Proper placement of the receiver and its inlets. In this photo, notice all the units are standing straight on sturdy jetter trays, not tipping over and pinching the milk tubes, stopping water flow.Ĥ. The parlor itself should be well-lit, so that you can inspect details like this. In the parlor, be sure the units sit on the jetter trays in a way that does not pinch the milk tubes and restrict water flow. Be sure to install a programmer that is very flexible, so you can ensure proper washing times, solution amounts and temperatures.ģ. On the wall between the wash vat and the receiver, you’ll notice that the programmer for automated washing is mounted for easy access. Notice that the milk lines are going into the top half of the receiver. The receiver is depicted on the left side of the photo. The air injector is installed at about waist-height, just above the receiver, allowing for easy access. In this well-designed system, the wash vat, which is properly sized for the system’s water volume, sits at the back right. You need water contact, and therefore you need adequate water volume. If your system doesn’t have the proper water pressure, it will end up sucking air, and air does not clean. The first principle in cleaning is to have the right volume of water. This system is designed to circulate the stored water back through the hot water heater to ensure the appropriate temperature is constantly maintained.Ģ. Behind the pre-heaters is the water heater, and a large storage tank stands behind the water heater.

The three blue cylinders on the right are pre-heaters. Know the volumes of water required for your system size so your water heaters can have enough capacity from the start. This oversight usually requires more costly modifications later. In fact, in nearly all the operations our milk quality teams visit, rarely are new parlors designed with ample hot water.

One thing that is often overlooked in new installations is the volume of hot water required to clean. So it’s worth taking the time to double-check the design and installation in these six key areas:ġ. The first and last step to producing high-quality milk is proper cleaning. In that time, you can also expect that our industry’s focus on milk quality will only increase. If you invest in a new parlor now, you expect that parlor to perform well for your operation for at least the next decade – maybe more.

Parlor dairy barn design