Challenges in food production High-quality components for safe food production
Ensuring the highest quality and safety in food production is of the utmost importance to ‘Zum Dorfkrug’. Cleanliness and hygiene in the production of the well-known salad dressings and desserts are paramount.
‘Zum Dorfkrug’ relies on short production routes, a transparent milk origin thanks to its own cows, and aseptic safety valves from GOETZE.
Safeguarding the milk processing procedure
Here, too, the challenges involved in selecting the relevant safety valve and the extensive certifications go hand in hand, ensuring that smooth operation is guaranteed at all times, even under demanding cleaning and environmental conditions.
Hybrid solution for maximum hygieneeSafety valve technology for milk heating with UHT plants
UHT stands for ‘Ultra High Temperature’ or ‘Ultra Heat Treatment’. When we talk about UHT milk, we are talking about milk that is processed at very high temperatures (at least 135 °C). The milk is heated to a high temperature in a short time, held at this high temperature for a few seconds and then quickly cooled. This process kills all microorganisms in the raw milk. UHT milk is therefore also known as long-life milk or H-milk.
The aseptic design of the safety valve from the 451 series is used in an Asepto heating system (UHT plant). This valve is crucial for safeguarding the primary process – milk processing. The special feature of this valve is its aseptic design with a clamp at the inlet and a continuous flat seal. The option of internal cleaning without lifting the seal enables continuous compliance with the high hygiene standards without interrupting the production processes.
Flexible product portfolioMethods for cleaning the UHT plant and the safety valve
To minimise downtime during long production cycles, an intermediate aseptic cleaning can be carried out to remove milk deposits (fouling) without affecting the aseptic conditions.
The Cleaning-in-Place (CIP) procedure, which is carried out after each production run, includes steps such as pre-rinsing, cleaning in detergent, hot water rinsing and cleaning in acid. This process ensures thorough cleaning and guarantees compliance with high hygiene standards.
The aseptic configuration of the safety valve is a hybrid solution that is used in particular where there are strict requirements in the area of food safety and hygiene.
The safety valve 451 is generally available in different sizes from DN15 to DN32 and can be fitted with all the connections required in the food and pharmaceutical industries.
Tradition meets innovationFrom historic inn to modern food producer
In the heart of Neu Wulmstorf lies ‘Zum Dorfkrug’, a family business with a history stretching back over 160 years. Originally established as an inn, under the management of Thomas Hauschild, the business has developed into an innovative producer of high-quality food products.
The successful getting started in the food retail business was marked by the introduction of Sylter Salatfrische in 2004.
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Sven Langer
Business Development Manager Industry