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Bacteria Removal Centrifuge

Advanced bactofugation technology for optimal microbiological purity

Our RE-B series centrifugal is specially designed for the efficient removal of spores and bacteria (bacteriofugation), while ensuring gentle milk processing, high separation efficiency and a wide flow capacity range.

Type: High-speed bacterial centrifugal

Application: ESL milk, milk powder, cheeses and dairy products

Advantage: Reduction of >95% of aerobic spores

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Main features of the Bacterial Centrifuge

Reduction of more than 80% in total bacterial load
Elimination of over 95% of aerobic spores for optimal microbiological safety
Reduction of more than 98% of anaerobic spores
Processing capacity: 60 to 50,000 liters/hour depending on configuration
Constructed entirely of food-grade AISI 316L stainless steel
Dual operating system: two-phase and single-phase
Automatic expulsion of solids for continuous operation
Certifications: CE, FDA, EHEDG, 3-A Sanitary Standards
PLC control with 15" touchscreen HMI interface and real-time monitoring
Silent operation with advanced acoustic protection

Full description

Our RE-B series bacterial elimination centrifuge represents excellence in the microbiological purification of dairy products. Designed specifically for bactofugation, it combines rigorous removal of spores and bacteria with exceptional preservation of the product's organoleptic qualities.

High-speed centrifugation technology enables efficient separation without damaging the fat globules, thus preserving the natural structure of the milk. The dual-function system offers unique operational flexibility, allowing either maximum reduction of the bacterial load or recirculation to minimize product loss.

This centrifuge is particularly suitable for dairies seeking to improve the microbiological quality of their products, especially for the production of ESL milk, milk powder, cheeses and whey-derived products intended for infant food.

Technical Data of the Bacterial Centrifuge

Setting	Specifications
Machine type	High-speed bacterial centrifuge
Processing capacity	60 - 50,000 L/hour
Total bacteria reduction	> 80%
Aerobic spore reduction	> 95%
Anaerobic spore reduction	> 98%
Operating systems	Two-phase and single-phase
Rotation speed	Up to 8,500 rpm
Materials in contact	AISI 316L, EPDM, sanitary seals
Electricity consumption	30-150 kW depending on capacity
Operating pressure	Up to 6 bar
Noise level	< 75 dB(A)

Advanced Features and Details

Standard features	Optional modules
High-performance centrifugation bowl	Vibration monitoring system
Dual operating system	Online turbidity controller
Automatic expulsion of solids	SIP Automatic Washing System
Protection of fat globules	Real-time bacterial analyzer
15" Touchscreen User Interface	Ethernet connection and remote monitoring
Recording of HACCP parameters	Complete traceability system
Acoustic fairing	Complete hygienic fairing
Easy integration with existing lines	Product recovery module

FEATURES DETAILS

Innovative dual operating system

Our centrifuge offers two operating modes: the traditional two-phase system for maximum reduction of bacterial load, and the single-phase system with recirculation of the bacterial phase in the raw milk to minimize product loss. The operator can freely choose the system best suited to their needs.

Advanced protection of fat globules

The patented design of the centrifugation bowl ensures efficient separation without damaging the structure of the fat globules, thus preserving the natural qualities of the milk and avoiding any alteration of the emulsifying properties.

Automatic expulsion of solids

The automatic expulsion system allows for continuous, uninterrupted cleaning, optimizing productivity and reducing downtime. The expulsion frequency and duration are adjustable according to the product's bacterial load.

Areas of application

Our bacterial elimination centrifuge is suitable for various applications in the dairy industry:

Fresh pasteurized milk - Microbiological quality improvement
Long-life (UHT) milk - Prior elimination of resistant spores
ESL (Extended Shelf Life) Milk - Ideal complement to heat treatment and pasteurization
Milk powder - Reduction of microbial load before drying
Cheeses and cheese products - Improving quality and preservation
Whey derivatives - Whey proteins for infant formula

Advantages of bactofugation treatment

Exceptional microbiological quality

Eliminating heat-resistant spores and bacteria allows for levels of microbiological purity that are unattainable by heat treatments alone, which are essential for sensitive products such as infant food.

Lifespan extension

The significant reduction of the initial microbial load makes it possible to extend the shelf life of fresh products while maintaining their natural organoleptic qualities.

Flexibility and operational efficiency

Easy integration into existing processing lines and the two operating systems offer maximum adaptability to the specific needs of each production.

Technical Frequently Asked Questions

Expert questions on bacterial elimination centrifuges and bactofugation technologies

Bactofugation is a physical process for eliminating bacteria and spores through high-speed centrifugation, while pasteurization uses heat treatment to destroy microorganisms. Bactofugation specifically eliminates heat-resistant spores that pasteurization cannot destroy, offering a reduction of over 95% of aerobic spores and 98% of anaerobic spores without any thermal alteration of the product.

Our centrifuge offers two operating modes: the traditional two-phase system completely separates the bacterial phase for maximum microbial load reduction, while the single-phase system recirculates the bacterial phase back into the raw milk, minimizing product loss. The operator can freely choose between these two systems according to specific production needs and quality objectives.

Unlike heat treatments, bactofugation is a purely mechanical process that does not alter the sensitive components of milk. Our patented design protects the fat globules from rupture, preserving their natural structure and emulsifying properties. The treatment is carried out at room temperature, preventing any denaturation of proteins or alteration of aromatic components.