INOXPA HTST Pasteuriser

High-Temperature-Short-Time (HTST) thermal treatment, also named pasteurisation, is a processing technology based on the effect that the exposure to high temperature (70-100°C) for a certain time (15-300 sec.) has on food products. Milk, cream, ice cream mix, dairy and vegan desserts, fruit juices, concentrated fruit juices, plantbased drinks and, in general, all liquid and low-viscosity food products.

Design & Features

• • Layout: modular and compact skid-mounted units on height-adjustable feet, with built-in power and control switchboard contained in a stainless-steel cabinet.
  • Heat exchangers: plate or tubular heat exchangers, available in various configurations to meet the widest range of process requirements.
  • Product pump: wide selection of sanitary pumps (centrifugal, lobe, progressive cavity) to guarantee the best possible product handling.
  • Temperature program: each pasteuriser can be designed to operate one or more, different temperature programs, based on process requirements.
  • Pasteurisation temperature: automatically controlled.
  • Automation: different levels of automation, from basic systems to fully automated solutions with possibility of integration with the existing plant control system. Remote monitoring and control options.

Materials

• Parts in contact with the product AISI 316L / AISI 304
• Control cabinet AISI 304
• Skid, frames and supports AISI 304
• Gaskets in contact with the product EPDM
• Pumps’ mechanical seals C/SiC/EPDM

Option

• Homogeniser: high-pressure, one or two-stage homogeniser, to evenly disperse the fat globules and/or fine solid particles contained in the product, to reduce the risk of phase splitting and sedimentation in the packages.
• Centrifugal separators: clarifiers, bacteria clarifiers and cream separators can be integrated with the pasteurisers, based on process requirements.
• Deaerator: vacuum deaerator, to be integrated in the pasteuriser’s skid; it allows the removal from the product of undesirable gases causing unpleasant odour and oxidation. The aromatic fractions that are also separated, can be recovered through condensation and reintroduced into the product.
• Mixing stations: powder-liquid or liquid-liquid mixing stations for the dosing and the perfect blending of the ingredients required by the recipe of the product to be pasteurized.
• Dedicated CIP: dedicated CIP automated system to allow the independent CIP operation for the pasteuriser.
• Directive 92/46/CEE: pasteurisers for the Dairy Industry can be provided with the necessary automated controls to comply with the EU Directive 92/46/CEE.