Food and beverage industry
In the standardized milk production process, heat exchangers and refrigeration equipment are essential for ensuring milk quality and achieving precise temperature control throughout the entire workflow—from raw milk processing to finished-product storage. By pairing stage‑specific equipment with each production phase, temperature is accurately managed, preserving the milk’s nutritional value and freshness.
| Production stage | Using the device | Core role |
| Raw milk preliminary cooling stage | Plate heat exchangers, chillers, cooling towers | The plate heat exchanger rapidly cools the 38°C raw milk to 4°C; a chiller and cooling tower supply the heat exchanger with a low-temperature cooling source, thereby inhibiting microbial growth. |
| Raw Milk Temporary Storage Stage | Refrigeration storage tank, refrigeration surge tank / buffer tank | The canister refrigeration system maintains a constant temperature of 4°C, ensuring stable milk composition and preventing contamination and spoilage. |
| Pasteurization stage | Multi-section plate heat exchanger | Indirect heating to the sterilization temperature (62–65°C / 72–95°C), followed by rapid cooling after sterilization, with precise temperature control to minimize nutrient loss. |
| Finished Goods Storage Stage | Cold storage warehouse | Provides a low-temperature storage environment of 2–8°C, inhibiting microbial activity and extending the shelf life of pasteurized milk. |
End-to-end support | Heat exchanger + chiller / cooling tower / cold storage / tank refrigeration module | The heat exchanger serves as the core of temperature control, enabling… Lower / Raise / Cool ; Various refrigeration units serve as cooling sources, and a constant-temperature environment works in tandem to ensure milk quality. |
Note: 1. During yogurt production, a plate heat exchanger is used as the cooling device in the fermentation‑milk cooling stage.
Fruit juice beverage
Heat exchanger : Select according to process requirements — for clarification / sterilization Multi-section plate / Double-tube heat exchanger , for cooling before filling Plate heat exchanger , with high-efficiency heat exchange and compliance with food-grade hygiene standards.
Refrigeration equipment : The chiller provides a low-temperature cooling source for the heat exchanger, while the cold storage room and refrigerated storage tanks ensure a constant-temperature environment for both raw materials and finished products, thereby safeguarding product quality throughout the entire process.
| Production stage | Using the device | Core role |
| Raw material pretreatment (thawing / grinding) | Refrigeration storage tank, Chiller | Frozen storage of non‑reconstituted juice: Cryogenic storage tanks maintain low temperatures to lock in freshness; during thawing, the refrigeration system provides auxiliary temperature control to prevent spoilage and preserve the fruits’ and vegetables’ natural flavor. |
| Mixing and Buffering Stage | Refrigeration buffer tank, balance tank | The can‑type refrigeration system maintains a constant temperature for the juice, stabilizing its composition and flavor while inhibiting microbial growth, thereby preparing it for subsequent sterilization. |
| Clarification (Heating Method) Stage | Multi-section plate heat exchanger | Indirect heating brings the juice to the required clarification temperature, promoting pectin breakdown and impurity sedimentation; precise temperature control prevents the loss of heat‑sensitive nutrients. |
| Pasteurization / UHT Stage | Casing heat exchanger / Multi-section plate heat exchanger | Heat the juice to the sterilization temperature (pasteurization: 85°C for 15 seconds; UHT: 135°C for 3–5 seconds) to eliminate pathogenic microorganisms; then rapidly cool it after sterilization to preserve flavor and nutrients. |
| Concentration and Cooling Stage | Casing heat exchanger | Quickly cool concentrated fruit juice to prevent flavor loss and sugar caramelization caused by high temperatures, thereby stabilizing the quality of the concentrate. |
| Cooling stage before filling | Plate heat exchanger | Cool the sterilized and concentrated juice to a filling‑appropriate temperature (approximately 20–25°C) to ensure a sterile filling environment, preventing package deformation and microbial contamination. |
| Finished Goods Storage Stage | NFC Refrigerated storage room , refrigeration storage tank | Provides a low-temperature environment of 0–4°C, inhibits microbial activity, extends the shelf life of NFC fresh-squeezed juice, and preserves the product’s taste and nutritional value. |
| End-to-end support | Heat exchangers (plate, double-pipe, multi‑stage plate) + refrigeration equipment (chillers, cold storage rooms, tank‑type refrigeration modules) | The heat exchanger serves as the core of temperature control, enabling heating and rapid cooling; the refrigeration system provides a stable cold source and a constant-temperature environment, working in concert to ensure the freshness, safety, and flavor of fruit and vegetable juices. |
Jam and chili sauce
Heat exchanger : The sterilization stage employs Casing heat exchanger , to accommodate the high-viscosity, scale‑prone characteristics of jams and chili sauces and prevent clogging; a multi‑stage plate heat exchanger is used for pre‑packaging cooling, offering high heat‑transfer efficiency, easy cleaning, and compliance with food‑grade hygiene standards.
Refrigeration equipment : A chiller–cooling tower combination provides a stable cooling source for the entire process, meeting the requirements of precise temperature control and continuous operation in jam and chili sauce production.
| Production stage | Using the device | Core role |
| Raw Material Preprocessing and Blending | Refrigeration blending tank, Chiller | The refrigeration blending tank maintains a low-temperature environment, ensuring the stability of the raw material’s flavor and viscosity. The chiller supplies cooling to the tank’s refrigeration module, preventing high temperatures from causing spoilage and flavor loss. |
| Pasteurization / UHT Stage | Casing heat exchanger | Heat the jam or chili sauce to the sterilization temperature (pasteurization: 85–95°C for 15–30 seconds; UHT: 121–135°C for 3–5 seconds) to eliminate pathogenic bacteria and microorganisms; precise temperature control prevents caramelization and preserves the product’s nutrients and flavor. |
| Cooling stage before filling | Multi-section plate heat exchanger | After sterilization, rapidly cool the sauce to an appropriate filling temperature (approximately 30–40°C) to prevent high temperatures from causing package deformation and sauce separation, while also avoiding secondary contamination. |
| Cold Source Supply Stage | Chiller, cooling tower | The chiller supplies stable, low‑temperature cooling water to the heat exchangers and tank‑based refrigeration systems; the cooling tower assists the chiller in dissipating heat, ensuring optimal cooling efficiency and maintaining consistent temperature control throughout the entire process. |
| End-to-end support | Heat exchanger (double-tube / multi‑section plate type) + refrigeration equipment (chiller / cooling tower / tank‑type refrigeration module) | The heat exchanger serves as the core temperature-control unit, enabling heating and sterilization as well as rapid cooling; the refrigeration system provides a continuous cold source and a stable temperature environment, working in concert to preserve the flavor, texture, and shelf life of jams and chili sauces. |
Instant noodles
Heat exchanger : Sauce / Soup Paste Sterilization / Cooling Selection Plate-and-shell heat exchanger , high heat transfer efficiency and easy to clean; suitable for concentrating high-concentration soup bases. Plate-and-shell/ Spiral-plate heat exchanger , suitable for viscous materials, preventing clogging and scaling.
Refrigeration equipment : The chiller and cooling tower form the core refrigeration system, paired with refrigeration tanks or cold storage facilities to meet the constant-temperature and cooling requirements throughout the entire instant‑noodle production process, from raw materials to finished products, and are well suited for industrial‑scale mass production.
| Production stage | Using the device | Core role |
| Pre-processing of dough ingredients (mixing and proofing) | Chiller , refrigeration proofing tank | The chiller supplies a low‑temperature water source for dough mixing, maintaining the dough temperature at ≤28°C to prevent overheating and stickiness during fermentation, thereby ensuring stable gluten structure. The refrigerated proofing tank keeps a constant temperature and humidity of 25–28°C, promoting even proofing and enhancing the chewiness and shape‑retention of the dough sheets. |
| Sauce packet simmering / blending | Plate-and-shell heat exchanger , refrigeration blending tank | After cooking, the sauce is rapidly cooled using a plate-and-shell heat exchanger to prevent high‑temperature oxidation and flavor loss. A refrigerated blending tank maintains the sauce at 2–8°C during formulation, ensuring consistent viscosity and color, inhibiting spoilage, and guaranteeing uniform taste in the seasoning packets. |
| Concentrated soup base / Sterilized | Spiral plate heat exchangers, plate-and-shell heat exchangers | The concentrated soup base is precisely heated to the sterilization temperature via a heat exchanger—pasteurization at 85–90°C for 20–30 seconds, or UHT at 121°C for 3–5 seconds—to eliminate pathogenic bacteria and microorganisms. Following sterilization, it is rapidly cooled to ambient temperature, minimizing nutrient and flavor loss and locking in its fresh, aromatic quality. |
| Cooling before sachet filling | Spiral plate heat exchanger, chiller | The sterilized sauce or soup is cooled to a filling temperature below 30°C using a spiral plate heat exchanger, preventing package bulging and seal failure caused by high‑temperature filling. A chiller continuously supplies chilled water to the heat exchanger, ensuring cooling efficiency and precise temperature control. |
| Finished product storage / Temporary storage | Cold storage (refrigeration system), refrigerated temporary storage warehouse | Finished instant noodles and seasoning packets are temporarily stored in a cold storage room, maintained at a constant ambient temperature of 15–25°C with adequate ventilation to prevent the noodle sheets from reabsorbing moisture and the seasoning packets from spoiling. A refrigerated temporary storage facility provides low‑temperature conditions of 2–8°C for the seasoning packets, extending their shelf life and ensuring consistent product quality. |
| End-to-end cold-source supply | Chiller, cooling tower | The chiller provides a stable low‑temperature cooling source for heat exchangers and refrigeration tanks/warehouses at each stage, enabling precise temperature control throughout the entire production process. The cooling tower assists the chiller in dissipating heat, enhancing refrigeration efficiency and meeting the temperature‑control requirements of large‑scale, continuous instant‑noodle production. |
| End-to-end support | Heat exchangers (plate-and-shell type / spiral-plate type) + refrigeration equipment (chillers / cooling towers / refrigeration tanks / cold storage rooms) | The heat exchanger accommodates the varying thermal requirements of dough sheets, toppings, and sauces or soups, enabling efficient heating and sterilization as well as rapid cooling. The refrigeration system provides precise temperature control throughout the process, ensuring optimal dough‑forming characteristics, preserving the flavor of the filling packets, and extending the shelf life of the finished product, all in compliance with food‑production hygiene standards. |
Fried food
| Production stage | Using the device | Core role |
| Raw Material Pre-processing & Marination for Flavor Absorption | Refrigeration and pickling tanks, industrial chillers | Low-temperature curing locks in the raw materials’ moisture and flavor while preventing spoilage and souring; the chiller provides a stable cold source, ensuring uniform and precisely controlled curing temperatures. |
| Slurry / Coating Powder Solution Preparation | Refrigeration blending tank, chiller | Control the temperature of the batter and coating mixture to prevent fermentation, spoilage, and viscosity instability, ensuring an even coating and consistent texture in the finished product. |
| Frying oil temperature control | Plate-and-shell heat exchanger, oil temperature circulation system | Precise and stable control of frying oil temperature prevents fluctuations, ensuring even frying, consistent color, and stable oil content. |
| Frying Oil Purification / Cooling Circulation | Spiral plate heat exchanger, chiller | Rapid cooling and recirculating heat exchange of high-temperature edible oils retard lipid oxidation and rancidity, extend the oil’s service life, and reduce production costs. |
| Rapid cooling of fried products | Tunnel freezer, chiller | Quickly cool high-temperature fried products to prevent residual heat from softening or spoiling, maintain their crisp texture, and facilitate subsequent packaging. |
| Heating and sterilization of seasoning liquid / braising sauce | Plate-and-shell heat exchangers, spiral plate heat exchangers | Heat‑sterilize dressings and marinades to ensure food safety; features high heat‑transfer efficiency, resists clogging, and is compatible with particulate‑laden sauces. |
| Cooling before packaging | Plate-type / Spiral plate heat exchangers, chillers | Quickly cool the auxiliary ingredients and broth to room temperature to prevent heat‑induced deformation and package swelling, thereby extending the product’s shelf life. |
| Finished goods warehousing and preservation | Cold storage, refrigeration system | Control storage temperature to prevent fried foods from reabsorbing moisture and becoming rancid, thereby extending their shelf life. |
| Plant-wide cooling system integration | Industrial chillers, cooling towers | Provides a continuous and stable cold source for various heat exchangers and cooling equipment, ensuring the entire frying production line operates continuously and efficiently. |
Service Hotline – Engineer Wang
No. 1 Chuangli Road, National Economic and Technological Development Zone, Zengcheng District, Guangzhou City
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