W.M. Sprinkman LLC, part of Krones Process Group North America products

High Temperature Short Time pastuerization (also known as HTST, Flash Pastuerization, Continuous Flow Thermal Processing), is the most common form of pastuerization in the dairy industry.  These systems are designed to heat and hold product at a defined temperature and duration prior to cool down to ensure complete inactivation of microorganisms contained within solution.  HTST offers several advantages over Bulk Pasteurization, including: Lower utility costs, Higher continuous throughput, Use of regenerative heating and cooling can further increase operational efficiency. W.M. Sprinkman designs, manufactures and installs complete, customized pasteurization solutions for dairy, beverage and juice, fluid egg and other products using current 3-A sanitary standards and Pasteurized Milk Ordinance standards.  HTST Systems are designed to be Cleaned-in-Place (CIP`d).

Balance tanks are a staple of a dairy’s pasteurization process and other beverage HTST loops.  A balance tank is a vessel that keeps product at a constant level above a pump inlet and will generally have a level sensor to help maintain tank volume.  As the pump draws more fluid from the tank, the tank level drops and a level device allows the flow of additional fluid into the tank. Balance tank inlets are often located at the bottom of the tank so that liquid enters below the surface, eliminating splashing and product aeration. Additionally, air already present in the product will try to rise in the tank. Some deaeration will actually take place, which favorably affects pump performance.