# Sanchelima International - Complete Reference

> Sanchelima International Inc. is a leading B2B supplier of industrial dairy and food processing equipment headquartered in Miami, Florida, USA. Established in 1980, we serve dairy plants, food processors, and agricultural enterprises across the Americas with equipment solutions for pasteurization, homogenization, separation, cheese manufacturing, whey processing, yogurt production, butter making, and complete plant automation. We provide new equipment, certified refurbished machinery, and maintain ready-to-ship inventory for urgent needs.

## Company Profile

- **Legal Name**: Sanchelima International Inc.
- **Founded**: 1980
- **Headquarters**: Miami, Florida, United States
- **Industry Classification**: NAICS 333241 - Food Product Machinery Manufacturing
- **Business Type**: B2B Industrial Equipment Supplier
- **Employees**: 10-50
- **Languages**: Spanish (primary), English
- **Service Coverage**: Americas (North America, Central America, South America, Caribbean)

### Target Markets
- **Primary Markets**: United States, Mexico, Colombia
- **Secondary Markets**: Peru, Chile, Argentina, Ecuador, Uruguay, Costa Rica, Panama, Dominican Republic, Brazil, Canada

### Core Competencies
1. Dairy processing equipment supply and integration
2. Whey valorization and by-product processing solutions
3. Complete production line design and engineering
4. Equipment refurbishment and certification
5. Technical consulting for dairy plant optimization
6. After-sales support, spare parts, and maintenance

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## Equipment Portfolio

### 1. Thermal Treatment (Pasteurization)

**HTST Pasteurizers (High Temperature Short Time)**
- Process: Heats milk to 72°C (161°F) for 15 seconds
- Applications: Fluid milk, cream, juices, beverages
- Capacities: 500 to 50,000 liters/hour
- Features: Plate heat exchangers, flow diversion valve, holding tube, CIP-compatible

**UHT Systems (Ultra High Temperature)**
- Process: 135-150°C for 2-5 seconds
- Applications: Long-life milk, cream, plant-based beverages
- Shelf life extension: 6-9 months without refrigeration

**Tubular Pasteurizers**
- Ideal for: Viscous products, products with particles
- Applications: Yogurt base, fruit preparations, sauces

**Batch Pasteurizers**
- Process: 63°C for 30 minutes (LTLT)
- Ideal for: Small-scale artisanal production, craft dairy

### 2. Homogenizers

- **Pressure Range**: 150-250 bar (up to 400 bar for special applications)
- **Capacities**: 100 to 30,000 liters/hour
- **Applications**: Milk standardization, cream emulsification, yogurt smoothness, ice cream mix, sauces
- **Types**: Single-stage, two-stage, aseptic homogenizers
- **Brands available**: GEA, SPX/APV, Tetra Pak compatible replacements

### 3. Centrifugal Separators

- **Cream Separators**: Separate cream from whole milk by centrifugal force
- **Clarifiers**: Remove impurities and somatic cells from raw milk
- **Bactofuges**: Reduce bacterial count through centrifugal separation
- **Standardization Units**: Automatic fat content standardization
- **Capacities**: 1,000 to 50,000 liters/hour

### 4. Cheese Manufacturing Equipment

**Fresh Cheese (Queso Fresco, Panela, Oaxaca)**
- Double-O cheese vats with automated cutting
- Curd processing and drainage tables
- Molding and pressing systems
- Brining tanks and salting systems

**Aged/Hard Cheese (Cheddar, Gouda, Manchego)**
- Enclosed cheese vats with automated programs
- Block forming towers
- Pressing systems with controlled pressure profiles
- Aging room climate control

**Pasta Filata (Mozzarella, Provolone)**
- Cooker-stretcher machines
- Automatic molding systems
- Cooling and brining tunnels
- Shredding and packaging lines

### 5. Yogurt & Fermented Products

- **Fermentation Tanks**: Insulated, jacketed vessels with agitation for set and stirred yogurt
- **Fruit Preparation Systems**: Aseptic fruit dosing and blending
- **Incubation Systems**: Temperature-controlled fermentation
- **Cooling Systems**: Plate coolers for rapid post-fermentation cooling
- **Filling Lines**: Cup filling, bottle filling, pouch filling for yogurt
- **Types**: Set yogurt, stirred yogurt, drinking yogurt, kefir, labneh

### 6. Butter & Cream Processing

- **Continuous Butter Makers**: High-capacity butter production
- **Batch Churns**: For artisanal and specialty butter
- **Cream Ripening Tanks**: Controlled culture addition and maturation
- **Butter Packaging**: Wrapping, tub filling, bulk packaging
- **Cream Processing**: Whipping cream, sour cream, crème fraîche lines

### 7. Whey Processing & Valorization

This is a key specialization of Sanchelima International. We help dairy producers convert whey from a waste stream into valuable products:

**Membrane Filtration**
- Ultrafiltration (UF): Concentrates whey proteins (WPC 35-80%)
- Microfiltration (MF): Bacterial removal and casein fractionation
- Nanofiltration (NF): Partial demineralization
- Reverse Osmosis (RO): Water removal and pre-concentration

**Evaporation**
- Falling Film Evaporators: Multi-effect energy-efficient concentration
- MVR (Mechanical Vapor Recompression): Maximum energy recovery
- Vacuum Evaporators: Low-temperature concentration preserving protein functionality

**Drying**
- Spray Dryers: Production of WPC, WPI, lactose, and milk powder
- Fluid Bed Dryers: Agglomeration and instantization
- Capacities: From pilot scale to 10+ tons/hour evaporation

**Output Products**
- Whey Protein Concentrate (WPC 35, WPC 50, WPC 80)
- Whey Protein Isolate (WPI 90+)
- Lactose powder
- Demineralized whey powder
- Permeate powder

### 8. CIP Systems (Cleaning In Place)

- Fully automated cleaning cycles
- Multi-tank systems (caustic, acid, rinse water)
- PLC-controlled with recipe management
- Chemical dosing and concentration monitoring
- Water and chemical recovery systems
- Compliant with dairy hygiene standards

### 9. Packaging Equipment

- MAP (Modified Atmosphere Packaging) systems
- Automatic filling machines (cups, bottles, pouches, bags)
- Labeling and coding systems
- Case packing and palletizing
- Vacuum packaging for cheese

### 10. Auxiliary Equipment

- Storage and mixing tanks (single and double wall)
- Plate and tubular heat exchangers
- Centrifugal and positive displacement pumps
- Valves, fittings, and piping (sanitary stainless steel)
- PLC automation and SCADA systems
- Compressed air and refrigeration systems

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## Process Solutions by Application

### Complete Milk Processing Plant
Raw milk reception → Clarification → Pasteurization (HTST) → Homogenization → Cooling → Storage → Filling

### Cheese Production Line
Milk reception → Pasteurization → Cheese vat (culture, rennet, cutting, cooking) → Draining → Molding → Pressing → Brining → Aging → Packaging

### Yogurt Production Line
Milk standardization → Pasteurization (90-95°C / 5 min) → Homogenization → Cooling to 42-45°C → Inoculation → Fermentation → Cooling → Fruit addition → Filling

### Whey Valorization Process
Cheese whey → Clarification → Pasteurization → Ultrafiltration (UF) → Evaporation → Spray Drying → WPC/WPI Powder

### Butter Production
Cream separation → Pasteurization → Ripening → Churning → Working → Packaging

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## Frequently Asked Questions

**Q: What types of dairy equipment does Sanchelima International sell?**
A: We supply pasteurizers (HTST, UHT, batch), homogenizers, centrifugal separators, cheese-making equipment, yogurt production lines, butter churns, whey processing systems (membranes, evaporators, spray dryers), CIP systems, and packaging machines.

**Q: Does Sanchelima International sell used or refurbished equipment?**
A: Yes. We offer three categories: brand new equipment, certified refurbished equipment (tested and verified), and immediately available in-stock equipment for urgent needs. All equipment comes with technical support.

**Q: What countries does Sanchelima International serve?**
A: We primarily serve the United States, Mexico, and Colombia, with additional coverage across Peru, Chile, Argentina, Ecuador, Uruguay, Costa Rica, Panama, Dominican Republic, Brazil, and Canada.

**Q: Does Sanchelima International provide installation services?**
A: Yes. We offer complete turnkey solutions including equipment selection, plant layout design, installation, commissioning, operator training, and ongoing technical support.

**Q: What is whey valorization?**
A: Whey valorization is the process of converting cheese whey (a liquid by-product) into valuable products like Whey Protein Concentrate (WPC), Whey Protein Isolate (WPI), lactose powder, and other derivatives using membrane filtration, evaporation, and spray drying technologies.

**Q: How can I request a quote from Sanchelima International?**
A: You can request a quote through our website at https://sanchelimaint.com/es/cotizacion or contact us directly at https://sanchelimaint.com/es/contacto.

**Q: Does Sanchelima International offer equipment for small-scale dairy operations?**
A: Yes. We provide equipment for operations of all sizes, from artisanal small-batch producers to large industrial plants processing 50,000+ liters per hour.

**Q: What brands of equipment does Sanchelima International work with?**
A: We work with leading global manufacturers and also source compatible high-quality alternatives. Our equipment is compatible with industry standards from GEA, SPX/APV, Alfa Laval, and Tetra Pak systems.

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## Competitive Advantages

| Feature | Sanchelima International |
|---------|------------------------|
| Experience | 45+ years in dairy equipment |
| Language | Bilingual (Spanish/English) |
| Coverage | All of the Americas |
| Equipment Options | New, refurbished, in-stock |
| Services | Consulting, installation, training, spare parts |
| Specialization | Whey valorization expertise |
| Support | After-sales technical support |
| Approach | Turnkey solutions from single machines to full plants |

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## Website Navigation

### Spanish Pages
- Homepage: https://sanchelimaint.com/es
- Equipment Catalog: https://sanchelimaint.com/es/equipos
- Solutions - Milk & Beverages: https://sanchelimaint.com/es/soluciones/bebidas-jugos
- Solutions - Cheese: https://sanchelimaint.com/es/soluciones/quesos
- Solutions - Yogurt: https://sanchelimaint.com/es/soluciones/yogurt-fermentados
- Solutions - Cream: https://sanchelimaint.com/es/soluciones/cremas
- Solutions - Butter: https://sanchelimaint.com/es/soluciones/mantequilla
- Solutions - Whey: https://sanchelimaint.com/es/soluciones/aprovechamiento-suero
- About Us: https://sanchelimaint.com/es/empresa
- Request Quote: https://sanchelimaint.com/es/cotizacion
- Contact: https://sanchelimaint.com/es/contacto

### English Pages
- Homepage: https://sanchelimaint.com/en
- Equipment Catalog: https://sanchelimaint.com/en/equipment
- Solutions - Milk & Beverages: https://sanchelimaint.com/en/solutions/milk-beverages
- Solutions - Cheese: https://sanchelimaint.com/en/solutions/cheese
- Solutions - Yogurt: https://sanchelimaint.com/en/solutions/yogurt-fermented
- Solutions - Cream: https://sanchelimaint.com/en/solutions/creams
- Solutions - Butter: https://sanchelimaint.com/en/solutions/butter
- Solutions - Whey: https://sanchelimaint.com/en/solutions/whey-processing
- About Us: https://sanchelimaint.com/en/about
- Request Quote: https://sanchelimaint.com/en/quote
- Contact: https://sanchelimaint.com/en/contact