The Quatro Sensi filler series is dedicated to the sensitive dairy products market and it benefits from Hema’s many years’ experience, particularly in the filling of milk and liquid dairy products for leading international groups.
Whatever the sensitivity of these dairy products is, we are very attentive to Food Safety.
Fresh, pasteurised or extended shelf-life (ESL), our range of filling and capping machines has been designed to meet your specific needs.
At the heart of sensitive products
The Filling method is carefully chosen to match the intrinsic characteristics of your dairy product: its type (e.g. liquid, thick, with or without particulates), what needs to be protected (flavour, vitamins, colour, etc.), its shelf-life (short or long), its sensitivity to external elements (temperature, oxygen). It is a complex equation between relative acidity (pH), the presence of nutrients, presence of O2, sugar content, preserving agents, artificial colourings, stabilisers, which all have an impact on the conservation and bacteriological quality of your dairy product.
Our deep understanding of our customers’ dairy product specifications relating to filling has led us to put in place 4 environmental filling families.
They mainly depend on the dairy product (weak or high level of acidity), the distribution circuit (cold chain or room temperature) and the expected shelf life of the product.
We define them as follows: Classic, Select, ESL 1 or ESL2. They are categorised by the combination used within the following two criteria:
• internal levels of cleaning and sanitation of your product circuits;