Therma-Stat - ESL/Aseptic Processing Systems

Request More Information ›

When you choose Therma-Stat for your ESL/Aseptic processing line, you’ll benefit from standard design features that are options on competitive systems. Our complete package includes:

  • On-site commissioning, start-up assistance and operator training
  • Utility monitoring
    • Steam flow and steam quality
    • Tower water flow and load
    • Glycol flow and load
    • Process water flow and consumption
  • Phase detection of both product entering the UHT and at all product destinations
  • Seamless transitions between sterilization, production, AIC and CIP with no field swings

A) Raw product from the system balance tank undergoes regeneration heating versus ultra-pasteurized product exiting the flash chamber in a plate heat exchanger (PHE).

B) Raw product exiting the PHE is metered by a legal timing pump through the heater section of the PHE and discharged into the culinary steam injector.

C) Culinary steam is injected directly into the product stream to produce the desired holding temperature prior to routing through the legal holding tube.

D) Product exits the holding tube into a flash chamber where the controlled vacuum environment instantly reduces the product temperature and removes the product vapor that was added as culinary steam.

E) Product exiting the flash chamber is routed through an aseptic homogenizer en route to the ultra-pasteurized side of the PHE, where it undergoes regeneration cooling.

F) Ultra-pasteurized product exiting the regenerator undergoes final cooling versus glycol prior to routing past the legal flow diversion device (FDD) en route to the final product destination.

Statco-DSI’s Therma-Stat ESL/Aseptic Processing Systems are built with readily available, domestically supplied components for long term ease-of-maintenance and reduced downtime. We build our systems in-house to control the project timeline and ensure on-time delivery. In addition to these key advantages, our systems offer exclusive features:

  • Product-to-product regeneration: raw product heated with ultra-pasteurized product significantly reduces energy usage and system complexity
  • Seamless, unrestricted routing to multiple destinations maximizes production runs and minimizes scheduling conflicts
  • Optimized design performance reduces utility costs, environmental impact
  • Specialized HMI screen graphics and event logging aids in system troubleshooting

Low Acid

  • Fluid milk, nut milk
  • Ice cream mixes
  • Heavy whipping cream
  • Non-dairy creamers & whipped topping
  • Whey-based and soy-based products

High Acid

  • Juices
  • Smoothies
  • Purees
  • Particulate products
  • Acidified products