Electropasteurizers with intermediate coolant
Pasteurization and cooling of milk, juices, wine, kvass, mineral water as well as other liquid products.
In the pasteurizer with an intermediate heat-transfer agent the product is heated to the required temperature in the pasteurization section by hot water circulating in a closed steam heating circuit. Hot water is prepared by tube-type electric heaters in a special flow type unit.
Product processing in the pasteurizer is also fully automated. Pasteurization temperature conditions are maintained by the implementation of automated PID-control of the temperature in the pasteurization circuit.
Visualization of the pasteurization process, archiving of parameters, generation of reports and connection to upper-level systems are similar to the functions in IR-heated pasteurizers.
Pasteurizer design with the function of sanitizing product infeed and output lines.
Installed Capacity, kW
Max energy consumption in operating regime, kW/strong
((depends on the temperature of the original product and the temperature of pasteurization)
Pasteurization regime, °С
Up to +95 °С
Pasteurization temperature accuracy
Exit temperature of the product, °С
- without cooling
- with cooling
depends on cooling agent T
System sterilization mode
380 V / 50 Hz
«Ice» water (+1…+3 °С),
artesian water, solutions,
glycol , or brines
Manually operated semi-automatic electric pasteurizers
Activation of heating and supplying pumps in manually operated electric pasteurizers pumps, hot water and product circuits heating, as well as of “circulation”, “pasteurization” and “drain” modes, is carried out by switches.
During the pasteurization procedure temperature conditions are set and regulated by Omron temperature regulators in accordance with PID regulation law.
Initial output of the product is approved by the operator. After that control system monitors the of pasteurization and in case of violation of the temperature conditions the installation automatically switches to the circulation along the internal circuit. A soon as the preset conditions are restored the pasteurizer automatically switches to product output.
The station’s condition is visualized through light indicators, and the temperature conditions are indicated on the temperature regulators. A paper or electronic recorder is used to archive temperature conditions. Temperature conditions are set by the operator on the temperature regulators and on the recorder that also shows the temperature graph.
The pasteurizer also monitors the product level in the receiving tank and the pressure in the product line.
The main advantages of infrared pasteurization method:
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