From Design to Installation
We inventory the following:
- The product to be pasteurized (dairy, beer, soft drink, fruit juice, soup, sauce, etc.)
- Pasteurization temperature
- Holding time
- Desired standing time
- Homogenization required
- Atmospheric or under pressure
- Direct or indirect heating
- Regenerative heat recovery
- Plate apparatus, tube exchanger, or scraped surface exchanger
- Inline or batch pasteurization
- Available space
- Mode of automation
With this input, we design a pasteurization installation that suits your needs. We involve you in the design process, so that the best fitting solution emerges.
