Cream separation from whey is a key process in the dairy industry. The full skimming mode serves the purpose of recovering the valuable residual fat, which remains in the whey after cheesemaking.

This specially designed skimming centrifuge can payback with a minimal number of fines in the skimmed whey, high skimming efficiency, no risk of disc cludgering and the satisfaction of doing this with just one separator. The very high rotation speed of the bow that features our centrifugal separators, combined with the special design of the discs stack, assures a high separation efficiency of the fat globules which have remained in the whey. No recovery pump is necessary after the process because the skimmed milk and cream exit the separator under pressure.

All REDA whey separators feature a special inlet/outlet flow system with a back pressure valve placed at the product outlet.

Easy integration of our dairy separators into existing processing lines helps us to find the best solution for our customers. Their satisfaction is the driving force that leads us to continuous R&D for an even better separation performance.