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Cream Separator


Model Warm Milk Skimming (L/hr) Warm Milk Standardisation (L/hr) Whey Skimming (L/hr)** Motor (Kw)
CA 21-T 2,000 3,000 3,000 4
CA 41-T 4,000 6,000 6,000 7.5
CA 51-T 5,000 7,500 7,500 11
CA 71-T/S* 7,500 11,000 11,000 15
CA 91-T 10,000 15,000 18.5
CA 131-S* 13,000 20,000 20,000 22
CA 141-T 15,000 22,500 22,500 22
CA 171-T 17,500 26,000 26,000 30
CA 201-T/S* 20,000 30,000 30,000 30
CA 251-T/S* 25,000 35,000 37
CA 301-S* 35,000 40,000 45
  • Skimming temperatures: 50-58 °C for warm milk; 35-45 °C for whey
  • Skimming efficiency: < 0.05% residual fat (measured by Röse-Gottlieb method) under optimum feed and process conditions
  • Feed pressure: 1 bar
  • Discharge pressure of skimmed milk: up to 4 bar
  • Discharge pressure of cream: up to 2.5 bar
  • Operating water consumption: < 100 l/h under normal working conditions
  • Product connections: DIN 11851 – SMS – CLAMP


* also available with 3A certification
** Depending on whey type (acidity, quantity of fat globules, type of cheese, etc).

These capacities apply to 100% cow’s milk. Performance may vary with different kinds of milk.


Cream separation, either from milk or whey, is a key process in dairy processing.

Gentle treatment of the milk to avoid damaging the fat globules is an essential requirement that Frautech Separators can guarantee thanks to the optimized design in feeding the separator. Under optimal feeding and process conditions, the residual fat in skimmed milk is always at the lowest possible level, i.e. 0.05% or less.

Milk fat standardization with Frautech cream separators can be achieved with the built-in standardizing apparatus that allows fat re-mixing into the skimmed milk for manual adjustment.

How the Frautech Cream Separator Works:

  • Whole milk or whey is fed under pressure to the separator.
  • It then flows smoothly into the bowl through the feed pipe and the distributor and starts rising through the rising channels.
  • Due to the centrifugal force and the milk’s higher specific weight, it is forced towards the periphery of the bowl while the cream is concentrated in the central area.
  • Both skimmed milk and cream rise along their respective paths and are pumped out or leave the separator, respectively, through enclosed pipes.
  • Solids are also subjected to the action of the centrifugal force and are pushed to the periphery of the bowl, accumulating in the area that holds the solids, and automatically discharged at preset intervals.

Additional information

Features & Benefits

Base in stainless steel, Built-in compact feed/outlet block with manual back-pressure and milk fat standardization control for models up to size 251, Cartridge filter and pressure reducer for the operating water, Lubricating oil temperature probe for models CA 301 and larger, Pressure gauge at clarified milk/whey discharge, Set of basic spare parts, Set of special tools, Sight glass and alarm switch for lubricating oil level, Solenoid valves for operating the bowls hydraulic system, Speed sensor, State-of-the-art PLC and HMI system, Vibration sensor


Automatic back-pressure control, Automatic cream concentration control, Flow rate indicator, Manual valve for feed regulation, Operating water feed unit