Pasteurizers for thermal product treatment
Top priority in food processing is long shelf life preferably when it can be achieved with minimum quality losses and maximum efficiency.
This task is achieved by thermal treatment of the product using a pasteuriser. The product is heated for a short time to the required temperature in a Short Time Heating Plant (STHT plant) and rapidly cooled down. Plate or tubular heat exchangers are the best choice for heating the product to the required pasteurisation temperature. The optimal design of the heat treatment system depends initially on the properties of the product to be treated.