Multifunctional automated pasteurization pilot plant


Pasteurization is a heat treatment that destroys all pathogens, and most non pathogenic agents, of microorganisms living in foods, besides deactivating enzymes.
Normally pasteurization is followed by a fast cooling of product to limit the growth of residual microorganisms and the alteration of organoleptic characteristics of the same product.
This double-pipe pasteurizer is designed to pasteurize liquid foods, even thick liquids such as tomato or fruit juices.

Training program

  • Product quality control versus the following parameters
    • residence times
    • pasteurization temperature

Technical specifications
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