DONIDO

TODAY

DONIDO is the biggest producer of equipment and lines for the

dairy industry in Bulgaria.
With its consecutive development policy and the proposed
solutions we became a gold standard for the industry. The trademark
DONIDO is present in almost every Bulgarian dairy company.

There are 240 highly qualified specialists in the company, who are working in all the different fields of the whole
technological process.
The design departments are supplied with contemporary
3D computer design systems (CAD/CAM) which allow them to take the
correct decision in the beginning phase of the planning and to create
the best option for the client.

DONIDO guaranties final product corresponding to the highest

technical and hygiene requirements, conformable to the individual vision
and main characteristics of the region.

The production facility in Haskovo, Bulgaria is equipped with modern machinery and technologies that guarantee
quality of the products.
The engineering structures perform precise and quick installation at
every part of the World.
Highly qualified technologists complete the start up of the lines
and consult the customer till the projected capacity of the line is
achieved.

Customer service is our highest priority. Milk is a delicate

raw material which requires care and devotion.

STRUCTURE

DONIDO

DONIDO
Bulgaria

DONIDO
Russia

DONIDO
Ukraine

Moltechnoservis
Belarus

DONIDO IN DAIRY PROCESSING

DONIDO Project
DONIDO Automation
DONIMILK Re
Reception
ception
DONITHERM
DONIMILK
DONIMILK Line
DONIMILK Line
DONICHEESE Line
DONICHEESE Line
DONICHEESE Line
DONICHEESE Line
DONICHEESE Line
DONICHEESE Line
DONIWHEY Line
DONIBRINE
DONICOOL
DONICIP

designing the processing lines

automation of the production process
equipment for reception and storage
pasteurization, normalization, homogenization
production of pasteurized dairy products (milk, cream, etc.)
production of yoghurts
production of cottage cheese
production of soft and semi-soft non ripening and ripening cheese
(feta, Bulgarian white cheese etc.)
production of semi-hard and hard cheese (gouda, tilzit, rosiiski, etc.)
production of cheddar
production of thermoplasticized cheese type pasta filata
(kashkaval, mozzarella, etc.)
production of processed cheese
production of albumin curd
brine salting systems
equipment for milk cooling
central cleaning systems

DONIDO Project

THE CONCEPTION OF DONIDO

IN PROJECT ENGINEERING INDIVIDUAL
TECHNICAL SOLUTIONS IN DIALOG WITH
THE CUSTOMER

DONIDO Project

STAGES IN THE REALIZATION OF

THE TECHNOLOGICAL PROCESS

DONIDO Project

INITIAL DATA AND

CUSTOMER ASSIGNMENT ANALYSIS

Type of the production

Type and volumes of the different packing of the production
Timetable of the technological operations
Physicochemical and organoleptic properties of the product
Desired level of automation

DONIDO Project

BLOCK SCHEME OF THE TECHNOLOGICAL

OPERATIONS
/the begging of every technological process is the development of block scheme which provides information about
the architecture, equipment, TD and HACCP/

DONIDO Project

PROCESS DIAGRAMS AND SCHEMES

OF CIP-CLEANING OF THE EQUIPMENT
/process diagram is in the basis in the organization of the dairy companies/

DONIDO Project

CHOICE OF TECHNOLOGICAL EQUIPMENT AND

INDIVIDUAL UNITS CHARACTERISTICS
/the precise selection of equipment leads to flawless work of the entire factory/

DONIDO Project

TECHNOLOGICAL SCHEMES AND

LEVEL OF AUTOMATION

DONIDO Project

TECHNOLOGICAL EQUIPMENT LAYOUT

DONIDO Project

ASSEMBLY SCHEMES AND 3D-MODELS

DONIDOAutomation

AUTOMATION OF THE
PRODUCTION PROCESS
OPERATION, CONTROL, MONITORING

LOW LEVEL OF AUTOMATION (LLA)

DONIDOAutomation

The low level of automation requires a lot of manual operations and the process is
highly influensed by the qualification of the operator:
transportation of the milk and the cleaning detergents is performed by pipelines with
manual valves;
connection of the CIP pipes to the product pipes is
realized by distributing panels, with manual switching of
bends;
processing equipment is suplied with local control units,
ensuring only the main parameters, refering to the
product safety;
transportation, packing and marking of the ready
product is performed manualy and by transporting
carriages;
parameters indication is local (thermometers, pressuregauges etc.)

DONIDOAutomation

ADVANTAGES
flexible production covering large
variety of the products;
low cost investment and possibility
for fast and cheap upgrade of the
lines;
low sensitivity towards the raw
material;
relatively cheep maintenance that is
not requiring high qualification;
suitable level for small dairies
producing
limited series of
unique
products.

DISADVANTAGES
high influence of the subjective factor.
High level of qualification of the
technological team is required;
limited possibility for standardizing the
final product;
presence of numerous personnel
performing multiple manual operations;
high prime cost of the product;
limited possibility of monitoring the
processes;
high risk from casual mistakes during
transportation of the milk and the
cleaning detergents;
minimal guarantees regarding the
hygiene and safety of the product,
highly influenced by the subjective
factor.

MEDIUM LEVEL OF AUTOMATION (MLA)

DONIDOAutomation

Medium level of automation reduces the manual operations, increases safety and
limits the role of the operator:
transportation of the milk and the cleaning detergents is performed by pipelines with
automatic valves;
connection of the CIP pipes to the product
pipes is realized by distributing panels, by
switching of bends with position indicators;
precess equipment is supplied with individual
control units based on programmable
controllers, ensuring the complete process;
transportation, packing and marking of the
ready product is performed mechanically
without completely exluding the manual operations;
parameters indication is local and remote.

DONIDOAutomation

ADVANTAGES
flexible production with possibility for
fast readjustment when changing the
product;
relatively low cost investment
compared to the increased
guarantees for the final product;
increased but still low sensitivity
towards the raw material;
relatively low cost of the maintenance
and possibility for easy upgrade of
the lines;
suitable level for small and medium
dairies with large variety of
assortment.

DISADVANTAGES

relatively high influence of the operator.

Good level of qualification is required;
increased possibility for standardizing
the final product;
relatively high prime cost of the product;
possibility of monitoring the basic
technological processes;
increased safety
guarantees which
are not enough for
the quality and the
safety of the final
product.

HIGH LEVEL OF AUTOMATION (HLA)

DONIDOAutomation

High level of automation almost excludes manual operations and ensures conditions
for high safety levels. The operator role is changed. Free from performing repeating
operations he has time to analize and optimize the processes:
transportation of the milk and the cleaning detergents is performed by pipelines with
automatic valves;
connection of the CIP pipes to the product pipes is realized with automated mix proof
valves;
precessing equipment is supplied with programmable
controllers, ensuring the processes and the logical
connections with other components of the line. Control
and data storage is performed by main control unit;
transportation, packing and marking of the ready
product is performed by transporting conveyors,
excludind manual operations;
parameters indication is remote through main control
unit.

DONIDOAutomation

ADVANTAGES
elimination of the subjective factor
from operational control of the
processes;
high level of standardization of the
final product;
complete monitoring of the
technological parameters;
reduced to minimum service
personnel;
high hygiene and guarantee for
complete safety of the final product;
low prime cost of the final products;
suitable level for large dairies.

DISADVANTAGES
relatively high sensitivity towards the raw
material;
high cost of the investment;
high qualification of the service
personnel;
limitations regarding the flexibility of the
processes and the final product.

DONICHEESELine

for cottage cheese

2007 DONIDO machine industry, Bulgaria

PRODUCTION OF COTTAGE CHEESE

DONIDO

we create for you

General information

DONICHEESELine

for cottage cheese

Cottage cheese is classified as a soft type cheese

without ripening. Its structure consists of grains with
size 3-12 mm:
Small - grain 3-6 mm;
Medium - grain 6-9 mm;
Large - grain 9-12 mm.
Usually the cheese grains are mixed with sweet
cream with different fat level:
Fat content 0-18 %
Moisture 78 %
Grainy smooth texture with mild flavor
White or yellowish color
It is served for direct consumption, in salads or
mixed with fruit supplements. The biggest producer
in the world is the USA with approximately a 65%
share of the global production.
The product rapidly and firmly is entering
the markets in Europe and Asia.

2007 DONIDO machine industry, Bulgaria

..
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..
..

DONIDO

we create for you

Technological steps

..
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.

2007 DONIDO machine industry, Bulgaria

Loading of DONI O-Vat with milk

Adding of starter and rennet,
mixing, coagulation
Cutting to grains
Coagulum stays without motion
Heating t 0 - 55 0 C
Cooking
Drainage of whey, cooling and
washing to 5-8 0 C

Drainage of water in DONI Drainer

Final drainage in DONI Creamer

Adding of cream and other supplements
and homogenization of the mixture

Cleaning by DONI Procip

DONICHEESELine

for cottage cheese

30

min.

5-6
1
30
90-100
30

h.

min.
min.
min.
min.

110
30
15-20

min.

30
60

min.

Within twenty-four hours DONI O-Vat is loaded two times.

The volume of DONI O-Vat and their number defines the productivity
of the production line.
The packing of the ready product must be complete within 2 hours

after its homogenization in DONI Creamer.

The production of curd is around 11% and the quantity of the ready
product is limited by the added supplements.

min.
min.

min.

DONIDO

we create for you

DONICHEESELine

Technological process

for cottage cheese

2007 DONIDO machine industry, Bulgaria

DONICHEESE Line - production of cottage cheese

DONI Therm pasteurization and cooling

of milk and washing water

DONI O-Vat preparation

of curd

DONIDO

we create for you

DONICHEESELine

Technological process

2007 DONIDO machine industry, Bulgaria

Curd

for cottage cheese

DONI Drainer C

DONI Drainer C drainage

and drying of curd

Drained and dried curd

DONIDO

we create for you

Technological process

for cottage cheese

DONI Creamer adding of cream

and other supplements

DONI ProCIP central cleaning

with CIP

DONI Creamer

2007 DONIDO machine industry, Bulgaria

DONICHEESELine

DONI Pack packing of

the ready product

DONIDO

we create for you

 2007 DONIDO machine industry, Bulgaria

Batch operation line for cottage cheese

production

The plan
illustrates

DONICHEESE Line
equipment layout
for cottage cheese
production.
The necessary dimension

for the production facility based on two DONI O-Vat

10 000 l is approximately 20m x 20m with a minimal height of 4m.

The shown production line with two DONI O-Vat 10 000 l, is

with minimal productivity of 7000 kg product per twenty-four hours.

DONICHEESELine

for cottage cheese

DONIDO

we create for you

 2007 DONIDO machine industry, Bulgaria

Continuous operation line for

cottage cheese production

DONICHEESELine

for cottage cheese

The plan illustrates

DONICHEESE Line
equipment layout for
cottage cheese production.
The necessary dimension for the production

facility based on four DONI O-Vat 10 000l is approximately 25m x 25m with

a minimal height of 4m. The shown production line with four DONI O-Vat 10 000l,
is with minimal productivity of 16 000 kg product per twenty-four hours.

DONIDO

we create for you

DONICHEESELine
for soft cheese

PRODUCTION OF
SOFT AND SEMI-SOFT CHEESE
(FETA, Bulgarian white cheese, etc.)

DONICHEESELine
for soft cheese

GENERAL INFORMATION
Soft and semi-soft cheese types are characterized with the following marks:
The curd is not cooked mechanically by stirring instead of heating during the
process of curd preparation;
Cheese forming is done by self-pressing in block mould, which is rotated usually 4
times;
Brine salting in 18% 23% brine;
Ripening period from 30 to 60 days.
A large group of soft and semi-soft cheese are the brine cheeses. They are kept in
medium of salt solution and whey /brine/. Typical representatives are: FETA, Bulgarian
white cheese, Brinza etc. Their main characteristics are:
distinguished buttery sour milk flavor;
white or pale yellow color;
homogeneous structure, with a very little number of technical pores formed by the
self-pressing.

DONICHEESELine
for soft cheese

Another large group of soft and semi-soft cheese are the one in which must is added
during the production process. Typical representatives are: blue cheeses with developed
blue must in the block, camembert and brie, which are covered with white must. Their
main characteristics are:
distinguished piquant buttery milk flavor with nice fragrance of the must;
white or pale yellow color;
homogeneous structure with developed must covering the cheese block or inside
it.
Soft and semi-soft cheese usually contains > 50% moisture of the total weight, and fat
on dry basis from 40% to 68%.
The last few years there is a growing interest towards these types of cheese in regions
where it is not traditional, because the market is glut with hard and semi-hard cheeses.

DONICHEESELine
for soft cheese

PRODUCTS

Traditional block, parallelepiped 220110

7080 mm, weight 2 kg

Bulgarian white cheese in typical market packing

Untraditional block, cylinder
90 40mm, weight 250 g

DONICHEESELine
for soft cheese

TECHNOLOGICAL PROCESS
For production of soft and semi-soft cheese

FILLING WITH MILK

ADDING OF STARTER, RENNET AND OTHER
INGREDIENTS. STIRRING AND
COAGULATION
CUTTING TO CUBES OR PRISM WITH
DIMENSIONS FROM 15 to 20 mm

1020 min
60 min
2 min

COAGULUM STAYS WITHOUT MOTION

1520 min

MECHANICAL COOKING /STIRRING 23

TIMES IN PERIOD OF 1015 min./

3045 min

DRAINING AND FILLING OF CURD IN BLOCK

MOULDS

1015 min

FORMING BY MEANS OF SELF-PRESSING

1224 h

DONI-Vat SC
or
DONIS-Vat

DONIDraining/Filling
DONIRotomatic

DONICHEESELine
for soft cheese

TECHNOLOGICAL STEPS

DONICHEESELine with DONIS-Vat

DONITherm pasteurization of milk

Curd preparing in DONIS-Vat (manual process)

DONICHEESELine
for soft cheese

TECHNOLOGICAL STEPS

Curd preparing in DONI-Vat SC

(automated process)

U level control uniform draining of curd and whey

mixture

DONIDraining/Filling dosed drainage of whey

DONIDraining/Filling filling of block moulds

DONICHEESELine
for soft cheese

TECHNOLOGICAL STEPS

DONI Rotomatic block mould rotation with the

purpose of bilateral self-pressing

Formed product by means of self-pressing

Washing of block moulds

DONI Pro CIP cleaning of the line

DONICHEESELine
for soft cheese

LINE FOR PRODUCTION OF SOFT AND SEMI-SOFT

CHEESE WITH DONIS-Vat

The plan illustrates DONICHEESELine equipment layout

for production of soft and semi-soft cheese.
The necessary dimension for the production facility based on six DONIS-Vat 1 000 l
are approximately 22 x 18 m with a minimal height of 4 m. The shown production line with six
DONIS-Vat 1 000 l is with minimal productivity of 5500 kg product per twenty-four hours.

DONICHEESELine
for soft cheese

AUTOMATED LINE FOR PRODUCTION OF SOFT AND

SEMI-SOFT CHEESE WITH DONI-Vat SC

The plan illustrates DONICHEESELine

equipment layout for production of soft and semi-soft cheese.
The necessary dimension for the production facility based on six DONI-Vat SC 2 000 l
are approximately 30 x 18 m with a minimal height of 4 m. The shown production line with six
DONI-Vat SC 2 000 l is with minimal productivity of 11 000 kg product per twenty-four hours.

DONICHEESELine
for soft cheese

BLOCK MOULDS FOR SOFT AND SEMI-SOFT CHEESE

Block mould for soft cheese with block top

Dimensions of the block: 220 110 145 mm

Block mould for soft cheese

Dimensions of the block: 90 h 80 mm

DONICHEESELine
for pasta filata

PRODUCTION OF
THERMOPLASTICIZED CHEESE TYPE
PASTA FILATA

DONICHEESELine
for pasta filata

GENERAL INFORMATION
Pasta filata type cheese is characterized with cheddaring followed by
thermoplasticization.
According to the ripening period they are classified as:

fresh /non ripening/

ripening
According to the water content as a percent of the total mass, they are
classified as:

hard with water content
4243 %

semi-hard with water content
4546 %

semi-soft with water content
4850 %

soft with water content
5560 %

DONICHEESELine
for pasta filata

Typical thermoplasticized chesses are: Kashkaval, Provolone,

Scamorza, Soluguni, Mozzarella etc.
A variety of Pasta filata cheese is the Figure cheese that is made by
stretching of cheese thread with different diameter and by knitting.
Pasta filata type cheese is characterized with the following qualities:

delicious piquant taste

colour white or pale yellow to amber yellow

firm structure, without round eyes or single small pores obtained
when the water vapour gets cold.
Pasta filata type cheese is produced mainly in Italy and the Eastern
European countries.
The product rapidly and firmly is entering the markets in
Europe and Asia.

DONICHEESELine
for pasta filata

PRODUCTS

MOZZARELLA

KASHKAVAL

FIGURE CHEESE

DONICHEESELine
for pasta filata

TECHNOLOGICAL STEPS
LOADING WITH MILK
ADDING OF STARTER AND RENNET,
MIXING, COAGULATION
CUTTING TO STRIPES
COAGULUM STAYS WITHOUT MOTION
CUTTING AND FORMING OF CHEESE
GRAINS
HEATING 3642 C
COOKING
DISCHARGE

CHEDDARING

THERMOPLASTICIZATION, SALTING AND

FORMING

30 min
40 min
1 min
34 min
68 min

DONIE-Vat

up to 15 min
up to 60 min
1520 min

3070 min

30 min

DONIPrepress
DONIPressvat
DONICheddarmatic
DONIPlastformer

DONICHEESELine
for pasta filata

TECHNOLOGICAL PROCESS

DONICHEESELine with DONIDrainer C and DONIPrepress

DONICHEESELine with DONI Pressvat

DONIPlastformer

DONICHEESELine
for pasta filata

TECHNOLOGICAL PROCESS

CUTTING THE COAGULUM AND

FORMING OF CURD

COOKING THE CURD

WHEY DRAINAGE WITH DONIDrainer C

FINAL DRAINAGE BY MEANS OF PRESSING WITH

DONIPrepress, CHEDDARING

DONICHEESELine
for pasta filata

TECHNOLOGICAL PROCESS

WHEY DRAINAGE IN DONIPressvat

FINAL DRAINAGE BY MEANS OF PRESSING IN

DONIPressvat, CHEDDARING

CHEDDARIZED CHEESE

THERMOPLASTICIZED, SALTED
CHEESE

DONICHEESELine
for pasta filata

TECHNOLOGICAL PROCESS

KNEADING OF CHEESE IN
DONIPlastformer

FORMING OF CHEESE WITH

DONIPlastformer 1.0

FORMING OF CHEESE WITH

DONIPlastformer 2.0

DRAWING OUT OF CHEESE THREAD

FOR FIGURE CHEESE

DONICHEESELine
for pasta filata

TECHNOLOGICAL PROCESS

MOZZARELLA PRODUCTION

FINISHED PRODUCT BEFORE

VACUUMED IN FOLIO

BRINE SALTING OF CHEESE

(WHEN IT IS NOT MADE IN DONIPlastformer)

DONICHEESELine
for pasta filata

BATCH OPERATION LINE WITH DONIPrepress

FOR PRODUCTION OF CHEESE TYPE PASTA FILATA

The plan illustrates DONICHEESELine equipment layout for production of cheese

type pasta filata.

The necessary dimension for the production facility based on two DONI E-Vat 5000 l
is approximately 20 x 15 m with a minimal height of 4 m. The shown production line with two

DONI E-Vat 5000 l is with minimal productivity of 5000 kg product per twenty-four hours.

DONICHEESELine
for pasta filata

BATCH OPERATION LINE WITH DONIPressvat

Pressvat
FOR PRODUCTION OF CHEESE TYPE PASTA FILATA

The plan illustrates

DONICHEESELine equipment layout
for production of cheese type pasta filata.

The necessary dimension for the production facility based on three DONI E-Vat 10000 l
is approximately 20 x 16 m with a minimal height of 4 m. The shown production line with three

DONI E-Vat 10000 l is with minimal productivity of 8000 kg product per twenty-four hours.

DONICHEESELine
for pasta filata

CONTINUOUS OPERATION LINE WITH

DONICheddarmatic FOR PRODUCTION OF CHEESE

TYPE PASTA FILATA

The plan illustrates

DONICHEESELine equipment layout for production of cheese type pasta filata.

The necessary dimension for the production facility based on six DONI E-Vat 5000 l
is approximately 23 x 14 m with a minimal height of 4 m. The shown production line with six

DONI E-Vat 5000 l is with minimal productivity of 15000 kg product per twenty-four hours.

DONICIP
DONICIPLine

CLEANING IN PLACE

DONICIP
DONICIPLine

MILK DELICATE RAW MATERIAL

cold surface
milk reception systems, raw milk
storage tanks soiled by milk froth

hot surface
pasteurizers, process tanks, pipes,
soiled by phosphate, albumen
and fat

DONICIP
DONICIPLine

PURPOSE OF CLEANING
physical cleanness removal of all visible pollution
on the surface

chemical cleanness removal of all visible and

microscopic pollution, which can cause developping of
bacteria

bacterial cleanness elimination of all

microorganisms by disinfection (chemical or thermal)

DONICIP
DONICIPLine

QUALITY CLEANING PARAMETERS

flow

temperature

concentration

time

DONICIP
DONICIPLine

THE INFLUENCE OF DIFFERENT PARAMETERS

FOR QUALITY CLEANING
Flow

Flow
Concentration
Time
Temperature

the most important factor for quality cleaning

DONICIP
DONICIPLine

DONIProCIP THE UNIVERSAL MODULE OF DONIDO

DONIProCIP is capable of realizing all the
concepts of cleaning in closed outline

DONIProCIP is compact module with

comfortably positioned controls

DONIProCIP integrates in the cleaning

systems with up to six feed lines

DONIProCIP is compatible with different tanks

for preservation of washing solutions

DONIProCIP is tested in factory conditions

which predefines quick and easy installation

DONICIP
DONICIPLine

THREE CONCEPTS FROM DONIDO

FOR CLEANING-IN-PLACE
DONIProCIP

DONIProCIP M

DONIProCIP L

- flow circulation through balance tank

and heating in the module by a plate heat
exchanger
- flow circulation through the tanks for
washing solution preservation and heating in
the module by a plate heat exchanger
- flow circulation through tank
/rectangular/ for washing solution
preservation and heating by a tubular heat
exchanger

DONICIP
DONICIPLine

THREE MAIN DEFAULT CLEANING PROGRAMS OF

DONIProCIP
CLEANING OF COLD SURFACES
/reception systems, pipes and tanks for raw milk/
rinsing with water 40C
alkaline solution circulation 75C
rinsing with water 30C
disinfection with chemical detergent
rinsing with cold water
disinfection with hot water 98C

3 min
10 min
3 min
10 min
3 min
10 min

DONICIP
DONICIPLine

CLEANING OF HOT SURFACES

/pasteurizers, sterilizers, etc./
rinsing with water 40C
acid solution circulation 70C
rinsing with cold water
alkaline solution circulation 75C
rinsing with water 30C
acid solution circulation 70C
rinsing with cold water
disinfection with chemical detergent
rinsing with cold water
disinfection with hot water 98C

10 min
10 min
5 min
25 min
5 min
15 min
5 min
10 min
5 min
10 min

DONICIP
DONICIPLine

CLEANING OF PRODUCTION SURFACES

/cheese vats, process tanks, pipes for transportation of
pasteurized milk/
rinsing with water 40C
alkaline solution circulation 75C
rinsing with water 30C
acid solution circulation 70C
rinsing with cold water
disinfection with chemical detergent
rinsing with cold water
disinfection with hot water 98C

5 min
15 min
5 min
10 min
5 min
10 min
5 min
15 min

DONICIP
DONICIPLine

Each stage of the programs can be skipped or individually executed.

Times and temperature are set for each contour depending on the washing
results.
The choice between chemical disinfection or disinfection with water is
strictly individual.
chemical disinfection
- no heating required
- removes heat resistance bacteria

disinfection with hot water

- removes all microbes
- safe in case of mixing with product
- do not requires rinsing e.g. water saving
- there is possibility that some heat resistance
bacteria may not be removed

DONICIP
DONICIPLine

DONIProCIP
Three options of execution

DONIProCIP 45
DONIProCIP 35
DONIProCIP 25

Suitable for centralized and decentralized CIP systems in big and middle scale dairies with relatively high
automation of the processes.

DONICIP
DONICIPLine

DONIProCIP cleaning-in-place

DONIProCIP flow control and

with two modules

washing solutions dosing

DONIProCIP with all options for

returning of the washing solutions

DONICIP
DONICIPLine

Technological plan of DONIProCIP

DONICIP
DONICIPLine

DONIProCIP main functions and characteristics

4000 50 000 l/h

circulation of relatively small volumes through a balance tank
automated flow control
capability to clean simultaneously two identical lines
monitoring and control of concentration in each line if the CIP system has more than one
module
capability to set different concentration for the different lines
monitoring and control of temperature
interface connection to the washing objects /returning pumps/
disinfectant dosing, through conductivity transmitter or volumetric when the first is not possible.
automated recirculation contour for preparing of washing solutions in the tanks.
visualized process on touch screen panel
interface connection to a centralized computer
recording of the following parameters: time; temperature; concentration; flow
flow regulation by speed and pressure, depending on parameters of each contour
capability to include up to 6 units in one CIP system

DONICIP
DONICIPLine

DONIProCIP
Two options of execution

DONIProCIP 35
DONIProCIP 25

Suitable for medium and small scale dairies, for centralized and decentralized CIP systems and for
cleaning of separate units.

DONICIP
DONICIPLine

DONIProCIP cleaning-in-place with

two modules

DONIProCIP concentration control

DONICIP
DONICIPLine

Technological plan of DONIProCIP

DONICIP
DONICIPLine

DONIProCIP main functions and characteristics

3000 40 000 l/h
flow circulation through the tanks for washing solution preservation
manual control of the flow
monitoring and control of the concentration in the tanks
manual recirculation contour for preparing of washing solutions in the tanks
disinfectant dosing
electric connection to the washing objects /returning pumps/
cleaning program with manual starter for every stage and visual monitoring of the
concentration in the returning contour

capability to include up to 2 units in one CIP system

Options:

automatic flow control

recording of the following parameters: time; temperature; concentration; flow

* in explicit agreement with the customer and specific conditions DONIProCIP could be
automated to the level of DONIProCIP

DONICIP
DONICIPLine

DONIProCIP L
One option of execution

DONIProCIP L 15

Suitable for small scale dairies, local CIP systems and for cleaning of separate units.

DONICIP
DONICIPLine

DONIProCIP L rectangular tank for

preservation of the washing solution

DONIProCIP L tubular heat exchanger

DONICIP
DONICIPLine

DONIProCIP L main functions and characteristics

15 000 l/h
flow circulation through tank /rectangular/ for washing solution preservation
manual control of the flow
heating by tubular heat exchanger
temperature control in each sector
manual dosing of concentrate
operator controls time and sequence of cycles

Options:

monitoring and control of concentration / when the solutions are returned for secondary use /