A solution is obtained through several phases. Our specialists started by identifying and analyzing the problems. They started with drying the milk cream powder in collaboration with operators and the production management. The next step was creating a more stable drying process by mapping and adjusting the control system parameters as needed. This always occurs in consultation with the production team. During such a ‘run’, the team also examines the mechanical adjustment of the conveyor belt in the dryer, which consists of several rollers to guide, tension, and drive the belt through the lower section. The roller inspection revealed several points for process improvement, including roller alignment and steering optimization.
We then examined the contamination in various compartments, which was minimal in this case. The next product dried on the tower was skimmed milk. After adjusting the parameters in the first run, the drying of this product progressed smoothly. After completing several runs, the Clean in Place (CIP) took place. The initial impression of cleaning after the lye phase was positive. The drying chamber, conveyor belt, and other parts of the installation appeared clean. After the inspection, the cleaning program could be restarted.