The Armfield FT17 is a lab-scale system for evaluating membranes in a cross-flow filtration application enabling rapid determination of cross flow filtration performance using a range of membrane types with small product volumes (1 litre). It can also be used in teaching applications to demonstrate features of different membrane types and the effect of varying filtration variables.

The FT174X is a modular HTST/UHT processing system designed to treat products at flow rates of 12-40 l/hr or up to 60 l/hr for water (or similar low viscosity products). Standard modules for direct heating (steam injection) or indirect heating (using tubular and/or plate heat exchangers), aseptic processing, upstream or downstream homogenisation and additional chilling are available. These, along with many other options, enable multiple modules to be included in the same system, giving high process adaptability by reconfiguration of flexible product hoses, using quick-release connections. The sterilisation options enable it to be linked to an Armfield sterile filling bench to produce aseptic product, even when using long holding tubes and/or downstream homogenisation. As with all Armfield systems, it comes with hygienic fittings throughout as standard, it is easy to clean and very flexible in use. The touchscreen control panel makes it extremely user friendly to configure and monitor processing parameters. The operator is prompted at every stage whenever intervention is required.

The Armfield FT18-MkII is a small pilot-scale cross-flow filtration system designed to operate with a range of membrane module configurations. It can operate with as little as 5-10 litres of material but still give data that is useful for process scale-up. It can be used over the full range of cross-flow filtration applications from microfiltration through to reverse osmosis. It is the perfect tool to use, following on from flat sheet membrane trials with the FT17, for further process development and scale-up.

The Armfield Cheese Vat is designed to provide practical training in the production of cheese by the traditional method. The Armfield Cheese Vat makes an ideal research facility. When making Cheddar type cheese, approximately 1kg of cheese is produced from a ten-litre batch of milk.