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liquid liquid separation equipment
,3 phase decanter centrifuge
Three Phase Disc Bowl Centrifuge for Milk Fat Removal is designed for continuous separation of cream, skim milk, and fine impurities in dairy processing lines.
In milk processing, raw milk or pre-treated milk may contain fat globules, water-based milk phase, fine suspended solids, and light impurities.
A three phase disc bowl centrifuge uses high-speed centrifugal force to separate milk fat from the heavier skim milk phase, while removing a small amount of fine solids at the same time.
- Milk fat removal
- Cream separation
- Skim milk production
- Milk standardization
- Raw milk clarification
- Dairy process liquid separation
- Whey cream recovery
- Fine impurity removal from milk
- Pretreatment before pasteurization or further processing
- Continuous dairy production lines
A three phase disc bowl centrifuge separates the milk stream into different phases according to density difference.
| Output Phase | Typical Composition | Main Purpose |
|---|---|---|
| Cream Phase | Milk fat / cream-rich fraction | Recover or control milk fat content |
| Skim Milk Phase | Lower-fat milk liquid phase | Produce skim milk or standardized milk base |
| Fine Solids Phase | Fine impurities and suspended particles | Improve milk cleanliness and process stability |
The actual separation result depends on milk temperature, feed fat content, flow rate, viscosity, solids content, and target fat level.
Milk fat globules are much smaller and lighter than the water-based milk phase. Simple settling is too slow and unstable for industrial dairy production.
A disc bowl centrifuge provides a compact high-speed separation field, allowing cream and skim milk to separate continuously.
If milk fat separation is not controlled well, the dairy plant may face:
- Unstable cream concentration
- Inconsistent skim milk fat content
- Higher load on downstream standardization
- More impurities entering pasteurization or processing sections
- Lower process consistency
- More frequent quality adjustment
Milk enters the high-speed rotating bowl through the feed system.
Inside the bowl, a stack of conical discs creates many thin separation layers. Under centrifugal force:
- The lighter cream phase moves toward the center.
- The heavier skim milk phase moves outward.
- Fine impurities and suspended solids move toward the outer area of the bowl.
The separated cream and skim milk phases are discharged through different outlets. Fine solids are collected or discharged depending on the machine design.
|
Discharging type |
Variable capacity discharge |
|
|
Rated capacity |
L/h |
3000 (defatting of milk) |
|
Motor power |
kW |
7.5 (380V/50Hz/3P) |
|
Net weight |
kg |
614 |
|
Gross weight |
kg |
874 |
|
Overall dimension (L × W × H) |
mm |
1120 × 850 × 1082 |
|
Packing size (L × W × H) |
mm |
1250 × 1150 × 1300 |
The centrifuge separates cream from skim milk continuously and supports stable milk fat control.
It helps reduce residual fat and fine impurities in the skim milk phase, depending on feed and operating conditions.
The machine supports continuous feeding, separation, and discharge, making it suitable for dairy production lines.
Disc bowl structure provides high separation efficiency in a compact footprint.
Separated cream and skim milk can be recombined or adjusted to meet target fat levels.
The machine can be configured for cleaning-in-place, supporting dairy hygiene and reducing manual cleaning workload.
Under suitable feed and operating conditions, the system can typically help achieve:
- 80–98% milk fat separation efficiency
- 0.03–0.10% residual fat in skim milk
- 20–45% cream fat concentration
- 50–90% reduction of fine suspended impurities
- 8–24 hours/day continuous operation
Final performance depends on milk temperature, feed fat content, flow rate, viscosity, solids load, bowl speed, and process control settings.
To recommend a suitable three phase disc bowl centrifuge for milk fat removal, please provide:
- Feed material: raw milk, preheated milk, whey stream, or dairy liquid
- Processing capacity, in L/h or m³/h
- Feed fat content
- Target skim milk fat content
- Target cream concentration
- Feed temperature
- Solids or impurity content
- Viscosity, if available
- Required sanitary standard
- CIP cleaning requirement
- Continuous operating hours per day
- Existing process position
- Site voltage and control preference
- Need for skid-mounted system or not
It is used to separate cream, skim milk, and fine impurities from milk or dairy liquid streams.
Yes. It can remove most milk fat from the feed and produce a lower-fat skim milk phase.
Yes. Cream concentration can be adjusted within a certain range by controlling operating parameters and outlet conditions.
Yes. For dairy applications, CIP cleaning design is usually recommended to support hygiene and reduce manual cleaning.
It can be used before or after heating depending on the dairy process design. The final arrangement should be confirmed according to the plant process.
If you have customer resources or project opportunities in dairy processing, milk skimming, cream separation, milk standardization, or food liquid separation, Peony welcomes cooperation.
We support distributors, agents, and project partners with model selection, process advice, customized configuration, equipment manufacturing, installation guidance, spare parts, and after-sales service.
Send us your market, customer type, and project details. Our team will help evaluate the suitable separation solution.
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