makers across Michigan and beyond are benefiting from vastly
improved equipment performance and a quantum leap in cider
quality. There simply is no comparison.
equipment upgrades - utilizing proven component system technology-
can eliminate bothersome breakdowns in cider pasteurization
equipment and those undesirable temperature changes which
require you to "baby sit" your pasteurizer while
pasteurizers today use dairy data to predict performance!
take a milk scientist to know cider is different - it's damaged
at much shorter time/temperature exposures than milk. Proper
handling of cider requires getting it in and out of the system
fast with turbulent flow
and high velocity to prevent pectin fouling problems and to
keep equipment clean. We'll not only give you a money-back
guarantee, but for a limited time, we'll discount your system
upgrade up to $1,000 based on make, model and serial number
of your unit.
flow rates have given thermal pasteurization of fresh pressed
apple cider a bad rap and are the cause of equipment
plugging, flavor and color changes and unwanted sediment
flow increases production, eliminates the need for solids
sending or filtering (even with a belt press!) and gives
you colder outlet temperatures.
the need to refrigerate after pasteurization before bottling
(a huge cause of post pasteurization contamination).
cooling section or Glycol chilling system required.
when to clean your system without disassembly by comparing
inlet and outlet temperatures with pasteurization temperature.
cleaning chemical usage with the 10/10 clean up - ten minute
clean up time at pasteurization temperature with ten gallons
or less. Stop dumping all those costly, dangerous cleaning
chemicals down your drain.
Temperature Control - Upgrade
redundant 'original equipment' mechanical thermostats.
wide temperature swings for better quality control.
recording capabilities, give permanent record.
precision +/- 1° F automatically - ask our customers.
it and forget it - no need to adjust boiler settings!
the temperature sensor in the active cider flow.
automatic temperature/time control of cider heat exposure
at the temperature and holding time you choose! Infinitely
variable push button temperature control..
displacement pumps replace outdated dairy centrifugal pumps.
an end to sluggish flow rate problems related to pectin
plugging build up.
more "air in the pump" or restricted flow rate
costly pump replacement and related down time due to cavitation
or excessive heat exposure - the two most common causes
of pump failure.
those factory design errors of improper divert valve location.
unnecessary piping of hot cider to reduce heat exposure
cleaning and sanitizing easier.
usage of hazardous chemicals.
rid of "dead spots", entrapped air and hard to
clean hiding places where bacteria multiply.
already own a pasteurizer, our component systems can improve
its performance, increase production, and eliminate downtime
and cleaning difficulties due to pectin fouling buildup.
biological testing of your cider is also available!
can assist you in setting up your own testing program!