After-Sales Support · All GR-Series Models

Cream Separator Service & Technical Support

Installation guidance, maintenance schedules, troubleshooting, and after-sales support for all PARAS® cream separator models. Factory-direct technical assistance from G.R. Jain Industries, Meerut — since 1962.

11 Models supported
60+ Years of service
OEM Genuine spare parts
Direct Factory support
Support Services

How PARAS® Supports Your Dairy Equipment

Installation Support

Pre-installation site preparation guidance, utility requirements (power, water, drainage), assembly and commissioning assistance for new equipment. Industrial model (AEP/Online) commissioning includes remote technical guidance.

  • Site preparation checklist
  • Assembly step-by-step guidance
  • First-run commissioning
  • Operator training documentation

Maintenance Guidance

Scheduled maintenance plans for all PARAS® equipment — daily cleaning procedures, weekly dismantling schedules, monthly inspections, and annual overhaul procedures. Downloadable maintenance checklists on request.

  • Daily, weekly, monthly schedules
  • Annual overhaul procedure
  • Lubrication specifications
  • Parts replacement intervals

Troubleshooting

Remote diagnosis of common cream separator issues — vibration, poor separation, cream quality problems, leaks, noise, and drive issues. Most problems are diagnosable by phone with the correct model information and symptom description.

  • Vibration and noise diagnosis
  • Cream quality troubleshooting
  • Drive and motor issues
  • Seal and leak diagnosis
Maintenance Schedule

PARAS® Cream Separator Recommended Maintenance Intervals

Interval Task Models Duration
After each use Flush separator with clean warm water until clear All models 5–10 min
Weekly Full bowl disassembly — clean all parts with dairy detergent, inspect gaskets All models 45–60 min
Monthly Spindle bearing check, belt tension inspection (electric models), gear oil level check All models 20–30 min
Quarterly Full gasket set replacement, disc inspection, full drive mechanism inspection Industrial AEP (8hr+ daily use) 2–3 hours
Annually Complete overhaul — all gaskets, seals, O-rings, bearing inspection, gear oil change, disc measurement All models 3–4 hours
As needed Spindle bearing replacement when roughness detected; bowl re-balance if vibration occurs All models Contact factory
Troubleshooting

Common Cream Separator Problems & Solutions

Problem Likely Cause Solution
Excessive vibration Incorrect disc assembly order, worn spindle bearing, damaged disc, unlevel surface Stop immediately. Re-check disc assembly order. Inspect spindle bearing. Level the machine. Contact PARAS® if persists.
Low cream fat % Milk too cold (<35°C), cream screw too open, bowl fouled, insufficient RPM Warm milk to 38–42°C. Turn cream regulation screw clockwise. Clean disc stack. Check belt/motor RPM.
Fat in skim milk Milk too cold, over-loaded (above rated LPH), worn disc stack Warm milk to 38–42°C. Reduce flow rate. Inspect disc stack for wear.
Cream/milk leaking Damaged or hardened gasket, neck ring not fully tightened, cracked bowl component Replace gaskets immediately. Retighten neck ring. Inspect bowl for cracks — replace if cracked.
Grinding noise Worn spindle bearing, gear mesh issue, foreign material in drive Stop machine. Check spindle bearing for roughness. Inspect gears. Contact factory for diagnosis.
Machine won't reach speed Worn drive belt, motor issue, gears worn, overloaded (too much milk) Check belt tension and condition. Verify milk flow rate is within rated capacity. Inspect drive mechanism.
Milk not separating Milk too cold, incorrect cream screw setting, bowl spinning slowly Warm milk to 38–42°C. Verify RPM is correct for model. Clean and inspect disc stack.

If troubleshooting steps do not resolve the issue, contact PARAS® factory support at +91-9837043418 with your model number and a description of the problem.

Step-by-Step Guide

Annual Maintenance Procedure — GR-Series Cream Separators

  1. Disassemble the bowl

    After running empty with clean water, stop and wait for bowl to come to a complete rest. Remove neck ring, disc stack (note position numbers), and bowl bottom in the sequence shown in your parts manual.

  2. Clean all components

    Wash all bowl parts, discs, and milk-contact surfaces in warm water with food-grade dairy detergent. Rinse thoroughly. Do not use abrasive cleaners or steel wool on disc surfaces. Inspect for hard mineral deposits — soak in dilute food-grade acid if needed.

  3. Inspect and replace gaskets

    Inspect all rubber gaskets, O-rings, and seals for hardening, cracking, or compression set. Replace the full gasket set annually regardless of condition — genuine PARAS® gaskets are inexpensive insurance against milk loss and contamination.

  4. Check spindle bearings

    Turn the spindle by hand — it should rotate freely without roughness or grinding. Check for lateral play by pushing the spindle sideways. If any roughness or measurable play is detected, replace the bearing before returning to service.

  5. Inspect disc stack

    Measure disc thickness with calipers if available — discs worn below minimum thickness reduce separation efficiency. Inspect discs for warping, cracks, or scale buildup. Replace the full disc set if more than 20% of discs show wear.

  6. Lubricate drive mechanism

    Drain old gear oil and refill with food-grade gear oil to the quantity specified in the operating manual. Check belt condition in electric-drive models — replace if frayed or stretched. Check belt tension: should deflect 10–15mm under moderate finger pressure.

  7. Reassemble and test

    Reassemble disc stack in correct order (position numbers facing up), refit all bowl components, and secure neck ring to specified hand-tight torque. Run first with clean water — check for leaks and listen for abnormal sounds before processing milk.

Service FAQ

Service & Support Questions

How often should a cream separator be serviced?

Daily — flush with clean water after each session. Weekly — full bowl disassembly and cleaning. Monthly — spindle bearing and belt check. Annually — full overhaul (gaskets, seals, bearing inspection, gear oil change, disc inspection). For industrial AEP models running 8+ hours daily, increase to quarterly overhauls.

My cream separator is vibrating excessively — what should I do?

Stop the machine immediately. Vibration is usually caused by: incorrect disc assembly order, worn spindle bearing, damaged disc in the stack, neck ring not fully locked, or uneven surface. Diagnose and rectify before restarting — running a vibrating separator at high RPM risks bowl failure.

Why is cream fat percentage inconsistent?

Most commonly: milk inlet temperature too cold (below 35°C) — warm to 38–42°C. Also check cream regulation screw setting, disc stack cleanliness, and whether the bowl is reaching full operating RPM. Refer to the troubleshooting table above for all causes.

What temperature should milk be when fed into the separator?

35–45°C (optimum: 38–42°C). At this temperature, cream viscosity is lowest and fat globules migrate outward most efficiently. Cold milk (<30°C) separates poorly. Milk above 50°C risks partial protein denaturation and accelerated disc fouling.

Can I get on-site service for my PARAS® cream separator?

PARAS® provides factory-based technical support. Most issues can be diagnosed and resolved by phone with the correct model information. For industrial model installations and commissioning, factory technical guidance is available. Contact +91-9837043418.

Related

More After-Sales Resources

Need Technical Help with Your PARAS® Separator?

Our Meerut factory team can diagnose most issues by phone. For spare parts, commissioning support, or technical documentation — contact us directly.