Flow meter filler improves the CIP of natural yogurt

In Buckinghamshire, the family-run company Tim Dairy improved its CIP (in-situ cleaning) process quality and used a new flow meter filler from Mastterfil to increase the filling speed of its natural Biyo yogurt. At the same time, the shelf life of this non-stored food is also greatly extended.

Tim Dairy found that in such non-storied natural foods, the risk of contamination and potential health threats are high, and their existing double-headed piston fillers are simply not capable of doing the job. The company needs to improve. The safety of its cleaning system. Peter Timotheou, chairman of Tim Dairy, said: "Our main criterion when selecting new equipment is the ease and safety of cleaning in place. We also hope that we can increase the speed of filling."

After many choices and considerations, Tim Dairy turned its eyes to Mastterfil's equipment. The six-head filling machine developed by Mastterfil is fed by a pressure vessel cleaned with a spray ball. This device can fill 250 ml bottles at a rate of 60 bottles/minute, and more nozzles can be used in the future. Plus, let the filling rate double again. The software control program on Mastterfil's machines can be used to set the capacity, filling and speed of the nozzles. The CIP/SIP system of this filling machine is combined with the dairy system. The process of cleaning and sterilizing can be carried out at the same time, which is convenient and shortens the equipment downtime. In addition, if necessary, It is entirely possible that these two programs are separated.

Peter Timotheou rejoiced: “The Mastterfil company's equipment is better than we expected, the retrofitting is simple, the hygiene standards are quite high, and the shelf life of our non-storage products has been incredible for 28 days.”

Source: Export Goods Packaging