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Explore our primary refrigeration equipment designed to support high-capacity manufacturing lines and maintain strict hygienic standards.
Optimized for high-humidity environments in dairy processing, featuring rapid heat exchange and robust anti-corrosion materials.
Designed for continuous low-temperature operations, incorporating water defrosting systems to maintain maximum operational uptime.
High-efficiency air circulation units that prevent condensation and maintain uniform temperatures across processing halls.
Smart integrated condensing system designed to deliver precise temperature controls for raw milk storage and receiving hubs.
Kewei Cold Chain Intelling Manufacturing Co., Ltd. is located in Danzao, an important town of Intelligent Manufacturing in southern China. The factory has a construction area of more than 40000 square meters. It integrates design, manufacturing and service, integrates all kinds of refrigeration products, intelligent software and cold chain supporting hardware, and realizes a complete cold Chain Intelligent Manufacturing ecology.
Since its establishment in 1998, it has risen rapidly in the refrigeration industry with its professional level and cutting-edge technology in R&D and manufacturing. In 2003, it obtained CE certification and ISO9001 international quality and management system certification; In 2010, a modern chemical plant focusing on the production of refrigeration equipment and other series products was completed, and large amount of money was invested in the construction of several automatic production lines. In 2013, it became the first brand in the refrigeration industry; In 2015, the integrated refrigerator for cold storage was launched; In 2017, it became a cold storage engineering design manufacturer.
In the modern food processing landscape, the preservation of product integrity, hygiene, and texture is paramount. Nowhere is this more critical than in dairy and ice cream manufacturing facilities. These industries rely heavily on continuous, high-capacity, and highly precise refrigeration systems to manage temperatures at every stage of the production cycle. "Unite Refrigeration For Dairy And Ice Cream Manufacturing Facilities" represents the pinnacle of modern thermal engineering, combining high-efficiency evaporators, robust compressors, and automated control systems to ensure food safety while optimizing energy consumption.
Refrigeration accounts for up to 60% of the total electrical energy consumption in a typical dairy processing plant. Consequently, choosing the right system is not just a matter of compliance, but a major factor in determining operational profitability and environmental sustainability.
The global dairy market has transitioned from local cooperative processing to highly automated, centralized mega-plants. This consolidation demands refrigeration systems that are not only larger but also highly resilient. A single hour of cooling failure in a facility processing millions of liters of milk daily can lead to catastrophic financial losses and massive food waste. Additionally, the rapid rise of premium dairy products—such as high-fat butter, specialized cheeses, and artisanal ice creams—has introduced diverse temperature profiles and cooling demands within the same facility.
Furthermore, international regulatory frameworks, including HACCP (Hazard Analysis Critical Control Point) and FDA guidelines, mandate strict temperature monitoring throughout the supply chain. Dairy products must be cooled rapidly after heat treatment (pasteurization) to prevent the growth of thermophilic bacteria. This has driven the adoption of smart refrigeration solutions that offer real-time temperature logging, automated alerts, and seamless integration with warehouse management software.
As manufacturing facilities strive to reduce their carbon footprint, the industrial refrigeration sector is undergoing a massive shift towards sustainability and digitalization. We observe three major trends dominating the market:
To understand the complexity of "Unite Refrigeration For Dairy And Ice Cream Manufacturing Facilities", we must examine the specific processing stages where cooling is non-negotiable:
When raw milk is harvested at the farm, it is immediately cooled to 4°C. However, during transport in tankers, the temperature can rise. Upon arrival at the processing facility, the milk must be rapidly pumped through high-efficiency plate heat exchangers (PHE) to bring the temperature down to 2°C before it enters the raw milk storage silos. The refrigeration system must provide a large reservoir of chilled water or glycol to handle these massive, sudden thermal loads during delivery hours.
Pasteurization requires heating milk to high temperatures (e.g., 72°C for 15 seconds in HTST systems) to kill pathogens. Immediately following this step, the milk must be rapidly cooled to 4°C or below to preserve freshness and taste. The refrigeration plant must deliver consistent, low-temperature coolant to the cooling section of the regenerator/pasteurizer unit, maintaining a precise thermal balance to prevent product scorching or under-cooling.
Cheese making is an art that relies heavily on microbiology. After the curds are pressed, the cheese blocks are transferred to aging rooms. Different cheeses require specific temperature and humidity levels; for example, Cheddar requires aging at 4°C to 8°C with controlled humidity, while mold-ripened cheeses need higher humidity to encourage mold growth. The evaporators in these rooms must provide gentle, uniform air distribution to prevent the cheese from drying out. Similarly, yogurt fermentation must be halted precisely at the right acidity level by rapidly cooling the batch from 43°C down to 15°C before packaging, followed by further cooling to 4°C in storage.
Ice cream production represents one of the most demanding applications in the entire refrigeration industry. The process is divided into two distinct cooling phases:
The liquid ice cream mix is pumped into continuous freezers, where it is agitated and injected with filtered air while being rapidly cooled to around -5°C to -7°C. At this stage, about 50% of the water content is frozen. The speed of this freezing process is critical; rapid freezing ensures that the ice crystals formed are extremely small, resulting in a smooth, creamy mouthfeel. If the cooling is too slow, large ice crystals will form, leading to a gritty, low-quality product.
After packaging, the ice cream is still soft and vulnerable to melting or structural collapse. It must be immediately transferred to a hardening tunnel. In this tunnel, high-velocity air coolers blast air at -35°C to -45°C across the packages, rapidly bringing the core temperature of the product down to -18°C or lower. This process must be completed within a few hours to lock in the overrun (air structure) and ensure the product remains stable during transport. The evaporators used in these tunnels must feature specialized fin designs to prevent rapid frost buildup from the moisture in the air.
Over the past 25 years, Kewei Cold Chain has been developing continuously. It is a high-tech unit in Guangdong Province, a private science and technology enterprise in Guangdong Province, a famous trademark in Guangdong Province, and a leading brand in the refrigeration industry. The company's innovative R&D technology, environmental protection and energy-saving product advantages, reasonable market price and perfect after-sales service have established Kewei as a leader in the industry.
Our solutions for dairy and ice cream facilities include custom-engineered evaporative air coolers and high-performance axial fans that withstand the harsh, washdown-heavy environments of food plants. By utilizing state-of-the-art materials and intelligent control systems, Kewei ensures that your facility achieves maximum thermal efficiency, low operating costs, and absolute compliance with food safety standards.
Explore our full range of refrigeration equipment engineered for dairy processing, cold storage, and blast freezing applications.
High-capacity liquid chillers designed to provide constant glycol or chilled water flow for pasteurization loops.
Ultra-low temperature blast freezing systems optimized for hardening tunnels and rapid crystallization.
Easy-to-clean evaporators featuring stainless steel casing and sloped pans for hygienic food processing.
Heavy-duty screw compressors engineered for continuous operation in low-temperature dairy storage.
Ensures uniform air distribution and prevents thermal stratification in large cold storage facilities.
Modular walk-in cold rooms designed for milk, cheese, and butter storage with precise humidity controls.
Custom-built cooling units designed for automated conveyor lines in high-volume ice cream factories.
Centralized PLC touchscreen interface for monitoring temperatures, pressure, and energy consumption.