Food & Beverage — Dairy Plant
Liquid Milk Processing (LMP) · Ice Cream Manufacturing
Shift B · 14:00 – 22:00
LMP Process Flow — Shift B
All Lines RunningRaw Milk
Reception
3.8°C
Tanker T-04
Cooling
& Silo
4.0°C
Silo A: 18,000 L
Cream
Separator
55°C
Speed: 7,200 RPM
HTST
Pasteurizer
72.4°C
Hold: 15 s
Homogenizer
65°C
155 bar, 2-stage
PHE Cooler
3.9°C
Outlet stable
Filling Line
(Tetra)
3,420/hr
units per hour
HTST Pasteurizer
✓ Compliant
Inlet Temp
3.9°C
(< 5°C)
Heating Temp
72.4°C
(≥ 72°C)
Hold Time
15.2 s
(≥ 15 s)
Outlet Temp
3.9°C
(< 5°C)
Flow Rate
3,420 L/h
(Max 6,000)
Hold Pressure
2.8 bar
(1–5 bar)
Batch — #B2614
In ProgressBatch Size
18,000 L
Processed
11,240 L
Fat %
3.48%
SNF %
8.62%
Fill Wt (g)
499.0 g
Reject Rate
0.60%
Batch Progress
62.4%
Started shift
Est. ~8h
CIP Status — Lines
Line A (HTST)
—
Line B (UHT)
—
Line C (Pasteur)
Caustic 80°C
Line D (Filler)
Sanitized ✓
Production — Shift B
17,420
packs produced (500 mL) · —
Target: 25,600
68%
Cold Chain Temperature Trend
Critical control points — last 2 hours
Ice Cream Process Flow
Batch #IC-0841 · Vanilla Bean · 2,000 L mixMix
Preparation
20°C
Batch #IC-0841
Mix
Pasteurizer
82°C
Hold 15 s
Mix
Homogenizer
75°C
200/50 bar, 2-stage
Aging
Vat
4°C
Aging: 4 h (2h left)
Cont.
Freezer
-5.5°C
Overrun 85%
Hardening
Tunnel
-38°C
Zones 1-3 active
Cold Store
(-25°C)
-25°C
Pallet 4A: 4,200 pcs
Hardening Tunnel — Zone Temps
Zone 1 (Entry)
Target -35°C
-35.2°C
Zone 2 (Mid)
Target -38°C
-38.4°C
Zone 3 (Exit)
Target -40°C
-40.1°C
Continuous Freezer
85%
Overrun
Target: 80–90%
Barrel Temp
-5.5°C
Extrusion Temp
-5.8°C
Refrigerant
R-507A
Draw Speed
28 L/min
Output
1,420 pcs/h
Batch #IC-0841 — Mix Composition
Whole Milk
1,400 L
Fresh Cream 35%
240 L
Sugar
220 kg
MSNF (Powder)
60 kg
Stabilizers
8 kg
Vanilla Flavour
2 L
Today's Production
11,240
pcs today
3
batches
Temperature Profile — Critical Control Points
Last 3 hours · All CCP temperatures