What can a Filtration System do for Wine, Dairy, Cheese, Beer, Food and Beverage Production?
We understand that it can be difficult to determine the right technology for wine, dairy, beer, food, and beverage production. There are many factors to consider which can be affected by your specific recipe, existing facility limitation, and/or outsourced raw ingredients. The raw product source and inherent risk associated with the processing and storage could promote growth of unwanted organisms.
Anytime there are contaminants in the process, it directly affects the shelf life and quality of the product. Filtration are one of many potential engineered solutions to mechanically separate the solid matters of a certain size within a fluid medium. While no one can guarantee all contaminants will be removed, you can consult Placer Process to find ways on mitigating the risk so you can get the most out of your wine, dairy, cheese, beer, food, or beverage products.
Clean-In-Place Cycles
One of the best solutions to manage risk in a facility is a balanced Clean-In-Place (CIP) frequency. This allows optimal operation of your equipment with minimal downtime between cleanings.
If you’d like to learn more about improving your ingredient longevity by filtering potential contaminates, we invite you to read a more in-depth article here.
