so it can be compared line by line with any other offer.