The On-Line OL-7000 standardizer monitors fat in the final milk product by continuously drawing a small milk sample from the process line. Fat is determined photometrically using a classical instrumental method as guided by the AOAC. A closed loop control system modulates skim additions or cream removal by controlling a Smart Valve to achieve the desired fat level in the milk.
An optional second channel measures total solids or cream by using an added densitometer. It controls the addition of condensed skim to achieve the desired solids in the milk or controls the separator cream screw to regulate the fat content of the cream.
Typical manual standardizing operations can expect an 0.08% fat loss recovery as a result of installing a On-Line system. Open loop or semi-automated control systems can be improved by an average of 0.04% in typical operations. Investment payback is typically 12 months or less.
Features and Benefits
Accurate – The butterfat measurement system provides the lab quality accuracy that is required in order to optimize your investment payback.
Reliable – The OL-7000 is a third generation product design that has been time tested for decades. The product design has been refined over the years to provide a highly reliable system. The system has been designed specifically for in-plant use. It can withstand a more rugged environment and is less sensitive to temperature changes and vibration than converted lab instruments.
Closed Loop Feedback – The system continually measures the downstream fat and/or solids in the finished product and closes the loop by instantaneously relaying the information back to the controller. Immediate control action maintains the desired fat percentage or solids content.
Simple User Interface – The basic user interface on the OL-7000 makes training and ongoing operation as simple as possible. Improved operator efficiencies allow a user to operate this standardizer easily within their other responsibilities.
Independent Calibration Port – The separate calibration port allows for the independent calibration of the system so that production is not impacted. This port call can also be used to verify butterfat on processed milk.
CIP Valve Movement – The system can be set into a CIP mode to initiate the control valve cleaning protocol.
|Fat||0 – 5% (all configurations)|
|Total Solids||0 – 50% (with FC or FS version)|
|Repeatability (%Cv)||<0.50% (processed milk)|
|Accuracy (%Cv)||<1.0% (processed milk)|
Note: Cv (Coefficient of variation) is equal to the SD (Standard Deviation) divided by average of reference results multiplied by 100. Reference methods used are: Röse Gottlieb for fat, Kjeldahl for protein, Polarimetry for lactose and Drying Oven for total solids.
|Sample Volume||5 – 15 ml per sample|
|Sample Rate||6 – 10 ml per minute|
|Sample Temperature||5 – 55° C|
|Power Supply||120-240 VAC, 50/60Hz|
|Dimensions||30.5 x 50.8 x 101.6 cm (12 x 20 x 40 in.) (D x W x H)|
|Shipping Weight||280 kg (617 lbs) typical|