KS Heating System UHT

KARL SCHNELL, as a partner to the food industry, has been involved in this highly complex production process for decades. In the mid-1970s, we produced the first automated complete systems for the production of processed cheese. The constant desire for even longer product shelf life and additional safety when consuming processed cheese has ultimately led to the development of UHT technology (ultra-high-temperature up to 145°C).   For over 20 years, the UHT process has been a core competence of KS - because the application determines the solution. The optimisation of upstream and downstream process sequences also plays a major role.   UHT technology has many advantages for manufacturers. The longer shelf life of the products means that they can be produced in stock, which in turn leads to cost-effective warehousing and compensation for seasonal bottlenecks. Machine utilisation is optimised by the continuous process, resulting in more price-stable products. Due to their long shelf life, they can be exported and placed very flexibly in supermarkets.