Tubular Pasteuriser
Tubular Pasteuriser: Operating Principle: The liquid passes through interlocking tubes. Heat is transferred from hot water or steam outside the tubes to the liquid inside. Applications: Viscous liquids, beverages with particles, and other liquid foods.
Description
Features
Accurate Temperature Control:
The pasteurisation process requires precise temperature settings. Proper temperature control ensures the effective elimination of pathogens.
It has a heat control system that precisely controls and maintains the set temperature. Additionally, there are safety systems in place to prevent overheating.
Even Heat Distribution:
Ensuring that every part of the product is heated evenly enhances the effectiveness of pasteurisation and maintains product quality.
The design of the heat transfer surfaces and flow paths ensures that every part of the liquid is processed at the same temperature.
Hygienic Design:
For food safety, the pasteuriser must be easy to clean and minimise the risk of microbial contamination.
All surfaces in contact with food are made of stainless steel, which is smooth and easy to clean.
Monitoring and Record Keeping:
Monitoring and recording each stage of the pasteurisation process is critical for quality control and legal compliance.
It is equipped with a control panel that monitors and records temperature, time, and flow rate. This data can be used for quality control processes and audits.
Capacities:
It is manufactured in capacities ranging from 1,000 L/h to 30,000 L/h, depending on demand.
