Heat Processing Equipment

With the category Heat Processing we cover equipment that is generally used within the dairy & food industry. Used to pasteurize and or sterilize the raw material used, ensuring the longevity of the produce and safety for consumption. Though temperature treatment on milk and food in general has adverse consequences, different methods have developed over the years, operating at different temperatures and holding times to ensure the highest level of quality and taste.

Pasteurizers and Aspetic Pasteurizers (UHT&ESL)

Heat Treatment can be applied using the LTLT Pasteurization method (Low Temperature, Long Time), a batch process done in open vats, in which the milk is being kept and heated to a temperature of 63°C for 30 minutes. More current means of heat processing is done as a continuous process such as Thermization, HTST (High Temperatures, Short Time) und UHT (Ultra High Temperatures). The key differences between these processes are the actual set temperatures reached, where Thermization is operating at 63°C – 65°C for a period of 15 seconds to ensure raw milk can be stored for a prolonged time before being processed, HTST is operating at 72°C – 75°C for 15 -20 seconds pasteurizing the milk, Ultra Pasteurization also known as ESL (Extended Shelf Life) has a temperature operating window of 125°C – 138°C for a period of 2 – 4 seconds, whereas UHT treatment (Ultra High Temperature) is set between 135°C – 140°C.

Brands

All of the above described solutions are manufactured by well-known companies such as: Tetra Pak, GEA, APV, Fischer, Asepto, SPX Flow, Alfa Laval and others.