GEA standomat

Technical Data | Automatic

standardization unit
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 GEA STANDOMAT · 3

Automatic Standardization Unit

GEA standomat
Fields of application
Skimming separators split the incoming whole milk into skim milk and
cream. If milk with a defined fat content is to be produced instead of skim
milk a certain part of the cream has to be dosed back into the skim milk.
This procedure is called standardization. Besides the continuous control of
the standardized milk fat content the GEA standomat units can also provide
a continuous control of the cream fat content and a proportional dosing of
additives.

Control system
With all models the cream fat content is determined via density
measurement in a mass flow meter. The cream fat control is effected by
variation of the cream flow. Control procedures adapted to the different
operating conditions (start up, production, bowl discharge, shut down) take
into account the specific requirements of the separator. For standardization,
a part of the cream flow is controlled via a measurement system with
control valve and dosed back into the skim milk. The control components
for the skim milk backpressure are integrated on the standomat base unit.
Optional for all milk applications a control signal is supplied for the feed
flow to the separator.
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Procedure with warm milk Models

A high performance of the control system requires Depending on the application and the control task
a stationary operation of the system at steady process you can choose amongst different GEA standomat
conditions. The system is calibrated according to models:
laboratory tests, which can be done by different
analytical methods. Thus, any verification has to be • GEA standomat WC
carried out using the same methods. The accuracy fat control for whey cream
of these different methods has to be taken into • GEA standomat C
consideration while interpreting results. The fat control for cream
maximum fat content for standardization is 0.2 % • GEA standomat MC
below the incoming whole milk fat content. The fat control for cream + fat control for milk
deviation from the setpoint for cream fat control • GEA standomat MC plus
is +/- 0.25 %. For milk standardization, this deviation fat control for cream + fat control for milk
is on-line 0.05 % right after the control unit and • GEA standomat MCL
+/- 0.025 % – 0.015 % after a buffer tank depending fat control for cream +
on the standomat solution. low fat cream < 28 % + fat control for milk
• GEA standomat MCA
Procedure with cold milk fat control for cream +
Cold milk standardization in particular makes fat control for milk + additive dosing
possible a fat content in the milk of 0.5 – 4.2 %, • GEA standomat CMC
whereby the raw milk content should be at least fat content regulation cream +
0.2 % above the standardized milk fat content. fat content regulation milk
The standard deviation is around +/- 0.04 %. • GEA standomat MCLA
fat content regulation cream (also < 28 %) +
The cream can be standardized up to maximum 40 % fat content regulation milk + additive dosing
fat content. The control deviation here is +/- 0.4 %.
The above-named versions describe only some of
the possibilities available. For individual applications,
GEA offers solutions customized to the needs of
the customer.
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GEA standomat WC
This model is specially designed for the control of
whey cream. The cross sections are adapted to the
very small cream flow in whey skimming. A partial
recirculation of the cream to the feed flow reduces
the response time and enables a quick reaction on 2

varying feed flow rates and fluctuating raw whey

3
fat contents. FIC
1
WIC
1 Whey
2 Skim whey
3 Whey cream

GEA standomat WC

1 Whey
2 Skim whey
GEA standomat C 3 Whey cream

This model provides a precise control of the cream

fat content at varying feed flow rates. The production
is limited to cream and skim milk.

2
1 Raw milk
2 Skim milk FIC WIC 3
3 Cream 1
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GEA standomat MC
This is designed for cream fat control and
standardization. It produces cream, skim milk,
standardized milk and whole milk.

FIC
WIC
1

1 Raw milk
2 Stand. milk 2
3 Cream

FIC

GEA standomat MC plus

This is designed for cream fat control and
standardization. It produces cream, skim milk,
standardized milk and whole milk at an
outstanding level of accuracy. In combination
with the latest generation of GEA IO, which
ensures a safe and reliable operation to
maximize the centrifuge's performance
and availability, an improved calibration
makes the process of standardization much
more precise and tolerance insensitive. WIC
WIC
1

1 Raw milk 2
2 Stand. milk
3 Cream
WIC

GEA standomat MC plus

1 Raw milk
2 Stand. milk
3 Cream
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1 Raw milk
2 Stand. milk
3 Cream

FIC

1 FIC
WIC 2

FIC

GEA standomat MCL

In addition to the features of the GEA standomat MC
this model allows the production of low fat cream
< 28 %, e. g. 10 % coffee cream. This unit enables
the production of cream, low fat cream, skim milk,
standardized milk and whole milk.
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FIC
WIC
1 FIC
4

FIC
5

GEA standomat MCA 1 Raw milk

In addition to the GEA standomat MC the 2 Stand. milk
3 CIP outlet
dosing of one additional liquid component
4 Additive
like cream, protein concentrate, lactose 5 Cream
concentrate or vitamin solution is included.
This allows the production of cream,
enriched skim milk, enriched standardized
milk and enriched whole milk.
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GEA standomat MCLA

This version is based on the MCL model.
Additionally, dosing in the corresponding
ratio and complete admixing of additional
components can be realized.

2
FIC

3
FIC
1
WIC FIC
4

FIC

1 Raw milk
2 Stand. milk
3 CIP outlet
4 Additive dosage
5 Cream

GEA standomat CMC

In the cold milk process, this model
WIC

additionally regulates the fat content

of the milk (standardization). 4

By this means, cream, skim milk,

standardized milk and whole milk 3
can be produced.
FIC
WIC

1
1 Raw milk
2 Stand. milk
3 Cream
4 CIP

Partial homogenizing
The models MC, MCL and MCA can be
prepared for partial homogenizing of the
standardized or whole milk. With this a good
homogenizing effect can be achieved with a
homogenizer of 1/3 of the total capacity.
GEA STANDOMAT · 11
Cleaning
The automatic cleaning of the standomat is effected
by the CIP of the separator. Optionally the connecting
valves for a separate CIP of the surplus cream line
can be integrated into the unit. The additive dosing
line of the GEA standomat MCA is cleaned in a
separate cycle in any case.
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GEA IO is the new control panel generation for all

GEA separator and decanter applications, focusing on intuitive
handling, efficient processes and reliable operation.

Control functions
Logical navigation without redundant information enables
user-friendly operation and safe monitoring of all centrifuge
functions. GEA IO can be operated as an individual controller
or via optional bus communication.

Machine supervision
All required data are continuously monitored and evaluated
in the background by the system. GEA IO provides reliable
information continuously (e.g. speed, temperature,
vibration, etc.), enabling the plant operator to take action
when required.

Monitoring and control of GEA standomat

All functions required for reliable and accurate standardization
such as density measurement, flow measurement, dosing, etc.
are monitored and controlled precisely by GEA IO.

GEA IO-assistance Next to control and display reliable

One innovation of the new GEA IO control system is the user
guidance facility. Assistance systems focusing on simplicity and
usability are integrated or are optionally available.
data, GEA IO is able to capture and
evaluate data and ensures a safe
and reliable operation to maximize
the performance and availability of
your centrifuge.

Compact unit
The models WC and C do not require a rack, the individual
components have to be mounted on site into the separator
­connection lines. The models CMC, MC, MC plus, MCA
and MCL are preassembled as a compact unit in a
stainless steel rack. The control cabinet and the solenoid
box are mounted­on the rack. All internal electrical and
pneumatic connections are installed. Each unit is tested
before dispatch.
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Technical Data
GEA standomat
GEA standomat process data

WC C MC MC plus MCL

Capacity min. 5000 l/h 5000 l/h 5000 l/h 5000 l/h 5000 l/h
max. 60,000 l/h 70,000 l/h 70,000 l/h 70,000 l/h 70,000 l/h

Dimensions in mm (on-site (on-site ca. 1500 x ca. 1500 x ca. 1500 x

(L x W x H) assembly) assembly) 1100 x 2050 1100 x 2050 1100 x 2050

Cream fat content • • • • •

Cream fat < 28% – – – – •

Whole milk – – • • •

Milk standardization – – • • •

Standardization
– – – – –
Fat in DS

Additive dosing – – – – –

Fat Cream min. 15 % 25 % 25 % 25 % 10 %

max. 30 % 45 % 45 % 45 % 45 %

Fat Stand. min. 0.5 % 0.5 % 0.5 %

– –
max. Whole milk -0.2 % Whole milk -0.2 % Whole milk -0.2 %

Additive min.
– – – – –
max.
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GEA standomat process data

MCA MCLA CMC

Capacity min. 5000 l/h 5000 l/h 20,000 l/h

max. 70,000 l/h 70,000 l/h 50,000 l/h

Dimensions in mm ca. 1500 x ca. 1500 x ca. 1500 x

(L x W x H) 1100 x 2050 1100 x 2050 1100 x 2050

Cream fat content • • •

Cream fat < 28% – • –

Whole milk • • •

Milk standardization • • •

Standardization
– – –
Fat in DS

Additive dosing • • –

Fat Cream min. 25 % 10 % 25 %

max. 45 % 45 % 45 %

Fat Stand. min. 0.5 % 0.5 % 0.5 %

max. Whole milk -0.2 % Whole milk -0.2 % Whole milk -0.2 %

Additive min. 0.5 %* 0.5 %*

–
max. 5.0 %* 5.0 %*

*of feed flow

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