3 things you need to know about the compressed air for your separator

Dairy Separation

3 things you need to know about the compressed air for your separator

Compressed air – which performs better in terms of stability and pressure, than water – is crucial for your separator’s discharge system, valve actuators, positioners and instruments, and indeed for your whole dairy. Good quality compressed air ensures the longest possible product lifetime for your separator and other equipment, keeps maintenance costs to a minimum, and ensures best possible separator line performance.  Here are three things you need to know about compressed air quality

  1. Dirt – in the form of solid particles down to a size of about 10 microns – must be removed from the air. This is best done with filters, or with reducing valves provided with filters.
  1. Oil from oil-lubricated compressors always finds its way into compressed air and could lead to contamination. Filters or oil separators should be installed before the instruments – or for small plants, oil-free compressors can be an alternative.
  1. Condensation takes place at various rates in a compressed air system.. Therefore air should be dried to remove the condensate. If the air contains a lot of water, install a primary separator before the filter.

It is important to remember that air filters should be placed so that they are easy to check and access daily and to change when necessary.

Want to receive updates with useful tips and information about separators and separation? Fill in your email below

More insights

4 secrets to successful ice cream production
Perfect freezers for more than just ice cream
Why the Tetra Pak dasher and beater makes the best ice cream
The science of why everyone loves ice cream
The magic inside Tetra Pak Continuous Freezers
10 reasons why ice cream start-ups should visit the Tetra Pak Product Development Centre
How to achieve the right mouthfeel in ice cream
Four ice cream trends – and what they mean for you as a producer
Ice cream types – and how to make them
Are you over-homogenizing – and wasting energy in the process?