Industrial Cream Separator

Fat content adjusts from roughly 10 to 50% cream via the back pressure valve, dialed in during commissioning against your milk. The proof is in the skim: properly separated skim milk runs below 0.1% fat, and any creep above that tells you to stop and check. Re-verify after seasonal or feed changes in the milk.

The SEP-201 discharges accumulated solids automatically, which suits long continuous runs. The SEP-101 and SEP-001 discharge manually, which is fine for shorter runs and tighter budgets. The honest dividing line is run length: if you separate for hours without stopping to clean, auto-desludge pays for itself almost immediately.

Disc condition, almost always. The disc stack is what throws fat out of the skim stream, and worn or fouled discs let fat carry through. Skim fat above 0.1% is your stop signal: shut down, clean the stack, and inspect. Monthly disc cleaning plus annual bearing replacement is the schedule that keeps the split on spec.

Yes, whey cream recovery from cheese whey is a standard application, which lets a cheese plant earn from a stream often sold as-is. The disc stack spins at 6,000 to 9,000 RPM and capacities run 500 to 5,000 L/h. Tell us which streams you run and we confirm the configuration for each.

A level floor rated for the machine weight is the main item, because a centrifuge spinning at 6,000-9,000 RPM needs solid, vibration-free footing. Noise runs 70 to 78 dB at one meter, quieter than a homogenizer but still a machine room level. Plan water and drainage nearby for the cleaning cycles.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.