How to Continuously Process Margarine on an Industrial Scale

Have you ever wondered how margarine was created? Sure maybe you’ve seen how butter is made on the family farm, but when you process margarine, a butter substitute, on an industrial scale, it’s necessary to keep the process going continuously in order to keep up with consumer demand. Harvill Industries helps provide some of the largest companies in the dairy, food and beverage industries with the process design and equipment to make massive operations like this possible.


What You’ll Need:

  • Bullet points mixing in storage tanks

  • WCB centrifugal pumps

  • WCB plate or tubular heat exchanger

  • WCB hot water sets

  • WCB holding tubes

  • Votator scraped surface heat exchanger

  • Votator agitated worker (B) unit

  • Votator quiescent holding (Q) unit

  • WCB extrusion valves

  • Miscellaneous valving

  • Control system

  • CIP system

  • Your own secret family margarine recipe

Process Description:

Milk, concentrated emulsifier solution, brine and margarine oils are prepared and stored in individual raw material tanks. Separate scale tanks for the oil and aqueos phases allow proper blending to ensure the correct margarine emulsion is produced. The prepared emulsion is then transferred to an emotion feed tank. Next the entire emulsion is pasteurized using a WCB plate heat exchanger. The pasteurizer includes heating and cooling sections as well as a regeneration section to reclaim part of the energy input. Then the high pressure pump feeds the pasteurized emulsion to Votator  scraped surface heat exchangers that are equipped with controls to maintain product temperature, and power sensing components to prevent freezing due to overcooling. The flow of cooled emulsion from the heat exchanger is then crystallized, plasticized and conditioned. Votator agitated holding units are used for tub or bulk filling, while Votator quiescent holding tubes are used for stick molding or sheet printing. WCB multitube heat exchangers continuously remelt filler overfeed and return it to the pasteurization system. The remote system is designed to handle the entire production rate during start-up or shutdown.